WHARF AT SUNSET WALK/LIZZIES MEMPHIS STYLE BBQ
3274 MARGARITAVILLE BLVD, Kissimmee FL 34747 · 407.954.7290
Last inspected Jan 8, 2026 · 11 visits since October 2023
NOV 24
MAY 25
OCT 25
NOV 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found 3 live in dry storage Did not land on any food
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024038210 | May 13, 2024 | Oct 2, 2024 | $200 |
| 4--2022030461 | Apr 25, 2022 | Aug 4, 2022 | $200 |
Inspection history
11 visits, newest first
Jan 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at 47°, per operator in cooler less than 4 hours. Advised operator to move into walk in cooler for immediate temperature recovery.
Handwash sink not accessible for employee use at all times. Blocked at salad station by cart. Operator moved cart.
Food storage container/container lid cracked or broken. Plastic lid on top of container of raw brisket in walk in cooler. Operator discarded lid.
Food stored on floor. Raw chicken stored on floor of walk in cooler on wharf side, operator put raw chicken on shelf.
Show the remaining 4 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knife in between lids on salad make station. Operator removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer on Lizzie side.
Silverware/utensils stored upright with the food-contact surface up. Spoons, forks and knives at wrapping station on Lizzie's side, operator moved to dish machine and had washed the proper direction.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested sanitizer bucket, tested at below 0ppm. Operator remade sanitizer bucket and retested at 200ppm
Nov 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First time dishwasher ran test strip did not turn black. Operator ran machine 3 times and test strip turned black.
Raw animal food stored over/not properly separated from ready-to-eat food. Half pan of raw shell eggs on top of cut potatoes in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on first make table on cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At server station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag stored on top of boxes of pasta in dry storage. Umbrella stored on side of soda box rack at server station
Food storage container/container lid cracked or broken. 2 lids above salad wash sink. At oyster station on container of crustinies Operator discard items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Small paper plate stored in flour container.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at server station
Unnecessary items/unused equipment on the premises. Deli slicer in prep area
Water leaking from pipe and/or faucet/handle. At downstairs bar hand sink, leaking from end of faucet.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer in prep area. Bottom of reach in cooler on cooks line
Old labels stuck to food containers after cleaning. On multiple containers throughout kitchen in dry storage areas
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 2 6lbs can of peaches 1 46oz can of pineapple juice 1 7lbs can of chili sauce Dented at top seems of cans.
Employee washed hands with no soap. Observed employee remove gloves after gloves are soiled. Rinse hands and not dry before putting gloves on to handle raw meat.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times. Test strip did not change.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station; Mai tuna (49F - Cold Holding); sliced cherry tomatoes (44F - Cold Holding); roasted corn (46F - Cold Holding); shredded Parmesan cheese (49F - Cold Holding) all items in cooler since 8am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station; Mai tuna (49F - Cold Holding); sliced cherry tomatoes (44F - Cold Holding); roasted corn (46F - Cold Holding); shredded Parmesan cheese (49F - Cold Holding) all items in cooler since 8am.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer in prep area. Bottom of reach in cooler on cooks line
Handwash sink not accessible for employee use at all times. At prep area. Operator moved trash can.
Bowl or other container with no handle used to dispense food. Bowl in pasta on cooks line. Operator removed bowl.
Employee eating while preparing food. Observed employee on cook line eating sliders.
Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing raw meat
Food storage container/container lid cracked or broken. 5 cracked lids on cook line and dry storage 2 large cambros cracked. Operator discarded items.
Old food stuck to clean dishware/utensils. On pans in prep area
Old labels stuck to food containers after cleaning. On multiple containers throughout kitchen in dry storage areas
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on pans on top of box of potatoes in prep area
May 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Live, small flying insects found 3 live in dry storage Did not land on any food
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen
Floor area(s) covered with standing water. In front of reach in cooler at front counter Lizzie side
Food storage container/container lid cracked or broken. Several throughout
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at end of main cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets several throughout Walk in cooler fan covers
Old labels stuck to food containers after cleaning. Several on clean dish racks throughout
Stored food not covered. Ice cream in chest freezer next to hot box in kitchen Operator covered
Wall soiled with accumulated grease, food debris, and/or dust. Under counter in ware washing area
May 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar on wharf side Tried both temperature strip and chlorine, neither worked
Food with mold-like growth. See stop sale. In container of heavy cream in reach in cooler at front counter on Lizzie side Operator discarded
Live, small flying insects found 3 live in dry storage Did not land on any food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken quarters hot holding for 1 hour per operator (119F - Hot Holding) Operator put in oven to reheat
Handwash sink not accessible for employee use at all times. Blocked by garbage can in prep area Operator moved garbage can
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen
Floor area(s) covered with standing water. In front of reach in cooler at front counter Lizzie side
Food storage container/container lid cracked or broken. Several throughout
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at end of main cookline
Light not functioning. One in hood over cookline Lizzie side
No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink wharf side
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets several throughout Walk in cooler fan covers
Old labels stuck to food containers after cleaning. Several on clean dish racks throughout
Stored food not covered. Ice cream in chest freezer next to hot box in kitchen Operator covered
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with produce stickers still on in make table across from hot box in kitchen Operator removed
Wall soiled with accumulated grease, food debris, and/or dust. Under counter in ware washing area
Wet wiping cloth not stored in sanitizing solution between uses. On bar wharf side Operator removed
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Very hit and miss with date marking
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Make table oyster bar 2 door cooler by ice machine Make table pantry Make table Lizzie
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cookline
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood
Old labels stuck to food containers after cleaning.
Nov 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over prepped vegetables and sauces in walk in cooler Operator moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pantry; raw tuna (45F - Cold Holding); saku tuna (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); sliced cheese (47F - Cold Holding); sliced turkey (45F- Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster bar; shredded cheese (52F - Cold Holding) Operator immediately discarded Pantry; raw tuna (45F - Cold Holding); saku tuna (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); sliced cheese (47F - Cold Holding); sliced turkey (45F- Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding) in steam table. Operator discarded
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Very hit and miss with date marking
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed copy to operator
Bowl or other container with no handle used to dispense food. In rice bin metal Camaro Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes at bar Operator flipped
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Operator removed
Equipment in poor repair. Make table oyster bar 2 door cooler by ice machine Make table pantry Make table Lizzie
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice in ice machine Operator removed
In-use wet wiping cloth/towel used under cutting board. In kitchen Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cookline
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood
No handwashing sign provided at a hand sink used by food employees. At bar Emailed copy to operator and he posted
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor in bar Operator put on a tray
Stored food not covered. Bucket of jambalaya sauce and cooked chicken in walk in cooler Operator covered
Trash receptacles not provided where needed in establishment. Handwashing sink in server area no trash can
May 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 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. - high temp machine 146f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wharf dessert station - créme brulee held overnight (52F - Cold Holding); - whip cream held overnight (52F - Cold Holding)
Cutting board has cut marks and is no longer cleanable. - all cutting board at all cook stations grooved and stained
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
May 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 16 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. - high temp machine 146f.
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. wharf dessert station - créme brulee held overnight (52F - Cold Holding); - whip cream held overnight (52F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (67 - Hot Holding). Chef put back in reheat unit.
Clam/mussel/oyster tags not marked with last date served. - 4 most recent tags no date
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - emailed to operator
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - sesame seared tuna - fresh ahi tuna steak
Cutting board has cut marks and is no longer cleanable. - all cutting board at all cook stations grooved and stained
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - main bar dish machine (Chlorine 0ppm)
Equipment and utensils not properly air-dried - wet nesting.
No Heimlich maneuver/choking sign posted. - emailed to operator
Old labels stuck to food containers after cleaning.
Stored food not covered. - ice bin in main bar not covered, located next to opened windows
Unprotected ice machine in a customer/nonsecure area. - scoop style ice bin/soda dispenser in customer area not blocked off from customer access.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over cooked pasta
Flammables stored near a source of ignition. For reporting purposes only. - various items stored up against gas hot water heater. Manager removed.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oysters
Clam/mussel/oyster tags not marked with last date served. Oysters
Handwash sink used for purposes other than handwashing. Dirty cup in sink oyster bar
Bowl or other container with no handle used to dispense food. Cup used to scoop raw tuna and rice. Wharf
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Gaskets 2 door reach in cooler wharf Gaskets reach in cooler. Wharf
Ice bucket/shovel stored not inverted
Light not functioning. Hood fan wharf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler lizzy's
Working containers of food removed from original container not identified by common name. Sugar. Lizzys
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.