DirtyFLRestaurant Inspection Data

FRIGATE'S WATERFRONT BAR & GRILL

400 US HWY 1

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/22/2025

Inspection #: Visit ID: 10823667

  • N/A:No Violations Were Observed

Inspection Date: 4/21/2025

Inspection #: Visit ID: 10821889

  • 10-08-5:Basic - Employee used drinking cups to scoop ice with bare hands. Advised operator of proper use for scooping ice. Warning
  • 08B-38-4:Basic - Food stored on floor. At walk in freezer, box of fish stored on floor. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, in use knives stored in between equipment. Operator removed. Corrected On-Site Warning
  • 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. At walk in cooler, prime rib (58F - Cooling), operator stated product held over 6 hours. Product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes, then put gloves on without washing hands. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site Warning
  • 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. At dish area, dishwasher handled dirty dishes, then proceeded to touch clean dishes without washing hands. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found At dish area, 3 small live flying insects landing on trash can. Repeat Violation Admin Complaint
  • 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. At walk in cooler, Scampi butter dated 4/9/ Conch soup 4/10, ranch dressing-4/14 , piccata sauce-4/13 , au jus-4/14, all products exceeding 7 days from preparation. See stop sale. Warning
  • 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Housemade blue cheese dressing, sliced tomatoes, lettuce on time control exceeding 4 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, prime rib (58F - Cooling), operator stated product held over 6 hours. Product did not reach 41F within 6 hours. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, buttermilk (54F - Cold Holding); scampi butter (59F - Cold Holding); raw scallops (54F - Cold Holding); raw shrimp (54F - Cold Holding); Mac sauce (54F - Cold Holding); lemon butter (54F - Cold Holding), At cook line low boy, raw fish (48F - Cold Holding); raw chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 3 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Housemade blue cheese dressing, sliced tomatoes, lettuce on time control exceeding 4 hours. See stop sale. 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. At cook line, marinara sauce (126F - Hot Holding). Operator stated item held approximately 3 hours. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. At dish area, Employee washed hands at triple sink without using hand soap. Advised operator of proper handwashing. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for buttermilk on TPHC. Warning
  • 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. At walk in cooler, several products-cocktail sauce, kimchi sauce, conch fritter batter, held over 24hours without proper date marking. Repeat Violation Warning

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766448

  • N/A:No Violations Were Observed

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8836361

  • 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. At walk-in cooler; cooked whole beef roast (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in; piccata sauce with chicken stock (80F - Cooling 3pm). Operator stated cooling for 3 hours, did not reach 70F within 2 hours, moved to reheated to 165F to restart cooling process from 135F to 70F within 2 hours. **Corrective Action Taken** Warning
  • 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 soiled dishes and utensils while washing and rinsing and then handled clean and sanitized dishes while placing to dry and store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and trash can and then handled clean equipment and utensils to prepare food without washing hands. Operator discussed with employee who then washed hands. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects at sushi station flying around garbage can. Approximately 2 live, small flying insects in kitchen prep area flying around/landing on walls. Advised Operator to eliminate live, small flying insects. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw salmon stored over ready to eat cream. Operator moved raw salmon below cream. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler drawers on cook line; raw comminuted beef stored over raw lobster and raw whole muscle steak. Operator moved raw hamburger to bottom. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell clams/mussels/oysters. Malpeque Oysters, no tag. See stop sale. Warning
  • 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked sushi rice time marked 11am-3pm, not discarded as of 4pm. At reach in cooler; pico with cut tomatoes (45F - Ambient Cooling 2:22pm). Operator stated tomatoes were cut/cooling since 10am, did not reach 41F within 4 hours. At walk-in cooler; cooked whole beef roast (46F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At breading/batter station; buttermilk (47F - Cold Holding). Operator stated not prepared or portioned today, held using time as a public health control, not on written plan and no time mark applied, applied time mark, added to plan. **Corrective Action Taken** Warning
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Cooked sushi rice time marked 11am-3pm, not discarded as of 4pm. See stop sale. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At expo line; cut lettuce/cut tomatoes/coleslaw, no time mark. Operator stared being held on time less than 2 hours, applied appropriate time mark. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At reach in cooler; pico with cut tomatoes (45F - Ambient Cooling 2:22pm). Operator stated tomatoes were cut/cooling since 10am, did not reach 41F within 4 hours. See Stop Sale. Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Malpeque Oysters, no tag. See stop sale. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packaging raw meat with margarine and seasonings, no HACCP submitted/approved. Warning
  • 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. At walk-in cooler; house made cheese sauce, no date mark. Operator stated prepared 2 days prior, applied date mark. Corrected On-Site Warning

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8777735

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. At cook line employee drink on prep table, operator discarded.
  • 12B-01-4:Basic - Employee eating while preparing food. Observed employee chewing while prepping food, operator corrected employee. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. At walk in freezer metal pan containing beef stored on floor, operator moved to proper storage. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At cook line reach in cooler unwashed avacodo stored in same container as Brie cheese, operator discarded avacodo. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At make line several squeeze bottles containing various cooking oils and salad dressings not labeled, operator was able to label all bottles. Corrected On-Site
  • 12A-05-4:High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8376303

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back of house ice machine has slime Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At make line standing water in bottom of reach in cooler
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At make line avacados with sticker still attached mixed with ready to eat cut avacados, operator removed dirty avacados to be washed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler box of raw burgers stored over container of precooked chicken wings, operator relocated raw burgers to proper location below precooked items Corrected On-Site
  • 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line: conch chowder (127F - Hot Holding); Baja chicken soup (124F - Hot Holding), operator states that items were prepared and placed in hot holding unit at 10am this morning but hot holding unit was never turn on, product stored over 4 hours. See stop sale
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Expo line: conch chowder (127F - Hot Holding); Baja chicken soup (124F - Hot Holding), operator states that items were prepared and placed in hot holding unit at 10am this morning but hot holding unit was never turn on, product stored over 4 hours.See stop sale
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar 1 oyster in hand washing sink, operator removed Corrected On-Site

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8551759

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; pico (cut tomatoes) (48F - Cold Holding); Brie cheese (50F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. At Breading station ice bath; buttermilk (50F - Cold Holding). Operator stated not prepared or portioned today, being held on ice less than 1 hour,ice not surrounding product level, added ice. At Salad station flip top; house made pico w/ cut tomatoes (48F - Cold Holding); lobster salad (48F - Cold Holding); blue cheese crumbles (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2023-11-15: At Salad station flip top; no temperature control for safety food stored. At Breading station ice bath; no temperature control for safety food stored. At drawers under grill; no temperature control for safety food stored. At Cook line flip top cooler; Brie cheese (50F - Cold Holding). Operator stated not prepared or portioned today (commercially packaged wheel of Brie stored in make top portion of cooler over product line of make top), being held in cooler less than one hour, moved to reach in cooler. Admin Complaint **Corrective Action Taken**

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8550443

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At both kitchen ice machines; accumulation of black/green mold-like substance in the interior. Repeat Violation Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line; chemical spray bottle used to store cooking oil. Operator discarded. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line flip top cooler; pico (cut tomatoes) (48°F - Cold Holding); Brie cheese (50°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. At Breading station ice bath; buttermilk (50°F - Cold Holding). Operator stated not prepared or portioned today, being held on ice less than 1 hour,ice not surrounding product level, added ice. At Salad station flip top; house made pico w/ cut tomatoes (48°F - Cold Holding); lobster salad (48°F - Cold Holding); blue cheese crumbles (48°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler 1 hour, moved to walk-in cooler. **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi Rice (76°F)- Time Marked 12-4 at 11:09am. Operator stated incorrect time mark placed, placed appropriate time mark. Corrected On-Site Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Menu offers Blue Point Oysters and Wellfleet Oysters. Establishment is selling Mill Point Oysters and Sandy Bay Oysters. Admin Complaint
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At wait station/expo line; Coleslaw/cut lettuce/cut tomatoes/house made dressings (TPHC), not on written plan. Operator added to written plan. Corrected On-Site Warning