Wahoos Seafood Grill
Last inspected: Feb 17, 2025
32
Score
Going back to 2022, Wahoos Seafood Grill has eight inspections in the public record. Wahoos Seafood Grill was last inspected on Feb 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around nine violations to closer to 13 violations.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Gainesville average 75, so Wahoos Seafood Grill trails the local norm. This restaurant has more on its record than most do.
8
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Feb 17, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
32
Nov 1, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
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.
22-41-4
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.
35A-02-6
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°.
03B-01-6
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**
22-02-4
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**
16-62-1
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**
14-69-4
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**
36-22-4
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.
23-24-4
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.
36-34-5
Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking pipe under the fans in the walk-in cooler.
29-11-4
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**
21-38-4
39
Feb 20, 2024
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
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**
03A-02-5
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**
41-10-4
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**
12A-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags stored in prep area.
01C-03-4
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**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
16-37-1
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**
01C-01-4
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**
36-34-5
Basic - Floor area(s) covered with standing water. Standing water on cook line due to missing tiles.
36-22-4
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**
10-20-4
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**
38-07-4
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**
23-03-4
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**
25-06-4
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**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on cook line. Manager placed sanitizer bucket on shelf. **Corrected On-Site**
21-38-4
29
Dec 20, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
4 minor violations.
View 4 violations
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**
36-34-5
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**
06-09-1
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**
14-69-4
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**
38-01-4
82
Aug 1, 2023
Complaint Full
5 critical violations. 4 major violations. 14 minor violations.
View 23 violations
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**
41-10-4
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**
12A-16-4
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**
08A-05-6
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**
03A-02-5
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**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored in kitchen.
01C-03-4
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**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles stored in bar area.
41-17-4
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**
36-34-5
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.
14-74-7
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**
06-09-1
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**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Floor beneath hand washing sink and stand up reach-in cooler at end of cook line.
36-22-4
Basic - Food stored on floor. Case of cooking oil on floor in dry storage area. Manager moved oil to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelves in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Light shield damaged/in disrepair. Light fixtures throughout the kitchen. **Repeat Violation**
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in reach-in cooler across from stove.
05-09-4
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**
23-03-4
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**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on cook line floor. Manager moved bucket to shelf. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt on shelf in prep area.
02D-01-5
16
Feb 8, 2023
Complaint Full
4 critical violations. 6 major violations. 19 minor violations.
View 29 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Etouffee sauce in walk-in cooler dated 1/28.
01B-28-5
High Priority - 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 touched cooked catfish with bare hand. Employee reheated catfish after touching item. **Corrective Action Taken**
09-01-4
High Priority - Employee washed hands with no soap. Employee rinsed hands off with no soap. Manager had employee rewash hands using soap. **Corrective Action Taken**
12A-20-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flies in dish area. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting available.
11-26-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not dated with last date used. **Repeat Violation**
01C-03-4
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 procedure available.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler across from fryers and grill. Hot water nozzle on coffee machine in wait station. Deflector plate inside of ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in cook line hand washing sink. Mana removed towels from sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quaternary test kit.
16-37-1
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 cook line at end of cook line.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on make line across from grill. Manager discarded drinks. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station.
24-08-4
Basic - Equipment in poor repair. Gasket of grill drawers.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floor at end of cook line.
36-01-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster on the side of the parking lot.
33-19-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle touching Ice in bar area. Manager put scoop in ice without handle touching ice. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and prep table on cook line. Manager removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - Light shield damaged/in disrepair. Light fixture in dish area.
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven on cook line. Table underneath cook line warmer. Fan covers in outside walk-in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored at end cook line.
16-46-4
Basic - Open dumpster lid. Dumpster on side of parking lot.
33-16-4
Basic - Outer openings not protected with self-closing doors. Door to storage area behind building.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on shelf in kitchen. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor beneath cook line hand washing sink. Manager moved bucket to shelf. **Corrected On-Site**
21-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Cloth used as a food-contact surface. Hamburger being prepped on front line. Manager removed towel. **Corrected On-Site**
21-05-5
12
Nov 14, 2022
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed flying insects: 2 by the 3 compartment sink, 1 at the bar by the hand wash sink, 1 in the kitchen near the grill.
35A-02-6
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 and the time removed from temperature control cannot be determined. Observed hush puppy mix, no mark. ALSO, for the coleslaw behind expo, lacked a time mark. Time marks adjusted and added. **Corrected On-Site**
03F-02-5
High Priority - Container of medicine improperly stored. Observed Advil stored over prep on the expo line. This was placed in a pocket. **Corrected On-Site**
41-07-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags are in a bag, no order.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed lack of last day in bag.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the first soda gun with debris around the cone contact point. ALSO, the ice maker shroud is soiled. A staff member started to clean these areas. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice and a cloth in the dish area hand wash sink. Cloth removed Ice melted. **Corrected On-Site**
31A-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall by the far sink is soiled.
36-27-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Pedilyte stored above public food at the far end reach-in cooler. This was moved to the bottom shelf away from food **Corrected On-Site**
08B-49-4
Basic - Hole in or other damage to wall. Observed a hole in the wall behind the dish wash machine. The walls are under repair with new FRP in the kitchen. **Corrective Action Taken** **Repeat Violation**
36-24-5
37
Frequently Asked Questions
When was Wahoos Seafood Grill last inspected?
The most recent health inspection at Wahoos Seafood Grill on file is from Feb 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Wahoos Seafood Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Wahoos Seafood Grill.
How does Wahoos Seafood Grill compare to other restaurants in Gainesville?
Wahoos Seafood Grill most recently scored 32 out of 100, which is lower than the Gainesville average of 75.
Has Wahoos Seafood Grill's inspection record improved over time?
No. Recent inspections at Wahoos Seafood Grill have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Wahoos Seafood Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Wahoos Seafood Grill inspected?
Based on the inspection history on file, Wahoos Seafood Grill is inspected around four times per year on average.
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