DirtyFLRestaurant Inspection Data

ON THE EDGE DOCKSIDE LLC

ON THE EDGE DOCKSIDE LLC has 8 health inspections on file for its FORT PIERCE location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

1136 Seaway Drive
Fort Pierce, Florida, 34949
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/3/2025

Inspection #: Visit ID: 13537833

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk bin in dry storage - From follow-up inspection 2025-10-03: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Make table cooler lids are in disrepair. Lid does not easily prop open and lid cover is not secure - From follow-up inspection 2025-10-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above grill filters have grease build up. Drain board shelves have dust and grease accumulation - From follow-up inspection 2025-10-03: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Repeat Violation - From follow-up inspection 2025-10-03: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and in prep room Corrected On-Site Repeat Violation - From follow-up inspection 2025-10-03: **Time Extended**

Inspection Date: 10/2/2025

Inspection #: Visit ID: 10935553

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk bin in dry storage
  • 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. Ahi Tuna in ROP thawed. 5 portions Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Make table cooler lids are in disrepair. Lid does not easily prop open and lid cover is not secure
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In fish cooler and expo area cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above grill filters have grease build up. Drain board shelves have dust and grease accumulation
  • 29-08-4:Basic - Plumbing system in disrepair. PVC pipe on hand sink is not secured Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ahi tuna in ROP packaging Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish cooler- raw fish (54F - Cold Holding); squid (52F - Cold Holding); chicken wings (51F - Cold Holding) In cooler for 2 hours. Employees iced down product **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink at bar is used as dump sink and used to store rag Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar and in prep room Corrected On-Site Repeat Violation

Inspection Date: 3/4/2025

Inspection #: Visit ID: 8830538

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At outside bar. Manager secured. Corrected On-Site
  • 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. Frozen yellow fish tuna 3 pieces.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Prep table.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Where floor tile is missing , in front of fryers.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In front of fryers on cook's line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed and education provided. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Fry station and in ref 01.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of diced tomatoes. Employee discarded.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Frozen yellow fish tuna 3 pieces.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at outside bar. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher. Corrected On-Site Repeat Violation

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8720451

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler in the prep room not operating.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing multiple tiles on cooks line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of oven.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under the three compartment sink. Repeat Violation
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves , did not wash hands.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap, no paper towels at back hand sink in kitchen.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8584384

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cooks line closest to fryer - From follow-up inspection 2024-01-11: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink - From follow-up inspection 2024-01-11: **Time Extended**

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8450123

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In prep storage area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line closest to fryer
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm has three compartment sink set up must use this to sanitize in until dish machine is up to proper ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw conch fitter mix over raw potatoes Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna Warning

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8449956

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-07-21: **Time Extended**

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8342393

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In storage area Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At bar Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 59f cold holding , pasta 60f cold holding , fish 50f cold holding , bacon jam 47f cold holding , rice 51f cold holding, Fish 54f cold holding , raw shrimp 54f cold holding , squid 54f cold holding , chicken wings cooked 53f cold holding , , items were brought up less than 2 hours advised rapid chill Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna needs to be identified as a raw product. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In main kitchen Corrected On-Site Warning