WHARF
821 BAYSHORE DRIVE, Niceville FL 32578 · 850-500-1234
Last inspected May 22, 2026 · 9 visits since November 2023
JAN 24
DEC 24
MAY 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2023063312 | Nov 2, 2023 | Mar 4, 2024 | $400 |
Inspection history
9 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table house made slaw 58F for undetermined time, shrimp 50F for undetermined time, shredded cheese 60F for undetermined time
May 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Make table house made slaw 58F for undetermined time, shrimp 50F for undetermined time, shredded cheese 60F for undetermined time
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Floor soiled/has accumulation of debris- dry storage area.
Food stored on floor. Observed multiple food items stored on floor in walkin cooler and walkin freezer.
Dec 12, 2025□ 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 ▾
Identity of food or food product misrepresented. Menu identifies multiple Gulf Shrimp selections as follows : The Starters - SOB Gulf Shrimp The Entree's - Cajun Shrimp Alfredo gulf shrimp The Seafood - Grilled Shrimp Dinner Gulf Shrimp The Baskets and Platters - Fried Wharf Platter Gulf shrimp, Fried Shrimp Gulf Shrimp (8cnt/12cnt) Manager and kitchen staff identified the containers of the shrimp used for the above in the kitchen walk in freezer as Bay Winds Preformance Food Group White Shrimp Farmed Raised Product of Ecuador. Raw shrimp was observed on the cook line.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. 0 ppm chlorine X 3 attempts
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. Expo salad make bars - salad mix 54/52, feta 50, cut tomatoes 48/60, slaw 68, butter packets 61, shredded cheese 61/68/68, sour cream packets 68F ( all overnight greater than 4 hrs.)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo salad make bars - salad mix 54/52, feta 50, cut tomatoes 48/60, slaw 68, butter packets 61, shredded cheese 61/68/68, sour cream packets 68F ( all overnight greater than 4 hrs. See stop sale )
Identity of food or food product misrepresented. Menu identifies multiple Gulf Shrimp selections as follows : The Starters - SOB Gulf Shrimp The Entree's - Cajun Shrimp Alfredo gulf shrimp The Seafood - Grilled Shrimp Dinner Gulf Shrimp The Baskets and Platters - Fried Wharf Platter Gulf shrimp, Fried Shrimp Gulf Shrimp (8cnt/12cnt) Manager and kitchen staff identified the containers of the shrimp used for the above in the kitchen walk in freezer as Bay Winds Preformance Food Group White Shrimp Farmed Raised Product of Ecuador. Raw shrimp was observed on the cook line.
Oyster tags not marked with last date served. Shucking station - Oyster tags dated when oysters shucked ( not served - sold )
Exterior door has a gap at the threshold that opens to the outside. Side kitchen door adjacent to kitchen walk in cooler.
May 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line top cooler Fish 46/49F less than 1 hr. Iced for rapid cooling during the inspection.
Food-contact surface soiled / stained. Cook line cutting board
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled / stained. Cook line cutting boards
Standing water in bottom of reach-in-cooler. Pizza Bar bottom make bar
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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. 0 ppm chlorine Corrected during the inspection to 100 ppm chlorine
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler House made Smoked Tuna Dip Dated 12/21 See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler House made Smoked Tuna Dip Dated 12/21
Food-contact surface stained - Cook line Saute station cutting board.
Floor in disrepair. Hole observed Kitchen back line adjacent to walk in cooler / freezer
Ice buildup in walk-in freezer.
Nov 3, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by 6 live roaches found in the following locations: * 1 live on the modem on the floor at the hostess/host station; * 1 live on floor behind the two door beverage reach-in cooler behind the bar at the left end; * 1 live on power strip behind the two door beverage reach-in cooler behind the bar at the left end; * 1 live on floor in front of locked cabinets to left of keg reach-in cooler/dispenser in corner behind bar; * 1 live on floor under three door reach-in cooler to left of hand-wash sink behind the bar at the right end; * 1 live on floor under table across from hand-wash sink behind the bar. Warning**
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment: - several from August missed in with September and several fro P.M. September mixed in with October based on the date of when the last oyster from the batch was sold.
Clam/mussel/oyster tags not marked with last date served: - several in the September and October months do not have dates for last oyster sold.
45 Dead roaches on premises as observed in the following locations: * 1 dead on floor in front of beverage cart at the wait station across from the bar; * 2 dead on floor between the soda machine and the safe in the storage area behind the pizza oven; * 1 dead on floor beside the modem at the hostess/host station; * 7 dead on floor under glass two door beverage reach-in cooler along the wall behind the bar at the left end; * 4 dead on floor under keg reach-in cooler/dispenser behind the bar at the left end; * 2 dead on floor under glass two door reach-in cooler to left of tall glass two door reach-in cooler behind the bar; * 1 dead on floor in front of glass two door reach-in cooler to left of tall reach-in cooler behind the bar; * 1 dead on floor to left of keg reach-in cooler/dispenser in corner behind the bar in front of the locked cabinets; * 2 dead on floor under keg reach-in cooler/dispenser in corner behind bar; * 2 dead on floor under drink mixer reach-in cooler; * 3 dead on floor behind the red taped beverage lines behind the bar; * 3 dead on floor behind keg reach-in cooler/dispenser on right side behind bar; * 8 dead on floor under glass three door reach-in cooler behind bar; * 4 dead on floor under hand-wash sink behind bar; * 1 dead on floor under clean pan shelf in dish room across from dish machine; * 1 dead on top of dish machine; * 1 dead on floor behind employee's bathroom door; * 1 dead on floor under two door reach-in cooler to the right of the fryers.
Carbon dioxide/helium tanks not adequately secured: * 3 tanks in the storage room not secured to prevent from falling over.
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.