Wharf
Last inspected: Dec 12, 2025
90
Score
The health department has logged nine inspections at Wharf, the earliest from 2022. Inspectors last stopped by on Dec 12, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Food-contact surface soiled / stained” comes up most often, recorded four times in the inspection record.
Restaurants in Niceville average 97, so Wharf trails the local norm. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu identifies multiple Gulf Shrimp selections as follows : The Starters - SOB Gulf Shrimp The Entree's - Cajun Shrimp Alfredo gulf shrimp The Seafood - Grilled Shrimp Dinner Gulf Shrimp The Baskets and Platters - Fried Wharf Platter Gulf shrimp, Fried Shrimp Gulf Shrimp (8cnt/12cnt) Manager and kitchen staff identified the containers of the shrimp used for the above in the kitchen walk in freezer as Bay Winds Preformance Food Group White Shrimp Farmed Raised Product of Ecuador . Raw shrimp was observed on the cook line. **Admin Complaint** - From follow-up inspection 2025-12-12: Upon callback All menus corrected for all shrimp offerings stating Shrimp, shrimp, jumbo shrimp. Gulf Shrimp removed The Starters - SOB Jumbo Shrimp The Entree's - Cajun Shrimp Alfredo jumbo shrimp The Seafood - Grilled Shrimp Dinner jumbo shrimp The Basketsand Platters - Fried Wharf Platter jumbo shrimp Fried Shrimp jumbo shrimp **Admin Complaint**
52-01-4
90
Dec 11, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo salad make bars - salad mix 54/52, feta 50, cut tomatoes 48/60, slaw 68, butter packets 61, shredded cheese 61/68/68, sour cream packets 68F ( all overnight greater than 4 hrs.)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo salad make bars - salad mix 54/52, feta 50, cut tomatoes 48/60, slaw 68, butter packets 61, shredded cheese 61/68/68, sour cream packets 68F ( all overnight greater than 4 hrs. See stop sale ) **Repeat Violation** **Warning**
03A-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. 0 ppm chlorine X 3 attempts **Warning**
22-41-4
Intermediate - Identity of food or food product misrepresented. Menu identifies multiple Gulf Shrimp selections as follows : The Starters - SOB Gulf Shrimp The Entree's - Cajun Shrimp Alfredo gulf shrimp The Seafood - Grilled Shrimp Dinner Gulf Shrimp The Baskets and Platters - Fried Wharf Platter Gulf shrimp, Fried Shrimp Gulf Shrimp (8cnt/12cnt) Manager and kitchen staff identified the containers of the shrimp used for the above in the kitchen walk in freezer as Bay Winds Preformance Food Group White Shrimp Farmed Raised Product of Ecuador . Raw shrimp was observed on the cook line. **Admin Complaint**
52-01-4
Intermediate - Oyster tags not marked with last date served. Shucking station - Oyster tags dated when oysters shucked ( not served - sold )
01C-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Side kitchen door adjacent to kitchen walk in cooler .
35B-01-4
50
May 30, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line top cooler Fish 46/49F less than 1 hr. Iced for rapid cooling during the inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled / stained . Cook line cutting board **Repeat Violation**
22-02-4
78
Dec 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled / stained . Cook line cutting boards **Repeat Violation**
22-02-4
Basic - Standing water in bottom of reach-in-cooler. Pizza Bar bottom make bar
29-49-6
86
Jan 3, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler House made Smoked Tuna Dip Dated 12/21
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler House made Smoked Tuna Dip Dated 12/21 See stop sale
02C-01-5
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. 0 ppm chlorine Corrected during the inspection to 100 ppm chlorine **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface stained - Cook line Saute station cutting board.
22-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Floor in disrepair. Hole observed Kitchen back line adjacent to walk in cooler / freezer
36-17-5
52
Nov 3, 2023
Complaint Full
No violations found.
100
Nov 2, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Roach activity present as evidenced by 6 live roaches found in the following locations: * 1 live on the modem on the floor at the hostess/host station; * 1 live on floor behind the two door beverage reach-in cooler behind the bar at the left end; * 1 live on power strip behind the two door beverage reach-in cooler behind the bar at the left end; * 1 live on floor in front of locked cabinets to left of keg reach-in cooler/dispenser in corner behind bar; * 1 live on floor under three door reach-in cooler to left of hand-wash sink behind the bar at the right end; * 1 live on floor under table across from hand-wash sink behind the bar. ** Additionally, there are 7 roach casings on the floor to the left of the glass two door reach-in cooler behind the bar at the left end and 1 casing on the side of the same reach-in cooler. **Warning**
35A-05-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment: - several from August missed in with September and several fro P.M. September mixed in with October based on the date of when the last oyster from the batch was sold. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served: - several in the September and October months do not have dates for last oyster sold. **Repeat Violation**
01C-03-4
Basic - 45 Dead roaches on premises as observed in the following locations: * 1 dead on floor in front of beverage cart at the wait station across from the bar; * 2 dead on floor between the soda machine and the safe in the storage area behind the pizza oven; * 1 dead on floor beside the modem at the hostess/host station; * 7 dead on floor under glass two door beverage reach-in cooler along the wall behind the bar at the left end; * 4 dead on floor under keg reach-in cooler/dispenser behind the bar at the left end; * 2 dead on floor under glass two door reach-in cooler to left of tall glass two door reach-in cooler behind the bar; * 1 dead on floor in front of glass two door reach-in cooler to left of tall reach-in cooler behind the bar; * 1 dead on floor to left of keg reach-in cooler/dispenser in corner behind the bar in front of the locked cabinets; * 2 dead on floor under keg reach-in cooler/dispenser in corner behind bar; * 2 dead on floor under drink mixer reach-in cooler; * 3 dead on floor behind the red taped beverage lines behind the bar; * 3 dead on floor behind keg reach-in cooler/dispenser on right side behind bar; * 8 dead on floor under glass three door reach-in cooler behind bar; * 4 dead on floor under hand-wash sink behind bar; * 1 dead on floor under clean pan shelf in dish room across from dish machine; * 1 dead on top of dish machine; * 1 dead on floor behind employee's bathroom door; * 1 dead on floor under two door reach-in cooler to the right of the fryers. **Warning**
35A-03-4
Basic - Carbon dioxide/helium tanks not adequately secured: * 3 tanks in the storage room not secured to prevent from falling over.
51-11-4
64
Feb 15, 2023
Routine - Food
4 major violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: - one soda gun at the upstairs bar was dirty and the one at the downstairs bar. Manager had employee clean during inspection. **Corrected On-Site**
22-02-4
Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage: - the establishment has two menus, one for lunch and one for dinner. The dinner menu does not have the advisory for oysters on it. Inspector emailed advisory to General Manager.
02A-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment: - some tags we're not maintained in order by date sold.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served: - several tags in the stack for November thru January did not have a date.
01C-03-4
67
Sep 29, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Wharf last inspected?
The most recent health inspection at Wharf on file is from Dec 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Wharf?
Across the inspection record, “food-contact surface soiled / stained” has been cited four times, more than any other issue at Wharf.
How does Wharf compare to other restaurants in Niceville?
Wharf most recently scored 90 out of 100, which is lower than the Niceville average of 97.
Has Wharf's inspection record improved over time?
Results have been roughly steady. Inspections at Wharf have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Wharf means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Wharf inspected?
Based on the inspection history on file, Wharf is inspected around three times per year on average.
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