Dockside Daves
14701 Gulf Blvd, Madeira Beach, FL 33708 · Permanent Food Service · License 6216206
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 Oct 20 routine inspection1 high priority (fixed on the spot), 2 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 20, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Deli cooler across from cook line - chicken wings (59°F - Cold Holding); pico (58°F - Cold Holding); cut lettuce (60°F - Cold Holding), items held less than 4 hours, moved to walk in freezer. Retemp: chicken wings 45°F, pico 42°F, cut lettuce 42°F
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Mussel tags not dated
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting boards on pizza prep cooler
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
In rear prep room of kitchen
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Staff began cleaning during inspection
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Both hand sinks on cook line, manager installed signs during inspection
Fixed on the spot
Earlier inspections 1
Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
According to Cindy R. with plan review, remodel plans were received on 7/27/26 and are currently under review. Approved plans will be reviewed at next unannounced routine inspection.
More time given
At the first visit
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment was closed due to damages sustained from Hurricanes Helene/Milton. Business completed full remodel and reopened on 3/17/26. No remodel plans received by plan review, owner was instructed on process to submit updated plans.
Follow-up, May 28, 2026More time given
According to Chris with Plan Review, no remodel,plans received. According to owner, remodel plan application was originally sent to DHR.District3@myfloridalicense.com and not plan review directly. Owner was provided with correct email for plan review: DHR.PlanReview@myfloridalicense.com
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.