BAYSIDE GRILLE

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-04-30: Still observed l Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in standing unit by hand wash sink. Also observed dust accumulated on ac vents at walk in cooler. Warning - From follow-up inspection 2026-04-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior. Warning - From follow-up inspection 2026-04-30: Still observed. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed on granola container at cook line, operator removed during inspection. Corrected On-Site Warning - From follow-up inspection 2026-03-09: Still observed. Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked yellow rice dated on 03/23 on standing unit at kitchen area. Operator discarded during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe cooked ribs not marked with the thawed date on standing unit at cook line, as per operator cooked ribs was removed from reach in freezer one day ago. Operator dated properly. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked pasta not date marked on drawers at cook line, as per operator over 24 hours, operator dated during inspection.

Basic - Bowl or other container with no handle used to dispense food. Observe on grits container at cook line, employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe soiled gaskets on unit at cook line, also observe on standing unit at kitchen area.

Basic - Single-service articles not stored inverted or protected from contamination. Observe plates not inverted at expo station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observe at cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observe grits container not identified at cook line.

High Priority - 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. Observed Dishwasher (Chlorine 0ppm)

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in drawers at cook line. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offering fish ceviche not identified as a raw dish.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at bar area. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - 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 raw tuna still on packages in reach in cooler at cook line. Operator cut packages during inspection. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrective Action Taken

Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.

Basic - Food stored on floor. Observed a cooking oil container stored on floor at cook line. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed croutons and granola containers not identified with common name at cook line. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw seafood stored above cooked ribs inside reach in cooler at cook line, Chef stored properly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (54F - Cold Holding); steak (54F - Cold Holding) on drawers under grill , as per Chef approximately 2 hours, Chef moved food to reach in cooler. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing plastic container. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ribs not date marked inside reach in cooler at cook line, as per Chef from previous day. Warning

Intermediate - 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. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop container. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cook line. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across oven at cook line. Warning

Intermediate - 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. Provided form during inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee throwing dirty water at the kitchen area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar area. Employee restocked during inspection. Corrected On-Site

Intermediate - 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. Provided form during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice not date marked, as per Chef from 2 days ago. Chef dated during inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed in cooked bacon container, employee removed during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed glasses and phone stored over food, employees removed during inspection. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil containers stored on floor in dry storage area. Employee rearranged properly during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in kitchen area, employee removed during inspection. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in units in kitchen area.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at bar on second floor, employee discarded and replaced with a new solution. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. Employee rearranged properly during inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bacon container not identified, Chef labeled during inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook put on the blue plastic gloves without washing the hands

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler tuna (45F - Cold Holding); mayonnaise (46F - Cold Holding). Per operator less than 2 hours. They received supplies and the unit door was opened while storing goods.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed steak vacuum packaged at the establishment without label information

Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on the floor of the kitchen area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the kitchen hand wash sink Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior of the kitchen reach in freezer soiled

Basic - Working containers of food removed from original container not identified by common name. Observed in the reach in freezer Jicama without name label

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the storage reach in cooler raw tuna over havana aoli sauce Chef move the tuna to another location Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen reach in cooler diced tomato (46F - Cold Holding). Per chef Less than 3 hours. Chef will put the tomatoes over ice to improve the cooling process. Corrective Action Taken

High Priority - 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. Observed the quaternary sanitizing solution concentration at 400 ppm. Operator is replacing the quaternary sanitizing solution Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with food

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips to check the chlorine and quaternary sanitizing solution concentration. Operator replaced both chemical test strips Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar hand wash sink no papervtowels.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the bathroom door that does not self close.

Basic - Employee with no hair restraint while engaging in food preparation. Observed some of the staff without hair net

Basic - Equipment in poor repair. Observed the gasket of the kitchen reach in cooler in disrepair. Observed the gasket of the walk in cooler in disrepair

Basic - Food not stored at least 6 inches off of the floor. Observed at the dry storage area an oil container stored on the floor Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink sign at the kitchen hand wash sink Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed in the kitchen the sanitizing bucket stored on the floor

High Priority - 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.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food not stored at least 6 inches off of the floor. Container of oil in dry storage.

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp on standing water in kitchen area. Operator removed and placed in reach in cooler. Corrected On-Site