GATORS DOCKSIDE AT MURABELLA
105 MURABELLA PKWY 14
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
6
Intermediate
6
Basic
6
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water and coffee on prep table in middle of bar, both moved.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers and grill on cook line. Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Lid propped open with stick.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on cook line. Also top interior of large ice machine in kitchen. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over bags of pre cut lettuce in walk in cooler.
- 29-03-4:Basic - Water draining onto floor surface. Water from hand wash station in server area partially draining onto floor where employees walk.
- 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. chili (47F - Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
- 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. chili (47F - Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today. Repeat Violation Admin Complaint
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees touching face and scratching hair with bare hands then engaged in food preparation and handled clean utensils without washing hands between tasks. Repeat Violation Admin Complaint
- 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. 2 containers of individual portioned cooked pork dated for 5/6 in walk in cooler and in reach in cooler on cook line. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pot stickers (46F - Cold Holding) in reach in cooler across from stove top in cook line, per employees nothing has been done to the pot stickers today nor has the cooler been left open or consistently open and closed and pot stickers have been in cooler since the night before. raw chicken wings (44F-48F - Cold Holding); raw chicken breasts (44F-45F - Cold Holding) all items in standing reach in cooler at end of cook line under multiple containers directly under vent. Per employee chicken has been in reach in cooler since the previous day without any additional preparation today. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot stickers (46F - Cold Holding) in reach in cooler across from stove top in cook line, per employees nothing has been done to the pot stickers today nor has the cooler been left open or consistently open and closed and pot stickers have been in cooler since the night before. raw chicken wings (44F-48F - Cold Holding); raw chicken breasts (44F-45F - Cold Holding) all items in standing reach in cooler at end of cook line under multiple containers directly under vent. Per employee chicken has been in reach in cooler since the previous day without any additional preparation today. Repeat Violation Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (47F - Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bottles of soap and scrub pads in hand wash stations at bar, all items removed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up water from hand wash station on cook line. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station on cook line.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash stations in men's, women's, server area, and cook line only reaching 75F. Hot water at hand wash station turned off in ware washing area, hot water turned on. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 5/13/2025 revealed 18 total violations (6 high priority, 6 intermediate, 6 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F-45F - Cold Holding ); raw shrimp (44F - Cold Holding ); raw chicken wings (47F - Cold Holding ) in standing reach in cooler on make line closest to ware washing area, per manager and employees no one has done any preparation to those items or has been in and out of the cooler today. raw chicken (47F - Cold Holding); shredded lettuce (47F - Cold Holding); raw shell eggs (48F - Cold Holding); sliced roast beef (46F - Cold Holding); shredded cheese (47F - Cold Holding) all items in walk in cooler per manager they had just received a delivery and the door was consistently open and closed. Warning - From follow-up inspection 2024-11-13: No time/temperature controlled for safety foods in standing reach in cooler on cook line, per manager they have a technician coming out tomorrow to look at the cooler. raw chicken (44F - Cold Holding); raw pork ribs (44F - Cold Holding); French onion soup (46F - Cold Holding); cut tomatoes (47F - Cold Holding) all items in walk in cooler, per manager door has been consistently open for approximately 2.5 hours. Manager turned down temp of cooler and opened the interior door to the walk in freezer. Admin Complaint
Food safety inspection conducted on 11/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
8
Intermediate
5
Basic
3
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on make line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled line of soda gun at bar area sitting in and touching drink ice in ice bin at bar area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on make line and bar area. Also top interior of large ice machine in kitchen by office has a build up of debris. Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Hostess touching hair with bare hands then handled clean ice bucket and single use containers without washing hands between tasks.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping lemons and limes with bare hands in server area in kitchen. Repeat Violation Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Flat of raw shell eggs stored over boxes of lemons in walk in cooler, eggs moved. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Soiled line of soda gun at bar area sitting in and touching drink ice in ice bin at bar area.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (44F-45F - Cold Holding ); raw shrimp (44F - Cold Holding ); raw chicken wings (47F - Cold Holding ) in standing reach in cooler on make line closest to ware washing area, per manager and employees no one has done any preparation to those items or has been in and out of the cooler today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F-45F - Cold Holding ); raw shrimp (44F - Cold Holding ); raw chicken wings (47F - Cold Holding ) in standing reach in cooler on make line closest to ware washing area, per manager and employees no one has done any preparation to those items or has been in and out of the cooler today. raw chicken (47F - Cold Holding); shredded lettuce (47F - Cold Holding); raw shell eggs (48F - Cold Holding); sliced roast beef (46F - Cold Holding); shredded cheese (47F - Cold Holding) all items in walk in cooler per manager they had just received a delivery and the door was consistently open and closed. Warning
- 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. Batter that contains eggs used for Montey Crisco in reach in cooler on make line, no one knows how long ago batter was made. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of all purpose cleaner stored with drinks at bar area. Bottles of soap and cleaner stored with sleeves of to go cups in cabinet at bar area. All chemicals moved. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Batter that contains eggs used for Montey Crisco in reach in cooler on make line, no one knows how long ago batter was made.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple employees filling containers from hand wash sinks throughout establishment. Also hand wash sink blocked by large bowl on make line, bowl moved. **Corrective Action Taken** Repeat Violation
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on make line. Repeat Violation
- 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. 3 employee certifications expired
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash stations in server area, make line, and bathrooms only reaching 75F. Repeat Violation
Food safety inspection conducted on 11/12/2024 revealed 16 total violations (8 high priority, 5 intermediate, 3 basic).
Inspection on 12/4/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach in cooler at end of bar area, employee began to clean during inspection. **Corrective Action Taken** Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both large reach in coolers on make line in kitchen.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on make line reading 0ppm, manager remade to 300ppm. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee poking chicken fingers in fryer basket with bare hand after cooking.
- 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. Container of spinach dip in walk in cooler marked and per manager made on 11/24.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal scrub pads and chemical bottles stored inside hand wash station on cook line, all items removed. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In far stall in women's bathroom.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station on cook line, in ware washing area, and at bar area, all hot water turned back on. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/4/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 7/31/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/31/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/24/2023
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents through kitchen area have build up of dust.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the clean in use prep table at start of inspection. Employee relocated the employee beverage. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food correctly labeled stored over dessert to be served to customers in the waitstation reach in cooler. Operator relocated the employee food. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf opposite the bulk ice bin, clean plastic containers stacked while wet. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on the main cook line door gaskets have build up of debris. Operator asked employee to clean and sanitize the door gaskets. Walk in cooler door gasket has build up of mold like substance. **Corrective Action Taken** Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. On the storage shelf opposite the bulk ice bin, plastic container with melted edges. Operator voluntarily discarded the plastic container. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly around the hand wash sink in the warewashing area. Operator killed and removed the fly. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer at the entrance to the cook line, raw coconut shrimp in a plastic container over bags of frozen French fries. Operator relocated the coconut shrimp to the walk in freezer. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on clean prep table opposite the soda dispenser. Operator relocated the chemical spray bottle. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk from the previous day with no product date marking. Operator placed date marked on the open milk. 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line opposite the grill has build up of food residue staining.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in the center of the bar used to stored chemical spray bottles. Operator relocated the chemical spray bottles. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in the warewashing area hot water turned off. Operator turned the switch for hot water back to on. Corrected On-Site Repeat Violation
Food safety inspection conducted on 7/24/2023 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).