Nauti Dawg Marina Cafe
Last inspected: Feb 24, 2026
25
Score
Nauti Dawg Marina Cafe has been inspected seven times since 2023. Nauti Dawg Marina Cafe was last inspected on Feb 24, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 14 violations earlier on.
When inspectors have written things up, “shell eggs in use or stored with cracks” has been the most frequent reason, cited two times.
The city-wide average sits at 80, which Nauti Dawg Marina Cafe's 25 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
25
Aug 21, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
32
Feb 18, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
67
Oct 3, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 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. Dishwasher (Chlorine 0ppm). Observed empty sanitizer. Operator replaced and primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Shell eggs in use or stored with cracks or broken shells. Cookline - flip top - one cracked raw shell egg in container. See stop sale. **Repeat Violation**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 reduced oxygen package - per operator thawing in right cookline flip top overnight. Reviewed proper procedures for reduced oxygen packaged fish. See stop sale.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator installed during inspection. **Corrected On-Site**
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to triple sink blocked by cart. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by dish machine with containers in sink. Operator removed. **Corrected On-Site**
31A-11-4
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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 reduced oxygen package - per operator thawing in right cookline flip top overnight. Reviewed proper procedures for reduced oxygen packaged fish. See stop sale. **Repeat Violation**
06-09-1
Basic - Floor soiled/has accumulation of debris. Unser shelving in dry storage room
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases of plastic ketchup bottles stored on floor in dry storage. Operator stored properly. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Cookline reach in freezer. Bar reach in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline flip tops. Operator removed. **Corrected On-Site**
10-17-4
Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
27
Feb 5, 2024
Routine - Food
3 critical violations. 3 major violations. 15 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat mushrooms and heavy whipping cream in the reach in cooler opposite cook line in the kitchen. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. One cracked shell egg stored in flip top cooler in the kitchen. See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise (91F - Hot Holding) and cooked potato (112F - Hot Holding) at 9:20, prepared less than one hour ago per operator. Operator adjusted steam table to higher temperature. **Corrective Action Taken**
03B-01-6
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. New hires, no proof of reporting responsibility. Provided operator employee reporting agreement. Operator reviewed and signed with employee. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink in the kitchen. Operator provided. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hose hanging on hand wash sink faucet in the kitchen. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine in the prep room. **Repeat Violation**
22-20-5
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. 1. Raw tuna thawing in ROP in the walk-in cooler near bar area. 2. Raw tuna thawing in ROP in the reach in cooler opposite fryers, in the kitchen. Operator opened packages. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. 1. Cutting board at reach in cooler opposite fryers. 2. Cutting board at bread prep counter. 3. Cutting board at flip top opposite cook line. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. 1. Cracked door on ice machine, exposed insulation. 2. 2. Torn door gasket on reach in cooler in kitchen **Repeat Violation**
14-11-5
Basic - Floors not maintained smooth and durable. Several pitted areas in front of the cook line and around floor drain in the kitchen.
36-11-4
Basic - Food stored on floor, bucket of pickles in the walk in cooler near bar area.
08B-38-4
Basic - Hole in wall behind the triple sink in ware wash area.
36-24-5
Basic - Ice buildup in reach-in freezer, ware wash area.
14-69-4
Basic - In-use knife/knives stored in cracks between flip top cooler in the kitchen. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on oven door handle between uses in the kitchen. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water at the cookline 130F, operator turned the heat to a higher level. **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of grease/food debris in the kitchen.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Utensil storage rack above cookline. 2. Reach in cooler door gaskets at the bread counter. 3. Reach in cooler door gaskets opposite fryers in kitchen.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. 1. Beverage air reach in cooler in prep room. 2. Beverage air reach in cooler opposite cookline in kitchen. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated black mold like substance behind and wall underneath triple sink. Operator cleaned during inspection. **Corrected On-Site**
36-27-5
22
Oct 25, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter at the bread prep station, opposite the cookline in the kitchen. Provided operator written procedures, operator completed and signed. **Corrected On-Site**
03F-10-5
Basic - Accumulation of mold-like substance in the interior of the ice machine in the prep area.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Three cutting boards on food prep counters opposite the cookline in the kitchen.
14-09-4
Basic - Equipment in poor repair. 1. Torn door gaskets on beverage air reach in cooler door. 2. Ice machine door cracked, interior insulation exposed.
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in Beverage air reach in cooler, in the prep area.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on food prep table opposite cookline. Operator removed. **Corrected On-Site**
21-12-4
70
Jan 9, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Frequently Asked Questions
When was Nauti Dawg Marina Cafe last inspected?
The most recent health inspection at Nauti Dawg Marina Cafe on file is from Feb 24, 2026. The public record contains seven inspections in total.
What is the most common violation at Nauti Dawg Marina Cafe?
Across the inspection record, “shell eggs in use or stored with cracks” has been cited two times, more than any other issue at Nauti Dawg Marina Cafe.
How does Nauti Dawg Marina Cafe compare to other restaurants in Lighthouse Point?
Nauti Dawg Marina Cafe most recently scored 25 out of 100, which is lower than the Lighthouse Point average of 80.
Has Nauti Dawg Marina Cafe's inspection record improved over time?
Yes. Recent inspections at Nauti Dawg Marina Cafe have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Nauti Dawg Marina Cafe 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 Nauti Dawg Marina Cafe inspected?
Based on the inspection history on file, Nauti Dawg Marina Cafe is inspected around two times per year on average.
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