The Breeze Waterfront Cafe
5701 Shore Blvd S, Gulfport, FL 33707 · Permanent Food Service · License 6217179
What drove the grade
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic (2 repeats)-18
- Safety score82
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 25, 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.
8 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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Shakshuka (75°F - Reheating) Operator put shakshuka in steam table around 8AM and when I temped it at 9:48AM it was 75°F. Operator moved to flattop to reheat to 165°F within next 12 minutes. Retemped at 182°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken stored on top of raw chorizo in reach in cooler in laundry room Operator moved chicken to store below chorizo
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk in wait station opened Sunday bearing no date marked after opening. Operator date marked.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board on prep cooler stained
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting board on prep cooler grooved
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-Plates and bowls on shelf across from cookline not inverted Operator inverted
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired 2/1/26
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.