NAUTI DAWG MARINA CAFE

Name: NAUTI DAWG MARINA CAFE
Address: 2841 MARINA CIR, LIGHTHOUSE POINT, FL, 33064, US
Rating: 53

2841 MARINA CIR, LIGHTHOUSE POINT, FL 33064

License #1619600

☕ Café/Breakfast ℹ️

53 Grade F / 100

Failing Health Score

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Latest inspection

February 24, 2026 · 17 findings · 4 critical

Routine - Food

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Quick take

NAUTI DAWG MARINA CAFE in LIGHTHOUSE POINT currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 77 total violations — 15 critical, 15 major, 47 minor.

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The latest inspection on February 24, 2026 shows 17 observation rows: 4 critical, 3 major, and 10 minor.

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NAUTI DAWG MARINA CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance at cookline in kitchen.
[06-09-1] Commercially processed reduced oxygen packaged diced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler at main kitchen. See Stop Sale.
[14-09-4] Cutting board has cut marks and is no longer cleanable at both cutting boards at cookline in kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1. Observed cup with r,player personal beverage storage on cook top in secondary prep area. 2. Observed two employee personal drinks observed stored next to open flip top cooler on food prep table opposite cookline in kitchen. Operator discarded. 3. Observed employee personal beverage container stored on shelf above cooked potatoes on reach in cooler at cookline in kitchen. Operator discarded.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed food employee drinking from open cup at food prep table in secondary prep room.
[14-11-5] Equipment in poor repair. 1. Observed plate missing in Bella microwave at cookline in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. 1. Observed in bottom of Asber reach in freezer opposite walk in cooler at main kitchen. 2. Observed on fan cover and condenser in single door reach in freezer at cookline in kitchen.
[36-62-4] Light not functioning. Observed one light out in kitchen opposite cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Heavy food debris observed on shelf and on waffle makers at cookline in kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 1. Observed soiled wet wiping cloth stored at food prep table in secondary prep room. 2. Observed soiled wet wiping cloth stored at food prep sink in kitchen.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employee enter secondary prep are from outside and start working with food and food utensils without first handwashing.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline crack two raw shell eggs and then handle cleaned food utensils to dispense batter without first handwashing.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employee at cookline drying gloved hands with soiled wiping towel and handling cleaned food utensils afterwards without first hand washing.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged diced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler at main kitchen. See Stop Sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at cookline and at warewash sink.
[31B-03-4] No soap provided at handwash sink in secondary prep area.
[41-17-4] Spray bottle containing toxic substance not labeled. 1. Observed two unlabeled bottles containing red toxic substance at warewash sink in kitchen. 2. Observed one unlabeled bottle of yellow toxic substance at food prep sink in secondary prep room.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in bulk sugar - prep room. Operator removed.
[23-24-4] Buildup of food debris/soil residue on Cookline reach in coolers - equipment doors and door handles.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler - per operator item removed from freezer yesterday and thawed in refrigerator overnight. See stop sale.
[14-69-4] Ice buildup in reach-in freezer - middle door of reach in True freezer in prep room.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in freezer on Cookline - food debris in bottom of unit.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary less than 100ppm). Operator corrected to quaternary 400ppm.
[12A-16-4] Employee put on gloves and began working with ready to eat food, without first washing hands. 2nd employee put on gloves and began cooking at fryer without first washing hands. Reviewed proper hand washing and employees washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Walk in cooler - per operator item removed from freezer yesterday and thawed in refrigerator overnight. See stop sale.
[08A-05-6] Walk in cooler - Raw beef stored over ready-to-eat potatoes. Operator stored all items properly.
[31A-04-4] Handwash sink hot and cold water disconnected from dishwashing area hand sink. Water must be supplied at this hand sink location where disconnected. Operator made adjustments and provided hot and cold water during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by trash can and ladder. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink and hand sink at dish area. Operator replaced.
[31B-03-4] No soap provided at handwash sink. Cookline hand sink and hand sink at dish area. Operator replaced.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in reduced oxygen package - per operator thawing in right cookline flip top overnight. Reviewed proper procedures for reduced oxygen packaged fish. See stop sale.
[36-73-4] Floor soiled/has accumulation of debris. Unser shelving in dry storage room
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of plastic ketchup bottles stored on floor in dry storage. Operator stored properly.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Cookline reach in freezer. Bar reach in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cookline flip tops. Operator removed.
[22-08-4] Interior of cookline microwave has accumulation of black substance/grease/food debris.
[22-41-4] 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. Dishwasher (Chlorine 0ppm). Observed empty sanitizer. Operator replaced and primed unit. Chlorine 100ppm.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. Cookline - flip top - one cracked raw shell egg in container. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in reduced oxygen package - per operator thawing in right cookline flip top overnight. Reviewed proper procedures for reduced oxygen packaged fish. See stop sale.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator installed during inspection.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink next to triple sink blocked by cart. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink by dish machine with containers in sink. Operator removed.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[31B-03-4] No soap provided at handwash sink in the kitchen. Operator provided.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine in the prep room.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1. Raw tuna thawing in ROP in the walk-in cooler near bar area. 2. Raw tuna thawing in ROP in the reach in cooler opposite fryers, in the kitchen. Operator opened packages.
[14-09-4] Cutting board has cut marks and is no longer cleanable. 1. Cutting board at reach in cooler opposite fryers. 2. Cutting board at bread prep counter. 3. Cutting board at flip top opposite cook line.
[14-11-5] Equipment in poor repair. 1. Cracked door on ice machine, exposed insulation. 2. 2. Torn door gasket on reach in cooler in kitchen
[36-11-4] Floors not maintained smooth and durable. Several pitted areas in front of the cook line and around floor drain in the kitchen.
[08B-38-4] Food stored on floor, bucket of pickles in the walk in cooler near bar area.
[36-24-5] Hole in wall behind the triple sink in ware wash area.
[14-69-4] Ice buildup in reach-in freezer, ware wash area.
[10-17-4] In-use knife/knives stored in cracks between flip top cooler in the kitchen. Operator removed.
[10-20-4] In-use tongs stored on oven door handle between uses in the kitchen. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at the cookline 130F, operator turned the heat to a higher level.
[22-08-4] Interior of oven/microwave has accumulation of grease/food debris in the kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Utensil storage rack above cookline. 2. Reach in cooler door gaskets at the bread counter. 3. Reach in cooler door gaskets opposite fryers in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. 1. Beverage air reach in cooler in prep room. 2. Beverage air reach in cooler opposite cookline in kitchen.
[36-27-5] Wall soiled with accumulated black mold like substance behind and wall underneath triple sink. Operator cleaned during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat mushrooms and heavy whipping cream in the reach in cooler opposite cook line in the kitchen. Operator reorganized.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. One cracked shell egg stored in flip top cooler in the kitchen. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise (91F - Hot Holding) and cooked potato (112F - Hot Holding) at 9:20, prepared less than one hour ago per operator. Operator adjusted steam table to higher temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hose hanging on hand wash sink faucet in the kitchen. Operator removed.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hires, no proof of reporting responsibility. Provided operator employee reporting agreement. Operator reviewed and signed with employee.