DOCKSIDE SEAFOOD RESTAURANT

High Priority - Live, small flying insects found Observed 2 flying insects near ware washing.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 2 cracked shell eggs stored with raw shell eggs. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on rack in prep area Butter (56F - Cold Holding).

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed collard greens cooked on 7-18-2025 in walk in cooler without date pulled from freezer. Manager stated greens are cooked and immediately placed in freezer. Employee placed date on frozen collard greens. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent near prep area soiled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table . Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaging in food preparation without beard guards. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled.

Basic - Opened employee food in a cold holding unit with food to be served to customers. Observed employee cupcakes stored with food served to the public. Manager removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in prep area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on rack near food. Manager removed and stored properly. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee with gloved hands touch glasses and proceeded to engage in food preparation. Employee removed gloves and washed hands properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Nonfood grade paper towels are being used as a raw fish liner. Towels are being placed in between fish filets in the walk in cooler. After reviewing with manager he removed towels. Reviewed policy with manager regarding food grade paper towels/towels. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and oysters not being properly marked on all 3 board menus. An asterisk is being used to marked multiple uncooked and cook items. Asterisk mark is not being properly use to clearly mark raw items. Menus were fix onsite. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled. Employee cleaned interior of ice machine during inspection. Corrected On-Site

Basic - Improper storage of maintenance equipment that interferes with cleaning. Container with screwdrivers stored on condiment shelf above prep table in back prep area near managers office. Manager moved screwdrivers to the office. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All hood filters are soiled on cook line. Employee began cleaning filters during inspection. Corrective Action Taken

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee handling soiled towel and then handling cleaned plates without washing his hands. Reviewed proper handwash procedures with manager.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked vegetables in walk in cooler. Manager properly separated food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44-48F) in flip top cooler in expo station. Manager stated food was placed in cooler from walk in cooler approximately two hours ago. Coleslaw in Togo containers. Manager placed ice over food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee using cook line handwash sink to washed soiled towel. Reviewed policy with cook and manager.

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. Chauniey T, and Jonathan T certificate expired June 2022. Skylar C certificate expired September 2021

Basic - Floor area(s) covered with standing water. Floor covered with standing water in salad station. Employee cleaned floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler in expo station.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw fish and then handling a warm hotdog without washing his hands. Employee washed hands and reheat hotdog to over 200°F, Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw fish in the walk in freezer. Not all products commercially packaged. Manager properly stored food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hush puppy mix (61°F) stored at room temperature next to the fryers on the cook line. Manager stated mix was taking out of the cooler a few minutes ago. Manager placed mix inside fish cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (113-119°F) under the heat lamp on the cook line. Manager stated hush puppies are held hot. Manager reheated food to 202. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke bowl advertised in special board menu. Tuna poke not identified as a raw item on menu. Manager fix menu. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. All employees on cook line with no beard guard while cooking and preparing food. All employees put on beard guards. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cook line sanitizer is 100ppm. Manager remade solution to 400ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects in kitchen area near frying station.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Raw beef stored over tortillas in walk in freezer. 2. Raw oysters stored over prepped vegetables in walk in freezer. Not all products commercially packaged in walk in freezer. Chef properly separated and stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hotdogs (52°F) in cooler in grill station on cook line. Manager stated food was placed in cooler from walk in cooler approximately an hour ago. Chef placed an ice bag over food. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibb and splitter added to hose bibb behind steamer on cook line. Manager bought vacuum breakers and installed them during inspection Corrected On-Site Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple cooks wearing watches while preparing food. Employees removed watches. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint while preparing coleslaw in back prep area. Employee put on a hat. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Cardboard boxes are being reuse to stored pre portion French fries in walk in cooler. Chef stored fries in a food grade container and discarded the cardboard box. Corrected On-Site