WATERWAY CAFE
2300 PGA BLVD, Palm Beach Gardens FL 33410 · 561-694-1700
Last inspected Feb 9, 2026 · 8 visits since January 2025
JAN 25
FEB 25
FEB 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023972 | Feb 9, 2026 | Apr 27, 2026 | $800 |
| 2--2025028590 | Feb 17, 2025 | Apr 17, 2025 | $200 |
| 2--2022015710 | Mar 9, 2022 | Apr 29, 2022 | $400 |
| 2--2021058003 | Nov 2, 2021 | Jan 11, 2022 | $200 |
Inspection history
8 visits, newest first
Feb 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and beverage and without washing hands employee handled clean and sanitized utensils, discussed with chef, employee educated and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged metal pan of marinated salmon stored directly above boxes of French fry's, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler metal pan of raw pork chops stored directly above container of cooked green beans, discussed with chef who corrected storage of products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled trash can and without washing hands and changing gloves employee resumed cutting cucumber, discussed with employee who discarded cucumber and washed hands and changed gloves.
Show the remaining 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk in cooler fully thawed Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
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. In walk in cooler fully thawed Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at cook line, discussed with chef and emailed copy of hand washing sign.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with chef who corrected solution to Sanitizer Bucket (Quaternary 200ppm)
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked shrimp and Turkey in cooler 2 door cooler at the back of the kitchen Stored properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and started to cut lemons before removing gloves and washing hands; chef educated; employee washed hands
Employee drinking in a food preparation or other restricted area- at cook line; educated
Raw fruits/vegetables not washed prior to preparation. Employee cutting lettuce before washing it; chef educated;
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans approved in 11/30/23/ do not match the dining room and bar area; the not plans that currently is the kitchen and dishwashing area As per plan review to resubmit application with dining room and bar area
Feb 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority1 Intermediate0 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching garbage and touching French fries bowl at expo line without washing hands and changing gloves Educated; employee washed hands;
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gumbo (48F - Cold Holding); roasted vegetables (48F - Cold Holding); roasted carrots (48F - Cold Holding); shrimp (48F Cold Holding ); scallops (48F - Cold Holding);sautee cooler at cook line Food out of temperature for more than four hours;food not prepared or portioned today; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gumbo (48F - Cold Holding); roasted vegetables (48F - Cold Holding); roasted carrots (48F - Cold Holding); shrimp (48F Cold Holding ); scallops (48F - Cold Holding);sautee cooler at cook line Food out of temperature for more than four hours;food not prepared or portioned today; See Stop Sale
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - butter sauce at cook line; since 11:00- observed at 3:30 not discarded no time; See Stop Sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - butter sauce at cook line; since 11:00- observed at 3:30 not discarded no time; See Stop Sale
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (48F - Cooling); diced tomatoes (48F - Cooling); cut tomatoes (48F Cooling );in sautéed cooler; as per operator food cooling since 10:00 am; food never reached 41 F or below within 4 hours; See Stop Sale
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sausage (48F - Cooling); diced tomatoes (48F - Cooling); cut tomatoes (48F Cooling );in sautéed cooler; as per operator food cooling since 10:00 am; food never reached 41 F or below within 4 hours; See Stop Sale
Nonservice animals in the food establishment or on premises. Observed hostess letting customer walk through the dining room towards outside patio; educated chef; chef informed customer he could not have non service animals inside;
Feb 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched soiled towel to wipe off food from knife, put gloves on and started preparing crab cakes; manager educated; employee washed hands;
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cook wiping in use knife with dry soiled towel and placed back on prep stain to be reused with other foods; manager educated; knife sent to the dishwasher area;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cooked shrimp on speed rack in walk-in cooler #4 Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over conch fritters in walk-in cooler #4; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. gumbo (41-53F - Cold Holding); in cooler at grill station; food not prepared or portioned today food out of temperature for approximately 1 hour; food overstocked; smaller portions made; Swiss cheese (53F - Cold Holding); one package in dairy cooler; as per operator food left outside while preparing the Cuban sandwich; too much pulled outside; food out of temperature for approximately 1 hour; food placed inside walk-in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (132F - Hot Holding); inside steam table; food not stirred; out of temperature for approximately 30 minutes; placed to be reheated to 165 F lemon butter (101F - Hot Holding) above the steam table; as per operator food on TPHC; no form and not time tracking; advised operator to print form, fill out, and track time; food out of temperature since 9:30; to discard food at 1:30; time marked in the container;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Cutting board has cut marks and is no longer cleanable- at cook line
Employee with no hair restraint while engaging in food preparation- employee portioning ketchup at expo line; advised chef to provide
Jan 9, 2025Warning 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 ▾
Operating with an expired Division of Hotels and Restaurants license. License renewed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (43-50F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked; food out of temperature for approximately 30 minutes; smaller portioned made; corn salsa (49F - Cold Holding); in unit at cook line as per operator food not prepared or portioned today; food stored in double pans; food out of temperature for approximately 30 minutes; food moved to walk-in cooler;
No plan review submitted and approved for establishment previously licensed by the Department of Agriculture and Consumer Service or the Department of Health. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans approved in 11/30/23/ do not match the dining room and bar area; the not plans that currently is the kitchen and dishwashing area As per plan review to resubmit application with dining room and bar 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.