DOCK'S WATERFRONT SEAFOOD GRILL
210 DODECANESE BLVD, Tarpon Springs FL 34689 · 727-935-6500
Last inspected May 29, 2026 · 12 visits since December 2023
APR 24
JAN 25
MAY 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026015251 | Feb 20, 2026 | Mar 25, 2026 | $200 |
| 3--2022006833 | Jan 31, 2022 | Jul 20, 2022 | $400 |
| 3--2022018394 | Apr 4, 2022 | May 5, 2022 | $400 |
Inspection history
12 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small refrigerator on end of cook line- rice (47F - Cold Holding); coleslaw (46F - Cold Holding) in cooler overnight, operator discarded rice, moved coleslaw to freezer, temperatures not taken today. recheck coleslaw 42/44
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium sanitizer bucket In bar greater than 400ppm, corrected to 200 ppm.
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not notated that it is undercooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 bartender, 2 cooks, dishwasher, person in charge, 1 server.
No paper towels or mechanical hand drying device provided at handwash sink. At server station on patio
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 employees, 1 has good handler certificate
Feb 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm after running 3 cycles operator will set up 3 compartment sink
Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door freezer on cook lunch- raw chicken Parmesan and raw breaded shrimp open opened packages over opened bags of French fries, operator moved garlic moved fries to top shelf
Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna in vertical cooler on cook line completely thawed in ROP package, box states to remove from package before thawing. See stop sale.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in 2 buckets on cook line > 400 ppm, corrected to 200 ppm.
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not notated that it is undercooked.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 bartender, 2 cooks, dishwasher, person in charge, 1 server.
No paper towels or mechanical hand drying device provided at handwash sink. At server station on patio
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 8 employees, 1 has good handler certificate
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. Ahi tuna in vertical cooler on cook line completely thawed in ROP package, box states to remove from package before thawing. See stop sale.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher
May 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM chlorine 0 ppm Ran machine 3x
Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher
May 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DM chlorine 0 ppm Ran machine 3x
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler fish batter buttermilk (50F - Cold Holding); cut leafy greens (49F - Cold Holding); cut tomatoes (46F - Cold Holding); pico (49F - Cold Holding)
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. Raw pouched egg new to brunch menu Marked all menus during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service posted. Raw poached egg ended to menus during inspection
Stored food not covered. Cheesecake reach in freezer
Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher
Mar 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Jan 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Bowl or other container with no handle used to dispense food. Bowl used for scooping flour
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. Mahi thawed in original packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooler on cook line
Employee with no hair restraint while engaging in food preparation. Cook put hat on
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No soap provided at handwash sink. No paper towels, soap at hand sink in kitchen by white upright refrigerator No paper towels, soap or hand wash sign at hand sink in bar
Employee with no beard guard/restraint while engaging in food preparation.
Apr 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server using cell phone then took baskets of food to customers without washing hands
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above crab cakes in drawers on cook line, raw chicken moved to bottom drawer, crab cakes moved to top drawer
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Sarah Redfern expired 2/18/2024
No soap provided at handwash sink. No paper towels, soap at hand sink in kitchen by white upright refrigerator No paper towels, soap or hand wash sign at hand sink in bar
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. Mahi thawed still in original packaging
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, drink removed
Employee eating in a food preparation or other restricted area. Employee eating in expo area
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
Reuse of single-service or single-use articles. Sour cream containers used for other food items
Dec 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed form 5030-104 to operator, he printed and posted
No soap provided at handwash sink. No hand wash sign, soap or paper towels at hand sink in bar, provided operator with DBPR Form HR 5030-111 No soap at hand sink in kitchen next to up right cooler
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to bread, employee removed drink
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
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.