BOATHOUSE LANDING (THE)
124 JOHN SIMS PKWY, Valparaiso FL 32580 · 6782805
Last inspected Apr 6, 2026 · 8 visits since January 2024
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line grill cooler - mahi 49/50, beef 49, steak 45F per KM and staff less than 4 hrs. All iced durning the inspection to facilitate rapid cooling.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line grill cooler - mahi 49/50, beef 49, steak 45F per KM and staff less than 4 hrs. All iced durning the inspection to facilitate rapid cooling.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Standing water in bottom of reach-in-coolers Cook line reach in coolers / make bars
Wall soiled with accumulated dark mold-like substance behind and above the cook line steamer.
Water leaking from expo line hand wash sink drain pipe. Water contained in bucket.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait / expo glass door upright- Crab and shrimp dip 51F less than 1 hr. Per KM ( cooler frequently opened during pre opening preparation) temperature check by KM at start of the day. Dip moved to walk in cooler to facilitate rapid cooling.
Drain cover(s) missing. Make line floor
Standing water in bottom of reach-in-cooler. Line make bar - fry station.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Walk in freezer - Open ( tray) Coconut Chicken over beef Chicken moved during the inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top level Walk in cooler- salad mix 45, pasta 47, stuffed grouper 46/47, Butter 45/46, cooked rice 47F ( per KM less than1 hr. WIC door left open during morning prep. ) Adjoining WIF door opened during the inspection to facilitate rapid cooling Re check during the inspection Butter 44, rice 44/45, stuffed grouper 39/40F, salad mix 40F
Ice buildup in down stairs chest reach-in freezer.
Stored food not covered. Frozen coconut shrimp located in the walk in cooler Covered during the inspection
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.