The Seawatch Restaurant
Last inspected: Feb 5, 2026
33
Score
Across the available record, The Seawatch Restaurant has 10 inspections on file, the first dated 2022. The latest inspection on file is from Feb 5, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “dented/rusted cans present” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 76, which The Seawatch Restaurant's 33 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Dish employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-20-4
High Priority - Emoloyee handled soiled dishes and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Prep area - single door beverage air - Raw fish stored over/not properly separated from ready-to-eat cheese balls. Walk in cooler #2 - Raw lobster tail stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo - glass door cooler - tub of butter (49F). Per operator item placed in unit approximately 2 hours ago. Item not prepped or portioned today. Operator moved item to walk in to quick chill. **Corrective Action Taken**
03A-02-5
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.A
11-26-1
Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator and reviewed.
03F-10-5
Basic - Employee Bathroom located inside establishment - opening into kitchen - not completely enclosed with self-closing door.
32-04-4
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - containers of crab claws and raw fish.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill - water 91F. Operator increased heat **Corrective Action Taken**
10-07-4
Basic - Waste line missing at soda gun holster. 1 upstairs bar soda gun.
29-17-4
33
Sep 23, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal keys stored on spice shelf in prep area, operator stored properly. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep area reach in cooler gaskets soiled.
23-03-4
Basic - Soiled dry wiping cloth in use at cookline, operator replaced. **Corrected On-Site**
21-10-4
Basic - Standing water in bottom of reach-in-cooler at; Prep area. **Repeat Violation**
29-49-6
Basic - Water draining onto floor surface from ice machine water filter.
29-03-4
78
Jun 27, 2025
Complaint Full
No violations found.
100
Jun 23, 2025
Complaint Full
4 critical violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tomato sauce (42-53F - Cold Holding); raw shrimp (41-48F - Cold Holding); cooked octopus (41-53F - Cold Holding). Items held in unit less than four hours items prepared and portioned today, observed above the fill line operator placed excess in separate container and stored in reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Quaternary 400ppm), operator remade solution. Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site** **Warning**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. 1 can 74.40 tomato fillets 6lbs 1 can full red tomato puree **Warning**
01B-01-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -Dishwasher (Temperature 0) **Warning**
22-57-6
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Dead roaches on premises. -Dry storage room, 2 dead roaches on the floor in north west corner, separate from kitchen. Operator, cleaned and sanitized the area during inspection. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. -Employee eating a sandwich by appetizer station at cookline. Operator corrected employee behavior, employee left cookline are with meal. **Corrected On-Site** **Warning**
12B-02-4
Basic - Standing water in bottom of reach-in-cooler. -Prep area 2 door reach in cooler. -Floor area by appetizer line stove top. **Warning**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Produce walk in cooler unwashed tomatoes, spinach over washed onions and cut greens. Operator organized and stored properly. **Corrected On-Site** **Warning**
08B-17-4
43
Apr 1, 2025
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Rusted cans present. See stop sale. 5 lyons chocolate hot fudge 7lbs
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Upstairs bar soda gun nozzles. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Inservice bar
36-32-5
74
May 6, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At salad station, raw oysters on half shell stored over ready to eat chicken and sliced tomatoes. Operator reversed. **Corrected On-Site**
08A-05-6
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 to operator to print out and post. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink blocked with cleaning supplies. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At bar, unlabeled spray bottle containing windex. Operator labeled. **Corrected On-Site**
41-17-4
64
Feb 14, 2024
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Employee handled soiled dishes and utensils and then picked up clean plates without washing hands. Reviewed proper handwashing procedures. **Corrected On-Site**
12A-02-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used towel to whip face, then proceeded to engage in food preparation. Reviewed proper hand washing procedure and employee washed his hands. **Corrected On-Site**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top: Raw oysters over RTE spinach dip. Walk in cooler - raw beef over ready to eat raspberries and raw beef over ready to eat soup. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Cook washed hands with no soap. Reviewed proper hand washing procedures and cook properly washed hands. **Corrected On-Site**
12A-20-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw whole beef muscle in walk in cooler. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Dented cans present. 1. #10 can tomato sauce. See stop sale.
01B-01-4
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. Provided hand out to operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Whipping cloth hand washing bucket located at hand sink. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline operator replaced. **Corrected On-Site**
31B-03-4
Basic - Floor area(s) covered with standing water. Next to cookline fryers.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator posted. **Corrected On-Site**
31B-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet.
13-07-4
23
Jun 29, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook draining excess dressing from coleslaw with bare hands. Reviewed proper procedures with prep cook . **Corrective Action Taken**
09-01-4
Intermediate - Oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Of machine #2.
22-20-5
67
Dec 2, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over shredded lettuce in walk-in cooler ( dairy cooler) Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lemon butter (98-125F - Hot Holding); in steam table at cook line; as per operator food cooked earlier and place in steam table to hit hold; steam not trapped in and food uncovered; operator placed back to stove to reheat to 165; food out of temperature for 30 minutes; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Some oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Employee beverage container on a food preparation table next to clean plates at cook line; operator removed **Corrected On-Site**
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching chicken in reach in cooler at cook line; Operator removed and stored properly **Corrected On-Site**
10-06-5
61
Frequently Asked Questions
When was The Seawatch Restaurant last inspected?
The most recent health inspection at The Seawatch Restaurant on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Seawatch Restaurant?
Across the inspection record, “dented/rusted cans present” has been cited three times, more than any other issue at The Seawatch Restaurant.
How does The Seawatch Restaurant compare to other restaurants in Lauderdale-By-The-Se?
The Seawatch Restaurant most recently scored 33 out of 100, which is lower than the Lauderdale-By-The-Se average of 76.
Has The Seawatch Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at The Seawatch Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Seawatch Restaurant 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 Seawatch Restaurant inspected?
Based on the inspection history on file, The Seawatch Restaurant is inspected around three times per year on average.
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