Bayside Seafood Grill & Bar
Last inspected: Mar 11, 2026
67
Score
Inspectors have visited Bayside Seafood Grill & Bar 10 times, with records going back to 2023. Inspectors last stopped by on Mar 11, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Bayside Seafood Grill & Bar's 67 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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. At the outside bar area, observed bartender touching ready to eat strawberries and herbs that are added to ready to eat drinks with bare hands. Discussed with operator that there must be a use of tongs/utensil or gloves for ready to eat foods. Operator provided tongs to bartenders. **Corrective Action Taken**
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. A total of 4 tags not date marked with the last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. At the outside bar area, observed trash can in front of handwashing sink. Discussed with operator handwashing sinks are not to be blocked. Operator removed trash and placed it somewhere else. **Corrected On-Site**
31A-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In the main kitchen area, Sanitizer Bucket (Quaternary 0ppm); operator stated solution is diluted with water. The instructions of the quaternary ammonium compound sanitizing solution states it is ready to use, no dilution needed. End result Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
67
Oct 22, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the reach in cooler across from cook top, observed packaged raw pork chop and packaged raw beef in the same tray. Operator rearranged for proper storage. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the stand alone cooler near hand wash sink, observed raw shrimp and raw white fish placed above ready to eat cooked vegetables and diced fruits. Operator rearranged foods for proper storage. In the prep salad area, observed raw ahi tuna placed over ready to eat desserts. Operator rearranged for proper storage. In the stand alone cooler next to walk in cooler, observed raw salmon placed over ready to eat chicken salad. Operator rearranged for proper storage. Provided operator with DBPR safe refrigerator storage. **Corrected On-Site** **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ceviche on menu does not contain an asterisk indicating the consumer advisory. Operator began to mark raw foods on menu. **Corrective Action Taken**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed assorted cheese and ham sliced in house with no date marked. Operator stated foods had been opened three days ago.
02C-02-5
Basic - No Heimlich maneuver/choking sign posted. Provided operator with DBPR choking first aid procedure handout.
51-13-4
Basic - Stored food not covered. In the walk in freezer, observed exposed ice tray made for drinks not covered.
08B-12-5
50
Apr 22, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed trays of raw fish stored over butter in reach in cooler across from grill. Operator placed butter on top shelf. **Corrected On-Site**
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at side prep station near walk in cooler. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-05-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in dishwash area with gloves on. Educated operator. Operator educated employee to take off gloves and wash hands before putting on new gloves. **Corrected On-Site**
12A-03-4
Intermediate - No soap provided at handwash sink at cook line. Educated operator on importance of having hand soap. Operator placed soap at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at bar. Observed temperature at hand wash sink at 80F.
27-16-4
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. Observed wash in 2nd ink of three compartment sink at bar.
16-13-5
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at end of cook line nearest fryers. Educated operator on importance of having smooth and easily cleanable surface. **Repeat Violation**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Mar 6, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
21
May 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-05-23: Operator showed me proof of training in progress for employees this Monday **Time Extended** **Corrective Action Taken**
53B-05-5
90
May 22, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Fifteen small flying insects in mop bucket and brooms near the elevator and dry storage room entrance. **Warning**
35A-02-6
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**
53B-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent accumulation of mold in server station near dining room entrance Ceiling In dish room is in disrepair **Warning**
36-34-5
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 walk in cooler, thawed in closed packaging. Operator opened packages **Corrected On-Site** **Warning**
06-09-1
70
Mar 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. All employees 12-2-20 **Warning** - From follow-up inspection 2024-03-04: Training has not been completed. Per Operator, materials just arrived in the mail. **Admin Complaint**
53B-05-5
Basic - - From initial inspection : 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. In walk in cooler observed tuna and mahi mahi thawed in packaging **Warning** - From follow-up inspection 2024-03-04: **Time Extended**
06-09-1
86
Dec 14, 2023
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris on blade surface. Operator moved can opener to dishwasher area to be cleaned **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs, hollandaise sauce with unpasteurized eggs and smoked salmon offered on menu,with no secondary designation, such as an asterisk to indicate consumer advisory applies. **Warning**
02B-04-5
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. All employees 12-2-20 **Warning**
53B-05-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic ceiling tiles In dry storage room **Warning**
36-30-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dishwasher ceiling is in disrepair **Warning**
36-32-5
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. In walk in cooler observed tuna and mahi mahi thawed in packaging **Warning**
06-09-1
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server in expo area has ineffective hair restraint. **Warning**
13-02-4
Basic - Equipment in poor repair. Shelving in dishwasher area for clean containers have heavy accumulation of rust. **Warning**
14-11-5
52
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
52
Feb 14, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over salmon in walk in cooler.
08A-05-6
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.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
11-26-1
Basic - Clean equipment/utensils not stored at least 6 inches above the floor.
24-26-4
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 fish in walk in cooler package not removed.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing jewelry while handling food.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs in grill door handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in reach in cooler in kitchen line end and walk in cooler.
05-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in counter by reach in cooler.
21-12-4
47
Frequently Asked Questions
When was Bayside Seafood Grill & Bar last inspected?
The most recent health inspection at Bayside Seafood Grill & Bar on file is from Mar 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bayside Seafood Grill & Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Bayside Seafood Grill & Bar.
How does Bayside Seafood Grill & Bar compare to other restaurants in Naples?
Bayside Seafood Grill & Bar most recently scored 67 out of 100, which is lower than the Naples average of 81.
Has Bayside Seafood Grill & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Bayside Seafood Grill & Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bayside Seafood Grill & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bayside Seafood Grill & Bar inspected?
Based on the inspection history on file, Bayside Seafood Grill & Bar is inspected around three times per year on average.
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