Gators Dockside

4982 New Broad St, Orlando, FL 32814 · Permanent Food Service · License 5812131

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 30, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 30 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 complaint inspection
2 high priority (fixed by the Jul 30 follow-up), 2 intermediate (1 fixed on the spot), 8 basic (2 repeats)
-21
Administrative complaint on Jul 29, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

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

Inspection history

1 inspection · 2 visits

Jul292026

Complaint inspection

12 violations found · Inspector came back once

Follow-up visitJul 30, 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 visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 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.
  Deli turkey, ham, pulled pork, roast beef,pork cooked ribs, scallops, shrimp, raw cut chicken, raw chicken wings, cooked pasta, raw gator sausage, sour cream, milk, buttermilk boiled eggs, blue cheese crumble, shredded cheeses,provolone, Swiss, raw beef sliders, raw burgers, Alfredo sauce, queso cheese, taziki sauce, cooked chili All temperatures of items 55-60f, in walk in cooler overnight per manager
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler TCS food items Deli turkey, ham, pulled pork, roast beef,pork cooked ribs, scallops, shrimp, raw cut chicken, raw chicken wings, cooked pasta, raw gator sausage, sour cream, milk, buttermilk boiled eggs, blue cheese crumble, shredded cheeses,provolone, Swiss, raw beef sliders, raw burgers, Alfredo sauce, queso cheese, taziki sauce, cooked chili All temperatures of items 55-60f, in walk in cooler overnight per manager Sliced tomatoes, lettuce in make table cooler at cook line
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink across from walk in cooler
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
  Gluten Free menu has Mahi Fish for bowls. Facility is using Cape Hake Bisi fish instead of Mahi. Facility has thrown away Gluten Free menus at this time Admin Complaint
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Female serves
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler ambient air 59f. Reach in cooler make table at cook line 65f Ice machine sliding doors missing and plastic lids from buckets in place
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers in both main walk in cooler and beverage walk in cooler
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Reach in cooler at beginning of cook line
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Hand sink at cook line
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Tiles over cook line and in ware wash area
  Ceiling tile missing.
  Tile missing at cook line
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.