The South Side Grille
Last inspected: Apr 8, 2026
100
Score
The South Side Grille appears in inspection records 15 times, starting in 2022. The South Side Grille was last inspected on Apr 8, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 10 violations before that.
The most common issue across all inspections has been “standing water in bottom of reach-in-cooler”, showing up six times.
The city-wide average for Bunnell sits at 85, putting The South Side Grille on the better side of that line. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Food-Licensing Inspection
No violations found.
100
Nov 13, 2025
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Frozen ribs on hand washing sink. Person in charge removed. **Corrective Action Taken**
31A-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Tops on flour sugar in dry storage are soiled. Person in charge cleaned. **Corrected On-Site**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured at bar. Person in charge secured. **Corrected On-Site**
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. Mani thawing in sealed bags. Still frozen. Person in charge cut bags open. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Oil on floor in dry storage.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drinks in cooler. Person in charge removed drinks. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Water in bottom of chicken, meat cooler. **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs sitting on hand washing sink thawing. Still frozen. Person in charge placed in prep sink and turned cold water on. **Corrective Action Taken**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
58
Jul 8, 2025
Routine - Food
No violations found.
100
Jul 7, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right cooler; fish 52F, chicken 44F, mahi 48F, shrimp 49F, wings 44F, mozzarella 52F; ( - Cold Holding) Left cooler; prime rib 55F, mushrooms 48F, onions 48F, cheese 48F, sliced cheese 52F, sauerkraut 52F, eggs 59F, rice 54F, pasta 49F, burgers 44F, wahoo 47F; ( - Cold Holding) All items in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on fries. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Sanitizer at 200ppm. Person in charge removed and remade. Tests @ 75ppm. **Corrected On-Site**
22-39-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Right cooler; fish 52F, chicken 44F, mahi 48F, shrimp 49F, wings 44F, mozzarella 52F; ( - Cold Holding) Left cooler; prime rib 55F, mushrooms 48F, onions 48F, cheese 48F, sliced cheese 52F, sauerkraut 52F, eggs 59F, rice 54F, pasta 49F, burgers 44F, wahoo 47F; ( - Cold Holding) All items in coolers overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled.
22-02-4
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. Some training is missing.
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Valve is cut off. Per person in charge it's not working.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on counter. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Floor not cleaned when the least amount of food is exposed. Excess grease on floor behind cook line.
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. A pair of tongs hanging on oven. Person in charge removed.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. **Repeat Violation**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drink in cooler. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. In right cooler. Water in bottom. **Repeat Violation**
29-49-6
30
Dec 9, 2024
Routine - Food
No violations found.
100
Dec 6, 2024
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Both employees did not wash their hands before begining work. Addressed immediately and everyone waited until where returned with soap to wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Mahi thawing in bag in reach in cooler.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries sitting under cook line 58F. Fries placed on time control. In left reach in cooler; cream 48F; ( - Cold Holding). Rice, pasta 48F. #1; prime rib, meatloaf 48F; ( - Cold Holding) In cooler overnight. **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at either hand washing sink. Had to wait until the got soap to wash hands. **Corrective Action Taken**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Under hand washing sink in dish area. **Repeat Violation**
41-17-4
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 thawing in sealed bag.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding on cookline.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on left side of kitchen is grooved.
14-09-4
Basic - Equipment in poor repair. Gaskets on both right and left reach in cooler are torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Bar floor tiles are cracked.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves are soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Cooler on right side has standing water on bottom shelf. **Corrected On-Site**
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain in front of hand washing sink is clogged.
29-19-4
27
Sep 17, 2024
Routine - Food
No violations found.
100
Jul 19, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM. **Warning** - From follow-up inspection 2024-07-19: Time extended. **Time Extended**
53A-07-6
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/ Establishment does not have a cFM. **Warning** - From follow-up inspection 2024-07-19: Time extended. **Time Extended**
53A-05-6
82
Jul 17, 2024
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies in kitchen and 4 in dry storage.
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) In 2nd reach in cooler overnight; lettuce 49F, salsa 44F, mozzarella 45F, tomatoes 47F, slaw 50F, ribs 46F, chicken, fish 45F, roast beef 44F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish in water in bags 82F. In cooler overnight; Cheese 58F, sauerkraut 53F, meatloaf 59F, tomatoes 58F, 1/2&1/2 69F, pork 65F, rice 59F; mashed potatoes 74F, beef 54, burgers 54F, prime rib 56F, meat 53F ( - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment does not have a CFM. **Warning**
53A-07-6
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/ Establishment does not have a cFM. **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At server side.. person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Fish in water in bags 82F. No longer frozen. **Warning**
06-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled rags on make tables. Person in charge discarded rags.
21-09-4
37
Dec 5, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw beef over onion rings. And raw beef over crabs. Person in charge stored all properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fries not time stamped. Person in charge said out since 11am now 1pm. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towels on cookline do not dispense.
31B-05-4
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. Establishment only has 4 employee certificates. **Admin Complaint**
53B-13-5
Basic - Accumulation of black/green/calcium-like substance in the interior of the ice machine/bin. Ice plate has calcium build up on it.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging from food rack. Person in charge moved jacket. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at bar are wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets on left side cooler are torn. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup along door.
14-69-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service containers face up. Person in charge inverted. **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution is on floor. Person in charge picked up and stored properly. **Corrected On-Site** **Repeat Violation**
21-38-4
43
Jul 17, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) **Warning** - From follow-up inspection 2023-07-13: Fish 42F, Cole slaw 45F. Tomatoes 42F, wings 44F, mahi 45F In make #2; butter 45F, prime rib 45F. In walk in cooler; ham, roast beef, turkey, cheese 45F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) **Warning** - From follow-up inspection 2023-07-13: Fish 42F, Cole slaw 45F. Tomatoes 42F, wings 44F, mahi 45F In make #2; butter 45F, prime rib 45F. In walk in cooler; ham, roast beef, turkey, cheese 45F. **Admin Complaint**
03A-02-5
74
Jul 12, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer in dry storage; raw sausage over broccoli. **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Cheese in walk in cooler is moldy.
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, grouper, mahi, chicken, slaw, tomatoes, lettuce 47F-51F; ( - Cold Holding). On top next to fryer; batter 62F In make #2; Prime rib, steak, burgers 43F, roast beef 45F, butter 47F,onions 45F; ( - Cold Holding) In walk in cooler; Roast beef 55F, cheese 47F, turkey, ham 55F; ( - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. **Repeat Violation**
22-02-4
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. Missing training for some employees.
53B-13-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
21-38-4
Basic - Equipment in poor repair. Both coolers have torn gaskets on cookline.
14-11-5
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. Walk in cooler is 44F, reach in cooler #1 is 47-51F, and reach in cooler #2 is 45F. Both coolers have water in them.
14-74-7
Basic - Food stored on floor. Oil on floor by kitchen hand washing sink. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled. All coolers on line are dirty. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in both coolers on cookline. **Repeat Violation**
29-49-6
27
Dec 12, 2022
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
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. Dish machine sanitizer tests at 0ppm. Person in charge set up 3compartment sink. Tested at 200ppm. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Philly cheese steak over butter in white reach in cooler. In storage; pork over calamari. In storage; scallops over bread. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on egg batter on cookline. Person in charge time stamped. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishwasher has mold on lines.
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. Prime rib, creamer, roast beef, cheese not dated.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. One at server station, one at bar not labeled. Person in charge labeled both. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at either hand washing sink in kitchen. **Repeat Violation** **Warning**
27-16-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor under 3 compartment sink has grease.
36-01-4
Basic - Food stored on floor. In storage unit outside; oil on floor.
08B-38-4
Basic - Ice bucket/shovel stored on case of beer between uses.
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers on cook line have standing water in them. **Repeat Violation**
29-49-6
Basic - Drain cover(s) missing. Missing under 3 compartment sink.
29-18-4
32
Jul 13, 2022
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over clams. **Repeat Violation**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make 1; tomatoes, slaw, onions, wings, shrimp, fish 49-56°; ( - Cold Holding) Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make 1; tomatoes, slaw, onions, wings, shrimp, fish 49-56°; ( - Cold Holding) Make 2; roast beef, butter, eggs, onions, cheese, prime rib, tuna, blue cheese, onion and peppers 49-55F; ( - Cold Holding) Small 2 door; taco meat, aus jus, refried beans 52F; ( - Cold Holding). **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen by dishwasher. **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled with food debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs hanging from oven doors. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Water in make 1 and 2. **Repeat Violation**
29-49-6
41
Frequently Asked Questions
When was The South Side Grille last inspected?
The most recent health inspection at The South Side Grille on file is from Apr 8, 2026. The public record contains 15 inspections in total.
What is the most common violation at The South Side Grille?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited six times, more than any other issue at The South Side Grille.
How does The South Side Grille compare to other restaurants in Bunnell?
The South Side Grille most recently scored 100 out of 100, which is higher than the Bunnell average of 85.
Has The South Side Grille's inspection record improved over time?
Yes. Recent inspections at The South Side Grille have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at The South Side Grille 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 The South Side Grille inspected?
Based on the inspection history on file, The South Side Grille is inspected around four times per year on average.
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