GATORS DEN SPORTS GRILL
4210 NW 97 BLVD, GAINESVILLE 32606
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/13/2025
High Priority
2
Intermediate
5
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 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. Salmon stored in reach-in coolers next to cook line fryers.
- 08B-38-4:Basic - Food stored on floor. Case of orange juice and bag of ice stored on walk-in freezer floor. Manager placed items on shelf during inspection. Corrected On-Site
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line grill.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in wait station. Manager removed ice scoop during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area behind nozzles of soda machine in wait station. Door frame for beer walk-in cooler. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in cook line reach-in coolers next to cook line fryers. Manager removed fish from cooler during inspection. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon stored in reach-in coolers next to cook line fryers. Repeat Violation Admin Complaint
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Manager stated establishment par cooks chicken to 130F, then cools it down to be fully cooked later. Establishment has no written procedure available. Inspector provided paperwork for operator to fill out. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Interior of microwave on cook line. Blade of can opener on kitchen prep table.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. No hand towels at wait station hand washing sink.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Par cooked chicken stored in cook line reach-in cooler next to fryers.
Food safety inspection conducted on 3/13/2025 revealed 14 total violations (2 high priority, 5 intermediate, 7 basic).
Inspection on 11/1/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the gaskets on the cook line are soiled.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed: the water filter pipe under the dish wash machine is broken and leaking on to the floor and into the drain.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor under the fryers has an accumulation of grease.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed: in the walk-in cooler: chili 52° from last night service. ALSO, onion soup 50° from last night service, both not cooled with in 6 hours to 41°. Repeat Violation Admin Complaint
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed: chili 52° after being heat treated the day before; in the walk-in cooler all night, Lid on tight. ALSO, onion soup, 50° after being cooked the day before, not cooled to 41 within 6 hours.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: house spicy sauce made on 10-17-2024, not discarded at the end of days.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: chili in the walk-in cooler 52°. ALSO, onion soup in the walk-in cooler, 50°, both were in there since last night, lids on tight.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: the highest manifold temperature was reading 166°, there is not a surface temperature taking device,
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a complying surface temperature taking device, that can hold the temperature until reset. Repeat Violation
Food safety inspection conducted on 11/1/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).
Inspection on 2/13/2024
High Priority
5
Intermediate
4
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine interior and flaps.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind building.
- 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. Salmon in reach-in cooler across from cook line. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Kit Kat bar stored in cook line reach-in cooler. Manager discarded Kit Kat bar. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Pieces of salmon stored on walk-in freezer floor. Manager placed salmon on shelf. Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in front of fryer across from office greasy.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: marinara sauce (48F - Cooling); cheese sauce (49F - Cooling). Manager stated items were placed in cooler the previous night.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler: marinara sauce (48F - Cooling); cheese (49F - Cooling). Manager stated items were placed in cooler the previous night
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon in reach-in cooler across from cook line.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in bar area. Cutting board on prep table across from cook line grill.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in wait station.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding stored in cook line reach-in cooler. Manager stated item was prepared two days earlier. Manager placed proper date mark on item. Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 17 total violations (5 high priority, 4 intermediate, 8 basic).
Inspection on 9/21/2023
High Priority
5
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop auju gravy in cook line reach-in cooler.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
- 21-05-5:Basic - Cloth used as a food-contact surface. Employee using cloth to dry dishes.
- 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. Fish stored in cook line reach-in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around milk nozzle of milk dispenser in wait station. Area around soda nozzles of wait station soda machine. Hood vents above grill on cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Dumpster behind building. Drain plug missing. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Pan of butter chips in walk-in freezer. Manager placed lid on pan. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from hotel lobby and proceeded to handle cooked fish without washing hands. Manager had employee wash hands. **Corrective Action Taken**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean utensils without washing hands. Manager had employee wash hands.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shrimp stored in cook line reach-in cooler, item dated 9/12.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Case of quaternary sanitizer stored next to clean bowls on bottom shelf of prep table at end of cook line.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on cook line reach-in cooler stained. Repeat Violation
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in dish area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. No soap at all kitchen hand washing sinks except hand washing sink outside of office. Repeat Violation
Food safety inspection conducted on 9/21/2023 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).