Seafood Dock
6791 W Newberry Rd, Gainesville, FL 32605 · Permanent Food Service · License 1103255
What drove the grade
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/date marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection1 high priority (no follow-up needed), 6 intermediate (2 fixed on the spot), 2 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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/date marking and the time removed from temperature control cannot be determined.
Observed : the time as a public health control chart lacks a date to determine what day items were processed.
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed : 1 tag lacking a last used date.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Observed : 1 tag out of order. This was placed back in order.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed : there was not a probe thermometer found.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the can opener blade had dried food debris on the blade. This was moved to the 3 compartment sink. Corrective Action Taken* ALSO, : a long cutting board on the cook line is stained., and the bar soda gun was soiled. Repeat Violation*
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : 2 steak knives in the kitchen hand wash sink. These were moved to the 3 compartment sink drain board.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed : 1 expired certificate.
Basic2
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed : employee food stored on the speed rack, over corn and potatoes for customers. The corn and potatoes were moved away. ALSO, in the walk-in cooler raw employee chicken stored over cases of guest food. The chicken was moved to the bottom shelf.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : there was not a visible choking poster, one was emailed. This was posted at the end of the inspection.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.