DOCKSIDE BOOT KEY HARBOR
35 Sombrero Boulevard
Florida, 33050
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/11/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
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. At the bar the low boy cooler is not at 41F or below . No tcs foos are stored in this unit at time of inspection
- 36-27-5:Basic - In the kitchen the wood window sill is soiled with accumulated grease, food debris, and/or dust.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reaching cooler at the bar are soiled
- 08B-38-4:Basic - Panko stored on floor in prep area
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler in kitchen
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food safety inspection conducted on 2/11/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 9/17/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled
- 08A-05-6:High Priority - Raw animal food , shell eggs , stored over/not properly separated from ready-to-eat food . In the walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46*F - Cold Holding); Fish (46*F - Cold Holding); Poultry (46*F - Cold Holding) cold holding unit was turned down.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.in cook area
- 16-37-1:Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 9/17/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 4/16/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 08B-54-4:Basic - Uncovered pretzels-stored near sink exposed to splash over handwash sink , under paper towels and soap. Corrected On-Site
- 12A-19-4:High Priority - Employee washed hands with cold water. Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed his hands while Westin gloves and started to prepare food Corrected On-Site
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen
Food safety inspection conducted on 4/16/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 12/12/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-12-12: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In new prep room. - From follow-up inspection 2023-12-12: No handwashing sign provided at a hand sink used by food employees. In new prep room. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - White Chest freezer gaskets in poor repair. Repeat Violation - From follow-up inspection 2023-12-12: White Chest freezer gaskets in poor repair. **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to triple sink And splinter in front room of beer walk-in cooler - From follow-up inspection 2023-12-12: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to triple sink And splinter in front room of beer walk-in cooler **Time Extended**
Food safety inspection conducted on 12/12/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 10/27/2023
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 ROP raw fish (Mahi ) in walk-in cooler not removed from package to thaw
- 08B-38-4:Basic - Container of chip stored on floor in kitchen , cooked chicken and raw chicken on the floor in walkin cooler Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In new prep room.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing with on running cold water
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- 14-11-5:Basic - White Chest freezer gaskets in poor repair. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves with out washing hands. Instructed cook on proper hand washing and glove wearing. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cut plated food with bare hand touching product. Cook put on gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw shell eggs over queso in walk-in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 120 Cook put onion on flat top to reheat to 165F **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to triple sink And splinter in front room of beer walk-in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handwash sink in new prep room.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified as raw on the menu.
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the addition of a prep room which includes prep sink , tables, slicer , refrigeration.
Food safety inspection conducted on 10/27/2023 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).