BAYSIDE GRILLE
99530 Overseas Highway
Florida, 33037
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observe on grits container at cook line, employee removed during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at cook line, also observe on standing unit at kitchen area.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observe plates not inverted at expo station.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observe grits container not identified at cook line.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection. Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe cooked ribs not marked with the thawed date on standing unit at cook line, as per operator cooked ribs was removed from reach in freezer one day ago. Operator dated properly. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pasta not date marked on drawers at cook line, as per operator over 24 hours, operator dated during inspection.
Food safety inspection conducted on 3/31/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
3
Basic
9
Total
14
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 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. Observed raw tuna still on packages in reach in cooler at cook line. Operator cut packages during inspection. Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrective Action Taken**
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Observed a cooking oil container stored on floor at cook line. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed croutons and granola containers not identified with common name at cook line. Corrected On-Site
- 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. Observed Dishwasher (Chlorine 0ppm)
- 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 chicken stored above raw steak in drawers at cook line. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering fish ceviche not identified as a raw dish.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar area. Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 14 total violations (2 high priority, 3 intermediate, 9 basic).
Inspection on 2/27/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop container. Corrected On-Site Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Corrected On-Site Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across oven at cook line. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw seafood stored above cooked ribs inside reach in cooler at cook line, Chef stored properly. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (54F - Cold Holding); steak (54F - Cold Holding) on drawers under grill , as per Chef approximately 2 hours, Chef moved food to reach in cooler. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing plastic container. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler at cook line, as per Chef from previous day. Warning
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 2/27/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 7/25/2023
High Priority
0
Intermediate
8
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in cooked bacon container, employee removed during inspection. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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 glasses and phone stored over food, employees removed during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil containers stored on floor in dry storage area. Employee rearranged properly during inspection. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area, employee removed during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units in kitchen area.
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at bar on second floor, employee discarded and replaced with a new solution. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Employee rearranged properly during inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bacon container not identified, Chef labeled during inspection. Corrected On-Site
- 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. Provided form during inspection.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee throwing dirty water at the kitchen area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site
- 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. Provided form during inspection.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per Chef from 2 days ago. Chef dated during inspection. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/25/2023 revealed 18 total violations (0 high priority, 8 intermediate, 10 basic).