WATERSIDE
3650 CLUB PL, Boca Raton FL 33496 · 561.994.1000
Last inspected Apr 6, 2026 · 7 visits since August 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon well done (101F - Cooking) operator returned to grill and cooked to 145F+
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top #1; cooked noodles (53-55F). Per operator food not prepared or portioned today. Per operator food held out of temperature for less than four hours. Operator moved back to walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease at cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Non-pitting surface rust on food-contact equipment. Observed rust stored on warewashing shelves.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drying gloved hands with soiled wiping cloth at the cook line, then handling clean food utensils without hand washing.
Old labels stuck to food containers after cleaning. Observed on containers stored on the cleaned utensil rack in the kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on cutting boards and food prep tables in the kitchen.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon well done (101F - Cooking) operator returned to grill and cooked to 145F+
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. Raw tuna still partially frozen with label, not removed from ROOP. Operator opened up packaging
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon served raw no information provided on farm raised/parasite destruction
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed and discarded
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ice buildup in reach-in walk-in freezer.
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.