The Breeze Waterfront Cafe
Last inspected: Mar 26, 2026
45
Score
Inspectors have visited The Breeze Waterfront Cafe 11 times, with records going back to 2022. On Mar 26, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly two violations earlier in the record.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Gulfport facility scores 67, putting The Breeze Waterfront Cafe on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
0
Critical latest
5
Major latest
6
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
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. Server who engages in drink preparation has worked here over 60 days and does not have food handler certificate.
53B-13-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chorizo (84F - Cooling); shakshuka (80F - Cooling); refried beans (100F - Cooling) Items covered and stacked in reach in cooler in housekeeping area. Beans were cooked today, others were taken out to be used but weren't used so put back in cooler to ambient cool. Operator moved items to reach in freezer uncovered and unstacked to cool properly. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishes being stored in hand wash sink. Operator removed dishes to unblock sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes being stored in hand wash sink. Operator removed dishes. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of debris in the interior of the ice machine at indoor wait station.
22-20-5
Basic - Bathroom located inside establishment not enclosed with self-closing doors. **Repeat Violation**
32-04-4
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired 2/1/26
50-09-4
Basic - Ice buildup in reach-in freezer in kitchen. **Repeat Violation**
14-69-4
Basic - Interior of oven on cook line has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food in reach in cooler in housekeeping room.
08B-17-4
45
Nov 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Garbage on the ground around dumpster. Large flattened boxes, construction materials, and pallets on ground around dumpster. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
33-19-4
90
Oct 31, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 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. Tested 0PPM, operator primed and reran the machine and still tested at 0PPM. Operator set up sanitizer compartment of 3 compartment sink and will use that to sanitize until issue is resolved. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (57F - Cold Holding) operator moved to freezer and retemped at 41F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bag of onions stored on same shelf as floor cleaned and bag touching bottle of bleach on floor below. Operator moved onions to protected area. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep table under toaster and deli cooler are grooved, stained and no longer cleanable. Operator replaced with new cutting boards. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic food storage container in hand wash sink in kitchen. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausages prepared on Tuesday not date marked. Operator date marked. **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water to hand wash sink on patio wait station. **Warning**
27-16-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and dishmachine. Operator has quaternary test strips, but not chlorine as necessary for their dish machine and bleach for three compartment sink. **Warning**
16-32-5
Basic - Dumpster not on proper pad/nonabsorbent surface. Dumpster on gravel **Warning**
33-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on prep table with hot holding unit in kitchen. Operator removed all, cleaned and sanitized table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee food stored amongst restaurant food in reach in cooler -Employee food stored on prep table in kitchen. Operator removed items and separated from food storage and food preparation areas. Discussed designating bottom shelf for employee food only in reach in cooler. **Corrected On-Site** **Warning**
40-06-5
Basic - Garbage on the ground around dumpster. Large flattened boxes, construction materials, and pallets on ground around dumpster. **Warning**
33-19-4
Basic - Hood system soiled with accumulated grease and dust. **Warning**
36-34-5
Basic - Ice buildup in reach-in freezer in kitchen. **Warning**
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted, stored on top of cooler at indoor wait station. Operator inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
25
Mar 27, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Single-service articles improperly stored. Cases of dinner napkins on floor in storage area. Manager moved items off the floor. **Corrected On-Site**
25-05-4
95
Nov 15, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook-line soiled with food debris. **Warning** - From follow-up inspection 2024-11-15: **Time Extended**
22-02-4
90
Nov 6, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 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. Chorine sanitizer 0ppm. Manager set up 3 compartment sink. quat sanitize 200. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meat sauce (46F - Cold Holding); cooked pasta (46F - Cold Holding). Manager placed items in freezer **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook-line soiled with food debris. **Warning**
22-02-4
67
Apr 18, 2024
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above mix cheese reach-in cooler oven on cook line. Employee moved shell eggs below mix cheese. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled soiled dish then pick up food to served. Inspector educated manager on proper hand washing.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked ground beef (47F - Cold Holding) in stand up cooler back storage area. Employee stated it was cooked yesterday and did not take temperatures this morning.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs (50F - Cold Holding); on cook line table. Employee moved items to freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen reach in coolers.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs, Poached eggs not identified on menu. Employee marked all menus with asterisks. **Corrected On-Site**
02B-01-5
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. 4 employees work in kitchen, 1 employee has no proof of training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef made more then 24 hours no date marked.
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris in kitchen area.
22-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes and potatoes on floor in back storage area. Case of water on floor at front counter area. Employee moved items off floor. **Corrected On-Site**
08B-47-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over biscuits in reach in cooler back area. Employee stored items properly. **Corrected On-Site**
08B-17-4
27
Jan 16, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line **Warning** - From follow-up inspection 2024-01-16: **Time Extended**
14-09-4
95
Nov 17, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat food in reach in cooler. Manager moved items. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed manager information. **Warning**
11-03-5
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. Emailed manager procedures. **Warning**
11-27-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk opened 11-16-23. Manager date marked milk. **Corrected On-Site** **Warning**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line **Warning**
14-09-4
Basic - Equipment in poor repair. Gaskets in reach in cooler thorn in back kitchen area. **Warning**
14-11-5
52
Apr 6, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Fish slack thawing at room Temperature
06-01-5
95
Dec 9, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Breeze Waterfront Cafe last inspected?
The most recent health inspection at The Breeze Waterfront Cafe on file is from Mar 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Breeze Waterfront Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Breeze Waterfront Cafe.
How does The Breeze Waterfront Cafe compare to other restaurants in Gulfport?
The Breeze Waterfront Cafe most recently scored 45 out of 100, which is lower than the Gulfport average of 67.
Has The Breeze Waterfront Cafe's inspection record improved over time?
No. Recent inspections at The Breeze Waterfront Cafe have averaged around 10 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at The Breeze Waterfront 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 The Breeze Waterfront Cafe inspected?
Based on the inspection history on file, The Breeze Waterfront Cafe is inspected around three times per year on average.
Nearby Restaurants