Gators Dockside
Last inspected: May 12, 2025
33
Score
Going back to 2022, Gators Dockside has nine inspections in the public record. The most recent visit was on May 12, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly six violations before.
The most common issue across all inspections has been “ceiling/ceiling tiles/vents soiled”, showing up six times.
Gators Dockside's latest score of 33 falls below the Oviedo average of 63. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
1
Major latest
17
Minor latest
Inspection History
May 12, 2025
Complaint Full
1 critical violation. 1 major violation. 17 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dry storage shelves left of cooking equipment soiled with rust and grease like substance -cutting boards at flip top reach in coolers stained -meat slicer accumulation of food debris -can opener blade soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in server area damaged corner leaving hole
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -multiple ceiling tiles in kitchen soiled with mold like substance **Repeat Violation**
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. -handicap restroom
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -reach in stand up freezer is cooks line no bottom guard -reach in cooler seals throughout cooks line soiled
14-11-5
Basic - Floor soiled/has accumulation of debris. -under fryers in kitchen **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. -floor in cook line area no longer durable
36-11-4
Basic - Hole in or other damage to wall. -bottom corners of walk in cooler wall chipped away
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer **Repeat Violation**
14-69-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink at server area
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with food debris and accumulation of grease **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Outer openings not protected with self-closing doors. -rear kitchen door
35B-03-4
Basic - Unnecessary items/unused equipment on the premises. -Pepsi branded soda fountain in server area no longer in use per operator
33-31-5
Basic - Working containers of food removed from original container not identified by common name. -container of sugar in server area not labeled
02D-01-5
33
Mar 31, 2025
Routine - Food
2 critical violations. 1 major violation. 7 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. 0 ppm . Second check 100 ppm operator change the chlorine bottle. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottle had a chemical no label at the bar area .
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments.
36-34-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. **Repeat Violation**
14-69-4
Basic - Light not functioning. Mop sink area-dishwasher area -kitchen area front of walk-in cooler door .
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink area. **Repeat Violation**
23-03-4
Basic - Standing water in bottom cooler. Standing water at the walk-in cooler .
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table at the kitchen.
22-16-4
47
Oct 31, 2024
Routine - Food
No violations found.
100
May 16, 2024
Complaint Full
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - garlic mayo date marked 5/4 - avo ranch date marked 5/5 - kick ass sauce date marked 4/22 - chippy aioli date marked 5/1
02C-01-5
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over dish station
36-34-5
Basic - Dead roaches on premises. - 5 dead on glue traps in fry station. Manager discarded glue traps and cleaned area.
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chlorine 0 ppm.
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. - inside walk in cooler next to freezer entrance
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers soiled.
23-03-4
58
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
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
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
55
Nov 30, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling vents throughout kitchen
36-34-5
95
Aug 16, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
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
58
Mar 21, 2023
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
22-47-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: fish (44F - Cold Holding); shrimp (44F - Cold Holding). Advised manager to monitor.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: macaroni and cheese (127F - Hot Holding); soup (125F - Hot Holding), cheese sauce (125F - Hot Holding). Items reheated above 165f. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter. **Corrected On-Site**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line.
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish wash.
27-16-4
Basic - Accumulation of black 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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Floor area(s) covered with standing water. By ice machine.
36-22-4
Basic - Floor soiled/has accumulation of debris. Kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Hood filters soiled with grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
26
Sep 13, 2022
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bleu cheese dressing 48° operator please in ice bath for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored next to condiments in dining area.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer. Can opener White cutting boards on cooks line
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area.
31B-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored next to clean cup in service area.
41-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents in kitchen area.
36-34-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in service area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All lower shelving in kitchen area. Hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers on cooks line.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks stored handle side down in dish area.
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area Prep area
36-27-5
Basic - Soiled floors. Throughout the entire kitchen area. Under all equipment in kitchen area
36-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
35
Frequently Asked Questions
When was Gators Dockside last inspected?
The most recent health inspection at Gators Dockside on file is from May 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Gators Dockside?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited six times, more than any other issue at Gators Dockside.
How does Gators Dockside compare to other restaurants in Oviedo?
Gators Dockside most recently scored 33 out of 100, which is lower than the Oviedo average of 63.
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 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 three times per year on average.
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