The Other Side Bistro
Last inspected: Apr 17, 2026
45
Score
The Other Side Bistro has been inspected eight times since 2022. The most recent report on file is from Apr 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
Looking across the full record, “no currently certified food service manager on duty” is the recurring theme, flagged three times.
Restaurants in Bonita Springs average 80, so The Other Side Bistro trails the local norm. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - 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. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled near hostess stand. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses on cook line. Tongs removed to proper storage. **Corrected On-Site** **Warning**
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in side station. Operator covered filters. **Corrected On-Site** **Warning**
25-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout back of restaurant. **Warning**
36-34-5
45
Sep 10, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Artichoke stuffing dated 8-26-25 in walk in cooler exceeds 7 day mark.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Artichoke stuffing dated 8-26-25 in walk in cooler exceeds 7 day mark.
01B-13-4
High Priority - 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 00ppm); Operator replaced empty sanitizer container to achieve: Dishwasher (Chlorine 100ppm). **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon over quiche. Operator moved foods to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees that are expired are Vita, Jennifer, and Maria.
53B-14-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar
31B-04-4
Basic - Standing water in bottom of reach-in-cooler in kitchen area.
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on food prep counter in server side station.
40-06-5
43
Dec 19, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - 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/. One utility/dishwasher, 2 cooks and 3 servers handling food with no Certified Food Manager present. **Repeat Violation**
53A-05-6
Basic - Employee eating in a food preparation or other restricted area. Dish of pineapple and fork as well as an open drink observed on the maketable on the grill end of the cook line.
12B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Two fish filets observed thawing in standing water by the three-compartment sink.
06-01-5
82
Sep 9, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator added an additional tablet to the solution and it measured proper ppm. Triple Sink (Quaternary 50ppm); Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
Intermediate - 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/ Observed 2 servers and 2 cooks in the kitchen with no Certified Food Manager present.
53A-05-6
Basic - In-use tongs stored on range door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in use at the dishwashing machine observed to have heavy build-up and should be cleaned so as not to contaminate clean dish wares.
23-03-4
70
May 1, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line not cold holding. The chef had all items in reach-in cooler on ice. **Corrective Action Taken**
14-74-7
Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn.
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine.
25-06-4
74
Jan 19, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over cooked meatloaf. Operator placed container of shrimp on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Basic - Ice buildup in reach-in freezer at kitchen entrance.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
70
Jan 30, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked eggs quiche per operator made three days ago no date label in tall silver reach-in cooler. Blue cheese crumbles and cooked Canadian bacon per operator opened 3 days ago no date label in small white reach-in cooler.
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104 and discussed importance of being prepared with a written plan. **Corrected On-Site**
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over dishwasher soiled with accumulation of dust.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door reach-in cooler in service station, employee food with food for public.
08B-49-4
Basic - Outdoor ice machine with no overhead protection. This is a repeat violation from 8/15/2022. **Repeat Violation**
08B-61-5
70
Aug 15, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Two tags not marked with last date served.
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg quiche per operator made three days ago no date label.
02C-02-5
Basic - Outdoor ice machine with inadequate overhead protection. This is a repeat violation from 4/25/2022. **Repeat Violation**
08B-61-5
Basic - No handwashing sign provided at a hand sink used by food employees at bar. Operator put handwash label on sink.
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Large 3-door reach in cooler and small reach in cooler near 3bay sink both have heavily rusted and pitted shelves. Some shelving has been replaced. This is a repeat violation from 4/25/2022. **Corrective Action Taken** **Repeat Violation**
14-33-4
70
Frequently Asked Questions
When was The Other Side Bistro last inspected?
The most recent health inspection at The Other Side Bistro on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at The Other Side Bistro?
Across the inspection record, “no currently certified food service manager on duty” has been cited three times, more than any other issue at The Other Side Bistro.
How does The Other Side Bistro compare to other restaurants in Bonita Springs?
The Other Side Bistro most recently scored 45 out of 100, which is lower than the Bonita Springs average of 80.
Has The Other Side Bistro's inspection record improved over time?
No. Recent inspections at The Other Side Bistro have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at The Other Side Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Other Side Bistro inspected?
Based on the inspection history on file, The Other Side Bistro is inspected around two times per year on average.
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