Mar Vista Dockside Restaurant
760 Broadway St, Longboat Key, FL 34228 · Permanent Food Service · License 5101854
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 Aug 26 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 visitAug 26, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the cook line: Butter (68°F - Cold Holding) Operator stated it had been out for approximately 1hr. Operator placed it in a cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed their sanitizer bucket at 350ppm quaternary. Operator remade it to 250ppm.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed in use scoops with their handles touching temperature sensitive food. Operator removed the handles.
Fixed on the spot
Ice scoop handle in contact with ice.
Observed ice scoop handles in contact with ice. Operator removed the scoops.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation/storage area.
Observed a bug zapper installed over their dry goods. Operator added a barrier beneath the zapper.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed their fans in their back prep area with dust buildup.
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.