Backwaters N Redington Beach
17307 Gulf Blvd Unit A103, North Redington Beac, FL 33708 · Permanent Food Service · License 6218197
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-11
- Safety score89
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 visitSep 4, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
Above steam table - butter (90°F - Hot Holding), moved to grill to reheat. In front of grill - fresh garlic in oil (119°F - Hot Holding), held less than 4 hours, moved to grill surface to reheat
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly next to rear kitchen door, not landing on food contact surfaces
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Staff properly organized oyster tags during inspection
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Oven door handle, removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of ice machine soiled
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Next to mop sink, staff mopped area
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.