Gators Dockside Ocala
3920 SW 42nd Street Ste 101, Ocala, FL 34474 · Permanent Food Service · License 5202696
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 17 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 7 basic (2 repeats)-24
- Safety score76
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 17, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on cook line, pork 46°F, chicken 48°F, boiled eggs 46°F, cooked peppers 48°F, grilled onions 49°F, manager moved all items to freezer, per manager temperature at 11:00 were 41°F and bellow. All food temperatures dropped to 39°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Chili 124°F, manager moved to stove and reheated to 165°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.
Reach in cooler on cook line, raw chicken stored above cooked pork, manager moved
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Female server dumped drinks and plates, immediately after moved food from service window, no hand washing occurred when changing task.
Intermediate1
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. For two employees
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed under hot running water.
Raw chicken 85°F thawed under 86°F water for approximately 30-45 minutes, Manager moved to cooler and added ice.
Fixed on the spot
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In Walk in cooler, raw gator (28-33°F) thawed in vacuum seal bag, manager immediately removed from bag.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened drink in cooler on cook line, employee discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers at the cook line, interior soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with mold like substance.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves with food debris.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Dumpster located outside of building with open lid.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.