DirtyFLRestaurant Inspection Data

GATORS DOCKSIDE

683 DAVE NISBET DR

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781576

  • N/A:No Violations Were Observed

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8880059

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Beer, wine and other bottles stored in standing water in reach in coolers at bars
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door frame Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in raw chicken wings has handle touching food. Operator removed Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink for exterior service station Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condensers in walk in cooler are soiled. Shelves in beer walk in cooler have an accumulation of mold like substance
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer/wine reach in cooler at tiki and exterior covered bars Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple Bags of raw chicken being thawed in prep sink. Water only running over one bag. Then draining. Operator placed all bags in container Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. slaw (54F - Cold Holding); cut tomatoes (51F - Cold Holding); cooked ribs (50F - Cold Holding) In upper and lower holding areas of reach in cooler on cook line across from chargrill Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks being used as dump sinks throughout service areas Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish and behind tiki bar. Corrected On-Site Repeat Violation
  • 11-26-1: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. Warning

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8879513

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8785468

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle in unisex employee restroom
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef put on hat Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. In kitchen areas and behind interior bar
  • 08B-32-4:Basic - Food being prepared outside. Bartender is cutting fruits at exterior tiki bar
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has an accumulation of ice along door frame and on floor
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle for oven. Operator moved Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line spatulas stored in standing water at 111°F. Operator discarded Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed signage Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink near entry to cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at attached exterior bar
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Chef wiped bare hands on soiled towel on countertop after washing hands
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 26 live flying insects in dish area. Observed 3 live flying insects over prep table across from ice machine in kitchen. Observed 12 live flying insects in prep area next to walk in cooler Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef handled raw fish with gloved hands. Then removed gloves but did not wash hands before touching clean surfaces
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw tuna in vacuum sealed packaging bearing indicator label for thawing requirements.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on shelf above spices. Operator moved Corrected On-Site
  • 11-27-4: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. Emailed paperwork. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser nozzles of soda machines has an accumulation of mold like substance
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to ice machine for tiki bar is blocked by cart. Operator moved Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple hand wash sinks being used as dump sinks
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's on brunch menu. Coconut ahi tuna on specials menu. Operator marked Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters have date of 7/26/23
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink in prep area next to walk in cooler Warning

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8509741

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep surfaces of cook line. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in soiled holster
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in gap between prep table and make line reach in cooler. Operator moved Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in cold running water. Bags floating on top of water instead of being fully submerged Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service buffet in dining hall does not provide adequate protection/sneeze guards for table with fruits and vegetables. Table not always set up next to buffet
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler on cook line hard boiled eggs (50F - Cold Holding); cut tomatoes (51F - Cold Holding) Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ice machine room next to exterior bar is blocked by cart and debris

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8512065

  • N/A:No Violations Were Observed

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8509347

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 15 live flying insects in kitchen areas. Operator killed 9 Repeat Violation Admin Complaint - From follow-up inspection 2023-09-28: Observed 6 live flying insects at callback **Time Extended**

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8384078

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Compressed air tank not secured Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 15 live flying insects in kitchen areas. Operator killed 9 Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line. Raw shrimp stored over cooked noodles. Operator moved Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw chicken over raw shrimp on speed rack. Operator moved Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Multiple liquor bottles at each bar have dead flies inside.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line cooked noodles (47F - Cold Holding); pico (47F - Cold Holding); cut tomatoes (47F - Cold Holding); cut lettuce (47F - Cold Holding). Repeat Violation Warning
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Phil has been employed for over 30 days and has not yet acquired a manager certificate
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area on under side of the beer tower has an accumulation of mold like substance at interior bar. Oasis machine has an accumulation of mold like substance in dispenser chute Repeat Violation

Inspection Date: 7/5/2023

Inspection #: Visit ID: 8327319

  • N/A:No Violations Were Observed