FINN'S DOCKSIDE BAR & GRILL
1112 APOLLO BEACH BLVD, Apollo Beach FL 33572 · 813.842.1921
Last inspected Jul 28, 2026 · 10 visits since October 2023
APR 25
DEC 25
MAY 26
JUL 26
JUL 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
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.observed bartender touch mint with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee go from soiled dishes to clean dishes without changing gloves and washing hands. Discussed proper hand washing procedures with manager.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quat, manager remade tested 150 ppm quat.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Employee removed at time of inspection.
Jul 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Jul 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut romaine 50 F, cut iceberg lettuce 47 F, cooked shrimp 51 F, blue cheese crumbles 53 F, Per operator all items were put in reach in cooler from walk in cooler at 12:00 pm. Time temped 2:02 pm. Operator put all items on ice at time of inspection to bring back down to temperature.
Toxic substance/chemical improperly stored. Blue glass cleaner on reach in cooler at bar. Employee removed.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Probe thermometer not used to ensure proper food temperatures. Per manager temperatures have not been checked.
Spray bottle containing toxic substance not labeled with blue liquid at indoor bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl in bulk seasonings. Operator removed.
Food stored on floor. Bulk pickles on floor in walk in cooler. Operator relocated at time of inspection.
No conspicuously located ambient air temperature thermometer in holding units on all reach in coolers on cooks-line.
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna thawed before being removed from packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 45 cut leafy greens 45 F, in reach in cooler on cook line across from grill. Employee placed on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in breading.
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. ROP tuna thawed before being removed from packaging.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to soda boxes. Manager removed at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line.
Working containers of food removed from original container not identified by common name. Container of breading not labeled.
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon thawed in reach in cooler.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag not kept with oysters, manager placed tags with oysters.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
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. ROP salmon thawed in reach in cooler.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
Equipment in poor repair. Reach in cooler door handle.
Food storage container/container lid cracked or broken. Cracked containers on drying rack.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 2 compartment sink.
Single-service articles improperly stored. Portion cups on floor in shed.
Water leaking from pipe and/or faucet/handle. Leak at mop sink.
Apr 28, 2025Inspection Completed - No Further ActionRoutine Inspection
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. Some cutting boards in kitchen are stained at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin in ice machine next to mop sink at time of inspection.
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 7 8oz orders of salmon with package printing stating to remove from packaging when thawing. Operator had employee dispose of fish during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves near breading station at time of inspection.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 51 F in reach in cooler on cook line. Employee placed on ice.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink at outdoor bar.
Handwash sink used for purposes other than handwashing. Ice in handwash sink next to ice machine near outdoor bar.
No soap provided at handwash sink. At handwash sink next to 2 compartment sink on 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. Manager placed oyster consumer advisory on wall at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with plates. Manager removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
Equipment in poor repair. Reach in cooler door handle broken.
Food stored on floor. Drink mix on floor in bar walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 59 F at outdoor bar.
Insect control device installed over food preparation area. Bug light over liquor at indoor bar.
No handwashing sign provided at a hand sink used by food employees. At handwash sink next to 2 compartment sink on cook line.
Old labels stuck to food containers after cleaning. Old labels on containers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm quaternary ammonium. Employee remade tested 200 ppm quaternary ammonium.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not marked with last date served. For oysters.
Handwash sink not accessible for employee use at all times. Cart with chips blocking handwash sink on cook line. Employee removed at time of inspection.
Bowl or other container with no handle used to dispense food. Container with no handle in chips.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted above reach in cooler on cook line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on the end of cart.
Old labels stuck to food containers after cleaning. Old labels on containers.
Mar 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 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.observed bartender touch mint with bare hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch raw meat then touched clean plate without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Oysters 46 F, Cut leafy greans 46 F. Operator placed lettuce on ice and voluntarily discarded oysters.
Clam/mussel/oyster tags not marked with last date served. For oysters.
Handwash sink not accessible for employee use at all times. Cart with chips blocking handwash sink on cook line. Employee removed at time of inspection.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwash sink on cook line removed.
Spray bottle containing toxic substance not labeled. Chemicals spray bottle not labeled at out door bar, employee labeled at time of inspection.
Bowl or other container with no handle used to dispense food. Container with no handle in chips.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted above reach in cooler on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above utensils, operator removed at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in coolers on cook line. Employee removed at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs hanging on the end of cart.
Old labels stuck to food containers after cleaning. Old labels on containers.
Working containers of food removed from original container not identified by common name. Container of breading not labeled.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee work with raw shrimp and changed gloves to work with ready to eat food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler, operator removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 Fin reach in cooler on cook line, operator placed on ice at time of inspection.
Toxic substance/chemical improperly stored. Glass cleaner over ice at bar. Employee removed at time of inspection.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket test 500+ ppm Quaternary ammonia, operator remade tested 400 ppm.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.
Clam/mussel/oyster tags not marked with last date served.for oysters.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters on cook line, operator placed tag with oysters.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked, operator date marked at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dry storage. Soda guns at outdoor bar.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Bowl with no handle in chips, operator removed at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted behind office.
Cutting board has cut marks and is no longer cleanable. Cutting boards in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
Food stored on floor. Oysters in floor in walk in freezer, operator removed at time of inspection.
Old food stuck to clean dishware/utensils. Bowls with old food on it.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over bread, operator removed at time of inspection.
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.