Finn's Dockside Bar & Grill
Last inspected: Dec 30, 2025
41
Score
Across the available record, Finn's Dockside Bar & Grill has eight inspections on file, the first dated 2023. The newest entry in the record is dated Dec 30, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 13 violations to closer to 11 violations per visit over the last few inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Finn's Dockside Bar & Grill's latest score of 41 falls below the Apollo Beach average of 67. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
11
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon thawed in reach in cooler.
01B-13-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag not kept with oysters, manager placed tags with oysters.
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. **Repeat Violation**
22-20-5
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. ROP salmon thawed in reach in cooler. **Repeat Violation**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. In employee restroom.
32-12-6
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in cooler door handle.
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked containers on drying rack.
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cook line.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next to 2 compartment sink.
31B-04-4
Basic - Single-service articles improperly stored. Portion cups on floor in shed.
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at mop sink.
29-11-4
41
Apr 28, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on metal food containers stored on shelves near breading station at time of inspection.
24-08-4
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 7 8oz orders of salmon with package printing stating to remove from packaging when thawing. Operator had employee dispose of fish during inspection. **Corrected On-Site**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside ice machine bin in ice machine next to mop sink at time of inspection.
22-20-5
78
Nov 25, 2024
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
30
Mar 25, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cart with chips blocking handwash sink on cook line. Employee removed at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-25: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. For oysters. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-25: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Container with no handle in chips. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-25: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers not inverted above reach in cooler on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-25: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on the end of cart. **Warning** - From follow-up inspection 2024-03-25: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers. **Warning** - From follow-up inspection 2024-03-25: **Time Extended**
16-46-4
67
Mar 15, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
30
Oct 25, 2023
Routine - Food
5 critical violations. 6 major violations. 10 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner over ice at bar. Employee removed at time of inspection. **Corrected On-Site**
41-10-4
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. Sanitizer bucket test 500+ ppm Quaternary ammonia, operator remade tested 400 ppm. **Corrected On-Site** **Repeat Violation**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 45 Fin reach in cooler on cook line, operator placed on ice at time of inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk in cooler, operator removed at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee work with raw shrimp and changed gloves to work with ready to eat food without washing hands. **Repeat Violation**
12A-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. For oysters.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.for oysters.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters on cook line, operator placed tag with oysters. **Corrected On-Site**
01C-10-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked, operator date marked at time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in dry storage. Soda guns at outdoor bar. **Repeat Violation**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need Quaternary ammonia test strips.
16-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chips, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted behind office. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in dry storage.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on cook line.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting.
24-08-4
Basic - Food stored on floor. Oysters in floor in walk in freezer, operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Old food stuck to clean dishware/utensils. Bowls with old food on it.
16-48-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over bread, operator removed at time of inspection. **Corrected On-Site**
21-44-1
16
Mar 27, 2023
Routine - Food
5 critical violations. 3 major violations. 11 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around in kitchen. **Repeat Violation**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ranch sauce in reach in cooler on cook line.
08A-05-6
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. Sanitizer bucket tested 500+, employee remade tested 200 ppm. **Corrected On-Site**
41-15-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touch soiled dishes and changed gloves without washing hands.
12A-07-5
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 go from soiled dishes to clean dishes without washing hands.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to cook line blocked with cart of chips. **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled through out kitchen. **Repeat Violation**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on cart handle next to chips.
10-20-4
Basic - Hole in or other damage to wall. Holes in wall in employee restroom.
36-24-5
Basic - Food stored on floor. Oysters stored on floor in walk in freezer.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of chips. Cup with no handle in ice at bar. **Repeat Violation**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near office. **Repeat Violation**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Container of breading not labeled across from liquor storage room.
02D-01-5
Basic - Single-service articles improperly stored. Plastic cup lids stored on floor across from office.
25-05-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers near office.
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink near soda boxes.
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on ketchup in kitchen.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and on shelf over soda boxes. **Corrective Action Taken** **Repeat Violation**
12B-07-4
20
Jan 4, 2023
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
27
Frequently Asked Questions
When was Finn's Dockside Bar & Grill last inspected?
The most recent health inspection at Finn's Dockside Bar & Grill on file is from Dec 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Finn's Dockside Bar & Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Finn's Dockside Bar & Grill.
How does Finn's Dockside Bar & Grill compare to other restaurants in Apollo Beach?
Finn's Dockside Bar & Grill most recently scored 41 out of 100, which is lower than the Apollo Beach average of 67.
Has Finn's Dockside Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Finn's Dockside Bar & Grill have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Finn's Dockside Bar & Grill 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 Finn's Dockside Bar & Grill inspected?
Based on the inspection history on file, Finn's Dockside Bar & Grill is inspected around three times per year on average.
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