Waterside
3650 Club Pl, Boca Raton, FL 33496 · Permanent Food Service · License 6019620
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 Nov 4 complaint inspection2 high priority (fixed by the Nov 4 follow-up), 2 intermediate (fixed on the spot), 2 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitNov 4, 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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: 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°F...cooked ground chicken 47°F, rice 50°F, feta cheese 50°F, shredded cheese 50°F, cooked vegetables 48°F , butter 49°F, slice cheese 50°F in flip top sauté reach in cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cooked ground chicken 47°F, rice 50°F, feta cheese 50°F, shredded cheese 50°F, cooked vegetables 48°F, butter 49°F, slice cheese 50°F in flip top sauté reach in cooler at kitchen.
Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.... strainer in handwashing sink at bar.
Employee removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at bar .
Employee putting provided.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food...avocado with stickers stored with mushrooms, cut tomatoes in flip top reach in cooler.
Employee removed avocado to wash .
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at bar .
Earlier inspections 1
B88Routine inspection4 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 30, 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 visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handling clean sanitized dishes directly from machine without first washing hands after reminding and loading dirty dishes. Reviewed with employee proper procedures and employee washed hands going forward.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reaching 154°F highest temperature.
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature thermometer reaching max 154°F.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Threaded bibb with attached hose under triple sink missing vacuum breaker.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.