GATOR SHACK

Basic - - From initial inspection : Observed: Hole in or other damage to wall at preparation area. Repeat Violation Warning Priority: Basic - From follow-up inspection 2026-05-12: Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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. D. H and B.B hired 10/31/25

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Raw shrimp thawing in pooled water. Operator removed and stored in walk in cooler. Corrected On-Site

Basic - Hole in or other damage to wall at preparation area .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pound of butter patties in prep area at 72 F. Operator voluntarily discarded. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grouper (45F - Cold Holding) cut this morning, placed in rapid cooling and was retemperatured at Raw grouper (41F - Cold Holding) Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing in kitchen to fill bucket. Operator removed. Corrected On-Site

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

Intermediate - Handwash sink used for purposes other than handwashing as a dump sink.

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

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface as shelf covering in walk in cooler .

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

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

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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

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

Intermediate - Handwash sink used for purposes other than handwashing as dump sink for ketchup bottles.

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.

Basic - Equipment in poor repair: reach in chest freezer repaired with duct tape.

Basic - No conspicuously located ambient air temperature thermometer in holding units on line.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime: cutting boards Warning - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-03-20: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall at hand washing sink, vent not covered. Warning - From follow-up inspection 2024-03-20: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over lettuce. Operator removed. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ E. Tillman 7/9/18

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, can opener blade. Operator cleaned and sanitized. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement, and they signed form. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad in walk in cooler made on 7/8 not date marked. Operator date marked Corrected On-Site

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. Mahi-mahi at 38 F, operator sliced packages. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Floor not cleaned when the least amount of food is exposed. Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle at triple sink.

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.

Basic - Cutting board has cut marks and is no longer cleanable on line.

Basic - Equipment in poor repair with handle broken.

Basic - Floor not cleaned when the least amount of food is exposed behind equipment on line.

Basic - Hole in or other damage to wall at back prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at triple sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gator at 48 degrees for less than 30 minutes . Operator applied rapid cooling and was later temperatures at 41°. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in kitchen. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at corner by coffee. Operator placed paper towels at location. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cheese curds removed from original container and pre packaged for later service no date mark. Operator placed date mark on item. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Operator removed whisks. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Reach-in cooler shelves with rust that has pitted the surface.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator did not wash hands before changing gloves. Operator educated employee on proper technique. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over macaroni. Operator removed and stored correctly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator was educated on proper technique and washed hands. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times at office. Operator removed items from area. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Vent cover missing by triple sink. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator displayed license. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Time/temperature control for safety food thawed in an improper manner. No running water on froglegs. Operator turned water on. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Ice bin with lid not closed at bat area. Operator closed lid. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing at bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by coffee station.

Intermediate - Non-pitting surface rust on food-contact equipment on top of Reach in Freezer.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Vent cover missing at sink b line.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils stored with food contact surface up.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor soiled/has accumulation of debris under equipment.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Operator removed the items. Corrected On-Site