Dry Dock Grill
Last inspected: Apr 6, 2026
82
Score
Public records show 10 inspections at Dry Dock Grill stretching back to 2022. The newest entry in the record is dated Apr 6, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Accumulation of black/green mold-like substance” comes up most often, recorded two times in the inspection record.
Among Longboat Key restaurants, this is a fairly standard result. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine. Operator cleaned and sanitized the area. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used as scoops in crab on cook line in 4 drawer reach in cooler. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. Observed 1 dead roach in bar area. Operator removed and cleaned area. **Corrected On-Site**
35A-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handle on cook line. Operator removed the tongs. **Corrected On-Site**
10-20-4
82
Oct 20, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half and half at 50F, milk at 47F in server area 2 door reach in cooler. Operator voluntary discarded item and called repair. **Corrected On-Site**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns in bar area with black mold like substance in gun spout. Operator removed spouts and cleaned and sanitized them. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense pest or in 4 drawer reach-in cooler on cook line. Operator removed solo cup. **Corrected On-Site**
14-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop in spinach dip in 4 drawer reach-in cooler on cook line. Operator removed scoop. **Corrected On-Site**
10-06-5
61
May 29, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soil in soda gun at upstairs bar area. Operator removed and cleaned soda gun. **Corrected On-Site**
22-02-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed in covered waste receptacle in employees bathroom.
32-12-6
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between crack of cutting board in salad preparation area. Operator removed knife for cleaning and sanitizing. **Corrected On-Site**
10-17-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop with handle in ice. Operator removed scoop. **Corrected On-Site**
10-08-5
78
Mar 24, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over cooked pasta in the reach in cooler on the cook line. Chef removed the pasta. **Corrected On-Site**
08A-05-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in several plastic food containers on the dry storage shelf. Chef removed the containers to be sanitized. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water in the salad preparation area.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensils to be sanitized. **Corrective Action Taken**
10-07-4
74
Jul 31, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
74
Mar 5, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing chemicals in the wait staffs prep area. Operator labeled the bottle. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-05: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on the line in 85F degree water. Operator removed the utensils. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-05: **Time Extended**
10-07-4
86
Mar 1, 2024
Routine - Food
2 critical violations. 2 major violations. 3 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. Observed raw beef stored over raw shrimp on the cook line reach in cooler. Operator removed the beef. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler: Fish (45F - Cold Holding); Chicken (45F - Cold Holding); Lobster (45F - Cold Holding). Operator stated they had recently had a delivery and kept the door open. Operator lowered the temperature and called a repairman. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing chemicals in the wait staffs prep area. Operator labeled the bottle. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee use a hand-wash sink to fill a container. Instructed the operator on why not to do that. **Corrective Action Taken** **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks on kitchen areas and stored next to food on the cook line. Operator separated and labeled the drinks properly. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating on the to-go prep area. Operator had the employees switch the to-go prep to a different station. **Corrective Action Taken** **Warning**
12B-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on the line in 85F degree water. Operator removed the utensils. **Corrected On-Site** **Warning**
10-07-4
52
Aug 8, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee dried hands on clothes/apron/soiled towel. Observed employee on the cook line wipe hands on soiled towel then used clean utensil . Educated employee hands must be washed. Employee washed hands. **Corrected On-Site**
12A-18-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in prep area wearing gloves while rubbing forearm/ back of hand against nose area without changing gloves. Employee then touched clean equipment. Educated employee to wash hands and change gloves. Employee washed hands and changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Observed 2 bottles of cleaner stored on shelf in the bar area next to condiments. Operator removed cleaners from shelf. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose at dish machine with no vacuum breaker.
29-34-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic tubs on shelf across from ice machine wet nesting. Operator removed plastic tubs to be cleaned and sanitized. **Corrective Action Taken**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on cutting board at cook line. Employee removed beverage from cook line. **Corrected On-Site**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed several cutting boards through out the kitchen with deep cuts. **Repeat Violation**
14-09-4
47
Jan 6, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
64
Aug 5, 2022
Complaint Full
5 critical violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed container of lobster mix stored in walk in cooler date marked 07/28. Operator discarded product.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed container of lobster mix stored in walk in cooler date marked 07/28. Operator discarded product.
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tenderloins stored over bread in walk-in freezer. Operator placed tenderloins underneath bread. **Corrected On-Site**
08A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled dirty dishes and then put gloves on without washing hands, and start handling clean dishes. Instructed employee and manager on proper hand washing protocol.
12A-13-4
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 dish machine in bar area ,that washing glasses only ,sanitizer chlorine 00ppm. Operator send glasses to kitchen to be washed in properly sanitizing dish machine. Operator called service to fix bar dish machine. Service came. Dish machine fixed during inspection. New reading chlorine 100ppm. **Corrected On-Site**
22-41-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine upstairs by the dry storage.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in freezer. Operator separate food. **Corrected On-Site**
08B-49-4
43
Frequently Asked Questions
When was Dry Dock Grill last inspected?
The most recent health inspection at Dry Dock Grill on file is from Apr 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dry Dock Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at Dry Dock Grill.
How does Dry Dock Grill compare to other restaurants in Longboat Key?
Dry Dock Grill most recently scored 82 out of 100, which is about the same as the Longboat Key average of 81.
Has Dry Dock Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Dry Dock Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dry Dock Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dry Dock Grill inspected?
Based on the inspection history on file, Dry Dock Grill is inspected around three times per year on average.
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