Gators Dockside
Last inspected: Apr 23, 2026
41
Score
Public records show 11 inspections at Gators Dockside stretching back to 2022. The latest inspection on file is from Apr 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to seven violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
The city-wide average sits at 79, which Gators Dockside's 41 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic sauces . Less than 4 hrs per operator.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steamwell: birria, gravy, marinara, french onion, chili, ; (83-124 - Hot Holding). In steamwell at expo stations . Operator meant to reheat but did not hsve steamwell turned on. Operstor Reheated all to 165F-177F for temperature recovery **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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/ 3/31/25. initials MS.
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice scoop in standing water in holder. Operator removed **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in bottom cooler at wait station acroos expo -cover/doors on ice machine. Operator removed to be cleaned **Corrective Action Taken**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In beer cooler at bar
14-33-4
Basic - Unnecessary items/unused equipment on the premises. Drawer coolers.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At bar. Operator removed **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
22-20-5
41
Nov 3, 2025
Routine - Food
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Birria, gravy, cooling 1.5hrs; (98-105F - Cooling) operator immediately put in smaller containers on ice and in freezer. Temp recheck 76F-78F cooling over 2hrs. **Corrective Action Taken**
03D-01-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine 00 chlorine ppm Tested again after priming 50 ppm chlorine **Corrected On-Site**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar. Operator immediately cleaned **Corrected On-Site**
22-02-4
Basic - Stored food not covered. Ice machine slide doors do not completely close
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator immediately double bucketed **Corrected On-Site**
21-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over beer kegs in cooler. Operator removed **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over sauces. Operator removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persons **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins. Operator immediately separated for proper air dry **Corrected On-Site**
24-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in scoop holder
10-07-4
Basic - Light not functioning. Under hood
36-62-4
Basic - Light shield damaged/in disrepair. Out of place in back kitchen
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of Chicken cooler and freezer on line. Operator immediately cleaned ( corrected on site) -Gaskets of chicken cooler -sides of fryers
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -In freezer on line - in beer coolers at bar
14-33-4
Basic - Standing water in bottom of reach-in-cooler. At bar
29-49-6
35
Mar 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
86
Mar 5, 2025
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. Cook line drawers; steak (56F - Cold Holding); chicken (54F - Cold Holding); ground beef patties (50F - Cold Holding); cooked onions (48F - Cold Holding); cooked green peppers (46F - Cold Holding) per operator in drawers less than 2 hours. Operator moved items to cooler for immediate temperature recovery **Repeat Violation** **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine chute soiled
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling has holes where utility lines go into ceiling
36-32-5
Basic - Equipment in poor repair. Drawer on cook line gasket coming off
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading outside
35B-01-4
Basic - Single-service articles improperly stored. Cases of to go boxes stored on floor Operator removed off floor **Corrected On-Site**
25-05-4
67
Aug 30, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-30: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in back prep area - From follow-up inspection 2024-08-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and drink container on shelf over clean bar glasses **Corrected On-Site** - From follow-up inspection 2024-08-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chicken cooler and fry freezer on cook line Gaskets on first cooler cook line - From follow-up inspection 2024-08-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Dump sink on cook line - From follow-up inspection 2024-08-30: **Time Extended**
29-08-4
74
Aug 29, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions 1.85 lb Cooked peppers .02lb Cooked noodles 2.4lb Roast beef 1.65lb Mahi 1.10lb Chicken 2.05lb Shrimp 2.6lb Chicken 9.40lb Tuna 12oz Flat iron steak 12oz smash burgers 3.5lb Burger 22.05lbs Chicken 9.7lbs
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onions, Cooked peppers, Cooked noodles, Roast beef, Mahi, Shrimp, Chicken, Tuna,Flat iron steak,smash burgers, Burger, In grill cooler drawers overnight per operator. Temperature range 46F-52F. Cooler at time of inspection was in defrost mode and the time of product was out of temp was unable to be determined. Operator immediately discarded all products At wait station: Ranch, cut tomatoes, cut lettuce, sour cream, coleslaw 46F cold holding less than 4hrs. Operator immediately moved to cooler for temp recovery **Corrected On-Site** **Corrected On-Site** **Warning**
03A-02-5
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.
53B-14-5
Basic - Ceiling tile missing. Missing hood vent . In back prep area **Corrected On-Site**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in back prep area
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and drink container on shelf over clean bar glasses **Corrected On-Site**
40-06-5
Basic - Light shield damaged/in disrepair. **Corrected On-Site**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in chicken cooler and fry freezer on cook line Gaskets on first cooler cook line
23-03-4
Basic - Plumbing system in disrepair. Dump sink on cook line
29-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
47
Mar 26, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
52
Dec 13, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles with chemicals not labeled at mop sink **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by ice machine leading outside
35B-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries stored over ready to eat bacon in reach in cooler on cooks line **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls around dish machine
36-27-5
67
Feb 24, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cold Holding 47-51F over 4 hrs: sliced tomato, coleslaw, gyro meat, buttermilk ranch; Cold Holding less than 4 hrs 47-48F: shrimp, diced chicken, raw chicken. Food stored less than 4 hours replaced and put in walk in for temperature recovery. **Warning** - From follow-up inspection 2023-02-24: - Operator serviced cooler with issues. At time of inspection cooler had just been turned back on, ambient thermometer read 70F. At cook line cooler cold holding 42-43F: pasta, burgers, raw chicken, cooked onions. **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling tile missing. - Above water heater in back prep area next to beer cooler. - From follow-up inspection 2023-02-24: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - Ice cream reach in freezer next to soda station. - From follow-up inspection 2023-02-24: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Food debris encrusted inside reach in cooler on cook line near fryers. - Fan guard has dust accumulation in beer walk in cooler. **Warning** - From follow-up inspection 2023-02-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - Tall cooler at end of cook line near fryers and reach in cooler in middle of cook line. **Repeat Violation** - From follow-up inspection 2023-02-24: **Time Extended**
14-33-4
70
Feb 23, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Cold Holding 47-51F over 4 hrs: sliced tomato, coleslaw, gyro meat, buttermilk ranch. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cold Holding 47-51F over 4 hrs: sliced tomato, coleslaw, gyro meat, buttermilk ranch; Cold Holding less than 4 hrs 47-48F: shrimp, diced chicken, raw chicken. Food stored less than 4 hours replaced and put in walk in for temperature recovery. **Warning**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - Paperwork provided. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. - At beverage station. Operator replenished dispenser. **Warning**
31B-03-4
Basic - Ceiling tile missing. - Above water heater in back prep area next to beer cooler.
36-36-4
Basic - Clean spoons not stored inverted. **Warning**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. - Employee preparing food on cook line with beard. Employee donned beard guard. **Corrected On-Site** **Warning**
13-04-4
Basic - Ice buildup in reach-in freezer. - Ice cream reach in freezer next to soda station.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Food debris encrusted inside reach in cooler on cook line near fryers. - Fan guard has dust accumulation in beer walk in cooler. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. - Tall cooler at end of cook line near fryers and reach in cooler in middle of cook line. **Repeat Violation**
14-33-4
45
Sep 12, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Chlorine.
16-37-1
Basic - Ceiling tile missing. - Above beer cooler.
36-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, or dust. - Vents above fryers has slight grease accumulation.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves with rust that has pitted the surface. - Across from fryers.
14-17-4
78
Frequently Asked Questions
When was Gators Dockside last inspected?
The most recent health inspection at Gators Dockside on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Gators Dockside?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Gators Dockside.
How does Gators Dockside compare to other restaurants in Orlando?
Gators Dockside most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Gators Dockside's inspection record improved over time?
No. Recent inspections at Gators Dockside have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Gators Dockside 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 Gators Dockside inspected?
Based on the inspection history on file, Gators Dockside is inspected around three times per year on average.
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