DOCKSIDE WATERFRONT GRILL
509 N TAMIAMI TRL
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cups used as scoops in spice blends and crumbled cheese at cooks line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cooks line.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed egg and milk batter at fryer station at 57F cold holding. Employee stated batter was made at 10am. Operator voluntarily remove item from use and disposed of it. Repeat 11-5-24 Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg and milk batter at fryer station at 57F cold holding. Employee stated batter was made at 10am. Operator voluntarily remove item from use and disposed of it. Repeat 11-5-24 Corrected On-Site Repeat Violation Admin Complaint
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat 11-5-24
Food safety inspection conducted on 3/19/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nest pans at clean pan rack.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed herbed garlic butter at cooks line cold holding temperature 71F. Operator stated it was put out 4 hours prior. Operator voluntarily disposed of butter.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed herbed garlic butter at cooks line cold holding temperature 71F. Operator stated it was put out 4 hours prior. Operator voluntarily disposed of butter. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed not all tag were properly date marked.
Food safety inspection conducted on 11/5/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed oysters and mussels removed from original container and portioned into pans in Walk-in cooler and cooks line without copy of tag or way to identify which container they came from.
- 14-38-4:Basic - Food storage container lids cracked or broken at clean pan rack.
- 08B-38-4:Basic - Food stored on floor in Walk-in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed employee remove and wash knifes. Repeat 10-17-23 Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at multiple hand wash sinks.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored food contact surface up at prep area by dishwasher. Repeat 10-17-23 Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand wash sink at dishwasher area. Observed operator remove bucket.Repeat 10-17-23 Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/16/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils at prep table stored with food contact surfaces up. Observed operator arrange items for proper storage. Repeat 3-13-23 Repeat Violation
- 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 beef over raw shrimp in Walk-in cooler. Observed operator move beef Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container in hand wash sink at dishwasher area. Operator removed container. 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. Observed rice and fresh chop garlic in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked
Food safety inspection conducted on 10/17/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).