The Seascape Inn was one of Long Island’s most historical and successful restaurants. It opened more than 40 years ago. Yet it has become a local disaster.

The owners are Irene and her son, Peter, who are now at each other’s throats. Peter’s father started the restaurant and it was always packed. He died two years ago, and it all went downhill. Now the décor is falling apart. There are complaints of “sewage smell.” Peter thinks Chef Doug is the problem because he doesn’t listen. Although Doug is experienced, the staff thinks he’s “loud and obnoxious.” On top of it all, Peter is behind on his bills.

Gordon arrives and is unhappy with the signs posted on street barriers. Irene is immediately smitten. Doug feels like his presence is a slap in the face. Irene notes that the Board of Health gave them a 95 rating, so the place is clean. Gordon wants to try the food first.

He notices the smell, and the waitress lets him know that it’s sewage. Gordon orders crab cakes, and there’s parsley all over the plate. He can tell the crab cake isn’t fresh and it falls apart. Gordon asks the waitress to check with Doug whether it’s frozen. Doug becomes angry. Next Gordon tastes lobster ravioli and it’s not fresh either. The Cajun salmon has a pesto on the side that’s separated like it was tainted. The fish itself is dry. “You can’t expect customers to come and pay for that sh**,” he says.

Irene is proud to present Gordon her homemade Greek cookie, but he chokes on the powdered sugar coating. “I’m surprised you guys are still alive,” he coughs to the other diners.

That night, Gordon witnesses a dinner service. The customers complain of overcooked pot roast, fishy smells and cold entrees. Then he witnesses Peter arguing with someone on the phone in the middle of the dining room. Gordon goes into the kitchen and argues with Doug about the parsley overload and serving cold food. He is appalled that no one is cleaning as they go. Gordon confronts Peter about why he isn’t disciplining Doug. Peter gets a mop and cleans the mess himself. Gordon yells at him. Peter should be controlling his staff instead of cleaning.

This exposes a bigger problem. The kitchen of Seascape appears as if it hasn’t been cleaned in years. The next morning, Gordon investigates the place before the staff arrives for lunch service. He is appalled by day-old cooked potatoes, grease caked on the walls, frozen lobster ravioli in buckets, old pesto stored in the refrigerator and mold everywhere. He gags as he touches each hazard.