GATOR SHACK
4651 US 98
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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 at 43F in walk in cooler. Operator removed from packaging. **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface as shelf covering in walk in cooler .
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp in water at 43 F. Operator placed in walk in cooler near dishwasher. **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Shaker can with seasoning on top of onions on cook line. Operator removed. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish in water, temperature tested at 66 F for less than 15 minutes. Operator applied rapid cooling in freezer. Fish was tested at 40 F. **Corrective Action Taken**
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish in water, temperature tested at 66 F for less than 15 minutes. Operator applied rapid cooling in freezer. Fish was tested at 40 F. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing as a dump sink.
Food safety inspection conducted on 3/25/2025 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 8/21/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair: reach in chest freezer repaired with duct tape.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units on line.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook was educated and washed hands. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over macaroni and cheese. Operator removed chicken and stored correctly. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing as dump sink for ketchup bottles.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).