BLUE WATER BAY

Name: BLUE WATER BAY
Address: 319 SR 26, MELROSE, FL, 32666, US
Rating: 55.8

319 SR 26, MELROSE, FL 32666

License #6400785

55.8 Grade F / 100

Failing Health Score

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Quick take

BLUE WATER BAY in MELROSE currently holds an InspectFL Health Score of 55.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 43 total violations — 11 critical, 5 major, 27 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Passed — No Violations

Warning Issued
[14-11-5] Equipment in poor repair. Front counter flip top reach in cooler with door broken off seal. Glass door reach in cooler on cook line with torn door gasket separated from door. Shelves of produce walk in cooler with rust pitting the surface.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean metal containers on shelf by dish machine stacked while wet.
[33-20-4] Grease on the ground and/or pad around grease receptacle. Build up of grease on ground around backside of smoker, outside.
[35A-03-4] Dead roaches on premises. One dead roach on floor by bulk ice bin. Operator swept and discarded.
[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. Chlorine dish machine at 0ppm. No sanitizer bucket connected or present.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle of cook line. Ice bucket stored on floor by hand wash sink and by bulk ice bin. Ice scoop in ice bin at bar with handle in contact with ice. Operator relocated all items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards visibly stained on cook line and storage shelf next to cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line with dust and debris build up. Rotating fan on prep table by smoker with accumulation of dust.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket and bag on prep table by smoker.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloth on cook line prep table visibly soiled with food debris. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at side of cook line, raw steak stored over ready to eat etouffe. Operator relocated storage levels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on top shelf of cook line over prep table. Operator relocated.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Floors under sides of cook line have debris build up under equipment. Ceiling air vents and tiles over cook line with dust build up.

Emergency order recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in main outside walk in cooler have a build up of food debris and surface rust.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at hand wash station on cook line at 75F, per employee water heater is being worked in at the beginning of the inspection, water heater repaired and water temperature got up to 115F.
[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. In use dish machine ran multiple times reading 0ppm. Sanitizer bucket empty, employees replaced bucket and ran machine multiple times and retested at 100ppm
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings u deer table in back prep area by smoker cooker. Approximately 40 rodent droppings in server area under soda machine and bag in box soda rack next to cook line. Employee began to clean up droppings during inspection.
[36-73-4] Floor soiled/has accumulation of debris. All floor sunder all equipment, racks, and tables in cook line, prep area, server area, ware washing area and outside food storage shed and walk in coolers and walk in freezers have a build up of single service items, grease, and food debris.
[01B-01-4] Dented/rusted cans present. See stop sale. Mandarin oranges, 2 artichoke hearts, marinara in outside dry storage shed. Water chestnuts on server line across from service window in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (45F - Cold Holding); raw salmon (45F - Cold Holding); raw shrimp (46F - Cold Holding); cut tomatoes (46F - Cold Holding); raw chicken (46F - Cold Holding); cooked shrimp (50F - Cold Holding) in reach in coolers on make line, per manager drawers to coolers have been consistently opened for less than 30 minutes.

Warning Issued
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line handled ready to eat wrap with bare hand. Discussed with operator.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on oven door on cook line. Ice scoop in bulk ice container with handle in contact with ice. Clean knives on ware washing line between three compartment sink and wall.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelves in storage room.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink opposite dish machine.
[33-19-4] Garbage on the ground and/or pad around dumpster. Garbage build up on ground around dumpster.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In storage building dead lizard and two dead roaches in glue traps.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coulotte beef in reach in cooler from 6/28/2025. Employee discarded. In the walk in cooler prepared beans missing product date marking and unable to identify when prepared. Operator discarded.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line and clean cutting board in storage area soiled and stained. Can opener opposite bulk ice bin with debris build up on blade.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line prep station. Operator relocated.
[12A-20-4] Employee washed hands with no soap. Observed employee wash hands with only water and not use paper towels after. Discussed with operator.
[08B-38-4] Food stored on floor. Multiple food items on floor of walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of debris on backside of fryers. Shelves of ware washing area and on side of cook line with debris build up.
[36-73-4] Floor soiled/has accumulation of debris. Standing water on floor by reach in cooler at entrance to kitchen line. Floor of ware washing area with build up of debris and construction remnants.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handling employee present working the bar expired training from 02/17/2025.

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