BAYSIDE SEAFOOD GRILL & BAR
4270 GULFSHORE BLVD N, Naples FL 34103 · 239.649.5552
Last inspected Jul 13, 2026 · 9 visits since December 2023
MAR 25
APR 25
OCT 25
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 32 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Fifteen small flying insects in mop bucket and brooms near the elevator and dry storage room entrance.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024021945 | Mar 4, 2024 | May 8, 2024 | $160 |
| 7--2018028685 | Apr 26, 2018 | Jul 12, 2018 | $160 |
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone sliver cooler at the far end of cook line, observed a tray of multiple containers of ready to eat foods stored below raw mixed seafood. Operator rearranged for proper storage. In ghe walk in cooler observed a package of smoked salmon stored beneath raw fish. Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the salad prep station, observed cooked white fish (55F - Cold Holding); cooked asparagus (55F - Cold Holding); blue cheese (56F - Cold Holding); cooked beets (54F - Cold Holding). Operator stated foods are moved from walk in cooler around 11am for service. Operator began adding ice to food for 2h lunch service. Operator has contact refrigeration technician.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); end result Sanitizer Bucket (Chlorine 100ppm).
Mar 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. At the outside bar area, observed bartender touching ready to eat strawberries and herbs that are added to ready to eat drinks with bare hands. Discussed with operator that there must be a use of tongs/utensil or gloves for ready to eat foods. Operator provided tongs to bartenders.
Clam/mussel/oyster tags not marked with last date served. A total of 4 tags not date marked with the last date served.
Handwash sink not accessible for employee use at all times. At the outside bar area, observed trash can in front of handwashing sink. Discussed with operator handwashing sinks are not to be blocked. Operator removed trash and placed it somewhere else.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In the main kitchen area, Sanitizer Bucket (Quaternary 0ppm); operator stated solution is diluted with water. The instructions of the quaternary ammonium compound sanitizing solution states it is ready to use, no dilution needed. End result Sanitizer Bucket (Quaternary 200ppm).
Oct 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone cooler near hand wash sink, observed raw shrimp and raw white fish placed above ready to eat cooked vegetables and diced fruits. Operator rearranged foods for proper storage. In the prep salad area, observed raw ahi tuna placed over ready to eat desserts. Operator rearranged for proper storage. In the stand alone cooler next to walk in cooler, observed raw salmon placed over ready to eat chicken salad. Operator rearranged for proper storage. Provided operator with DBPR safe refrigerator storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler across from cook top, observed packaged raw pork chop and packaged raw beef in the same tray. Operator rearranged for proper storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ceviche on menu does not contain an asterisk indicating the consumer advisory. Operator began to mark raw foods on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed assorted cheese and ham sliced in house with no date marked. Operator stated foods had been opened three days ago.
No Heimlich maneuver/choking sign posted. Provided operator with DBPR choking first aid procedure handout.
Stored food not covered. In the walk in freezer, observed exposed ice tray made for drinks not covered.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed trays of raw fish stored over butter in reach in cooler across from grill. Operator placed butter on top shelf.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in dishwash area with gloves on. Educated operator. Operator educated employee to take off gloves and wash hands before putting on new gloves.
No soap provided at handwash sink at cook line. Educated operator on importance of having hand soap. Operator placed soap at hand wash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at side prep station near walk in cooler. Operator placed paper towels at hand wash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at bar. Observed temperature at hand wash sink at 80F.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed wash in 2nd ink of three compartment sink at bar.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at end of cook line nearest fryers. Educated operator on importance of having smooth and easily cleanable surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee handle raw shrimp then put on clean gloves without washing hands. Educated the employee on proper handwashing procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef in the walk in cooler. The operator properly stored the raw foods.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch a trash can then handle clean equipment without changing gloves. Educated the employee on proper gloves protocols.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (51F - Cold Holding)stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Handwash sink used for purposes other than handwashing. Observed ice dumped in the handwashing sink behind the outside bar.
No paper towels or mechanical hand drying device provided at handwash sink behind the outside bar. The operator provided paper towels for the hand sink.
No soap provided at handwash sink on the cook line.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The operator printed and posted an advisory.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed seared fish and chicken cooked with non-continuous process. The operator was emailed a non-continuous process form.
Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handle used as scoops for peppercorns and salt in dry storage.
Clean wiping cloths stored on floor in the storage area.
Dishware dried with a towel/cloth in the dish area.
Employee personal food not properly identified and segregated from food to be served to the public at the server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored hanging above unwashed potatoes in the storage area.
In-use tongs stored on the fryer door handle between uses.
Reach-in cooler shelves with rust that has pitted the surface at the entrance to the cook line.
Ripped/worn tin foil used to cover reach in cooler door handles on the cook line.
Standing water in bottom of reach-in-cooler on the cook line.
May 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Fifteen small flying insects in mop bucket and brooms near the elevator and dry storage room entrance.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent accumulation of mold in server station near dining room entrance Ceiling In dish room is in disrepair
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 tuna walk in cooler, thawed in closed packaging. Operator opened packages
Mar 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees 12-2-20
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. In walk in cooler observed tuna and mahi mahi thawed in packaging
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris on blade surface. Operator moved can opener to dishwasher area to be cleaned
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs, hollandaise sauce with unpasteurized eggs and smoked salmon offered on menu,with no secondary designation, such as an asterisk to indicate consumer advisory applies.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees 12-2-20
Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher ceiling is in disrepair
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. In walk in cooler observed tuna and mahi mahi thawed in packaging
Employee with ineffective hair restraint while engaging in food preparation. Server in expo area has ineffective hair restraint.
Equipment in poor repair. Shelving in dishwasher area for clean containers have heavy accumulation of rust.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic ceiling tiles In dry storage room
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.