WAHOOS BAR AND GRILLE
83413 Overseas Highway
Florida, 33036
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on walk-in cooler door handles. - From follow-up inspection 2025-04-29: Buildup of food debris/soil residue on walk-in cooler door back side of handle. **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-04-29: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41F - From follow-up inspection 2025-04-29: Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41F **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation - From follow-up inspection 2025-04-29: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation **Time Extended**
- 31A-10-4:Intermediate - - From initial inspection : Intermediate - Chemical supply line draining into handwash sink in prep room downstairs - From follow-up inspection 2025-04-29: Chemical supply line draining into handwash sink in prep room downstairs **Time Extended**
Food safety inspection conducted on 4/29/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 4/24/2025
High Priority
4
Intermediate
7
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on walk-in cooler door handles.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-11-5:Basic - Equipment in poor repair. Observed true refrigerator and back prep area doors do not close properly call holding temperatures on some items are above 41°F
- 08B-38-4:Basic - Food stored on floor in walk-in freezer
- 10-20-4:Basic - In-use tongs stored on fire equipment between uses.
- 10-07-4:Basic - In-use utensil, spoons, stored in standing water less than 135 degrees Fahrenheit.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp, fish, and beef, thawing, and prep sink with no running water.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, or mold like substance, under air conditioner on the wall in the back prep area
- 35A-05-4:High Priority - Roach activity present as evidenced by 3 live roaches found inside oven on cook line . Oven does not work, the stove top does work .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46*F - Cold Holding); Beef (45*F - Cold Holding) observed in standup through refrigerator in back prep area
- 41-25-4:High Priority - Tracking powder pesticide used inside establishment. Observed boric acid roach powder on shelf next to prep sink.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
- 31A-10-4:Intermediate - Chemical supply line draining into handwash sink in prep room downstairs
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.the can opener blade is soiled with food debris
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container stored in hand washing sink
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen
- 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Food safety inspection conducted on 4/24/2025 revealed 19 total violations (4 high priority, 7 intermediate, 8 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employees drink cup on salad prep counter
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone charging on top of microwave
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
- 10-14-5:Basic - Ice bucket stored on floor between uses.
- 10-17-4:Basic - In-use knife/knives stored in cracks between wall conduit at prep room
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (48*F - Cold Holding); butter (55*F - Cold Holding) unit is double pan with an container missing letting cold air out. All TCS FOODS was relocated to another cold holding unit.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In downstairs prep room at splitter on red hose
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener blade is soiled in prep room
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at downstairs prep room
Food safety inspection conducted on 12/10/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 4/30/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 08B-38-4:Basic - Bag of flour stored on floor in storage area
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-04-5:Basic - Electrical Utility lines are unnecessarily exposed above the kitchen cookline .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Red hose in downstairs prep room
Food safety inspection conducted on 4/30/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 11/30/2023
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Side order cup used in ceviche Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean Utensils stored on floor in buckets
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.in Mens bathroom used by employees. Repeat Violation
- 36-37-5:Basic - Wood Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas . Cook line area
- 08A-05-6:High Priority - Raw ceviche food stored over/not properly separated from ready-to-eat food. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.pasta cooling overnight at 48F. Raw chicken @47F over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Holding); butter (45*F - Cold Holding); past (46*F - Cold Holding);
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in handwash sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Corrected On-Site
- 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. Cooked pasta not date marked
Food safety inspection conducted on 11/30/2023 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).