Gators Dockside
Last inspected: Aug 5, 2024
30
Score
Gators Dockside has been inspected five times since 2022. The latest inspection on file is from Aug 5, 2024. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to 14 violations.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Gators Dockside's latest score of 30 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
5
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Aug 5, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheeses, raw chicken, cooked ribs, deli meats all items between 45-5f over night in cooler
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheeses, raw chicken, cooked ribs, deli meats all items between 45-5f over night in cooler
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects in ware wash area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked pot roast **Corrected On-Site**
08A-05-6
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 at server area opened on 8/3/24 per cook
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. Hair restraints for server and bar staff not effective. Have pony tails that moves back and forth over shoulders
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Corrected On-Site**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Server/expo area
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust, crack and split shelves in stand up freezer and stand up cooler at cook line across from fryers **Repeat Violation**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of flat station cooler at cook line
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at ware wash area has dust and black debris build up
36-27-5
Basic - Hole in or other damage to wall. Hood in wall under hand sink next to ice machine
36-24-5
30
Mar 19, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
78
Aug 15, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
50
Mar 15, 2023
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish in walk in freezer Raw beef over fries in walk in freezer **Corrected On-Site**
08A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off 2 different sets of dirty dishes and then went to expo line to pick up food without washing hands
12A-02-4
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. Bar glass washer is 0ppm chlorine
22-41-4
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. Employee pulling up pants at cook line and did not change gloves and wash hands
12A-28-4
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 opened on 3/13/23 **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. Facility has the written procedure but does not have any of the clean products for the procedures the facility is using **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Whisk in basin of hand sink at far end of cook line
31A-09-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in cooler on right side of cooler
29-49-6
Basic - Ceiling tile missing. Open/slide over at ware wash area
36-36-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in dirty drawer at cookline to right side of hand sink at cook line
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging on bag in box soda in kitchen **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Server didn't have hair with complete effective hair restraint **Corrected On-Site**
13-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Floor soiled/has accumulation of debris. Grease and food build up on floor under cooking equipment
36-73-4
Basic - Hole in or other damage to wall. Hole in wall under hand sink by ice machine
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler and table at cook line **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at cook line 85f.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station **Corrected On-Site**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Broken/ cracked missing area of light shield at cook line
38-07-4
19
Jul 25, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 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.
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink at cook line
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Basin of hand sink at bar has ice,sink being using as dump sink
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at cook line No paper towels at hand sink at bar
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven doors
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers at cook line
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink at at server area leaking **Corrected On-Site**
29-11-4
43
Frequently Asked Questions
When was Gators Dockside last inspected?
The most recent health inspection at Gators Dockside on file is from Aug 5, 2024. The public record contains five inspections in total.
What is the most common violation at Gators Dockside?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Gators Dockside.
How does Gators Dockside compare to other restaurants in Orlando?
Gators Dockside most recently scored 30 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 14 violations per visit, up from roughly six 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 two times per year on average.
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