GATOR'S DOCKSIDE OF JONESVILLE
14126 W NEWBERRY RD, SUITE 10
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested pans on clean dish rack in warewash area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Air vent in kitchen above breading station soiled with dust. 2. Exterior of hood near breading station soiled with dust.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing sanitizer stored directly on top of sliding door on top of reach-in cooler containing clean mugs in bar area. Manager removed spray bottle from top of cooler during this inspection. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in server station.
Food safety inspection conducted on 12/2/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans in warewash area near three-compartment sink.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline placed raw chicken on the grill with gloved hands, then handled cooked chicken with the same gloved hands. Manager had employee discard the cooked chicken, wash hands, and put on new gloves before continuing to work at cookline. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray containing seared/raw tuna on shelf above open pan containing brown gravy cooling on rolling rack inside walk-in cooler. Manager moved raw tuna to shelf below gravy during this inspection. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Inside warming unit at cookline: French onion soup (119F - Hot Holding). Employee at cookline stated the French onion soup has been held inside unit for approximately three hours. Manager had employee begin reheating the soup to 165F. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink in bar area.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine chemical test strips unavailable for dish machine.
Food safety inspection conducted on 8/1/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).