DRY DOCK GRILL
412 GULF OF MEXICO DR, Longboat Key FL 34228 · 941-923-6640
Last inspected Apr 6, 2026 · 8 visits since August 2023
JUL 24
MAR 25
MAY 25
OCT 25
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2018014978 | Feb 16, 2018 | Jun 29, 2018 | $250 |
| 7--2016055896 | Nov 15, 2016 | Jan 5, 2017 | $200 |
Inspection history
8 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine. Operator cleaned and sanitized the area.
Bowl or other container with no handle used to dispense food. Observed solo cup being used as scoops in crab on cook line in 4 drawer reach in cooler. Operator removed cup.
Dead roaches on premises. Observed 1 dead roach in bar area. Operator removed and cleaned area.
In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handle on cook line. Operator removed the tongs.
Oct 20, 2025Inspection 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 half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns in bar area with black mold like substance in gun spout. Operator removed spouts and cleaned and sanitized them.
Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense pest or in 4 drawer reach-in cooler on cook line. Operator removed solo cup.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in spinach dip in 4 drawer reach-in cooler on cook line. Operator removed scoop.
May 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil in soda gun at upstairs bar area. Operator removed and cleaned soda gun.
Covered waste receptacle not provided in women's bathroom. Observed in covered waste receptacle in employees bathroom.
Ice scoop handle in contact with ice. Observed ice scoop with handle in ice. Operator removed scoop.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife between crack of cutting board in salad preparation area. Operator removed knife for cleaning and sanitizing.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over cooked pasta in the reach in cooler on the cook line. Chef removed the pasta.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting in several plastic food containers on the dry storage shelf. Chef removed the containers to be sanitized.
Floor area(s) covered with standing water in the salad preparation area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensils to be sanitized.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Observed can of bug repellant in kitchen on servers table. Chef removed bug repellant.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep surface. Chef removed drink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees purse on shelf in kitchen.
Open dumpster lid.
Mar 5, 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 ▾
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing chemicals in the wait staffs prep area. Operator labeled the bottle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on the line in 85F degree water. Operator removed the utensils.
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp on the cook line reach in cooler. Operator removed the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler: Fish (45F - Cold Holding); Chicken (45F - Cold Holding); Lobster (45F - Cold Holding). Operator stated they had recently had a delivery and kept the door open. Operator lowered the temperature and called a repairman.
Handwash sink used for purposes other than handwashing. Observed an employee use a hand-wash sink to fill a container. Instructed the operator on why not to do that.
Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing chemicals in the wait staffs prep area. Operator labeled the bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on kitchen areas and stored next to food on the cook line. Operator separated and labeled the drinks properly.
Employee eating in a food preparation or other restricted area. Observed employees eating on the to-go prep area. Operator had the employees switch the to-go prep to a different station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on the line in 85F degree water. Operator removed the utensils.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee dried hands on clothes/apron/soiled towel. Observed employee on the cook line wipe hands on soiled towel then used clean utensil. Educated employee hands must be washed. Employee washed hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in prep area wearing gloves while rubbing forearm/ back of hand against nose area without changing gloves. Employee then touched clean equipment. Educated employee to wash hands and change gloves. Employee washed hands and changed gloves.
Toxic substance/chemical improperly stored. Observed 2 bottles of cleaner stored on shelf in the bar area next to condiments. Operator removed cleaners from shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose at dish machine with no vacuum breaker.
Cutting board has cut marks and is no longer cleanable. Observed several cutting boards through out the kitchen with deep cuts.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on cutting board at cook line. Employee removed beverage from cook line.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic tubs on shelf across from ice machine wet nesting. Operator removed plastic tubs to be cleaned and sanitized.
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.