FRIGATE'S WATERFRONT BAR & GRILL
1120 NORTH HARBOR CITY BLVD, Melbourne FL 32935 · 561-906-3410
Last inspected Jul 13, 2026 · 10 visits since September 2023
FEB 25
MAR 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, 20 small flying insects found in dry storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026003662 | Sep 23, 2025 | Apr 27, 2026 | $200 |
Inspection history
10 visits, newest first
Jul 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 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. 0ppm. Bar dishwasher
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Batter station. 72°F. Recommend placing on time control. Currently on counter from open to close. In reach-in cooler sauté station raw salmon (55F - Cold Holding); mussels (55F - Cold Holding); cooked noodles (58F - Cold Holding); raw shrimp (57F - Cold Holding). In ice wells at sushi bar raw tuna (50F - Cold Holding) In ice wells on countertops pico (62F - Cold Holding); slaw (67F - Cold Holding); cut tomatoes and lettuce (69F - Cold Holding). Not submerged in ice enough to maintain temperature
Toxic substance/chemical improperly stored. Sani wipes stored over stored foods. Operator moved
Handwash sink used for purposes other than handwashing. Used as dump sink next to soda machine in kitchen. Lemon and ice in well. Well stained from dumping tea urns
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on California roll. Operator marked all menus
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in room behind downstairs bar has an accumulation of mold like substances behind deflector plate. Dispenser chute for oasis drink maker is soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple areas throughout kitchen
Hood filter missing from automatic fire suppression/exhaust system. Multiple missing
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water at 87°F. Operator discarded
No handwashing sign provided at a hand sink used by food employees. Next to ice machine downstairs
Raw fruits/vegetables not washed prior to preparation. In use avocados still have stickers on
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on floor in sushi bar area
Single-service articles not stored inverted or protected from contamination. Napkins on counter downstairs exterior
Stored food not covered. Pitchers in high traffic area and on exterior bar not covered
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 500+ppm at sushi bar. Operator discarded
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream cheese sushi bar prepared 2/15, today is 3/10
Stop Sale issued due to food not being in a wholesome, sound condition. Cream cheese prepared at sushi bar 2/15, today is 3/10. Manager discarded
Handwash sink used for purposes other than handwashing. Green scrubbie in dish pit hand sink. Manager removed and educated dishwasher employee
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. C.S and S.L both cooks
No handwashing sign provided at a hand sink used by food employees. In dish washing area. Manager posted sign.
Ramekins sauce dishes stored next to handwash/food preparation sink exposed to splash. Manager relocated dishes.
Sep 24, 2025□ 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 ▾
Interior of refrigerator or freezer in disrepair/has exposed insulation. Flip top cooler at pantry station is in disrepair.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Live, 20 small flying insects found in dry storage area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; pico (54F - Cold Holding) chef put in freezer to rapid chill, been on table for 2 hours
Buildup of food debris/soil residue on equipment door handles. Hood filters
In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Utensils in standing water at stove. Manager discarded water in pans.
In-use wet wiping cloth/towel used under cutting board. On cook line. Manager removed towel.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Flip top cooler at pantry station is in disrepair.
Mar 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 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. Found detergent hooked up in sanitizer line. Manager replaced with sanitizer bucket and primed
Clam/mussel/oyster tags not marked with last date served.
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 no date mark
Handwash sink used for purposes other than handwashing. Silver scrubbiest in hand sink in dish pit area
Cutting board has cut marks and is no longer cleanable. White board on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on clean dish rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Monster drink not open in cook line cooler
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups wet nesting
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Using pink and white towels in direct contact with food. no documentation is provided showing that these paper towels are approved for direct contact with food.
Handwash sink used for purposes other than handwashing. Evidence of ice dumped in handwashing sink on cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in sushi bar has black mold like substance around ice chute
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in brunch room behind bar.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of creamer in server station refrigerator not date marked after opening.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board is scored and no longer cleanable.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of hospitality resource for some Employees.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing bleach not labeled in dish pit area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily soiled interior ice machine in outside bar area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top shelf not stored inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on dish storage rack.
Equipment and utensils not properly air-dried - wet nesting. Cups in servers area.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior oven in brunch room is soiled
No handwashing sign provided at a hand sink used by food employees. Next to ice machine at outside bar
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish put area is soiled.
Wet wiping cloth not stored in sanitizing solution between uses. One at sushi bar and one in kitchen on cook line
Wiping cloth sanitizing solution stored on the floor.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Dry towels stored in handwashing sink
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 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 dish machine, 0 ppm, checked sanitizer, bucket was empty, chef replaced and primed. Re tested 50ppm chlorine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Britany and 2 others expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish pit area vents are dusty
Cove molding at floor/wall juncture broken/missing. Baseboard missing/broken in dish pit area going towards cook line.
Dishmachine has no data plate/operating specifications. Suggested they ask eco lab representative for a new data plate.
Equipment and utensils not properly air-dried - wet nesting. Blue cups at server station wet nesting
Equipment in poor repair. Gasket torn on fryer station cooler.
No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink by server area.
Stored food not covered. Cheese sauce I walk in cooler not covered.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line stored directly on floor. Employee double bucketed.
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.