WATERWAY GRILL/EMPLOYEE DINING Inspection – June 1, 2026

High Priority 2

#5High Priority03D-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. macaroni and cheese (47-51F – Cooling); mestballs (47-51F – Cooling); roasted chicken (47-51F – Cooling); mashed potatoes (47-51F – Cooling) **Warning**

Warning

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. macaroni and cheese (47-51F – Cooling); mestballs (47-51F – Cold Holding); roasted chicken (47-51F – Cold Holding); mashed potatoes (47-51F – Cold Holding) cooling in walkin in overnight **Warning**

WarningStop Sale

Intermediate 2

#7Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Items in closed box rolling cart

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In kitchen near dish **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic36-36-4

Basic – Ceiling tile missing. Above ice machine in cafeteria

#2Basic08B-38-4

Basic – Food stored on floor. Case of oil, sack of beans in dry storage **Corrected On-Site**

Corrected On-Site

#3Basic36-24-5

Basic – Hole in or other damage to wall.under ice machine in cafeteria

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bbq sauce leaking on #10 can rack **Corrected On-Site**

Corrected On-Site

Florida Food Watch