THE SOUTH SIDE GRILLE
1104 SOUTH STATE STREET
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 9 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 12/9/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/6/2024
High Priority
4
Intermediate
2
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi thawing in sealed bag.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding on cookline.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on left side of kitchen is grooved.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on both right and left reach in cooler are torn.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Bar floor tiles are cracked.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves are soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler on right side has standing water on bottom shelf. Corrected On-Site
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in front of hand washing sink is clogged.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Both employees did not wash their hands before begining work. Addressed immediately and everyone waited until where returned with soap to wash hands. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawing in bag in reach in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries sitting under cook line 58F. Fries placed on time control. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight. Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at either hand washing sink. Had to wait until the got soap to wash hands. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Under hand washing sink in dish area. Repeat Violation
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. Electrical out missing plate. In kitchen.
Food safety inspection conducted on 12/6/2024 revealed 17 total violations (4 high priority, 2 intermediate, 10 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM. Warning - From follow-up inspection 2024-07-19: Time extended. **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a cFM. Warning - From follow-up inspection 2024-07-19: Time extended. **Time Extended**
Food safety inspection conducted on 7/19/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 7/17/2024
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fish in water in bags 82F. No longer frozen. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled rags on make tables. Person in charge discarded rags.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in kitchen and 4 in dry storage.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) In 2nd reach in cooler overnight; lettuce 49F, salsa 44F, mozzarella 45F, tomatoes 47F, slaw 50F, ribs 46F, chicken, fish 45F, roast beef 44F; ( - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a cFM. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At server side.. person in charge labeled. Corrected On-Site
Food safety inspection conducted on 7/17/2024 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 12/5/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green/calcium-like substance in the interior of the ice machine/bin. Ice plate has calcium build up on it.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging from food rack. Person in charge moved jacket. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar are wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on left side cooler are torn. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup along door.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service containers face up. Person in charge inverted. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution is on floor. Person in charge picked up and stored properly. Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw beef over onion rings. And raw beef over crabs. Person in charge stored all properly. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fries not time stamped. Person in charge said out since 11am now 1pm. Person in charge time stamped. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels on cookline do not dispense.
- 53B-13-5: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. Establishment only has 4 employee certificates. Admin Complaint
Food safety inspection conducted on 12/5/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 7/17/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning - From follow-up inspection 2023-07-13: Fish 42F, Cole slaw 45F. Tomatoes 42F, wings 44F, mahi 45F In make #2; butter 45F, prime rib 45F. In walk in cooler; ham, roast beef, turkey, cheese 45F. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning - From follow-up inspection 2023-07-13: Fish 42F, Cole slaw 45F. Tomatoes 42F, wings 44F, mahi 45F In make #2; butter 45F, prime rib 45F. In walk in cooler; ham, roast beef, turkey, cheese 45F. Admin Complaint
Food safety inspection conducted on 7/13/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/12/2023
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler is 44F, reach in cooler #1 is 47-51F, and reach in cooler #2 is 45F. Both coolers have water in them.
- 14-11-5:Basic - Equipment in poor repair. Both coolers have torn gaskets on cookline.
- 08B-38-4:Basic - Food stored on floor. Oil on floor by kitchen hand washing sink. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed tongs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. All coolers on line are dirty. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in both coolers on cookline. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in dry storage; raw sausage over broccoli. Repeat Violation Warning
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cheese in walk in cooler is moldy.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Repeat Violation
- 53B-13-5: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. Missing training for some employees.
Food safety inspection conducted on 7/12/2023 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).