WAHOOS SEAFOOD GRILL
3833 NW 97 BLVD, GAINESVILLE 32606
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 9 health inspection reports
All Inspection Reports
Inspection on 2/17/2025
High Priority
2
Intermediate
2
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sauce from container in walk-in cooler in front of walk-in freezer. Manager discarded cup during inspection. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in wait station dusty. Vents throughout the kitchen soiled with mold like buildup. Repeat Violation
- 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 and coat on kitchen counter. Manager removed coat and backpack during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station.
- 14-11-5:Basic - Equipment in poor repair. Gasket for walk-in cooler next to dry storage room.
- 08B-38-4:Basic - Food stored on floor. Oysters in walk-in cooler next to dry storage room.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Shelves in walk-in freezer. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Manager posted choking poster during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gasket of reach-in cooler next to cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster in corner of parking lot.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers in dry storage area. To go containers in wait station. Employee turned containers over during inspection. Corrected On-Site
- 36-10-4:Basic - Soiled floors/carpeting. Floors underneath dish area shelves.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish stored in cook line grill drawers. Fish stored in reach-in cooler next to cook line grill. Employee stated fish in this cooler placed there the previous day. Employee began to take fish out of vacuum sealed bags.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food thawed in an improper manner. Fish stored in cook line grill drawers.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to office.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink next to three compartments sink. Employee removed pan during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap and hand towels at bar area hand washing sink.
Food safety inspection conducted on 2/17/2025 revealed 17 total violations (2 high priority, 2 intermediate, 13 basic).
Inspection on 11/1/2024
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed: the reach-in cooler door handles with an accumulation of dried food debris, on the cook line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed: the vents on the wait station line have an accumulation of dust.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed: standing water in these multiple areas: On the cook line Under the hand wash sink at the end of the cook line Walk-in cooler floor Under both sides of the bar equipment. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an accumulation of ice buildup up in the walk-in freezer. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking pipe under the fans in the walk-in cooler.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed: sanitizer red bucket store less than 6 inches off the floor, on the floor of the kitchen. Repeat Violation
- 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. Observed: the bar dish wash machine at 0 ppm for chlorine.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 3 flying insects under the hand wash sink at the bar.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked rice in a hot hold unit on the cook line, 112-129°.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the bump bar on the cook line has an accumulation of dried food debris. ALSO, the ice maker shroud is soiled And the soda nozzles have build up on the mixing disks. Observed: multiple cutting boards on the cook line are stained. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a qualifying irreversible temperature taking device. Repeat Violation
Food safety inspection conducted on 11/1/2024 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 2/20/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent above reach-in cooler across from cook line grill. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on cook line due to missing tiles.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs in pan. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures throughout the kitchen. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine. Area around soda nozzles of soda machine in wait station. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf across from kitchen hand washing sink. Employee turned pans over. Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored on salad prep reach-in cooler. Employee placed wiping cloth in sanitizer bucket. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line. Manager placed sanitizer bucket on shelf. Corrected On-Site
- 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 handled dirty dishes in ware washing area and proceeded to handle plated food from kitchen without washing hands. Manager had employee wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in cook line grill drawers: chicken (45F - Cold Holding). Employee stated item placed in cooler two hours prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F: chicken (40F - Cold Holding). Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of disinfectant cleaner stored above reach-in cooler across from cook line grill. Employee moved bottle to area where chemicals are stored. Bottles of medicine stored in silverware container on counter in wait station. Manager moved bottles to office. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in prep area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from cook line stained. Blade of can opener on kitchen prep table. Water nozzle for wait station tea machine. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Oysters in kitchen prep area. Employee placed proper tag in container. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/20/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 12/20/2023
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 12/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/19/2023
High Priority
6
Intermediate
3
Basic
10
Total
19
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
- 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. Fish being thawed in reach-in cooler across from cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stored in wait station. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water in area on cook line where tiles are broken.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer fan box and shelves.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Manager placed tongs on top of oven.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for knife touching Parmesan topping in reach-in cooler across from cook line grill. Employee removed knife from topping. Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures in kitchen on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer at end of cook line. Top of dish machine. Fan cover in walk-in cooler. Area around soda nozzles in wait station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on shelf above reach-in cooler across from cook line grill.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in walk-in cooler: rice (45F - Cooling). Manager stated the item was prepared the previous day.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in walk-in cooler: rice (45F - Cooling). Manager stated the item was prepared the previous day.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 12 rodent droppings on floor underneath ice bin in bar area. Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish being thawed in reach-in cooler across from cook line. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters stored in walk-in cooler next to dry storage room.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of all purpose cleaner stored on top of ice machine. Manager removed bottle of cleaner. Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Lid for ice bin in wait station.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine in dish area.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Oysters stored in walk-in cooler next to dry storage room.
Food safety inspection conducted on 12/19/2023 revealed 19 total violations (6 high priority, 3 intermediate, 10 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. Repeat Violation - From follow-up inspection 2023-10-12: No change. **Time Extended**
- 06-09-1:Basic - - From initial inspection : 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. Fish stored in reach-in cooler at end of cook line. Repeat Violation - From follow-up inspection 2023-10-12: No change. **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer behind walk-in cooler. Repeat Violation - From follow-up inspection 2023-10-12: No change. **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light fixtures on cook line. Repeat Violation - From follow-up inspection 2023-10-12: No change. **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 10/11/2023
High Priority
5
Intermediate
0
Basic
7
Total
12
Disposition: Facility Temporarily Closed
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen. Repeat Violation
- 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. Fish stored in reach-in cooler at end of cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Employee removed drink. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stain wait station. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer behind walk-in cooler. Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. Light fixtures on cook line. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on shelf above reach-in cooler across from grill. Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling ingredients for jambalaya without washing hands and changing gloves. Manager had employee wash hands and change gloves. Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over uncooked crab legs in reach-in cooler at end of cook line. Shell eggs stored over cream in walk-in cooler in front of walk-in freezer. Manager moved items to bottom shelf of respective coolers. Corrected On-Site Repeat Violation Admin Complaint
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed three rodent droppings on top of cans in dry storage room behind main kitchen. Observed five rodent droppings on shelf in dry storage room behind main kitchen. Observed seven rodent droppings on floor beneath shelf in dry storage room behind main kitchen. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill line drawers: hamburger (45F - Cold Holding); fish (46F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored on shelf above reach-in cooler across from grill. Manager removed sanitizer from shelf. Repeat Violation Admin Complaint
Food safety inspection conducted on 10/11/2023 revealed 12 total violations (5 high priority, 0 intermediate, 7 basic).
Inspection on 8/4/2023
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 8/4/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/1/2023
High Priority
5
Intermediate
4
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent at end of cook line above stand up reach-in cooler. Repeat Violation
- 14-74-7:Basic - 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. Reach-in cooler across from stove, ambient temperature 49F.
- 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. Fish stored in stand up reach-in cooler at end of cook line. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler across from grill. Manager had employee remove drink. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor beneath hand washing sink and stand up reach-in cooler at end of cook line.
- 08B-38-4:Basic - Food stored on floor. Case of cooking oil on floor in dry storage area. Manager moved oil to shelf. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves in walk-in freezer. Repeat Violation
- 38-01-4:Basic - Light shield damaged/in disrepair. Light fixtures throughout the kitchen. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach-in cooler across from stove.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath microwave in prep area. Cook line reach-in cooler gaskets. Area behind soda nozzles in wait station. Fan covers in produce walk-in cooler. Light fixture covers in dining room have cobwebs. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans and lids on kitchen shelf. Manager had employee turn items over. Corrected On-Site Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on cook line floor. Manager moved bucket to shelf. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of salt on shelf in prep area.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over whipping cream in walk-in cooler in front of walk-in freezer. Manager placed eggs on bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from stove: scallops (55F - Cold Holding); shrimp (56F - Cold Holding); tuna (56F - Cold Holding); noodles (55F - Cold Holding); chicken (56F - Cold Holding); butter (57F - Cold Holding); crawfish (48F - Cold Holding); shrimp (51F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items in reach-in cooler across from grill: pico (45F - Cold Holding); pimento cheese (47F - Cold Holding); cheddar cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table on cook line: grits (126F - Hot Holding). Manager stated item was placed in steam table three hours prior to temperature being taken. Manager had employee reheat item. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored above cutting boards on cook line. Manager moved bottle to dish area. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored in kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cook line. Interior of microwave in prep area. Blade of can opener on kitchen prep table. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored in bar area.
Food safety inspection conducted on 8/1/2023 revealed 23 total violations (5 high priority, 4 intermediate, 14 basic).