WATER COLOUR STEAK HOUSE AND GRILL Inspection – October 7, 2026

High Priority 2

#8High Priority22-41-4

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. Glass washer 0 ppm.

#9High Priority12A-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. Dishwasher. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 1

#10Intermediate53B-05-5

Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 7

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Repeat Violation

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Bar storage area corners. **Repeat Violation**

Repeat Violation

#4Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Dish area.

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer, chest freezer in bar.

#6Basic14-20-4

Basic – Ripped/worn tin foil used as shelf cover. Bar storage bottom shelf.

#7Basic08B-12-5

Basic – Stored food not covered. Ice cubes in chest freezer in bar. **Corrected On-Site**

Corrected On-Site

Florida Food Watch