WATERSIDE CAFE @ NATURAL HISTORY MUS

Order for delivery

Inspection history

1. Feb 17, 2026

   ✕
   2 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred

2. Aug 7, 2025

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

3. Aug 13, 2024

   ✓

4. Aug 30, 2023

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.

5. Aug 24, 2022

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

6. Aug 25, 2021

   ✕
   1 violation

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

7. Jul 31, 2020

   ✓

8. Aug 9, 2019

   ✓

9. Jul 26, 2019

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

10. Feb 23, 2018

    ✓
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Single service items reused, improperly stored, dispensed, not used when required

11. May 16, 2017

    ✓
    4 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean

12. Jan 22, 2016

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

13. Mar 16, 2015

    ✓
    5 violations

    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non food contact surfaces of equipment not clean
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Improper use and storage of clean, sanitized equipment and utensils

14. Aug 14, 2014

    ✕
    10 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical: Food from unapproved source, spoiled, adulterated on premises.
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Improper thawing procedures used
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Improper use and storage of clean, sanitized equipment and utensils

15. Sep 23, 2013

    ✕
    6 violations

    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non food contact surfaces of equipment not clean
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.

16. Jul 10, 2012

    ✓

17. Jun 1, 2012

    ✕
    3 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non food contact surfaces of equipment not clean

18. Jun 8, 2011

    ✓
    2 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

19. Jul 22, 2010

    ✓
    2 violations

    • Hair is improperly restrained
    • Single service items reused, improperly stored, dispensed, not used when required

20. Aug 17, 2009

    ✓
    2 violations

    • In use food dispensing utensils improperly stored
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

21. Jun 2, 2008

    ✓
    1 violation

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

22. Jun 28, 2007

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

23. Jun 18, 2007

    ✕
    4 violations

    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

24. Jul 28, 2006

    ✓