RIVIERA DUNES DOCKSIDE

Name: RIVIERA DUNES DOCKSIDE
Address: 102 RIVIERA DUNES WAY, PALMETTO, FL, 34221, US
Rating: 83.3

102 RIVIERA DUNES WAY, PALMETTO, FL 34221

License #5105044

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

RIVIERA DUNES DOCKSIDE in PALMETTO currently holds an InspectFL Health Score of 83.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 30 total violations — 7 critical, 5 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 28, 2026 included 1 critical violation, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer floors and fan guards.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer on prep table in back of kitchen soiled.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed mop sink with cracked and missing tiles creating standing water in mop sink.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing broken pieces of tiles on cook line floor.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer tablets stored on shelf next to food handler gloves near cook line. Employee removed tablets from shelf.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Carbon Dioxide tank not secured near back exit door of kitchen.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall in wait station not smooth and easily cleanable.

Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked chicken egg rolls in reach in drawer under flat top. Employee removed egg rolls.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer floors and fan guards.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit to test dishwasher at bar.
[36-50-4] Unclean building components, attachments or fixtures. Observed walk in cooler fan guards soiled.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Carbon Dioxide tank not secured near back exit door of kitchen.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in soiled container on top of ice machine in kitchen. Manager removed scoops and changed container.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken stock temperature at 58F in kitchen prep counter, employee stated it had been pulled from the walk in cooler 3 hours prior to inspection. Temperature reached 52F but not lower than 41F. Employee discarded chicken stock.
[29-03-4] Water draining onto floor surface. Observed water draining on floor from dishwasher at bar area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer on prep table in back of kitchen soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager certification at time of inspection with more than 3 employees working at establishment.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer tablets stored on shelf next to food handler gloves near cook line. Employee removed tablets from shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken stock temperature at 58F on kitchen prep counter, employee stated it had been pulled from the walk in cooler 3 hours prior to inspection. Temperature reached 52F but not lower than 41F. Employee discarded chicken stock. Observed Noodles and Rice in reach in cooler drawer on make line above 41F. Employee stated items listed were put in reach in cooler from walk in cooler 3 hours prior to inspection. Employee removed items to walk in cooler to return items back to approved temperatures. Both items reached 41F and below before 4 hour cut off indicated below Noodles (50F;40F- Cold Holding); Rice (50F;41F - Cold Holding).

Community reaction

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Community pulse