THE BREEZE WATERFRONT CAFE

Name: THE BREEZE WATERFRONT CAFE
Address: 5701 SHORE BLVD S, GULFPORT, FL, 33707, US
Rating: 84.7

5701 SHORE BLVD S, GULFPORT, FL 33707

License #6217179

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE BREEZE WATERFRONT CAFE in GULFPORT currently holds an InspectFL Health Score of 84.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 30 total violations — 3 critical, 10 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 26, 2026 shows 11 observation rows: no critical rows, 5 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[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. Server who engages in drink preparation has worked here over 60 days and does not have food handler certificate.
[22-20-5] Accumulation of debris in the interior of the ice machine at indoor wait station.
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
[08B-17-4] Unwashed fruits/vegetables stored over ready-to-eat food in reach in cooler in housekeeping room.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained
[31A-09-4] Handwash sink not accessible for employee use at all times. Dishes being stored in hand wash sink. Operator removed dishes to unblock sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chorizo (84F - Cooling); shakshuka (80F - Cooling); refried beans (100F - Cooling) Items covered and stacked in reach in cooler in housekeeping area. Beans were cooked today, others were taken out to be used but werent used so put back in cooler to ambient cool. Operator moved items to reach in freezer uncovered and unstacked to cool properly.
[32-04-4] Bathroom located inside establishment not enclosed with self-closing doors.
[22-08-4] Interior of oven on cook line has accumulation of black substance/grease/food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dishes being stored in hand wash sink. Operator removed dishes.

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages prepared on Tuesday not date marked. Operator date marked.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and dishmachine. Operator has quaternary test strips, but not chlorine as necessary for their dish machine and bleach for three compartment sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted, stored on top of cooler at indoor wait station. Operator inverted.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water to hand wash sink on patio wait station.
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic food storage container in hand wash sink in kitchen. Operator removed.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Hood system soiled with accumulated grease and dust.
[41-10-4] Toxic substance/chemical improperly stored. Bag of onions stored on same shelf as floor cleaned and bag touching bottle of bleach on floor below. Operator moved onions to protected area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with hot holding unit in kitchen. Operator removed all, cleaned and sanitized table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (57F - Cold Holding) operator moved to freezer and retemped at 41F.
[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. Tested 0PPM, operator primed and reran the machine and still tested at 0PPM. Operator set up sanitizer compartment of 3 compartment sink and will use that to sanitize until issue is resolved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee food stored amongst restaurant food in reach in cooler -Employee food stored on prep table in kitchen. Operator removed items and separated from food storage and food preparation areas. Discussed designating bottom shelf for employee food only in reach in cooler.
[33-23-4] Dumpster not on proper pad/nonabsorbent surface. Dumpster on gravel
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep table under toaster and deli cooler are grooved, stained and no longer cleanable. Operator replaced with new cutting boards.
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris.
[33-19-4] Garbage on the ground around dumpster. Large flattened boxes, construction materials, and pallets on ground around dumpster.

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