BAYSIDE BURGER & BEER

211 HANCOCK BRIDGE PKWY #9

★★★☆☆ (3.4/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10793026

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2025-03-05: **Time Extended** - From follow-up inspection 2025-04-07: **Time Extended**

Inspection #: Visit ID: 10786403

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning - From follow-up inspection 2025-03-05: **Time Extended**
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. Warning - From follow-up inspection 2025-03-05: **Time Extended**
53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-03-05: **Time Extended**

Inspection #: Visit ID: 8871634

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation Warning
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line. Warning
22-41-4: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. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburger (46F - Cold Holding); raw chicken (47F - Cold Holding) in reach-in cooler across from cook line. The cook moved raw products into walk-in-in cooler. **Corrective Action Taken** Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board across from cook line soiled. Warning
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink in kitchen shut off. Observed hot water in men's and women's restroom. Warning

Inspection #: Visit ID: 8871330

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-10-30: **Time Extended**

Inspection #: Visit ID: 8761696

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from oven door. Corrected On-Site Warning
11-27-4: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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The manager posted form on wall during inspection. Corrected On-Site Warning
53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
11-26-1: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. Printed out Employee Reporting Form HR 5030-103 for Manager. The manager filled out form during inspection. Corrected On-Site Warning

Inspection #: Visit ID: 8547181

14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. The owner removed knives from in between equipment. Corrected On-Site
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The owner removed wiping cloth from under the cutting board. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in bar.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw wings over raw steaks in reach-in cooler across from cook line. The owner move the raw chicken wings on bottom shelf beside the raw hamburgers. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed raw fish thawing out in hand washing sink in kitchen. The owner removed raw fish from hand washing sink. Corrected On-Site

Inspection #: Visit ID: 8281084