Gators Dockside
4001 13th St, Saint Cloud, FL 34769 · Permanent Food Service · License 5911431
What drove the grade
Equipment in poor repair.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection6 basic (2 repeats)-8
- Safety score92
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 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bag of shrimp thawing at room temperature on counter next to prep sink Operator placed under running water
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Broken handles on reach in cooler and freezer on cookline
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Label debris on several clean dishes on clean dish shelf near ice machine
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine near drop chute
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Several equipment gaskets Heat lamps exteriors at expo counter
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket next to ice machine Operator inverted
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.