Gators Dockside
3030 E Semoran Blvd Ste 180, Apopka, FL 32703 · Permanent Food Service · License 6903391
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed on the spot), 1 intermediate, 16 basic; basic violations cost 12 at most-18
- Safety score82
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 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.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cole slaw at pass through window has a date marking of 8/5 discard date 8/11, manager discarded
Fixed on the spot
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water turned off at hand sink at ware washing area
Basic16
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Fixed on the spot
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle to scoop in raw chicken
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment on cooks line
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Ramaken stored in ranch dressing by pass through window
Fixed on the spot
Reach-in cooler shelves with rust that has pitted the surface.
Glass door Reach in cooler at entrance to kitchen has rusted shelves
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Upright cooler end of cooks line has exposed insulation on interior door
Food storage container/container lid cracked or broken.
Clean 1/2 pan on shelf is cracked/broken
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Interior of 2 drawer unit holding chips for customers has an accumulation of black substance/grease/food debris.
Walk-in cooler interior/shelves have accumulation of soil residues/food buildup
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of 2 drawer unit holding chips is heavily soiled
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust next to:
Wall soiled by cooking equipment wall soiled by dish machine and behind dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles soiled throughout kitchen area
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.