Dolphins Waterfront Bar & Grill at Cape Crossing
Last inspected: Mar 10, 2026
45
Score
Dolphins Waterfront Bar & Grill at Cape Crossing has been inspected 12 times since 2022. Inspectors last stopped by on Mar 10, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around six violations each.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
Restaurants in Merritt Island average 77, so Dolphins Waterfront Bar & Grill at Cape Crossing trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above sauces in walk-in cooler. Operator moved. Raw beef in top drawer over hot dogs and cooked wings. No physical barrier. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In full pan of ice on prep table cut tomatoes (55F - Cold Holding); Krab (49F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun tip at bar **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink behind bar is disconnected
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks out on hairnets **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves are soiled **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Cases of gloves on the floor near storage closet. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In use avocados not washed. Sticker still present
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Corrected On-Site** **Repeat Violation**
21-12-4
45
Sep 30, 2025
Routine - Food
No violations found.
100
Sep 19, 2025
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. 0 ppm. Operator replaced source container and retested. 10 ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice well on counter krab meat (48F - Cold Holding); cut tomatoes (47F - Cold Holding).
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell on countertop cooked pineapple (119F - Hot Holding)
03B-01-6
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Azalea on drink menu advertises fresh lemon juice. Juice is from commercial bottled product. Operator marked out the word fresh on all menus **Corrected On-Site**
52-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice wand stored on the floor in walk in freezer. Operator took to dish area **Corrected On-Site**
22-02-4
Basic - Employee eating while preparing food. Cook ate pieces of salmon while removing cooked salmon from grill at rear of building
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep worker put on restraint **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Multiple opens cases of food on the floor in walk in freezer Operator moved **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans between dish area and cook line have an accumulation of dust
23-03-4
Basic - Single-service articles improperly stored. Cases of single service in the floor in dry storage. Operator moved **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line. **Corrected On-Site**
21-12-4
39
Feb 18, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
67
Oct 2, 2024
Routine - Food
No violations found.
100
Sep 30, 2024
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw salmon and raw beef in top drawer over cooked wings. No physical barriers. Operator moved **Corrected On-Site**
08A-13-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed on the non chemical side of the split at mop sink. Also missing at hose bib between restrooms and stairs
29-34-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 12 live flying insects at exterior bar near dish machine **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags missing dates
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dispenser chute for oasis machine behind bar has an accumulation of mold like substance. Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs on menus come over easy or sunny side up are not marked. Operator marked all menus **Corrected On-Site**
02B-01-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter for ice machine
29-28-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface area surrounding hoods has an accumulation of grease
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados on make line still have stickers
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Lower storage area of reach in cooler across from fryers **Repeat Violation**
29-49-6
33
Jan 11, 2024
Routine - Food
2 critical violations. 2 major violations. 15 minor violations.
View 19 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. Dish washing machine at the outside gate not ready minimum 50 ppm, changed santi solution and reprised unit, @50 ppm **Repeat Violation**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 living flys in the kitchen. Next routine inspection according to Supervisor Randy. **Repeat Violation**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand Wash Sink next to exit door had still wool scrubber in the sink. Observed at bar area Hand Wash Sink is use has a dump sink **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Children menu is cooked raw and under cooked. Operator corrected **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen interior has black like mold substance at dispenser **Repeat Violation**
22-20-5
Basic - Building components, attachments or fixtures in poor repair. Observed at outside bar building components needs to be clean and under and behind equipment.
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in prep area soiled with dust
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened can energy drink on counter with to go containers, removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees personal stored above prep food. Operator corrected **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected by chef **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed ice machine door not properly closing.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed packaging covering not removed on the bottom of prep table, rubber spatulas with broken surfaces, removed by chef
14-10-4
Basic - Food stored on floor. 5 gallon bucket pickles stored in floor of walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soiled utensils from grill station in water at 72° corrected and removed **Corrected On-Site**
10-07-4
Basic - Observed standing water In cabinet at outside bar
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. . Observed raw pineapples over Ready To Eat coleslaw in walk in cooler **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep station, wet wiping cloth stored on counter between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle on cookline containing clear liquid (water) not labeled. Operator corrected **Corrected On-Site**
02D-01-5
29
Oct 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor wall baseboard soiled - From follow-up inspection 2023-08-24: Area under 3 compartment sink and floor drain still soiled **Time Extended** - From follow-up inspection 2023-10-26: **Time Extended**
36-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Bare cement visible in solid surface flooring. - From follow-up inspection 2023-08-24: **Time Extended** - From follow-up inspection 2023-10-26: **Time Extended**
36-24-5
90
Aug 24, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
70
Aug 22, 2023
Routine - Food
8 critical violations. 6 major violations. 12 minor violations.
View 26 violations
High Priority - Cooked hamburger or cheeseburger ordered from child menu not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time and temperature combination as specified in cooking chart. Menu stating burger can be order under cooked on kids menu, all burgers from this menu item must be cooked to minimum cooking temp of 155° or higher, item should not be able to be imputing in register at any temp other then fully cooked. **Warning**
03C-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken Wings prepared previous day found in reach in cooler 44-51 still cooling, see stop sale **Repeat Violation** **Warning**
03D-02-5
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. Outside bar dish washing machine at 0ppm , replaced product , primed at 50 ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen, next unannounced routine per.c. Woods
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw cobra fish used in ceviche, no paperwork for parasite destruction available. Product must be cooked to be served on sight until a parasite destruction paperwork has been given to operator from distributor **Warning**
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tartar sauce prepared 7/31/23, todays date 8/22/23, items with garlic cook onsite, see stop sale Garlic cook onsite 8/14/23, todays date 8/22/23, see stop sale Garlic oil infused with cook onsite 8/14/23, todays date 8-22-23 **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tartar sauce prepared 7/31/23, todays date 8/22/23, items with garlic cook onsite, see stop sale 2quarts Garlic cook onsite 8/14/23, todays date 8/22/23, see stop sale 2 quarts Garlic oil infused with cook onsite 8/14/23, todays date 8-22-23 1.5 quarts
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken Wings prepared previous day found in reach in cooler 44-51 still cooling, approx 15# **Repeat Violation** **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in dish washingarea not labeled **Corrected On-Site**
41-17-4
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 clean up poster on site, corrected by paper copy given to manager by inspector. **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Joseph Knubsea expired 3/6/23
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at outside bar soiled and holder. Interior of ice machine, small amount of rust substance on deflector, soiled on handle and inside lid.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink in prep area. Blocked by emplty keg and 2 wheel dolly, corrected **Corrected On-Site**
31A-09-4
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. Newest employee, Matt no Employee agreement signed, corrected while inspection was taking place. **Corrected On-Site**
11-26-1
Basic - Hole in or other damage to wall. Bare cement visible in solid surface flooring.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor wall baseboard soiled
36-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
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. Raw tuna in rop packaging thawing in walk in cooler not opened.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dish washing area, employee beverage stored on table with cleaned dishes. Corrected **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at beverage station ,and equipment on clean rack stacked wet, corrected **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf's of prep tables small amounts of debris present.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of mushrooms stored over ready to eat /prepped lettuce in walk in cooler, corrected **Corrected On-Site**
08B-17-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Observed dish washer using wiping cloth for multiple purposes, has soiled **Corrected On-Site**
21-01-4
9
Oct 11, 2022
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Aug 4, 2022
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler cooked beans (50F - Cooling). Operator stated that the beans had been cooked the day prior and remained in cooler over night
01B-02-5
High Priority - Container of medicine improperly stored. Prescription bottle on prep surface in kitchen. Operator moved **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked beans (50F - Cooling). Operator stated that the beans had been cooked the day prior and remained in cooler over night SEE STOP SALE
03D-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Last date served not written on tags
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and cream in service Reach in cooler have been open for over 24 hours. Operator dated **Corrected On-Site**
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes on shelf over prep surface. Operator moved **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on the floor in walk in cooler
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on floor, walls, and ceiling of walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Cases of single service items stored on the floor in upstairs office. Operator moved **Corrected On-Site**
25-05-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar top are not wrapped/protected. Operator moved from reach of public **Corrected On-Site**
25-27-4
Basic - Waste line missing at soda gun holster. No drain line for soda guns behind the bar
29-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on the floor. Operator supplied a barrier **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has an accumulation of mold like substance substance
22-20-5
33
Frequently Asked Questions
When was Dolphins Waterfront Bar & Grill at Cape Crossing last inspected?
The most recent health inspection at Dolphins Waterfront Bar & Grill at Cape Crossing on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Dolphins Waterfront Bar & Grill at Cape Crossing?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Dolphins Waterfront Bar & Grill at Cape Crossing.
How does Dolphins Waterfront Bar & Grill at Cape Crossing compare to other restaurants in Merritt Island?
Dolphins Waterfront Bar & Grill at Cape Crossing most recently scored 45 out of 100, which is lower than the Merritt Island average of 77.
Has Dolphins Waterfront Bar & Grill at Cape Crossing's inspection record improved over time?
Results have been roughly steady. Inspections at Dolphins Waterfront Bar & Grill at Cape Crossing have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dolphins Waterfront Bar & Grill at Cape Crossing 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 Dolphins Waterfront Bar & Grill at Cape Crossing inspected?
Based on the inspection history on file, Dolphins Waterfront Bar & Grill at Cape Crossing is inspected around three times per year on average.
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