Gator Bay Bar & Grill
Last inspected: Apr 3, 2026
64
Score
Inspectors have visited Gator Bay Bar & Grill eight times, with records going back to 2022. The most recent report on file is from Apr 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Leesburg facility scores 76, putting Gator Bay Bar & Grill on the weaker side. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw tuna over sauce. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coleslaw 56f. Less than 4 hours. Cook placed on ice. **Corrective Action Taken**
03A-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
22-16-4
Basic - Stored food not covered. -Pickles in walk in cooler. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -Bulk container of sugar. **Corrected On-Site**
02D-01-5
64
Sep 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw ahi over sauces. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 58f, Cut lettuce 60f. Less than 4 hours. Advised to rapid chill. **Repeat Violation**
03A-02-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by flour and over hot sauce. **Corrected On-Site**
21-44-1
70
Apr 18, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Coleslaw 68f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Chili.
02C-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. John.
53B-13-5
Basic - Reuse of single-service or single-use articles. -Bagged French fries in cardboard chicken box. **Corrected On-Site**
25-32-4
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. -Partially frozen tuna. **Corrected On-Site**
06-09-1
55
Aug 16, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomato 66f, Ham 61f. Less than 4 hours. Advised to rapid chill. **Repeat Violation**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. -Potato salad scoop.
14-01-5
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. -Tuna.
06-09-1
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
35B-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Chest freezers.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind flat grill and fryers.
36-27-5
67
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Aug 25, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
67
Mar 3, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 52f. Less than 4 hours. Advised to rapid chill. Cook added ice. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Handsink in kitchen. **Corrected On-Site**
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Under fryers.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reuse of single-service or single-use articles. Plastic cups stored in chicken wing box.
25-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By fryers. **Repeat Violation**
36-27-5
64
Sep 9, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 58f, Cut tomato 60f. Less than 4 hours. Advised to rapid chill. Manager added ice bath. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored on beer keg. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer to right of fryers.
14-69-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Around and behind fryers. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour. **Corrected On-Site**
02D-01-5
64
Frequently Asked Questions
When was Gator Bay Bar & Grill last inspected?
The most recent health inspection at Gator Bay Bar & Grill on file is from Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Gator Bay Bar & Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Gator Bay Bar & Grill.
How does Gator Bay Bar & Grill compare to other restaurants in Leesburg?
Gator Bay Bar & Grill most recently scored 64 out of 100, which is lower than the Leesburg average of 76.
Has Gator Bay Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Gator Bay Bar & Grill have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gator Bay Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gator Bay Bar & Grill inspected?
Based on the inspection history on file, Gator Bay Bar & Grill is inspected around two times per year on average.
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