THE WHARF AT SUNSET WALK/LIZZIES MEMPHIS STYLE BBQ

Name: THE WHARF AT SUNSET WALK/LIZZIES MEMPHIS STYLE BBQ
Address: 3274 MARGARITAVILLE BLVD, KISSIMMEE, FL, 34747, US
Rating: 23.1

3274 MARGARITAVILLE BLVD, KISSIMMEE, FL 34747

License #5911760

🔥 BBQ ℹ️

23.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

January 8, 2026 · 8 findings · 1 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE WHARF AT SUNSET WALK/LIZZIES MEMPHIS STYLE BBQ in KISSIMMEE currently holds an InspectFL Health Score of 23.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on January 8, 2026. Across those visits, inspectors documented 123 total violations — 23 critical, 19 major, 81 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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 January 8, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

123

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

THE WHARF AT SUNSET WALK/LIZZIES MEMPHIS STYLE BBQ has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between lids on salad make station. Operator removed knife.
[08B-38-4] Food stored on floor. Raw chicken stored on floor of walk in cooler on wharf side, operator put raw chicken on shelf.
[14-38-4] Food storage container/container lid cracked or broken. Plastic lid on top of container of raw brisket in walk in cooler. Operator discarded lid.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer on Lizzie side.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Spoons, forks and knives at wrapping station on Lizzies side, operator moved to dish machine and had washed the proper direction.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested sanitizer bucket, tested at below 0ppm. Operator remade sanitizer bucket and retested at 200ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes at 47°, per operator in cooler less than 4 hours. Advised operator to move into walk in cooler for immediate temperature recovery.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked at salad station by cart. Operator moved cart.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in pasta on cooks line. Operator removed bowl.
[12B-01-4] Employee eating while preparing food. Observed employee on cook line eating sliders.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing raw meat
[14-38-4] Food storage container/container lid cracked or broken. 5 cracked lids on cook line and dry storage 2 large cambros cracked. Operator discarded items.
[16-48-4] Old food stuck to clean dishware/utensils. On pans in prep area
[16-46-4] Old labels stuck to food containers after cleaning. On multiple containers throughout kitchen in dry storage areas
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on pans on top of box of potatoes in prep area
[01B-01-4] Dented/rusted cans present. See stop sale. 2 6lbs can of peaches 1 46oz can of pineapple juice 1 7lbs can of chili sauce Dented at top seems of cans.
[12A-20-4] Employee washed hands with no soap. Observed employee remove gloves after gloves are soiled. Rinse hands and not dry before putting gloves on to handle raw meat.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times. Test strip did not change.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station ; Mai tuna (49F - Cold Holding); sliced cherry tomatoes (44F - Cold Holding); roasted corn (46F - Cold Holding); shredded Parmesan cheese (49F - Cold Holding) all items in cooler since 8am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station ; Mai tuna (49F - Cold Holding); sliced cherry tomatoes (44F - Cold Holding); roasted corn (46F - Cold Holding); shredded Parmesan cheese (49F - Cold Holding) all items in cooler since 8am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in freezer in prep area. Bottom of reach in cooler on cooks line
[31A-09-4] Handwash sink not accessible for employee use at all times. At prep area. Operator moved trash can.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main kitchen
[36-22-4] Floor area(s) covered with standing water. In front of reach in cooler at front counter Lizzie side
[14-38-4] Food storage container/container lid cracked or broken. Several throughout
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at end of main cookline
[36-62-4] Light not functioning. One in hood over cookline Lizzie side
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar handwashing sink wharf side
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment gaskets several throughout Walk in cooler fan covers
[16-46-4] Old labels stuck to food containers after cleaning. Several on clean dish racks throughout
[08B-12-5] Stored food not covered. Ice cream in chest freezer next to hot box in kitchen Operator covered
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with produce stickers still on in make table across from hot box in kitchen Operator removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under counter in ware washing area
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On bar wharf side Operator removed
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar on wharf side Tried both temperature strip and chlorine, neither worked
[01B-07-4] Food with mold-like growth. See stop sale. In container of heavy cream in reach in cooler at front counter on Lizzie side Operator discarded
[35A-02-7] Live, small flying insects found 3 live in dry storage Did not land on any food
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken quarters hot holding for 1 hour per operator (119F - Hot Holding) Operator put in oven to reheat
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by garbage can in prep area Operator moved garbage can

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In rice bin metal Camaro Operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes at bar Operator flipped
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler. Operator removed
[14-11-5] Equipment in poor repair. Make table oyster bar 2 door cooler by ice machine Make table pantry Make table Lizzie
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice in ice machine Operator removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In kitchen Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven cookline
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in hood
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At bar Emailed copy to operator and he posted
[16-46-4] Old labels stuck to food containers after cleaning.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor in bar Operator put on a tray
[08B-12-5] Stored food not covered. Bucket of jambalaya sauce and cooked chicken in walk in cooler Operator covered
[33-06-4] Trash receptacles not provided where needed in establishment. Handwashing sink in server area no trash can
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over prepped vegetables and sauces in walk in cooler Operator moved
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pantry; raw tuna (45F - Cold Holding); saku tuna (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); sliced cheese (47F - Cold Holding); sliced turkey (45F- Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oyster bar; shredded cheese (52F - Cold Holding) Operator immediately discarded Pantry; raw tuna (45F - Cold Holding); saku tuna (48F - Cold Holding); hard boiled eggs (49F - Cold Holding); sliced cheese (47F - Cold Holding); sliced turkey (45F- Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (112F - Hot Holding) in steam table. Operator discarded
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Very hit and miss with date marking
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen
[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. Emailed copy to operator

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. - all cutting board at all cook stations grooved and stained
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - main bar dish machine (Chlorine 0ppm)
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[51-13-4] No Heimlich maneuver/choking sign posted. - emailed to operator
[16-46-4] Old labels stuck to food containers after cleaning.
[08B-12-5] Stored food not covered. - ice bin in main bar not covered, located next to opened windows
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. - scoop style ice bin/soda dispenser in customer area not blocked off from customer access.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over cooked pasta
[49-05-4] Flammables stored near a source of ignition. For reporting purposes only. - various items stored up against gas hot water heater. Manager removed.
[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. - high temp machine 146f.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. wharf dessert station - créme brulee held overnight (52F - Cold Holding); - whip cream held overnight (52F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (67 - Hot Holding). Chef put back in reheat unit.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. - 4 most recent tags no date
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - emailed to operator
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - sesame seared tuna - fresh ahi tuna steak