Gator Shack
4651 US 98, Sebring, FL 33876 · Permanent Food Service · License 3800421
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F: Butter (69°F - Cold Holding), out since 11:30 from cooler.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
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 visitOct 8, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F: Butter (69°F - Cold Holding), out since 11:30 from cooler.
Operator placed in walk in freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Waitress touched face at expo window and did not wash hands.
Waitress washed hands.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee chewing medicine while preparing food or while in a food prep/food storage/warewashing area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair between walk in and prep area.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Operator frying alligator without being under a hood. Operator stated that the other fryer went down and it will be replaced today. Replacement was on site.
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.