Frigate's Waterfront Bar & Grill

1120 North Harbor City Blvd, Melbourne, FL 32935 · Permanent Food Service · License 1506910

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Jul 13 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 10 complaint inspection
3 high priority (2 fixed by the Jul 13 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (1 repeat)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul102026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 3 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Batter station. 72°F. Recommend placing on time control. Currently on counter from open to close. In reach-in cooler sauté station raw salmon (55°F - Cold Holding); mussels (55°F - Cold Holding); cooked noodles (58°F - Cold Holding); raw shrimp (57°F - Cold Holding). In ice wells at sushi bar raw tuna (50°F - Cold Holding) In ice wells on countertops pico (62°F - Cold Holding); slaw (67°F - Cold Holding); cut tomatoes and lettuce (69°F - Cold Holding). Not submerged in ice enough to maintain temperature
- Code 22, Food-contact surfaces clean and sanitized: 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. 0ppm. Bar dishwasher
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sani wipes stored over stored foods. Operator moved
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Masago on California roll. Operator marked all menus
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used as dump sink next to soda machine in kitchen. Lemon and ice in well. Well stained from dumping tea urns
  Repeat violation
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pitchers in high traffic area and on exterior bar not covered
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  In use avocados still have stickers on
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Scoops in standing water at 87°F. Operator discarded
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Multiple areas throughout kitchen
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Multiple missing
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  500+ppm at sushi bar. Operator discarded
  Fixed on the spot
  Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Directly on floor in sushi bar area
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine in room behind downstairs bar has an accumulation of mold like substances behind deflector plate. Dispenser chute for oasis drink maker is soiled.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Napkins on counter downstairs exterior
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Next to ice machine downstairs
  Repeat violation
Official report, on the Florida DBPR website

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.