Bayside Seafood Grill & Bar
4270 Gulfshore Blvd N, Naples, FL 34103 · Permanent Food Service · License 2101615
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (fixed on the spot)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 13, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the salad prep station, observed cooked white fish (55°F - Cold Holding); cooked asparagus (55°F - Cold Holding); blue cheese (56°F - Cold Holding); cooked beets (54°F - Cold Holding). Operator stated foods are moved from walk in cooler around 11am for service. Operator began adding ice to food for 2h lunch service. Operator has contact refrigeration technician.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the stand alone sliver cooler at the far end of cook line, observed a tray of multiple containers of ready to eat foods stored below raw mixed seafood. Operator rearranged for proper storage. In ghe walk in cooler observed a package of smoked salmon stored beneath raw fish. Operator stored properly
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine over 200ppm); end result Sanitizer Bucket (Chlorine 100ppm).
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.