Dock's Waterfront Seafood Grill
Last inspected: Mar 5, 2026
67
Score
Dock's Waterfront Seafood Grill appears in inspection records 13 times, starting in 2023. Inspectors last stopped by on Mar 5, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Dishmachine chlorine sanitizer not” accounts for the largest share of issues, appearing three times across the record.
Compared to other Tarpon Springs restaurants (averaging 77), there's room to close the gap. On the whole, the file is mixed but not concerning.
13
Inspections
0
Critical latest
4
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
4 major violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not notated that it is undercooked. - From follow-up inspection 2026-03-05: Seared ahi tuna on menu not marked for consumer advisory. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 bartender, 2 cooks, dishwasher, person in charge, 1 server. - From follow-up inspection 2026-03-05: 2 cooks, 1 dishwasher, 2 in bar **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station on patio - From follow-up inspection 2026-03-05: **Time Extended**
31B-02-4
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. 8 employees, 1 has good handler certificate - From follow-up inspection 2026-03-05: 8 employees, 1 has good handler certificate **Time Extended**
53B-13-5
67
Feb 20, 2026
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 2 door freezer on cook lunch- raw chicken Parmesan and raw breaded shrimp open opened packages over opened bags of French fries, operator moved garlic moved fries to top shelf **Corrected On-Site**
08A-05-6
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. 10 ppm after running 3 cycles operator will set up 3 compartment sink **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonium in 2 buckets on cook line > 400 ppm , corrected to 200 ppm. **Corrected On-Site**
41-27-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna in vertical cooler on cook line completely thawed in ROP package, box states to remove from package before thawing. See stop sale.
01B-13-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu not notated that it is undercooked.
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 bartender, 2 cooks, dishwasher, person in charge, 1 server.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station on patio
31B-02-4
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. 8 employees, 1 has good handler certificate
53B-13-5
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. Ahi tuna in vertical cooler on cook line completely thawed in ROP package, box states to remove from package before thawing. See stop sale.
06-09-1
32
May 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher **Warning** - From follow-up inspection 2025-05-16: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
36-27-5
95
May 16, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. DM chlorine 0 ppm Ran machine 3x **Warning** - From follow-up inspection 2025-05-16: Owners called and are having DM work on today from 5-9 pm. Using three compartment sink quaternary tested 200 ppm **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher **Warning** - From follow-up inspection 2025-05-16: **Time Extended**
36-27-5
82
May 15, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler fish batter buttermilk (50F - Cold Holding); cut leafy greens (49F - Cold Holding); cut tomatoes (46F - Cold Holding); pico (49F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
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. DM chlorine 0 ppm Ran machine 3x **Warning**
22-41-4
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. Raw pouched egg new to brunch menu Marked all menus during inspection. **Corrected On-Site** **Warning**
02B-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service posted. Raw poached egg ended to menus during inspection **Corrected On-Site** **Warning**
02B-02-5
Basic - Stored food not covered. Cheesecake reach in freezer **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dishwasher **Warning**
36-27-5
50
Mar 19, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-03-19: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-03-19: 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. **Admin Complaint**
11-26-1
82
Jan 13, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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 - Employee with no hair restraint while engaging in food preparation. Cook put hat on **Corrected On-Site**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooler on cook line
12B-07-4
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. Mahi thawed in original packaging
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scooping flour
14-01-5
47
Dec 16, 2024
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 3:25pm. a. raw chicken breast (48F - Cold Holding); b. guacamole (48F - Cold Holding) c. tzatziki sauce (47F - Cold Holding) **Warning** Priority: High Priority
03A-02-5
Intermediate - Observed: No soap provided at handwash sink in bar area. **Warning** Priority: Intermediate
31B-03-4
Intermediate - Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** Priority: Intermediate
16-33-4
Intermediate - Observed: Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning** Reference: 3-203.12(C) FC: (C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label, as specified under Paragraph B of this section, Priority: Intermediate
01C-02-4
Intermediate - Observed: Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink on cooks line. Operator refilled dispenser with paper towels. **Corrected On-Site** **Warning** Priority: Intermediate
31B-05-4
Basic - Observed: Ice scoop handle in contact with ice in ice bin in bar area. Operator removed scoop. **Corrected On-Site** **Warning** Priority: Basic
10-08-5
Basic - Observed: No handwashing sign provided at a hand sink used by food employees. **Warning** Priority: Basic
31B-04-4
Basic - Observed: Reach-in coolers on cooks line interior/shelves have accumulation of soil residues. **Warning** Priority: Basic
22-16-4
Basic - Observed: Standing water in bottom of reach-in-cooler on cooks line across from flat-top grill. **Warning** Priority: Basic
29-49-6
47
Jul 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
86
Apr 30, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above crab cakes in drawers on cook line, raw chicken moved to bottom drawer, crab cakes moved to top drawer **Corrected On-Site** **Warning**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024 **Admin Complaint**
50-17-3
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server using cell phone then took baskets of food to customers without washing hands **Warning**
12A-29-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Sarah Redfern expired 2/18/2024 **Warning**
53A-02-7
Intermediate - No soap provided at handwash sink. No paper towels, soap at hand sink in kitchen by white upright refrigerator No paper towels, soap or hand wash sign at hand sink in bar **Repeat Violation** **Warning**
31B-03-4
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. Mahi thawed still in original packaging **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, drink removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in expo area **Warning**
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled **Repeat Violation** **Warning**
22-08-4
Basic - Reuse of single-service or single-use articles. Sour cream containers used for other food items **Warning**
25-32-4
39
Dec 28, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
67
Jun 26, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
47
Jan 18, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
35
Frequently Asked Questions
When was Dock's Waterfront Seafood Grill last inspected?
The most recent health inspection at Dock's Waterfront Seafood Grill on file is from Mar 5, 2026. The public record contains 13 inspections in total.
What is the most common violation at Dock's Waterfront Seafood Grill?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Dock's Waterfront Seafood Grill.
How does Dock's Waterfront Seafood Grill compare to other restaurants in Tarpon Springs?
Dock's Waterfront Seafood Grill most recently scored 67 out of 100, which is lower than the Tarpon Springs average of 77.
Has Dock's Waterfront Seafood Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Dock's Waterfront Seafood Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Dock's Waterfront Seafood Grill 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 Dock's Waterfront Seafood Grill inspected?
Based on the inspection history on file, Dock's Waterfront Seafood Grill is inspected around four times per year on average.
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