DOCKSIDE WATERFRONT GRILL
509 N TAMIAMI TRL
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 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).