Gators BBQ
8142 W Beaver St, Jacksonville, FL 32220 · Permanent Food Service · License 2615510
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic (2 repeats)-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 visitSep 14, 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.
10 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.
Observed pan of green beans in elevated pan on the steam well at 122°F. Manager states green beans were placed out approximately 30 minutes prior, manager moved green beans to the walk-in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Chlorine used as sanitizer in the three compartment sink tested at 10ppm chlorine. Employee remade solution to 50ppm chlorine.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of ibuprofen and other over-the-counter medicines stored at front counter over dressing packets. Employee moved medicines to another shelf and stored properly.
Fixed on the spot
Intermediate2
Code 11, Employee health: 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.
No written procedures available. Provided DBPR Form HR 5030-104.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit available for the three compartment sink.
Basic5
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer bucket at lobby trash can tested at 0ppm quaternary ammonium. Manager remade the solution to 200ppm quaternary ammonium.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Also, interior of both smokers and the small fryer with grease/food debris build up.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Underplating around soda nozzles on lobby soda machine is soiled.
Repeat violation
Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
Loose garbage/debris on dumpster pad behind dumpster.
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
Walls at three compartment sink, in walk-in cooler, at fryers and at toasters/microwaves in kitchen are soiled. Floors under three compartment sink, under fryers Ceiling at fryers/prep table is soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.