Gators Shack
5088 Seminole Pratt Whitney Rd, Loxahatchee, FL 33470 · Permanent Food Service · License 6021305
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 Oct 12 routine inspection4 high priority (fixed on the spot), 4 intermediate (fixed on the spot), 1 basic-21
- Safety score79
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 12, 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.
9 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.
At cook line flip top reach in cooler; raw alligator (46°F - Cold Holding); raw frog legs (46°F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
At walk-in cooler; raw comminuted beef stored over sauerkraut. Operator moved sauerkraut above raw comminuted beef.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while washing and rinsing and loading dishwasher, then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair while repositioning behind ear then handled clean equipment, clean utensils and prepared drinks for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: Hand wash sink behind bar used for purposes other than handwashing (holding bucket with perforated bottom).
Operator removed from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at bar hand wash sink.
Operator provided paper towels.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (degreaser) not labeled.
Operator labeled.
Fixed on the spot
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of cook line flip top reach-in-cooler and in bottom of keg cooler behind bar.
Advised Operator to remove standing water, clean/sanitize.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.