Waterfront Restaurant
111 South Bay Blvd, Anna Maria, FL 34216 · Permanent Food Service · License 5105183
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 basic (1 repeat)-14
- Safety score86
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 visitAug 28, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in their back prep area: Butter (87°F - Cold Holding) Operator stated they had been out overnight. Operator willingly disposed of them.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their back prep area: Butter (87°F - Cold Holding) Operator stated they had been out overnight. Operator willingly disposed of them.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in their steam table: Sauce (106°F - Hot Holding) Operator stated it was reheated approximately 1hr ago. Operator placed it back on the stove to reheat again.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed their cook line cutting boards grooved.
Code 21, Wiping cloths and linens: Wet wiping cloth/towel used under cutting board.
Observed multiple cutting boards with wet wiping cloths under them. Reviewed the proper procedure with the operator.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed missing signs for their warewashing and bar hand sinks. Operator placed new signs.
Fixed on the spotRepeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal items improperly stored throughout the establishment. Operator stored them properly.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.