Gators Dockside

8316 Merchants Way, Jacksonville, FL 32222 · Permanent Food Service · License 2615806

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Sep 29 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
2 high priority (1 fixed by the Sep 29 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (2 repeats), 6 basic (3 repeats)
-27
Administrative complaint on Sep 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep282026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 29, 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
First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cut tomato (47°F - Cold Holding); shredded cheese (46°F/46°F/48°F - Cold Holding); cooked chicken (51°F - Cold Holding); raw chicken (46°F - Cold Holding); raw beef (44°F - Cold Holding)in left cold bar on make line. Per employee, all products have been in the same cooler overnight.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  See stop sale. Coleslaw in server reach-in cooler at 47°F. Manager states coleslaw was brought out two hours prior. Coleslaw returned to refrigerator. Also, observed cut tomato (47°F - Cold Holding); shredded cheese (46°F/46°F/48°F - Cold Holding); cooked chicken (51°F - Cold Holding); raw chicken (46°F - Cold Holding); raw beef (44°F - Cold Holding)in left cold bar on make line. Per employee, all products have been in the same cooler overnight. Also, observed spinach dip with cream cheese at 45°F. Per employee, spinach dip brought from walk-in cooler approximately 1.25 hours prior. Spinach dip moved to another cold holding unit.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade has food debris. Interior of blue soda gun at bar has slime-like substance.
  Repeat violation
- 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. Multiple employees proof of food handler training is expired.
  Repeat violationAdministrative complaint
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cup used as a scoop in container of raisins in dry storage. Manager removed the soufflé cup.
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup up observed on the cooling unit in the walk-in freezer. Trash can in dishroom with build up on exterior of trash can.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Underplating behind nozzles on both soda machines is soiled. Gasket on beer walk-in cooler door is soiled. Hood filters have grease build up.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Water observed between stacked plastic cups by soda machine on service line.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water observed in bottom of right reach-in cooler on the make line.
- Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vent soiled/has accumulation of debris.
  Multiple vents, surrounding ceiling tiles and surrounding light fixtures in kitchen, at back exit door area and ware washing with heavy dust. Floor soiled with black build up in walk-in freezer and under shelving in walk-in cooler.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.