Watershed Restaurant LLC
23591 NW 184 Rd, High Springs, FL 32643 · Permanent Food Service · License 1103720
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 8 basic (2 repeats)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : multiple spray cleaners/sanitizers stored on food counter surfaces. All of these were moved to cleaning.
Fixed on the spot
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed : vacuum packed fish in standing water to thaw. Water temp 64°. The fish was put in the walk-in freezer, then removed from the vacuum package, then placed in the walk-in cooler during the inspection.
Fixed on the spot
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed : beef in a metal pan, center still frozen, edges softened. This was placed in a running water bath.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed : the ice scoops are stored on top of the ice maker.
In-use tongs stored on equipment door handle between uses.
Observed : tong on the oven door protruding out. This was adjusted. The oven is not used.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : un-lidded drink on the cook line next to clean dishes. The drink was moved to the lowest shelf.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the top of the dish wash machine has an accumulation of debris. ALSO, the bar soda gun holster has visible buildup.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed : at the second bar, standing water in the keg cooler.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed : co2 not secured outside, bulk and medium tanks.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.