BRETT'S WATERWAY CAFE
1 S FRONT ST
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2025
High Priority
5
Intermediate
0
Basic
10
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. One (1) toilet in women's restroom. **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by ice machine in kitchen. Bucket inverted. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of reach in freezer in back prep area. Backpack moved and stored correctly. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer door and gasket.
- 36-11-4:Basic - Floors, walls, and/or ceilings not maintained smooth and durable. Floor in kitchen has multiple broken tiles. Floor in outside walk in cooler is unsealed concrete. Floor in outside dry food storage area. Walls in outside dry food storage area.
- 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice machine in kitchen. Floor under cooking equipment in kitchen. Floor under racks in small back prep area. Floor in outside walk in cooler and walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in bar. Inspector emailed sign. **Corrective Action Taken**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two shelves below prep tables in kitchen are rusted. Cardboard lining counter where clean pans are stored in dish area. Cardboard lining shelf in outside dry storage area. **Repeat Violation**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Back prep sink faucet. Manager states service call has been placed. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler at end of cook line, raw shrimp stored over ready to eat pasta. Items moved and stored correctly. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, container of scampi butter prepared ten (10) days prior. Butter discarded. **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front bar in reach in cooler, container of blue cheese stuffed olives 46F. Olives stored overnight. Olives discarded. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front bar in reach in cooler, container of blue cheese stuffed olives 46F. Olives stored overnight. Olives discarded. See stop sale. In walk in cooler, gravy, pasta, rice, soup 44F. Walk in cooler opened constantly during morning prep. Ambient air temperature shows 41F. Establishment also placed service call to repair company. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on outside faucet on front porch. Manager states he will purchase breaker. **Corrective Action Taken**
Food safety inspection conducted on 2/28/2025 revealed 15 total violations (5 high priority, 0 intermediate, 10 basic).
Inspection on 10/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/1/2024
High Priority
7
Intermediate
4
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. In walk in cooler, two cases of thawed ROP mahi mahi not removed from sealed packages. See stop sale.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2024.
- 36-24-5:Basic - Hole in or other damage to wall. Wall by ice machine.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. In back kitchen area, knife stored behind utility pipe along wall. Knife removed. **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs on oven handle on cook line. Tongs moved and stored correctly. **Corrected On-Site**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. In back kitchen area, black reach in freezer is rusted.
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Toilet in women's restroom.
- 22-41-4:High Priority - 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. Dish machine tested 0ppm. Manager contacted service company. **Corrective Action Taken** **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies observed in dining area.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof for salmon that establishment allows to be served undercooked. Manager called distributor to obtain letter. Letter received. **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In small reach in cooler by dish area, Caesar dressing made nine (9) days prior. Dressing discarded. **Repeat Violation** **Admin Complaint**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server placed soiled dishes in dish area, wiped hands on cloth in pass through area, and immediately handled clean plates from pass through window without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
- 01B-13-4:High Priority - 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. In walk in cooler, two cases of thawed ROP mahi mahi not removed from sealed packages. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach in cooler at bar, cream topping 57F. Cream placed in cooler approximately 1.5 hours prior. Cream moved to walk in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 11-27-4:Intermediate - 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine in kitchen. **Repeat Violation**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment serves multiple items undercooked (burgers, salmon, steak) but does not have a consumer advisory. Inspector emailed advisory. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In small reach in cooler by dish area, ranch dressing prepared four (4) days prior. Ranch dated. **Corrected On-Site**
Food safety inspection conducted on 10/1/2024 revealed 18 total violations (7 high priority, 4 intermediate, 7 basic).