WATERFRONTOO

Name: WATERFRONTOO
Address: 2205 N TAMIAMI TRL, NOKOMIS, FL, 34275, US
Rating: 51.9

2205 N TAMIAMI TRL, NOKOMIS, FL 34275

License #6804271

51.9 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

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Minor

Usually lower-risk context.

Quick take

WATERFRONTOO in NOKOMIS currently holds an InspectFL Health Score of 51.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 60 total violations — 17 critical, 12 major, 31 minor.

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The latest inspection on April 8, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

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Inspector notes

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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: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler on cook line ambient temperature 46F.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[14-11-5] Equipment in poor repair. Observed stand up reach-in on cook line gasket torn.
[14-72-4] Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping on cook line.
[10-08-5] Ice scoop handle in contact with ice.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[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 of sugar.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[41-07-4] Container of medicine improperly stored. Observed a bottle of One a day pills above 2 compartment sink in storage area. The cook moved the pills into office.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and raw beef over ready to eat ribs in reach-in cooler under cook line. The cook moved the ready to eat ribs above the raw products in reach-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw lamb (46F - Cold Holding); raw pork chops (47F - Cold Holding) in stand up reach-in cooler on cook line. The cook placed the raw lamb and raw pork chops on ice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink in weigh station being used as a dump sink. Educated operator in proper usage of handwashing sink only for handwashing.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled onions and soups not date marked in walk-in cooler.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of a black mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a rack above clean equipment in the dish area. The operator properly stored the beverage.
[10-20-4] In-use tongs stored on equipment door handle between uses on the cook line.
[25-06-4] Plastic cup lids not stored inverted or protected from contamination near the soda machine. The operator properly stored the lids.
[08B-54-4] Uncovered ice stored near sink exposed to splash at the server station.
[14-31-5] Nonfood-grade bags used in direct contact with corn bread muffins.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over whole muscle beef in the stand up reach in cooler on the cook line. The raw foods were properly stored.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch clothing then handle cooked pork to put on the grill without changing gloves. Educated the employee on proper glove procedures.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored hanging near liquor bottles behind the bar. The operator properly stored the spray bottle.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the two compartment sink in the kitchen.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the dish area. The operator replaced the batteries for the dispenser.
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed the two door reach in cooler door handles soiled with food debris.
[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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the tuna.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fan guards in the bar walk in cooler soiled with an accumulation of dust.
[33-16-4] Open dumpster lid. The operator closed the dumpster lid.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch their hat then handle raw shrimp.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); cooked onions (50F - Cold Holding) on the front line in the kitchen. The operator stated the potentially hazardous foods were pulled from the walk in approximately 1 hour prior. The operator placed the above foods in ice.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the two-compartment sink in the kitchen. The employee rewashed hands in a hand sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee rinsing off dressing bottles in the handwashing sink at the server station.
[31B-03-4] No soap provided at handwash sink behind the bar.
[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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the kitchen. The operator properly stored the employee beverages.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing a watch and bracelet.
[13-03-4] Employee with no hair restraint while engaging in food preparation in the prep area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked on top of each other without properly air drying.
[08B-38-4] Food stored on floor. Observed plastic containers of seafood on the floor in the walk in cooler.
[10-20-4] In-use tongs stored on the oven door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in 94F standing water in the kitchen. The operator removed the utensils from the standing water.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle a lemon with bare hands and place on the lemon on a glass of water. The employee discarded the lemon.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter packets in the walk in cooler. The operator properly stored the raw shell eggs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the walk in cooler. The operator properly stored the raw foods.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle raw chicken then cover vegetables with plastic wrap without changing gloves.
[14-14-4] Nonfood-grade basting brush used in food. Observed a non-food grade brush used for butter in the prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety foods prepared onsite and held more than 24 hours not properly date marked in the walk in cooler.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used as a scoop for croutons in the wait station area. The operator removed the bowl.
[51-11-4] Carbon dioxide tanks not adequately secured in the storage area.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[13-07-4] Employees wearing jewelry other than a plain ring on their hands/arms while preparing food.
[08B-38-4] Food stored on floor. Observed plastic containers of flour and panko breading stored on the floor in the dry storage area. The operator properly stored the above foods.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 90F standing water near the reach in freezer. The operator removed the utensils from the water.
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Observed raw pork stored over cooked rice in the walk in cooler. Observed raw shell eggs stored over ready to eat clam chowder in the walk in cooler. The operator properly stored the above raw products.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cans of paint stored over bags of flour in the dry storage area. The operator properly stored the flour.
[29-34-4] Vacuum breaker missing at threaded faucet outside the rear exit.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution exceeding 200ppm. The operator diluted the solution to 100ppm.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the kitchen. The operator provided paper towels for the hand sink.