Gators Dockside
683 Dave Nisbet Dr, Cape Canaveral, FL 32920 · Permanent Food Service · License 1506108
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most-23
- Safety score77
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 visitAug 5, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked chicken stored on flat top grill at 112°F. Operator turned the burner up, new reading 188°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef steaks and raw beef patties store above cooked ribs in low boy reach in cooler at the end of cook line. Raw tuna stored above pretzel bites in reach in cooler on cook line. Raw Philly steaks stored above veggie burgers in walk in freezer. Operator removed all
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 flying insects by dish machine area and in exterior bar attached to the building.
Repeat violation
Basic9
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas on cook like stored in water at 108°F. Operator reheated water. New temp 178°F.
Fixed on the spot
Ice bucket stored on floor between uses.
In tiki bar, operator removed
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Gaskets torn in reach in cooler by hand sink at the end of cook line Fryers bottom door broken Hood filters not fully shielding grease from entering the hood system
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Walk in cooler in kitchen
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hand sink draining into empty sanitizer buckets on tiki bar. Operator fixed it.
Fixed on the spotRepeat violation
Standing water in bottom of reach-in-cooler.
In reach in cooler by dish machine area and in beer reach in cooler in the indoor bar by tiki bar . Operator cleaned up during inspection.
Repeat violationFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
By walk in freezer door
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Above cook line
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.