NAUTI DAWG MARINA CAFE
2841 MARINA CIR · LIGHTHOUSE POINT · Broward County · FL 33064
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-47-4High Priority – Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glasswasher at bar at 0 ppm quat. **Warning**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat with gloved hands and failed to wash hands before contacting food. Employee changed gloves and washed hands. **Corrected On-Site** **Warning**
35A-02-5High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 1 live small flying insect in dry storage room by bar. **Warning**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomatoes 48° F, egg liquid 52° F, egg whites 54° F, ham 53° F, chicken 53° F, spinach 49° F, Ham 53-65° F, crab cake mix 52-65, salmon 49° F, hash 51° F, tomatoes 50-52° F, cheese 55-61°F ,butter 46° F, egg 52° F , tomatoes 46° F, lobster 46° F, and lettuce 54° F all stored at flip top cooler at cookline closest to steam table. Cooler ambient temperature 50° F. Foods moved to walkin cooler to quick chill. Foods in flip top for less than 4 hours. Corrective Action Taken. Seaweed 50° F, chicken wings 50° F, fish dip 47° F, and calamari 50° F all stored at flip top cooler at cookline closest to freezer . Cooler ambient temperature 52° F. Foods moved to walkin cooler to quick chill. Foods in flip top for less than 4 hours. Corrective Action Taken. Shrimp 45-46° F, corn salad 46 F, tuna salad 47 F, fish 46°F, garbanzo 56° F, pasta 46-47° F, pasta 46° F, hash 45° F, cheese/ mushroom 45 F, garlic/oil/cheese 46° F, sausage 48° F, and chicken wings 45° F all at walkin cooler that was in the defrost cycle after receiving a delivery. Operator turned off defrost cycle manually to maintain 41° F. **Corrective Action Taken** **Warning**
03F-02-4High Priority – Potentially hazardous (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. Butter at cookline and butter and cream cheese not time marked in expo area. Foods date marked. **Corrected On-Site** **Warning**
03E-01-4High Priority – Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .Rice from 131° F-137° F to 137-142° F within 1.5 hours . Rice has been reheating for 1 hour and 50 min at current rate Food will not reach 165° F within the 2 hours. Food reheating on steam table. Food sent to be quickly reheated to 165° F on the stove. **Corrective Action Taken** **Warning**
08A-05-4High Priority – Raw animal food stored over ready-to-eat food. Raw turkey burger mix over seafood salad at True refrigerator next to managers office. Foods moved and properly stored. **Corrected On-Site** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 1 live roach inside container of chicken in cold holding drawers at cookline, 1 live roach on wall above prep cooler at cookline, 2 live roaches on gasket at flip top cooler at cookline, 2 live roaches on door hinge at M3 Turbo freezer in cookline area, 1 live roach under stove at cookline , 1 live roach dishwashing area by pot storage and approximately 100+ live roaches in ice cream chest freezer near Bar area/walkin cooler. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Live roach in raw chicken at cold holding drawer at cookline. Food discarded. **Corrected On-Site** **Warning**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet and by handwash sink at cookline where hose is attached. **Warning**
Intermediate 6
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
01C-03-4Intermediate – Clams not marked with last date served. **Warning**
22-05-4Intermediate – Cutting board(s) stained/soiled. **Warning**
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink and then handle clean food storage containers. Employee rewashed hands at handwash sink. **Corrected On-Site** **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes from 59-64° F to 52-59° F within 1.5 hours , and potatoes from 55-56° F to 49-54° F within 1.5 hours both cooling at walkin cooler in large covered plastic containers for approximately 5.5 hours at current rate of cooling food will not cool to 41° F within 6 hours. Food broken down into smaller containers and uncovered. **Corrective Action Taken** **Warning**
53B-14-5Intermediate – 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.
Basic 10
14-01-4Basic – Bowl or other container with no handle used to dispense food. Bowl removed. **Corrected On-Site** **Warning**
24-05-4Basic – Clean bowls not stored inverted or in a protected manner near mgrs office by prep area. **Warning**
24-27-4Basic – Clean equipment/dishware/utensils ( coffee cups) stored next to handwash sink exposed to splash in bar area. **Warning**
35A-03-4Basic – Dead roaches on premises. 1 dead roach under stove and 4 dead roaches by the ice cream chest freezer. **Warning**
12B-12-4Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Drink moved. **Corrected On-Site** **Warning**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet. **Warning**
08B-38-4Basic – Food stored on floor. Rice on floor in dry storage room near Bar. **Warning**
29-08-4Basic – Plumbing system in disrepair. Leaking pipes under handwash sink at cookline and 3 compartment sink in dishwashing area. **Warning**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked potatoes at walkin cooler near mgrs office. Foods moved and properly stored. **Corrected On-Site** **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. UnLabeled sugar container and flour containers. **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:31 AM.
Violation category totals
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.