WAHOOS SEAFOOD GRILL
3833 NW 97 BLVD, Gainesville FL 32606
Last inspected Feb 17, 2025 · 9 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
DEC 23
FEB 24
NOV 24
FEB 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 3 flying insects under the hand wash sink at the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024010028 | Dec 19, 2023 | Mar 25, 2024 | $1,200 |
| 5--2023071272 | Oct 11, 2023 | Jan 16, 2024 | $1,200 |
Inspection history
9 visits, newest first
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
What the inspector wrote — 17 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food thawed in an improper manner. Fish stored in cook line grill drawers.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to office.
Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink next to three compartments sink. Employee removed pan during inspection.
No soap provided at handwash sink. No soap and hand towels at bar area hand washing sink.
Show the remaining 13 findings ▾
Bowl or other container with no handle used to dispense food. Cup used to scoop sauce from container in walk-in cooler in front of walk-in freezer. Manager discarded cup during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in wait station dusty. Vents throughout the kitchen soiled with mold like buildup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack and coat on kitchen counter. Manager removed coat and backpack during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups in wait station.
Equipment in poor repair. Gasket for walk-in cooler next to dry storage room.
Food stored on floor. Oysters in walk-in cooler next to dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Shelves in walk-in freezer.
No Heimlich maneuver/choking sign posted. No choking poster posted. Manager posted choking poster during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of reach-in cooler next to cook line.
Open dumpster lid. Dumpster in corner of parking lot.
Single-service articles not stored inverted or protected from contamination. To go containers in dry storage area. To go containers in wait station. Employee turned containers over during inspection.
Soiled floors/carpeting. Floors underneath dish area shelves.
Time/temperature control for safety food thawed in an improper manner. Fish stored in cook line grill drawers. Fish stored in reach-in cooler next to cook line grill. Employee stated fish in this cooler placed there the previous day. Employee began to take fish out of vacuum sealed bags.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 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. Observed: the bar dish wash machine at 0 ppm for chlorine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 3 flying insects under the hand wash sink at the bar.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked rice in a hot hold unit on the cook line, 112-129°.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the bump bar on the cook line has an accumulation of dried food debris. ALSO, the ice maker shroud is soiled And the soda nozzles have build up on the mixing disks. Observed: multiple cutting boards on the cook line are stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a qualifying irreversible temperature taking device.
Buildup of food debris/soil residue on equipment door handles. Observed: the reach-in cooler door handles with an accumulation of dried food debris, on the cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed: the vents on the wait station line have an accumulation of dust.
Floor area(s) covered with standing water. Observed: standing water in these multiple areas: On the cook line Under the hand wash sink at the end of the cook line Walk-in cooler floor Under both sides of the bar equipment.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed an accumulation of ice buildup up in the walk-in freezer.
Water leaking from pipe and/or faucet/handle. Observed a leaking pipe under the fans in the walk-in cooler.
Wiping cloth sanitizing solution stored on the floor. Observed: sanitizer red bucket store less than 6 inches off the floor, on the floor of the kitchen.
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes in ware washing area and proceeded to handle plated food from kitchen without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line grill drawers: chicken (45F - Cold Holding). Employee stated item placed in cooler two hours prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F: chicken (40F - Cold Holding).
Toxic substance/chemical improperly stored. Bottle of disinfectant cleaner stored above reach-in cooler across from cook line grill. Employee moved bottle to area where chemicals are stored. Bottles of medicine stored in silverware container on counter in wait station. Manager moved bottles to office.
Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in prep area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from cook line stained. Blade of can opener on kitchen prep table. Water nozzle for wait station tea machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
No tag on/for original container of raw, in-shell clams/mussels/oysters. Oysters in kitchen prep area. Employee placed proper tag in container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent above reach-in cooler across from cook line grill.
Floor area(s) covered with standing water. Standing water on cook line due to missing tiles.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs in pan.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures throughout the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Area around soda nozzles of soda machine in wait station.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf across from kitchen hand washing sink. Employee turned pans over.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on salad prep reach-in cooler. Employee placed wiping cloth in sanitizer bucket.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line. Manager placed sanitizer bucket on shelf.
Dec 20, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: rice (45F - Cooling). Manager stated the item was prepared the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: rice (45F - Cooling). Manager stated the item was prepared the previous day.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes.
Rodent activity present as evidenced by rodent droppings found. Observed 12 rodent droppings on floor underneath ice bin in bar area.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish being thawed in reach-in cooler across from cook line. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters stored in walk-in cooler next to dry storage room.
Toxic substance/chemical improperly stored. Bottle of all purpose cleaner stored on top of ice machine. Manager removed bottle of cleaner.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Lid for ice bin in wait station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine in dish area.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters stored in walk-in cooler next to dry storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish being thawed in reach-in cooler across from cook line.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups stored in wait station.
Floor area(s) covered with standing water. Standing water in area on cook line where tiles are broken.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer fan box and shelves.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for knife touching Parmesan topping in reach-in cooler across from cook line grill. Employee removed knife from topping.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures in kitchen on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer at end of cook line. Top of dish machine. Fan cover in walk-in cooler. Area around soda nozzles in wait station.
Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on shelf above reach-in cooler across from cook line grill.
Oct 12, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler at end of cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer behind walk-in cooler.
Light shield damaged/in disrepair. Light fixtures on cook line.
Oct 11, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling ingredients for jambalaya without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over uncooked crab legs in reach-in cooler at end of cook line. Shell eggs stored over cream in walk-in cooler in front of walk-in freezer. Manager moved items to bottom shelf of respective coolers.
Rodent activity present as evidenced by rodent droppings found. Observed three rodent droppings on top of cans in dry storage room behind main kitchen. Observed five rodent droppings on shelf in dry storage room behind main kitchen. Observed seven rodent droppings on floor beneath shelf in dry storage room behind main kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: hamburger (45F - Cold Holding); fish (46F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Hand sanitizer stored on shelf above reach-in cooler across from grill. Manager removed sanitizer from shelf.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler at end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Employee removed drink.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups stain wait station.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer behind walk-in cooler.
Light shield damaged/in disrepair. Light fixtures on cook line.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf above reach-in cooler across from grill.
Aug 4, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over whipping cream in walk-in cooler in front of walk-in freezer. Manager placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from stove: scallops (55F - Cold Holding); shrimp (56F - Cold Holding); tuna (56F - Cold Holding); noodles (55F - Cold Holding); chicken (56F - Cold Holding); butter (57F - Cold Holding); crawfish (48F - Cold Holding); shrimp (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler across from grill: pico (45F - Cold Holding); pimento cheese (47F - Cold Holding); cheddar cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table on cook line: grits (126F - Hot Holding). Manager stated item was placed in steam table three hours prior to temperature being taken. Manager had employee reheat item.
Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored above cutting boards on cook line. Manager moved bottle to dish area.
Clam/mussel/oyster tags not marked with last date served. Tags stored in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cook line. Interior of microwave in prep area. Blade of can opener on kitchen prep table.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
Spray bottle containing toxic substance not labeled. Spray bottles stored in bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent at end of cook line above stand up reach-in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from stove, ambient temperature 49F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in stand up reach-in cooler at end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from grill. Manager had employee remove drink.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Floor area(s) covered with standing water. Floor beneath hand washing sink and stand up reach-in cooler at end of cook line.
Food stored on floor. Case of cooking oil on floor in dry storage area. Manager moved oil to shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves in walk-in freezer.
Light shield damaged/in disrepair. Light fixtures throughout the kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach-in cooler across from stove.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath microwave in prep area. Cook line reach-in cooler gaskets. Area behind soda nozzles in wait station. Fan covers in produce walk-in cooler. Light fixture covers in dining room have cobwebs.
Single-service articles not stored inverted or protected from contamination. Aluminum pans and lids on kitchen shelf. Manager had employee turn items over.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on cook line floor. Manager moved bucket to shelf.
Working containers of food removed from original container not identified by common name. Container of salt on shelf in prep 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.