Gator's Dockside at Windermere
Last inspected: Jan 20, 2026
52
Score
Gator's Dockside at Windermere has been inspected 10 times since 2022. The latest inspection on file is from Jan 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 18 violations before.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
Restaurants in Windermere average 64, so Gator's Dockside at Windermere trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
0
Major latest
10
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Live, small flying insects found/two flying insects at bar area.
35A-02-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine./bar dish machine/ **Repeat Violation**
16-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair./cook line drain.
36-17-5
Basic - Light not functioning./one light bulb out/cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler./wait station reach in cooler.
29-49-6
Basic - Walk in freezer floor soiled/has accumulation of debris.
36-73-4
Basic - Wiping cloth sanitizing solution stored on the floor./ back kitchen. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./sugar container/back kitchen condiments rack. **Corrected On-Site** **Repeat Violation**
02D-01-5
52
Aug 6, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment./ice machine. - From follow-up inspection 2025-08-06: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Clean utensils or equipment/glasses stored on rusted shelves/bar cooler. - From follow-up inspection 2025-08-06: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Equipment in poor repair./cook line cold drawer door unable to close completely. - From follow-up inspection 2025-08-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside./back exit door. - From follow-up inspection 2025-08-06: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler. - From follow-up inspection 2025-08-06: **Time Extended**
05-09-4
74
Aug 5, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 58F, cut tomatoes 59F, home made ranch dressings 58F, cut cabbage 59F, deli meat 60F, raw Philly steak 62F, cooked chicken 60F, cut lettuce 58F/all cold holding at cook line reach in cooler for more than 4 hours per cook and manager. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled eggs 58F, cut tomatoes 59F, home made ranch dressings 58F, cut cabbage 59F, deli meat 60F, raw Philly steak 62F, cooked chicken 60F, cut lettuce 58F/all cold holding at cook line reach in cooler for more than 4 hours per cook and manager.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment./ice machine.
22-31-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean utensils or equipment/glasses stored on rusted shelves/bar cooler.
24-06-4
Basic - Equipment in poor repair./cook line cold drawer door unable to close completely.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside./back exit door.
35B-01-4
Basic - Ice buildup in reach-in dessert freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name./sugar containers on back kitchen condiment shelf.
02D-01-5
37
Feb 13, 2025
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Feb 12, 2025
Complaint Full
5 critical violations. 5 major violations. 20 minor violations.
View 30 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./cook.
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./partial cooked seared ahi tuna stored over cooked pork, walk in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw pork ribs, walk in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boiled eggs 48F, cooked chicken 48F, turkey 49F, cut cabbage 48F, ham 49F/cook line reach in cooler for more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 48F, cooked chicken 48F, turkey 49F, cut cabbage 48F, ham 49F/cook line reach in cooler for more than 4 hours. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen hand sink. Bar hand sink. Hand sink near deep fryers side cook line. **Corrected On-Site**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information./one training certificate missing employee's date of birth.
53B-10-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./back kitchen hand sink/ **Corrected On-Site**
31B-06-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves./one waitress/advised.
13-06-4
Intermediate - Handwash sink used for purposes other than handwashing./cook line hand sink use to store pitcher/ **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food./sauce cup used to scoop sauces, wait station/ **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured./outside beer walk in cooler.
51-11-4
Basic - Ceiling tile missing./missing two pieces, outside beer walk in cooler. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./above wait station/kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable./back kitchen cutting boards storage area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair./cook line reach in cooler/drawers unable to close completely/leaking cold air, time temperature food at 48F or higher.
14-11-5
Basic - Floor area(s) covered with standing water./cook line drain with broken tiles around/under deep fryer.
36-22-4
Basic - Food storage container/container lid cracked or broken./two broken plastic containers.
14-38-4
Basic - Microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink near deep fryers soiled. Burrito warmer exterior soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler. **Repeat Violation**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle./bar hand sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry./ **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./bar/ **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor./back kitchen prep area/ **Corrected On-Site**
21-38-4
Basic - Trash receptacles not provided where needed in establishment./missing trash cans at some hand sinks in kitchen.
33-06-4
11
Dec 13, 2024
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect in back dry storage area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
22-02-4
Basic - Old labels stuck to food containers after cleaning. Operator removed **Corrected On-Site**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Portable water tank not enclosed or sloped to drain properly.
29-01-4
Basic - Ceiling tile missing. Ceiling tile outside beer cooler
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish rack in ware washing area. area
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor in back kitchen area and bar soiled **Repeat Violation**
36-73-4
Basic - Light not functioning. One bulb on cook line burned out.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior ice machine soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In reach in cooler across from cook line. In reach in cooler at wait station **Corrected On-Site** **Repeat Violation**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at the end of cook line
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust Wall outside walk in cooler **Repeat Violation**
36-27-5
43
Apr 24, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle hanging on shelf in bar area. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - white cutting boards on cooks line.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. -Interior of ice machine.
22-31-4
Basic - Cutting board has cut marks and is no longer cleanable. -white cutting board stored in dish area.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. - drawers on low boy under grill. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. -walk-in floor - under fryers
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink on front line. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all cooking equipment on cooks line - hood fliters **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment on cooks line.
36-27-5
47
Sep 21, 2023
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
50
Jun 12, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Oct 31, 2022
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards at the kitchen - From follow-up inspection 2022-10-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean clear containers in shelf storage - From follow-up inspection 2022-10-31: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Spatulas at cook line - From follow-up inspection 2022-10-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood interior. Interior cabinet under fryer in the kitchen. Exterior fryer soiled Gaskets soiled throughout establishment on reach in coolers and freezer Exterior of pots are soiled at cook line. Exterior of all equipment at dish room are heavily soiled with debris. - From follow-up inspection 2022-10-31: **Time Extended**
23-03-4
82
Frequently Asked Questions
When was Gator's Dockside at Windermere last inspected?
The most recent health inspection at Gator's Dockside at Windermere on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gator's Dockside at Windermere?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Gator's Dockside at Windermere.
How does Gator's Dockside at Windermere compare to other restaurants in Windermere?
Gator's Dockside at Windermere most recently scored 52 out of 100, which is lower than the Windermere average of 64.
Has Gator's Dockside at Windermere's inspection record improved over time?
Yes. Recent inspections at Gator's Dockside at Windermere have averaged around 10 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Gator's Dockside at Windermere means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Gator's Dockside at Windermere inspected?
Based on the inspection history on file, Gator's Dockside at Windermere is inspected around three times per year on average.
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