DirtyFLRestaurant Inspection Data

DOCKSIDE/BURGEE BAR

DOCKSIDE/BURGEE BAR located in MARCO ISLAND has undergone 5 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: Yesterday · 5 reports on file

1400 North Collier Boulevard
Florida, 34145
Collier County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13574281

Met Inspection Standards

2 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like son the ice chute in the ice machine. Operator cleaned and sanitized the ice chute. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the line cooler closest to the dishwasher, cooked rice (52F - Cold Holding); cooked shrimp (53F - Cold Holding). See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the line cooler closest to the dishwasher, cooked rice (52F - Cold Holding); cooked shrimp (53F - Cold Holding). See stop sale.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served.

11/12/2025· 5mo ago

Visit ID: 10926017

Met Inspection Standards

3 basic

  • 14-11-5:Basic - Equipment in poor repair. The door gasket on the walk in cooler is damaged.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters.
  • 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. An employee dried a pan with a wiping towel. Educated the employee that all washed and sanitized utensils must be air dried. **Corrective Action Taken**

5/9/2025· 11mo ago

Visit ID: 10758708

Met Inspection Standards

3 high, 1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. The door gasket on the walk in cooler is torn.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.there is a knife stored between the reach in freezer and a make table on the cook line. Operator removed the knife. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw beef is stored over ready to eat liquid eggs, raw quail eggs are stored above cooked potatoes. Operator moved items to proper storage order. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the upright reach in cooler on the cook line raw duck breast is stored over raw fish. Operator moved items to proper storage order. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the naked table cooler next to the reach in freezer cooked potatoes (53F - Cold Holding). Operator stated the potatoes were from the previous day and discarded the potatoes.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. An employee washed strawberries in the hand washing sink by the dish washing area.

3/18/2025· 1y ago

Visit ID: 10758617

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-03-18: **Time Extended**

1/13/2025· 1y 3mo ago

Visit ID: 8717796

Follow-up Inspection Required

1 high, 3 int

  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 700ppm). Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for quaternary sanitizer in the triple sink, Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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. Operator unable to provide proof that employees have been informed of their responsibility to report food borne illness to their employer. Warning