On the Edge Dockside LLC

1136 Seaway Dr, Fort Pierce, FL 34949 · Permanent Food Service · License 6602913

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 11, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
3 high priority (1 fixed by the Sep 11 follow-up, 2 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic (2 repeats)
-20
Safety score80

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair. #2 reach in prep table in cooking are lid is separated on inside showing insulation.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cook line reach in prep station #2, TCS temperature from 49°F-54°F. All items were stated to have been placed in cooler at 10:00am and labels read 9-8-26-9-10-26. Conch mix, Swiss. Geese baked chicken wings, raw chicken breast, hot dogs, raw beef patties,cherry calamari,wasabi mayo,garlic in oil in jar, chicken base white fish crab cakes, lobster roll mix,coleslaw, grouper fillet red snapper fillet, raw shrimp, mahi filet diced tomatoes All discarded
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items help in prep station #2 was labeled 9-7-26-9-10-26. Manager stated food was placed in prep area the day prior or in the beginning of shift around 9:00. Conch mix cold holding 52°F, Swiss cheese cold holding 50°F, baked wings cold holding 52°F, raw chicken breast cold holding 48°F hot dogs cold holding 49°F, raw beef patties cold holding 52°F, calamari cold holding 56°F, white fish cold holding 52°F crab cakes cold holding 48°F, lobster roll cold holding 49°F coleslaw cold holding 50°F, grouper filet cold holding 52°F, snapper fillet cold holding 49°F, mahi cold holding 51°F. All discarded by manager
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Pallet of raw shell eggs sitting on top of single serve condiments. Employee moved eggs to a container and placed on bottom shelf.
  Fixed on the spot
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Notified of the change emailed new regulation to manager.
  Fixed on the spot
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair. #2 reach in prep table in cooking are lid is separated on inside showing insulation.
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Dish washer did not have rinse in middle. Trained on how to properly set up 3 component sink
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grease filters dirty out of place
  Repeat violation
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
  Outside bar holster is over ice scoop area.
  Standing water in floor drain/floor drain draining very slowly.
  Standing water on floor in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Bar tenders phone water bottle and purse on bar drink prep area. Moved to back
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.