G&B Dockside
3333 NE 32 Ave, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1622115
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection4 high priority (2 fixed by the Oct 8 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic-22
- Administrative complaint on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 25, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
Reviewed HACCP plans
More time given
- First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Cookline Drawers - cooked chicken (50°F). Cooked chicken in unit overnight. Not prepped or portioned today. Observed unit turned off. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cookline Drawers - cooked chicken (50°F); raw shrimp (50-55°F); calamari (50-55°F). Per operator all items except cooked chicken placed in unit approximately 2.5 hours ago. Cooked chicken in unit overnight. Not prepped or portioned today. Observed unit turned off. Operator moved items to freezer to quick chill. See stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Left Cookline flip top- raw fish stored over ready to eat tomatoes. 2. Prep area low boy - raw shell eggs stored over ready to carton eggs. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes and then picked up plated food, without washing hands.
Reviewed proper procedures and employee washed hands.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Cookline butter. Provided Time as a Public Health Control form to operator. Operator filled out during inspection.
Fixed on the spot
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum packing raw beef. Reviewed procedures and provided operator HACVP plan info.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cookline utensils in water 125°F. Per operator over 1 hour. Operator immediately increased heat.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Small cup in citrus salt. Operator removed.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee backpack, cell phone and keys stored above prep table and next to microwave. Operator removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.