DirtyFLRestaurant Inspection Data

BLUE GATOR OF DUNNELLON

BLUE GATOR OF DUNNELLON maintains a 1.0/5 food safety rating based on 4 health department inspections in DUNNELLON. Food safety practices have remained consistent.

12189 S WILLIAMS ST

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13471360

  • 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. 1. Fan on wall near dish machine soiled with dust. 2. Rafters on ceiling in tiki bar soiled with dust. 3. Dusty vent on ceiling near cookline. Warning - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-09-24: 1. Cage on outside of black fan in bar area soiled with dust. 2. Wires hanging from ceiling in bar area soiled with dust. Admin Complaint
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Seven flies on pans and flying in kitchen at cookline. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: **Time Extended** - From follow-up inspection 2025-09-24: 1. Two flies flying in kitchen near cookline. 2. One fly flying in prep area near three-compartment sink. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: cheese (52F - Cold Holding). The cheese is stored on top of a pan, well above the safe load line. Manager stated the cheese was placed inside the cooler approximately two hours prior, then moved the cheese into the walk-in freezer to rapidly cool to 41F. ***Corrective Action Taken*** 2. Inside bottom of reach-in cooler at cookline: shrimp (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (47F - Cold Holding); chicken (48F - Cold Holding); chicken wings (49F - Cold Holding). Manager stated all items have been stored inside the unit since the previous day and have not been in-use today. Stop sales issued. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: Inside bottom of reach-in cooler at cookline: Chicken 45F, shrimp 45F. Manager stated the chicken and shrimp were both thawed under cool running water approximately two hours prior. Manager moved both items into a freezer to rapidly cool to 41F during this inspection. Inspector educated manager on proper thawing procedures. Ambient temperature inside unit 41F. Admin Complaint - From follow-up inspection 2025-09-24: Inside top of refrigerated make-table at cookline: Hamburger meat 49F. The hamburger meat is filled above the top of the safe cold-holding lime-like substance indicated on the pans. Manager stated the hamburger meat was placed into the cooler approximately one hour prior and moved the excess hamburger meat to the bottom of the cooler to cool to 41F. Admin Complaint **Corrective Action Taken**
  • 01B-17-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed. - From follow-up inspection 2025-07-24: - From follow-up inspection 2025-09-24: Stop sale issued for five reduced oxygen packages thawed inside reduced oxygen packaging. Salmon is fully thawed. Packages are not punctured, slit, or cut open in any way. Package does have a label indicating the salmon must be removed from packaging prior to thawing. Admin Complaint

Inspection Date: 7/24/2025

Inspection #: Visit ID: 13468432

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with dust. Repeat Violation Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. 1. Fan on wall near dish machine soiled with dust. 2. Rafters on ceiling in tiki bar soiled with dust. 3. Dusty vent on ceiling near cookline. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Seven flies on pans and flying in kitchen at cookline. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: cheese (52F - Cold Holding). The cheese is stored on top of a pan, well above the safe load line. Manager stated the cheese was placed inside the cooler approximately two hours prior, then moved the cheese into the walk-in freezer to rapidly cool to 41F. ***Corrective Action Taken*** 2. Inside bottom of reach-in cooler at cookline: shrimp (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (47F - Cold Holding); chicken (48F - Cold Holding); chicken wings (49F - Cold Holding). Manager stated all items have been stored inside the unit since the previous day and have not been in-use today. Stop sales issued. Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: Inside bottom of reach-in cooler at cookline: Chicken 45F, shrimp 45F. Manager stated the chicken and shrimp were both thawed under cool running water approximately two hours prior. Manager moved both items into a freezer to rapidly cool to 41F during this inspection. Inspector educated manager on proper thawing procedures. Ambient temperature inside unit 41F. Admin Complaint
  • 01B-17-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed. - From follow-up inspection 2025-07-24:
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline stained. 2. Exterior of pans containing fries at cookline heavily soiled with black substance. Manager transferred fries into another pan during this inspection. Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 02C-08-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed. Stop sale issued. - From follow-up inspection 2025-07-24:

Inspection Date: 7/22/2025

Inspection #: Visit ID: 13462821

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Outside restroom doors not self-closing.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Rafters on ceiling in tiki bar area appear to be unsealed wood.
  • 14-74-7: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. Several stop sales issued inside bottom of reach-in cooler cookline. Ambient air temperature 47F. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on shelf directly beside single-use utensils in kitchen near tiki bar entrance. Manager removed drink cups from the shelf during this inspection. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging from wire shelf above refrigerated make-table at cookline.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf near fountain machine in tiki bar area.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Three cracked pans in-use at cookline. Manager discarded the pans during this inspection. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with dust. Repeat Violation Warning
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door to kitchen propped open. No separation and/or protection between kitchen and open-air tiki bar. Several flies present at cookline.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Fan on wall near dish machine soiled with dust. 2. Rafters on ceiling in tiki bar soiled with dust. 3. Dusty vent on ceiling near cookline. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored directly on floor in kitchen near kitchen entrance. Manager placed both buckets on a shelf during this inspection. Corrected On-Site
  • 22-41-4: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. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dishwasher machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today. Warning
  • 35A-02-7:High Priority - Live, small flying insects found Seven flies on pans and flying in kitchen at cookline. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of reach-in cooler at cookline: shrimp (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (47F - Cold Holding); chicken (48F - Cold Holding); chicken wings (49F - Cold Holding). Manager stated all items have been stored inside the unit since the previous day and have not been in-use today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: cheese (52F - Cold Holding). The cheese is stored on top of a pan, well above the safe load line. Manager stated the cheese was placed inside the cooler approximately two hours prior, then moved the cheese into the walk-in freezer to rapidly cool to 41F. ***Corrective Action Taken*** 2. Inside bottom of reach-in cooler at cookline: shrimp (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (47F - Cold Holding); chicken (48F - Cold Holding); chicken wings (49F - Cold Holding). Manager stated all items have been stored inside the unit since the previous day and have not been in-use today. Stop sales issued. Repeat Violation Admin Complaint
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. 1. Jug containing "Dawn" dish soap stored on shelf directly beside box containing crackers and condiments in kitchen near cookline. Manager removed dish soap from the shelf during this inspection. 2. Spray bottle containing bleach and jug containing soap stored on shelf directly beside several bottles of ketchup inside storage closet near cookline. Manager removed food from the shelf during this inspection. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline stained. 2. Exterior of pans containing fries at cookline heavily soiled with black substance. Manager transferred fries into another pan during this inspection. Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed. Stop sale issued.

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10859012

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine in dish area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in dish area.
  • 35A-02-7:High Priority - Live, small flying insects found Observed three flies in kitchen area.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over gumbo in walk-in freezer. Manager placed gumbo on top rack. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: chicken (44F,45F - Cold Holding); cheese (45F,45F - Cold Holding); tomatoes (45F - Cold Holding). Manager stated items were at proper temperature earlier in the morning, door to cooler was open to clean the floor. Manager placed items in walk-in freezer to reduce temperature to 41F: cheese (39F,40F - Cold Holding); chicken (40F,39F - Cold Holding); tomatoes (40F - Cold Holding). Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area.