DirtyFLRestaurant Inspection Data

GATOR GRILLE AT FIDDLERS CREEK

GATOR GRILLE AT FIDDLERS CREEK has 6 health inspections on file for its NAPLES location, with an overall rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

3470 CLUB CENTER BLVD

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13603615

Met Inspection Standards

3 high, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 78F standing water on the cook line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no handle inside washing sign at the hand washing sink in the server area at the bar.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. An employee washed their hands without rubbing hand for 10 seconds. Operator spoke with the employee about proper hand washing. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in the service area coleslaw (52F - Cold Holding). See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler in the service area coleslaw (52F - Cold Holding). See stop sale.

11/5/2025· 4mo ago

Visit ID: 10875411

Met Inspection Standards

1 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink next to the ice machine in the service area. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a garbage can in front of the hand washing sink next to the ice machine in the service area.

3/31/2025· 11mo ago

Visit ID: 8726020

Met Inspection Standards

1 high, 2 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank by the bag in box storage rack.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door. Operator removed the tongs. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. There are cooked chicken breasts and raw shrimp thawing at room temperature on hand cart in the kitchen. Operator moved items to proper storage to thaw. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and pasteurized shell eggs are stored in the same pan. Operator separated the eggs. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The hand wash sink in the service area at the bar is used as a dump sink as evidenced by ice in the sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in the service area at the bar or at the hand washing sink behind the bar.

9/17/2024· 1y 5mo ago

Visit ID: 8882336

Met Inspection Standards

1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There are tongs on the oven door handle. Operator removed the tongs. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

2/21/2024· 2y ago

Visit ID: 8503807

Met Inspection Standards

1 high, 2 int, 3 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. There is shrimp and fish thawing in standing water in the prep area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are wet wiping towels on top of the under counter reach in freezer. Repeat Violation
  • 21-03-4:Basic - Wet wiping cloths stored in detergent.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sushi rice (60F - Cold Holding). Operator provided procedure for time as a public health control. Sushi rice has not been out four hours. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 53B-14-5: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. There are several employees with expired food safety training certificates.

9/19/2023· 2y 5mo ago

Visit ID: 8347621

Met Inspection Standards

1 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel not stored in sanitizer at the gar.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There are spoons in the hand washing sink on the cook line. Operator removed the spoons. Corrected On-Site