Backwaters
1261 Gulf Blvd 129 and 130, Clearwater, FL 33767 · Permanent Food Service · License 6214843
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (no follow-up needed), 2 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 6, 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.
4 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 due to food not being in a wholesome, sound condition.
Lobster bisque dated 9/25/26. Items discarded.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Lobster bisque dated 9/25/26. Items discarded.
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gaskets top drawer under grill.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Small Fry cooler.
Earlier inspections 1
A94Routine inspection4 violations, 1 high priority No follow-up needed
- First visitJul 16, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. Container near empty and would not dispense sanitizer. Container replaced-now 100 ppm.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Current cover for ice machine not sufficient. Spoke to operator regarding getting the overhead cover changed out.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 prep employees.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on stand up two door cooler.
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.