Farlows on the Water
2080 S McCall Rd, Englewood, FL 34224 · Permanent Food Service · License 1800057
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot), 5 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Operator submitted a work order for the gasket.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed smoky blue cheese (52°F - Cold Holding); cut melon (54°F - Cold Holding); sliced cheese (54°F - Cold Holding) in the 3-door reach in cooler across from the fryer. Observed raw calamari (51°F - Cold Holding) at the breading station. Observed sliced cheese (52°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line nearest the glass door cooler. Observed cooked pork ribs (45°F - Cold Holding); raw scallops (46°F - Cold Holding); raw tripletail (45°F - Cold Holding) in the reach in cooler at the middle of the cook line. The operator stated the above potentially hazardous foods had been held for approximately 2 hours. The operator placed the above foods in ice baths.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed a non-food grade plastic to go bag used to store and in direct contact with bread in the walk in cooler. The operator removed the bread from the plastic bag
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic containers with no handle used as scoops for cooked pasta and cooked quinoa. The operator removed the plastic containers.
Fixed on the spotRepeat violation
Equipment in poor repair.
Observed a torn door gasket on the reach in cooler across from the fryers.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed a sanitizer bucket stored on a shelf near clean equipment in the prep area. The operator properly stored the sanitizer buckets.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed a soda gun holster behind the bar soiled with a mold-like substance. The operator cleaned the holster.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees in the dish area.
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.