Dockside Boot Key Harbor
Last inspected: Dec 15, 2025
50
Score
The health department has logged 10 inspections at Dockside Boot Key Harbor, the earliest from 2022. Dockside Boot Key Harbor was last inspected on Dec 15, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The most common issue across all inspections has been “vacuum breaker missing at hose bibb”, showing up four times.
By comparison, the average Marathon facility scores 67, putting Dockside Boot Key Harbor on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
50
Aug 8, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Feb 11, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. At the bar the low boy cooler is not at 41F or below . No tcs foos are stored in this unit at time of inspection
14-74-7
Basic - In the kitchen the wood window sill is soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reaching cooler at the bar are soiled
23-03-4
Basic - Panko stored on floor in prep area
08B-38-4
Basic - Standing water in bottom of reach-in-cooler in kitchen
29-49-6
67
Sep 17, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food , shell eggs , stored over/not properly separated from ready-to-eat food . In the walk-in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46*F - Cold Holding); Fish (46*F - Cold Holding); Poultry (46*F - Cold Holding) cold holding unit was turned down.
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.in cook area
29-34-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets are soiled
23-03-4
55
Apr 16, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee washed hands with cold water. **Corrected On-Site**
12A-19-4
High Priority - Employee washed hands with no soap. **Corrected On-Site**
12A-20-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed his hands while Westin gloves and started to prepare food **Corrected On-Site**
12A-09-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in kitchen
27-16-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Uncovered pretzels-stored near sink exposed to splash over handwash sink , under paper towels and soap. **Corrected On-Site**
08B-54-4
50
Dec 12, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to triple sink And splinter in front room of beer walk-in cooler - From follow-up inspection 2023-12-12: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to triple sink And splinter in front room of beer walk-in cooler **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2023-12-12: Carbon dioxide/helium tanks not adequately secured. **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. In new prep room. - From follow-up inspection 2023-12-12: No handwashing sign provided at a hand sink used by food employees. In new prep room. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - White Chest freezer gaskets in poor repair. **Repeat Violation** - From follow-up inspection 2023-12-12: White Chest freezer gaskets in poor repair. **Time Extended**
14-11-5
74
Oct 27, 2023
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves with out washing hands. Instructed cook on proper hand washing and glove wearing. **Corrected On-Site**
12A-07-5
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. Cook cut plated food with bare hand touching product. Cook put on gloves.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw shell eggs over queso in walk-in cooler.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 120 Cook put onion on flat top to reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to triple sink And splinter in front room of beer walk-in cooler
29-34-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed the addition of a prep room which includes prep sink , tables, slicer , refrigeration.
51-16-7
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in handwash sink in new prep room.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna not identified as raw on the menu.
02B-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. In new prep room.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing with on running cold water
06-01-5
Basic - White Chest freezer gaskets in poor repair. **Repeat Violation**
14-11-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
25-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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 ROP raw fish (Mahi ) in walk-in cooler not removed from package to thaw
06-09-1
Basic - Container of chip stored on floor in kitchen , cooked chicken and raw chicken on the floor in walkin cooler **Repeat Violation**
08B-38-4
25
Jun 15, 2023
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
45
Feb 22, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Can opener blade soiled with food debris, mold-like substance or slime. Cook Cleaning during inspection **Corrective Action Taken**
22-02-4
Basic - Chest freezer gasket in poor repair.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination. Plexiglass Walls do not meet with the roof in cook shack. Only screen in place at the top portion of wall, **Repeat Violation**
35B-12-4
Basic - Shelving is soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled. Walk-in cooler door and gasket are soiled
23-03-4
74
Aug 17, 2022
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 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. Scooping cooked French fries from the bowl with no utensils or gloves on .
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw tuna over cooked beef, sour cream milk in walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in walk-in cooler
08A-20-5
Intermediate - Can opener blade is soiled. Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked prime rib ,ribs not date marked.walk-in cooler
02C-02-5
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. Jennifer Bethel 7/5/22
53B-14-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Cook shack ceiling.
36-37-5
Basic - Equipment in poor repair. Walk in cooler gaskets are torn
14-11-5
Basic - Food stored outside. Chest freezer outside with frozen shrimp scallops potatoes and beef in it .
08B-42-4
Basic - In walk in cooler Food stored on floor, chicken wings, pretzels,
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine is soiled reach in cooler gasket are soiled
23-03-4
Basic - Screen in door torn/in poor repair. Screen in door is torn and the plexiglass on walls does not extend to the top of ceiling .
36-60-5
35
Frequently Asked Questions
When was Dockside Boot Key Harbor last inspected?
The most recent health inspection at Dockside Boot Key Harbor on file is from Dec 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Dockside Boot Key Harbor?
Across the inspection record, “vacuum breaker missing at hose bibb” has been cited four times, more than any other issue at Dockside Boot Key Harbor.
How does Dockside Boot Key Harbor compare to other restaurants in Marathon?
Dockside Boot Key Harbor most recently scored 50 out of 100, which is lower than the Marathon average of 67.
Has Dockside Boot Key Harbor's inspection record improved over time?
Results have been roughly steady. Inspections at Dockside Boot Key Harbor have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dockside Boot Key Harbor means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dockside Boot Key Harbor inspected?
Based on the inspection history on file, Dockside Boot Key Harbor is inspected around three times per year on average.
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