Gators Dockside at Murabella
Last inspected: Mar 19, 2026
100
Score
Going back to 2022, Gators Dockside at Murabella has 14 inspections in the public record. The most recent visit was on Mar 19, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly nine violations earlier on.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
Restaurants in St. Augustine average 81, so Gators Dockside at Murabella is doing better than most peers. The file should reassure diners considering a visit.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Complaint Partial
No violations found.
100
Jan 16, 2026
Complaint Partial
1 minor violation.
View 1 violation
Basic - Objectionable odors in bathroom or other areas of the establishment. Odor coming from both bathrooms. Manager on site states they have had plumbers come out multiple times to address issue and states they are still working on getting ride of the smell. **Warning**
36-64-5
95
Dec 3, 2025
Routine - Food
No violations found.
100
Dec 2, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patty (48F - Cold Holding); raw chicken (47F - Cold Holding); cut lettuce (49F - Cold Holding)in salad reach in cooler in kitchen. Per employee, products were left out at room temperature for approximately 30 minutes to repair an interior shelf. All products moved to walk in cooler and freezer to quickly chill. Also, coleslaw on expo line at 46F. Per employee, coleslaw placed on cold bar one hour prior. Pan is iced on bottom only. Coleslaw moved to walk in cooler to quickly chill. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager certification for Christopher Y expired 10/27/2025. Manager certification for Jason U expired 3/11/2025.
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sinks. Operator replenished paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups by soda machine.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Part of floor missing at fryers and at beer walk in cooler.
36-17-5
Basic - Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Multiple vents and surrounding ceiling tiles are soiled on make and expo lines. Wall under and around dishmachine with heavy black mold-like substance. Fan guard on server expo line reach in cooler has debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on soda machine is soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of salad reach in cooler in kitchen with food debris accumulation. **Repeat Violation**
22-16-4
55
May 15, 2025
Routine - Food
No violations found.
100
May 13, 2025
Routine - Food
6 critical violations. 6 major violations. 6 minor violations.
View 18 violations
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.
03D-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**
03A-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**
01B-02-5
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-24-5
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**
12A-25-4
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**
01B-36-5
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.
03D-15-4
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-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up water from hand wash station on cook line. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash station on cook line.
31B-03-4
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**
27-16-4
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.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers and grill on cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Lid propped open with stick.
33-16-4
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**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over bags of pre cut lettuce in walk in cooler.
08B-17-4
Basic - Water draining onto floor surface. Water from hand wash station in server area partially draining onto floor where employees walk.
29-03-4
17
Nov 15, 2024
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Nov 12, 2024
Routine - Food
8 critical violations. 5 major violations. 3 minor violations.
View 16 violations
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**
41-10-4
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**
01B-17-5
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**
08A-04-5
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**
09-01-4
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.
12A-25-4
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**
03A-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**
01B-02-5
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-13-4
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.
02C-03-5
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**
31A-11-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on make line. **Repeat Violation**
31B-05-4
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
53B-14-5
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**
27-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on make line. **Repeat Violation**
31B-04-4
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**
23-03-4
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**
22-16-4
16
Dec 4, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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.
09-01-4
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.
01B-24-5
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**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In far stall in women's bathroom.
31B-02-4
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**
27-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of both large reach in coolers on make line in kitchen.
22-16-4
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**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom.
31B-04-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
36-73-4
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**
21-08-4
43
Jul 31, 2023
Complaint Partial
No violations found.
100
Jul 24, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
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**
35A-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**
08A-02-6
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**
41-10-4
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**
02C-03-5
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**
11-27-4
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.
22-02-4
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**
31A-11-4
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**
27-16-4
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**
12B-07-4
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**
14-12-4
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**
23-03-4
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**
24-08-4
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.
36-34-5
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**
08B-49-4
29
Dec 20, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink, vacuum breaker installed over splitter. Vacuum breaker needs to be switched to the red hose side after the splitter.
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the waitstation cold well, containers of coleslaw (51F - Cold Holding); pico de gallo (49F - Cold Holding). Both items stored in the cold well from 11am and in the reach in cooler over night. Operator had employee discard the products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation cold well, containers of coleslaw (51F - Cold Holding); pico de gallo (49F - Cold Holding). Both items stored in the cold well from 11am and in the reach in cooler over night. Operator had employee discard the products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at employee hand wash sink on the main cook line, employee provided hand soap. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the waitstation hand wash sink opposite the pass through window, hot water of 72F when left running.
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice buckets stored hangin from the shelf opposite the bulk ice bin not inverted for protection.
24-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On the main cook line bottom shelf under the hand wash sink, sanitizer solution bucket a 0ppm quaternary. Employee replaced the sanitizer solution bucket on the line. **Corrected On-Site**
21-08-4
Basic - Standing water in bottom of reach-in-cooler. Main cook line flip top reach in cooler has standing water in the base of the cooler. Operator asked employee to wipe out the reach in cooler. **Corrective Action Taken** **Repeat Violation**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waitstation soda dispenser has build up of residue behind the push levers on the underside of the dispenser. Flip top reach in cooler on the main cook line opposite the grill area has build up of food debris on the front side under the drawer used to store egg rolls. **Repeat Violation**
23-03-4
Basic - Food stored on floor. In the walk in freezer, case of frozen potatoes stored on the floor. Operator relocated the potatoes to the correct storage location. **Corrected On-Site**
08B-38-4
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**
24-08-4
39
Sep 20, 2022
Routine - Food
3 critical violations. 4 major violations. 11 minor violations.
View 18 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
17
Frequently Asked Questions
When was Gators Dockside at Murabella last inspected?
The most recent health inspection at Gators Dockside at Murabella on file is from Mar 19, 2026. The public record contains 14 inspections in total.
What is the most common violation at Gators Dockside at Murabella?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Gators Dockside at Murabella.
How does Gators Dockside at Murabella compare to other restaurants in St. Augustine?
Gators Dockside at Murabella most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Gators Dockside at Murabella's inspection record improved over time?
Yes. Recent inspections at Gators Dockside at Murabella have averaged around zero violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Gators Dockside at Murabella means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Gators Dockside at Murabella inspected?
Based on the inspection history on file, Gators Dockside at Murabella is inspected around four times per year on average.
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