DOCKSIDE WATERFRONT GRILL
509 N TAMIAMI TRL, Venice FL 34285 · 941.218.6418
Last inspected Jun 10, 2026 · 7 visits since October 2023
JAN 24
NOV 24
MAR 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken in walk-in cooler at 44F cold holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025032472 | Mar 19, 2025 | May 1, 2025 | $200 |
Inspection history
7 visits, newest first
Jun 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting boards have cut marks and are no longer cleanable.
Standing water in bottom of the 3-door reach-in-cooler in the cold line.
Jun 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed lobster bisque (54F - Cooling); cooked rice (45F - Cooling); seafood chowder (60F - Cooling); fish camp chowder (55F - Cooling) in the walk in cooler. The operator stated and date markings indicated the potentially hazardous foods were prepared the day prior to inspection. The operator discarded the above foods.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed lobster bisque (54F - Cooling); cooked rice (45F - Cooling); seafood chowder (60F - Cooling); fish camp chowder (55F - Cooling) in the walk in cooler. The operator stated and date markings indicated the potentially hazardous foods were prepared the day prior to inspection. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cold line. The operator emptied half of the contents and stored in the lower portion of the cooler.
Clam/mussel/oyster tags not marked with last date served.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator printed and posted a consumer advisory.
Accumulation of debris on the top exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine. The operator is in the process of cleaning the machine during the inspection.
Cutting boards have cut marks and are no longer cleanable.
In-use wet wiping cloth/towel used under cutting board in the prep area. The operator removed the wet cloth from under the cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the surface area surrounding the nozzles at the soda machine in the server stations soiled with a mold-like substance.
Standing water in bottom of the 3-door reach-in-cooler in the cold line.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken in walk-in cooler at 44F cold holding.
Handwash sink not accessible for employee use at all times. Observed soiled pan in hand wash sink at cold station on cooks line.
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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
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
Clam/mussel/oyster tags not marked with last date served. Repeat 11-5-24
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.
In-use tongs stored on equipment door handle between uses at cooks line.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
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.
Clam/mussel/oyster tags not marked with last date served. Observed not all tag were properly date marked.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nest pans at clean pan rack.
Old labels stuck to food containers after cleaning.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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
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.
Food storage container lids cracked or broken at clean pan rack.
Food stored on floor in Walk-in cooler.
In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed employee remove and wash knifes. Repeat 10-17-23
No handwashing sign provided at a hand sink used by food employees at multiple hand wash sinks.
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
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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
Handwash sink not accessible for employee use at all times. Observed plastic container in hand wash sink at dishwasher area. Operator removed container.
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
In-use knife/knives stored in cracks between pieces of equipment.
Old labels stuck to food containers after cleaning.
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
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.