BREEZE WATERFRONT CAFE
5701 SHORE BLVD S, Gulfport FL 33707 · 727-337-9594
Last inspected Aug 25, 2026 · 10 visits since November 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored on top of raw chorizo in reach in cooler in laundry room Operator moved chicken to store below chorizo
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Shakshuka (75F - Reheating) Operator put shakshuka in steam table around 8AM and when I temped it at 9:48AM it was 75F. Operator moved to flattop to reheat to 165F within next 12 minutes. Retemped at 182F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in wait station opened Sunday bearing no date marked after opening. Operator date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep cooler stained
Show the remaining 4 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates and bowls on shelf across from cookline not inverted Operator inverted
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
Cutting board has cut marks and is no longer cleanable. -cutting board on prep cooler grooved
Interior of oven has accumulation of black substance/grease/food debris.
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate6 Basic
Show 11 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chorizo (84F - Cooling); shakshuka (80F - Cooling); refried beans (100F - Cooling) Items covered and stacked in reach in cooler in housekeeping area. Beans were cooked today, others were taken out to be used but weren't used so put back in cooler to ambient cool. Operator moved items to reach in freezer uncovered and unstacked to cool properly.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained
Handwash sink not accessible for employee use at all times. Dishes being stored in hand wash sink. Operator removed dishes to unblock sink.
Handwash sink used for purposes other than handwashing. Dishes being stored in hand wash sink. Operator removed dishes.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server who engages in drink preparation has worked here over 60 days and does not have food handler certificate.
Accumulation of debris in the interior of the ice machine at indoor wait station.
Bathroom located inside establishment not enclosed with self-closing doors.
Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
Ice buildup in reach-in freezer in kitchen.
Interior of oven on cook line has accumulation of black substance/grease/food debris.
Unwashed fruits/vegetables stored over ready-to-eat food in reach in cooler in housekeeping room.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Garbage on the ground around dumpster. Large flattened boxes, construction materials, and pallets on ground around dumpster.
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0PPM, operator primed and reran the machine and still tested at 0PPM. Operator set up sanitizer compartment of 3 compartment sink and will use that to sanitize until issue is resolved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (57F - Cold Holding) operator moved to freezer and retemped at 41F.
Toxic substance/chemical improperly stored. Bag of onions stored on same shelf as floor cleaned and bag touching bottle of bleach on floor below. Operator moved onions to protected area.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep table under toaster and deli cooler are grooved, stained and no longer cleanable. Operator replaced with new cutting boards.
Handwash sink used for purposes other than handwashing. Plastic food storage container in hand wash sink in kitchen. Operator removed.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and dishmachine. Operator has quaternary test strips, but not chlorine as necessary for their dish machine and bleach for three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages prepared on Tuesday not date marked. Operator date marked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water to hand wash sink on patio wait station.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Dumpster not on proper pad/nonabsorbent surface. Dumpster on gravel
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with hot holding unit in kitchen. Operator removed all, cleaned and sanitized table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee food stored amongst restaurant food in reach in cooler -Employee food stored on prep table in kitchen. Operator removed items and separated from food storage and food preparation areas. Discussed designating bottom shelf for employee food only in reach in cooler.
Garbage on the ground around dumpster. Large flattened boxes, construction materials, and pallets on ground around dumpster.
Hood system soiled with accumulated grease and dust.
Ice buildup in reach-in freezer in kitchen.
Interior of oven has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination. To go boxes not inverted, stored on top of cooler at indoor wait station. Operator inverted.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Single-service articles improperly stored. Cases of dinner napkins on floor in storage area. Manager moved items off the floor.
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook-line soiled with food debris.
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chorine sanitizer 0ppm. Manager set up 3 compartment sink. quat sanitize 200.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding). Manager placed items in freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook-line soiled with food debris.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above mix cheese reach-in cooler oven on cook line. Employee moved shell eggs below mix cheese.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dish then pick up food to served. Inspector educated manager on proper hand washing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ground beef (47F - Cold Holding) in stand up cooler back storage area. Employee stated it was cooked yesterday and did not take temperatures this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding); on cook line table. Employee moved items to freezer.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen reach in coolers.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs, Poached eggs not identified on menu. Employee marked all menus with asterisks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 4 employees work in kitchen, 1 employee has no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef made more then 24 hours no date marked.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Case of tomatoes and potatoes on floor in back storage area. Case of water on floor at front counter area. Employee moved items off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in kitchen area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over biscuits in reach in cooler back area. Employee stored items properly.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in reach in cooler. Manager moved items.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed manager information.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager procedures.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened 11-16-23. Manager date marked milk.
Cutting board has cut marks and is no longer cleanable. Cutting board on cook line
Equipment in poor repair. Gaskets in reach in cooler thorn in back kitchen area.
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.