GATOR'S DOCKSIDE

High Priority - Live, small flying insects found. Observed 1 live flying insects near prep table. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up raw chicken reach in cooler on cook line, raw chicken bites (50F - Cold Holding); raw wings (47F - Cold Holding). Operator stated chicken was placed in cooler 1.5 hours prior but door has been open during lunch rush. Operator is going to keep door shut for awhile to bring temperature down. Also, in bottom of flip top reach in cooler across from fryers, cut tomatoes (57F - Cold Holding). Operator stated cut tomatoes have been in bottom of cooler for approximately 1 hour and moved to walk-in cooler. Also, in bottom drawer of flip top reach in cooler on cook line, raw beef (47F - Cold Holding). Operator stated raw beef was placed in cooler 30 minutes prior and moved to walk-in cooler to bring down temperature quicker. Also, in stand up reach in cooler at end of cook line near dish, rice (56F - Cold Holding); noodles (57F - Cold Holding). Operator stated they have been in cooler for approximately 1 hour and moved to walk-in cooler to being temperature down quickly. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. In back cabinets of dining room, soap stored on shelf with paper towels. Manager moved soap to different cabinet. Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Stand up reach in cooler at end of cook line near dish area, ambient air thermometer reading 50F, actual temperature 56F. Also, flip top reach in cooler on cook line across from fryers, ambient air thermometer reading 38F, actual temperature 50F.

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. Employees Amanda C, Jaime D, Rachael G and Melanie L expired 10/1/25. Employee Barbara M expired 6/3/25. Also, some employee training marked for 5 years and not 3. Manager stated he will go through and fix all of them. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up reach in cooler at end of cook line near dish area, ambient air thermometer reading 50F, actual temperature 56F. Also, flip top reach in cooler on cook line across from fryers, ambient air thermometer reading 38F, actual temperature 50F. Time/Temperature control for safety foods kept in both coolers out of temperature.

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under reach in coolers on cook line soiled with food debris. Also, fall and wall on cook line soiled with food debris and grease. Also, floor in walk-in cooler soiled under shelving units. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple pans/lid cracked, melted, broken in kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in back of fan unit in stand up raw chicken reach in cooler on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles on soda machine at bar and server station soiled with build up. Also, fan covers in beer walk-in cooler soiled with dust build up. Also, fan cover in stand up raw chicken reach in cooler on cook line soiled with mold-like substance. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at covered patio bar soiled with brown liquid. Also, interior of both flip top lid reach in coolers on cook line soiled with food debris.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line handle trash can. Employee took gloves off, put new gloves on then went back to his station and touched a wing sauce bowl without washing hands. Manager educated employee on hand washing procedures. Employee washed hands Corrective Action Taken

High Priority - Presence of insects, rodents, or other pests. 3 flies observed in food prep area. 6 flies observed around soda syrup boxes in kitchen area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, ranch dressing made in house, (50F - Cold Holding) operator stated that it had been out for use. Operator voluntarily discarded. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink in prep area. No paper towels at hand wash sink in cook line area. Manager put paper towels in both areas Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen area was soiled

Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank in beer walk in cooler not secured. Operator secured the tank Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1 dented can of black eyed peas on lower shelf at the end of the cook line. Operator stated they do not sell this product, employee was suppose to take home. Operator voluntarily discarded. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line was not wearing a beard guard

Basic - Equipment in poor repair. Gaskets on multiple reach in coolers in kitchen torn.

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

Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under counters in both bar areas soiled All floors in kitchen area soiled Floors in walk in freezer soiled Multiple ceiling vents in kitchen area soiled

Basic - Food storage container/container lid cracked or broken. In reach in coolers at end of cook line lid on slaw container has melted edge.

Basic - In-use ice scoop stored on soiled surface. Ice shovel stored on soiled lip on top of ice machine. Observed operator clean and sanitize area and ice shovel. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food speed rack at end of cook line soiled Frying machines on cook line are heavily soiled with grease and oil underneath and sides them. Gasket on multiple reach in coolers dirty Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One (1) can of pasta sauce is dented.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender touched face and hair, drank from a drink, and immediately handled food containers in reach in cooler in kitchen without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw ground beef stored over case raw pork ribs. Items moved and stored correctly. Corrected On-Site

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 reach in cooler across from grill (right side facing toward dining room), egg rolls, cut tomatoes, shredded cheese, corn 56F. All items stored overnight. All items discarded. See stop sale. Inspector notes ambient air temperature of reach in cooler is 56F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill (right side facing toward dining room), egg rolls, cut tomatoes, shredded cheese, corn 56F. All items stored overnight. All items discarded. See stop sale. Inspector notes ambient air temperature of reach in cooler is 56F. Manager called repair company. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at end of cook line by dish area, container of pasta prepared two (2) days prior not dated. Pasta voluntarily discarded. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Left side (facing dining area) white cutting board on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups in server drink station in kitchen. Clean storage pans stored on rack/shelf near prep area. Manager began removing items to wash. Corrective Action Taken Repeat Violation

Basic - Floors not maintained smooth and durable. Areas around floor drains in kitchen. Manager states that repair company has been contacted. Corrective Action Taken Repeat Violation

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Sliding glass door guide rail in bar. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from fryers on cook line. Walk in freezer near condenser.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In reach in cooler across from fryers, scoop handle touching raw chicken. Scoop moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Top of oven on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at end of cook line by dish area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In dry food storage area, container of flour not labeled. Manager labeled flour. Corrected On-Site

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 glass door reach in cooler across from pass through window eight (8) bottles of ranch dressing and four (4) bottles of chipotle ranch dressing stored overnight 50F. See stop sale. In flip top cooler on cook line, cut tomatoes, hard boiled eggs, coleslaw 50F. All items placed on line more than four (4) hours prior. Items discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from pass through window eight (8) bottles of ranch dressing and four (4) bottles of chipotle ranch dressing stored overnight 50F. See stop sale. In flip top cooler on cook line, cut tomatoes, hard boiled eggs, coleslaw 50F. All items placed on line more than four (4) hours prior. Items discarded. See stop sale. In reach in cooler across from fryers in kitchen, chicken wings 47F. Manager states that cooler door opened constantly during lunch. Door kept closed to cool wings. Warning

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee using bare hands to patty raw ground beef. Employee stopped, washed hands, placed gloves on and returned to prep. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area of kitchen. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Towels stored in hand washing sink at bar. Towels removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on cook line near prep area. Towels provided. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing sink on cook line near prep area. Soap provided. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch special menu offers chopped steak. No consumer advisory is present on this menu or posted in establishment. Inspector emailed consumer advisory. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in dish area. Bottle discarded. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Two employees using plastic cup without handle as scoop.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets near ice machine in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cook line in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Blue cups stored in server station in kitchen.

Basic - Floors not maintained smooth and durable. Floors in kitchen around floor drains are coming apart.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler for beer. Walk in freezer in kitchen.

Basic - Garbage on the ground and/or pad around dumpster. Trash on pad around dumpster outside of establishment.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink on cook line near prep area. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on shelf in dry storage area. Soda gun holster in bar. Bartender states she will clean today. Corrective Action Taken

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar top in bar. Straws removed from guest access. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies in kitchen area flying around Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spinach dip 51f noddles 48f chilli 50f mac&cheese 50f sandwiches 48f sliced beef 48f Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Spinach dip 51f noddles 48f chilli 50f mac&cheese 50f sandwiches 48f sliced beef 48f Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chilli in walk in cooler made Saturday. No date marking Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Foam cup near bacon, moved Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for chicken scooper touching raw chicken

Basic - Missing drain plug at dumpster. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers on line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw beef in walk in cooler, moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Glass cooler: turkey 48° ham 48° pork 48° gyro 46°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass cooler: turkey 48° ham 48° pork 48° gyro 46°

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under Handsink in dish area

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, moved to sink Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Business name, trainer, date of completion.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Upper area of ice machine

Basic - Buildup of food debris/soil residue on equipment door handles. Drawer gaskets soiled

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean lids for coolers on line store near back door, moved Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, moved Dunkin drinks on drink prep area moved Personal drinks In dessert reachin cooler Corrected On-Site

Basic - Grease receptacle lid open, broken, or missing. Manager closed Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. On noddles container 7-31 sticker, states cooked yesterday Corrected On-Site

Basic - vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers