SKIPPERS DOCKSIDE

Intermediate - - From initial inspection : Intermediate - 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. Observed Etinne V. Engaging in food preparation, working for establishment for more than 60 days without proof of food handler training. - From follow-up inspection 2026-06-10: Observed Etinne V. Engaging in food preparation, working for establishment for more than 60 days without proof of food handler training. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease in area below grill at cook line. - From follow-up inspection 2026-06-10: Observed accumulation of grease in area below grill at cook line. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster (44F - Cold Holding); raw burgers (46F - Cold Holding); crab cakes (46F - Cold Holding) on drawers at cook line, as per chef less than 3 hours, chef add ice bags for rapid cooling. Also observed mahi (48F - Cold Holding); grouper (49F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (49F - Cold Holding)on reach in cooler next to steam table at cook line, as per chef less than 3 hours, chef removed all food from reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-04-29: Unit next to steam table is not using. Observed raw burgers (44F - Cold Holding); crab cakes (44F - Cold Holding) on drawers at cook line, as per chef less than 30 minutes, chef moved all food to walk in cooler. Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2026-02-24:

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 2026-02-24: Still observed. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observe broken reach in cooler door next to oven at cook line. - From follow-up inspection 2025-04-22: Still observe. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patties (48F - Cold Holding); lobster tail (45F - Cold Holding); cooked pasta (48F - Cold Holding) on drawers at cook line, as per employee less than 1 hour. Employee moved food to walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade by preparation area. 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. Observed thawed cooked pork container not date marked inside reaching in cooler at cook line. Corrected On-Site

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 at cook line. Operator cut packages during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone and lunch bag on preparation table. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on top of coleslaw . Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary 500ppm); Triple Sink (Quaternary 400ppm) Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink at pizza station, Manager removed. Corrected On-Site

Basic - Food stored on floor. Observed raw fish case stored on walk in cooler floor, Manager rearranged properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container, employee rearranged properly. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in guacamole container at cook line, employee removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in cooler interior pizza station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and seasoning containers not identified with common name at dry storage area.

Intermediate - No soap provided at handwash sink. Observed at kitchen area, Manager restocked during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed in kitchen area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in clean plastic containers in shelves next to dishwasher machine.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in cooked quinoa container, Manager removed during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 89° F in expo area. Manager removed during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in pizza cooler kitchen area.

Basic - Stored food not covered. Observed cooked chicken container not covered inside walk-in cooler, Manager covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed hot dog package in standing water, Manager turned on water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

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 at the triple sink at 400 ppm Operator diluted the quaternary sanitizing solution. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Found metal ring in the tuna tartar salad. Operator removed the metal ring.

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 tuna thawed in the ROP package. Showed operator the note that tuna must be removed from the packaging for thawing .

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. Observed the floor of the dry storage area soiled.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the walk in freezer Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelf over the hot kitchen preparation area soiled Repeat Violation

Basic - Plumbing system in disrepair. Observed the hot water faucet of the service area hand wash sink in disrepair

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the fish and sea food station reach in cooler. Observed standing water at the pizza reach in cooler Operator dried the water. Corrected On-Site

Basic - Stored food not covered. Observed in the hot kitchen reach in cooler, icecream, chicken tenders and sweet plantains not covered. Repeat Violation

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 85F water on grill. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line. cut tomatoes (49 F - Cold Holding)shrimp (56 F - Cold Holding) As per manager lid was left open during rush. Ice bags were added to shrimp and tomatoes were taken to walk in for rapid cooling. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda dispenser at waitress station behind cook line. Observed soiled can opener.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 165 F) Establishment to sanitize at three compartment sink.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink by slicer and at bar. Soap was provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar spray bottle not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled white plastic cover interior of ice machine by ware washing room. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed cup in ice at bar. Cup was removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles near exit of kitchen into bar area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and phones on different prep tables and shelving in kitchen. Keys and phones were removed.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between counter and lid to prep table. Knife was removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelf over prep table on cook line. Observed soiled gasket on freezer on cook line. Observed soiled back splash at soda dispenser at waitress station behind cook line. Repeat Violation

Basic - Stored food not covered. Observed ice cream in reach in freezer at the end of cook line not covered. Ice cream was covered. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing in standing water. Ground beef was moved to cooler. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall by dishwasher. Repeat Violation

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 2 pieces of raw thawed tuna in oxygen packaging in walk in cooler. Employee discarded 2 pieces of tuna Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in soiled water on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line prep on ice tomatillos (63°F - Cold Holding). Less than 2 hours moved to reach in cooler at the end of cook line. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper at hand sink by ice machine. Paper was provided. Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Employee on cook line cooking fish not able to answer question on proper cooking temperatures for fish.

Intermediate - Spray bottle containing toxic substance not labeled. Cleaning spray bottle at bar not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled wall of ice machine inside and outside establishment.

Basic - Bowl or other container with no handle used to dispense food. Observed cup in ice bin at bar.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled tiles and wants on cook line.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates facing up to soiled ceiling.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phones on prep table by office window.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee on cook line no hair net.Employee put on hat. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 90°F water.

Basic - Insect control device installed over food preparation area. Observed bug zapper over clean plates facing up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled back splash on soda dispenser. Observed soiled mop sink.

Basic - Stored food not covered. Observed ice cream containers not covered. Repeat Violation

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