Gator's Dockside
Last inspected: Mar 4, 2026
55
Score
The health department has logged 10 inspections at Gator's Dockside, the earliest from 2022. The most recent visit was on Mar 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 11 violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average DeLand facility scores 73, putting Gator's Dockside on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 4, 2026
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
55
Sep 3, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 4, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
29
Feb 3, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table, sliced ham (47F - Cold Holding); sliced roast beef (47F - Cold Holding) operator instructed discard. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Hot holding unit for chicken wings, soiled with food debris and grime. - slicer guard soiled with encrusted with food and grime.COS - bar soda gun soiled with food debris.
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair, dining room area. Water leaking into bucket.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing, storage area.
36-03-4
Basic - Dead roaches on premises. 1- dead roach on storage area floor, next to soda rack. Roach removed and area is cleaned. **Corrected On-Site**
35A-03-4
Basic - Kitchen walls soiled with accumulated grease, food debris, and/or dust.
36-27-5
52
Aug 5, 2024
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun soiled with grime
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen reach in cooler.
23-24-4
Basic - Cardboard used to line food-contact shelves. Soiled cardboard used to line shelving in storage area reach in cooler .
14-05-4
Basic - Ceiling tile missing.
36-36-4
Basic - Cook line wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Faucet detaches from men's bathroom. operator reattached. **Corrective Action Taken**
29-09-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - table top under grill soiled with food debris. and grease . -fryers soiled with grease and grime. -dish machine rack soiled with grime.
23-03-4
Basic - Storage area floor soiled/has accumulation of debris, under soda rack.
36-73-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwash tomatoes stored over shredded cheese in walk in cooler. **Corrected On-Site**
08B-17-4
45
Jan 17, 2024
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ahi tuna served rare has no parasite destruction. *Warning** **Warning**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Operator is not aware of how long food has been out of temperature, Tuna (50F-Cold Holding);mahi mahi(50F- Cold Holding ) sliced beef (48F - Cold Holding); raw shrimp (47F - Cold Holding); Chili (50F - Cold Holding); ground beef (50F - Cold Holding); raw chicken (50F - Cold Holding); shredded cheese (50F - Cold Holding); ribs (50F - Cold Holding); chicken sliced provolone (50F - Cold Holding) operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at bar handwash sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board soiled with food . **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at female bathroom handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Basic - Bar Floor soiled/has accumulation of debris. **Warning**
36-73-4
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. Ahi tuna and Mahi Mahi . Operator instructed to discard. **Warning**
06-09-1
Basic - Ice buildup in kitchen freezer chest.. **Warning**
14-69-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Standing water or very slow draining water in wash ware area Handwash sink,. **Corrected On-Site** **Warning**
29-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen piping behind fryers laden with grease. -Under kitchen grill soiled with grease, grime and food debris, - Storage area , triple door freezer gasket, soiled with dirt, **Warning**
23-03-4
35
Sep 20, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit sliced deli meat (45F - Cold Holding)/1 hour, operator lowered unit, **Corrective Action Taken** **Warning**
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. Ranch and blue cheese dressing made in house not date marked, in double glass door reach in cooler, **Corrected On-Site** **Warning**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair., over drying racks. **Warning**
36-32-5
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 and Mahi mahi in walk in cooler **Corrective Action Taken** **Warning**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing., by front line , double glass reach in cooler. **Warning**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Equipment in poor repair. Kitchen freezer chest lid k broken . **Warning**
14-11-5
Basic - Ice buildup in kitchen freezer chest and Haussmann Reach in freezer, in storage area, **Warning**
14-69-4
Basic - Kitchen Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under flat top soiled with grease and grime, - behind fryers , laden with grease. -flour is soiled with food debris at breading station. **Warning**
23-03-4
50
Jun 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 31, 2022
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline male table. raw chicken (45-47F - Cold Holding)recently placed in unit, 20 minutes ago.
03A-02-5
High Priority - Bar dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm.
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun and holster soiled with food debris.
22-02-4
Intermediate - No quat color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - Paper towel dispenser at washware handwash sink not working/unable to dispense paper towels.
31B-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on storage equipment door handles.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing in storage area.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dead roaches on premises. 3- dead roaches on floor behind ice machine. Operator cleaned and discarded. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Equipment in poor repair. Double glass door gasket torn at frontline.
14-11-5
Basic - Hole in or other damage to back wall, by ice machine. **Repeat Violation**
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bar lowboy unit soiled with food dirt debris. - side s of fryers and grill soiled with grease and food debris. -flour container lid soiled with food debris, by breading station.
23-03-4
Basic - Spout missing at cookline hand sink. Scheduled repair is for today
29-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
30
Aug 30, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. - cook handled cut Tomatoes in kitchen makeline with barehands. Operator was educated. **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
09-01-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained at cookline. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or residue. - walk in cooler shelves - exterior of salad greens containers - exterior of breading container - exterior of grill - exterior of fryers **Repeat Violation** **Warning** - From follow-up inspection 2022-08-30: Walk in cooler shelves, fryers, and grill Time extended. Breading containers complied, salad green containers complied. **Time Extended**
23-03-4
67
Frequently Asked Questions
When was Gator's Dockside last inspected?
The most recent health inspection at Gator's Dockside on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gator's Dockside?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Gator's Dockside.
How does Gator's Dockside compare to other restaurants in DeLand?
Gator's Dockside most recently scored 55 out of 100, which is lower than the DeLand average of 73.
Has Gator's Dockside's inspection record improved over time?
Yes. Recent inspections at Gator's Dockside have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Gator's Dockside 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's Dockside inspected?
Based on the inspection history on file, Gator's Dockside is inspected around three times per year on average.
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