THE OTHER SIDE BISTRO

Name: THE OTHER SIDE BISTRO
Address: 24630 S TAMIAMI TRAIL UNIT B, BONITA SPRINGS, FL, 34134, US
Rating: 40.3

24630 S TAMIAMI TRAIL UNIT B, BONITA SPRINGS, FL 34134

License #4606714

🍽️ American ℹ️

40.3 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 9 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE OTHER SIDE BISTRO in BONITA SPRINGS currently holds an InspectFL Health Score of 40.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 44 total violations — 13 critical, 9 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 20, 2026 shows 9 observation rows: 5 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE OTHER SIDE BISTRO has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Inspection Completed - No Further Action
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.employee observed cutting Parmesan cheese for salads with bare hands. Spoke to employee about bare hand contact with ready to eat foods .employee put on gloves and continued working.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has excessive build up from food debris.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Silverware in server area has utensils stored up right .operator removed and stored silverware correctly.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located out back has build up of black mold like substance in the interior.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), sanitizer container observed as empty. Operator replace and primed machine, chlorine 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food.in reach in cooler raw lamb is stored directly above mayonnaise and soy sauce.operator moved mayonnaise and soy sauce to proper storage
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made caramel contain milk has date marking of 10/09( Date prepared) on top of oven on cook line. Today is 10/20 exceeding seven day window.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils. Cigarettes and lighter cell phone by butter on server area. In cook line employee has cellphone and personal drink. Cellphone on prep table in front of kitchen. Employees moved all personal belongings to proper storage area.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made caramel contain milk has date marking of 10/09( Date prepared) on top of oven on cook line. Today is 10/20 exceeding seven day window.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout back of restaurant.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on counter in server side station next to butter. Operator removed employee purses to proper storage.
[10-20-4] In-use tongs stored on equipment door handle between uses on cook line. Tongs removed to proper storage.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in side station. Operator covered filters.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed blue cheese crumbles (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); Swiss cheese (49F - Cold Holding); Brie cheese (50F - Cold Holding); parmesan cheese (49F - Cold Holding); sun dried tomatoes (49F - Cold Holding); Ham (49F - Cold Holding); pastarami (48F - Cold Holding) held overnight in reach in cooler per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles (50F - Cold Holding); mozzarella cheese (49F - Cold Holding); Swiss cheese (49F - Cold Holding); Brie cheese (50F - Cold Holding); parmesan cheese (49F - Cold Holding); sun dried tomatoes (49F - Cold Holding); Ham (49F - Cold Holding); pastarami (48F - Cold Holding) held overnight in reach in cooler per operator.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed form for operator. Employees read and signed.
[41-17-4] Spray bottle containing toxic substance not labeled near hostess stand. Operator labeled bottle.