Gators Dockside
Last inspected: Dec 9, 2025
58
Score
Gators Dockside appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Dec 9, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded five times in the inspection record.
By comparison, the average Melbourne facility scores 84, putting Gators Dockside on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 9, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Butter bottle fell on floor. Employee picked up bottle with gloves, then proceeded to touch ready to eat food. Educated employee.
12A-25-4
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. Mashed potatoes and mac and cheese prepared yesterday not date marked. Server date marked. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Scoop in mac and cheese. Manager discarded. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood filters have grease build up
23-24-4
Basic - Hole in or other damage to wall. Wall behind server cooler, frp coming apart from wall.
36-24-5
Basic - Stored food not covered. Coleslaw in walk in not covered. Manager covered product. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Seasoning on back shelf not labeled. Manager labeled. **Corrected On-Site**
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Manager double bucketed solution. **Corrected On-Site**
21-38-4
58
Aug 6, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can tomato sauce 6 lbs. 1 can pasta sauce 6lbs
01B-01-4
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. Milk in server cooler not date marked. Server labeled milk **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in mandarin oranges in server cooler. Manager removed cup. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Next to door walk in cooler **Repeat Violation**
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear Camaros on shelf wet nesting **Repeat Violation**
24-08-4
Basic - Ripped/worn tin foil used as shelf cover. On prep table outside walk in cooler. **Repeat Violation**
14-20-4
Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line that holds steam well. Manager wiped out cooler. **Corrected On-Site**
29-49-6
61
Jan 21, 2025
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies found in the drain
35A-02-6
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. Milk in front line. cooler manager date marked **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blue cutting boards on the cook line, slicers, can opener blade
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cookline **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets stored with clean equipment. Manager removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cambro buns
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Food in walk in cooler. Manager put on shelf **Corrected On-Site**
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave **Repeat Violation**
22-08-4
Basic - Light not functioning above the hood. **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Shelves on the cook line
14-20-4
Basic - Single-service articles improperly stored. Lids stored on the floor. Manager moved to shelf. **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Prep area
36-27-5
41
Jul 9, 2024
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
May 17, 2024
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; ribs (49F - Cold Holding); slice tomatoes (49F - Cold Holding); cut romaine (49F - Cold Holding); assorted slice cheeses (49F - Cold Holding); gator chili (48F - Cold Holding); crab Rangoon (49F - Cold Holding); gator chili (47F - Cold Holding) Flat grill cooler ; pico (43F - Cold Holding); assorted sliced cheeses (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); cooked peppers (46F - Cold Holding); sliced turkey (46F - Cold Holding); raw ground beef (50F - Cold Holding); raw fish (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (49F - Cold Holding); raw scallops (49F - Cold Holding); tuna (49F - Cold Holding) Expo cooler ; ranch 43F to 48F coleslaw 40F to 49F diced eggs 49f ( - Cold Holding) manager states set station up 12 recommend to rapid chill. Ice bath not effective item just sitting on the ice. **Warning** - From follow-up inspection 2024-05-17: Expo ice bath ranch 37F, coleslaw 40F Flat grill cooler pico 43F raw fish 40F shredded cheese 43F Grill cooler ribs 45F salad mix 46F 45F and sliced cheese 45F manager states set unit up at 11:30 recommend to rapid chill items. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Slicer heavily soiled with old food debris. Manager states used 2 days ago. - From follow-up inspection 2024-05-17: Slicer in office not in use. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Read 80F - From follow-up inspection 2024-05-17: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Drain cover(s) missing. Prep area - From follow-up inspection 2024-05-17: **Time Extended**
29-18-4
67
May 16, 2024
Complaint Full
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; ribs (49F - Cold Holding); slice tomatoes (49F - Cold Holding); cut romaine (49F - Cold Holding); assorted slice cheeses (49F - Cold Holding); gator chili (48F - Cold Holding); crab Rangoon (49F - Cold Holding); gator chili (47F - Cold Holding) Flat grill cooler ; pico (43F - Cold Holding); assorted sliced cheeses (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); cooked peppers (46F - Cold Holding); sliced turkey (46F - Cold Holding); raw ground beef (50F - Cold Holding); raw fish (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (49F - Cold Holding); raw scallops (49F - Cold Holding); tuna (49F - Cold Holding) Expo cooler ; ranch 43F to 48F coleslaw 40F to 49F diced eggs 49f ( - Cold Holding) manager states set station up 12 recommend to rapid chill. Ice bath not effective item just sitting on the ice. **Warning**
03A-02-5
High Priority - 1 Live, small flying insects in kitchen, food preparation area.
35A-02-6
High Priority - Dishmachine 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. 0 ppm
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Read 80F
05-05-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -40F
05-06-4
Intermediate - Slicer heavily soiled with old food debris. Manager states used 2 days ago.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Front counter **Corrected On-Site**
41-17-4
Basic - Drain cover(s) missing. Prep area
29-18-4
Basic - Food on floor under expo cooler.
36-01-4
Basic - Heavy build up on vents covers of coolers on the cook line across from batter station.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ran hand sink to wash hands and water drained on to the floor under coolers onto cook line. **Warning**
29-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
23
Jan 22, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ribs (54F - Cold Holding); sausage (46F - Cold Holding) manager moved to walk in cooler to rapid chill **Corrective Action Taken**
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer
14-69-4
Basic - Ripped/worn tin foil used as shelf cover. On cookline
14-20-4
78
Aug 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Apr 10, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave left over food - From follow-up inspection 2023-04-10: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-04-10: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Drawers under cookline grill Gasket on reach freezer **Repeat Violation** - From follow-up inspection 2023-04-10: **Time Extended**
14-11-5
82
Apr 5, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Dishmachine 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. Dishwasher (Chlorine 00ppm); Dishwasher (Chlorine 50ppm) tube wasn't connected, connected and primed **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw burger (45-47F - Cold Holding); noodles (46F - Cold Holding); quinoa (48F - Cold Holding) left in cooler overnight, operator discarded see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burger (45-47F - Cold Holding); noodles (46F - Cold Holding); quinoa (48F - Cold Holding) left in cooler overnight, operator discarded see stop sale **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave left over food
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling bucket in hand sink **Corrective Action Taken**
31A-11-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Drawers under cookline grill Gasket on reach freezer **Repeat Violation**
14-11-5
Basic - Soiled/worn tin foil used as shelf cover cookline
14-20-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator double bucketed **Corrected On-Site**
21-38-4
41
Nov 16, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); raw hamburger (46F - Cold Holding); sautéed onions (47F - Cold Holding) Operator stated they had the drawers open making orders, suggested rapid chill on items. Retemped items: Raw chicken 38f cold holding Sautéed onions 36f cold holding Raw hamburger 37f cold holding **Corrected On-Site**
03A-02-5
Intermediate - No soap provided at handwash sink. At hand sink near dish machine **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled blue liquid in spray bottle **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site** **Repeat Violation**
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. On cookline and on front line **Repeat Violation**
14-20-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler with raw products
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Oven handle **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink end of cookline **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooler on front line black like substance on gaskets and where gaskets meet **Corrective Action Taken**
23-03-4
45
Frequently Asked Questions
When was Gators Dockside last inspected?
The most recent health inspection at Gators Dockside on file is from Dec 9, 2025. The public record contains 11 inspections in total.
What is the most common violation at Gators Dockside?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Gators Dockside.
How does Gators Dockside compare to other restaurants in Melbourne?
Gators Dockside most recently scored 58 out of 100, which is lower than the Melbourne average of 84.
Has Gators Dockside's inspection record improved over time?
Results have been roughly steady. Inspections at Gators Dockside have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gators 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 Gators Dockside inspected?
Based on the inspection history on file, Gators Dockside is inspected around four times per year on average.
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