WATERSHED RESTAURANT LLC

Name: WATERSHED RESTAURANT LLC
Address: 23591 NW 184 RD, HIGH SPRINGS, FL, 32643, US
Rating: 69.9

23591 NW 184 RD, HIGH SPRINGS, FL 32643

License #1103720

69.9 Grade F / 100

Failing Health Score

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Quick take

WATERSHED RESTAURANT LLC in HIGH SPRINGS currently holds an InspectFL Health Score of 69.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 28 total violations — 9 critical, 6 major, 13 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

February 12, 2026

The latest inspection on May 14, 2026 shows 12 observation rows: 4 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (51F - Cold Holding) item in top portion of cooler for 2 hours on top of raw mushrooms, manager moved item to the bottom of cooler to rapidly chill down.
[10-20-4] In-use tongs stored on equipment door handle between uses. One pair on oven handle, employee removed tongs.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Interior tall salad reach in cooler soiled with food debris. Unsweetened tea nozzle soiled.
[25-05-4] Single-service articles improperly stored. Box of Togo boxes on floor in storage room.
[35A-02-7] Live, small flying insects found. 2 flies flying around in dish area.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in keg reach in cooler behind outside bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top soiled with grease build up. Hood filters soiled with grease above cooks line. Reach in cooler drawers gasket soiled on cooks line.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
[08B-38-4] Food stored on floor. Carrots on floor in walk in freezer, manager placed on shelf.
[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. Employee pulled pants up with gloved hands with touched mushrooms, spoke to employee about changing gloves and washing hands when he pulls pants up.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wooden plywood pieces added to wall outside walk in freezer not sealed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked smoked wings in small reach in cooler by fryers, manager moved raw item.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) item sitting at room temp true for 1 hour, spoke to employee above either keeping cooler or placing on time control. feta (45F - Cold Holding); tomatoes (45F - Cold Holding) items in top portion of cooler on cooks line, employee placed items in freezer, retemped below 41F. tomatoes (63F - Cold Holding) item sitting in multiple pans on ice, manager placed in freezer, retemped at 46F.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents above cooks line soiled with dust, manager started cleaning area.
[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. 0ppm, operator tried priming line but was not successful.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened in outside bar reach in cooler, manager unaware of open date, item was discarded.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in cooler next to cutting board, drinks on shelf above reach in cooler on cooks line, manager moved all drinks to the bottom.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by inside smoker, employee placed backflow on hose Bibb and reattached red hose.
[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. Salmon fillets in walk in cooler completely thawed still in original packaging, see stop sale.
[29-49-6] Standing water in bottom of reach-in-cooler. Keg cooler in the outside bar.

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