Gators Dockside at Murabella
105 Murabella Pkwy 14, Saint Augustine, FL 32092 · Permanent Food Service · License 6502196
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 complaint inspection5 high priority (2 fixed on the spot), 4 intermediate (2 fixed on the spot, 2 repeats), 7 basic (1 repeat)-44
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At cook line in top section of flip top reach-in cooler across from flat top, spinach dip (50°F - Cold Holding). Employee stated item has been in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top section of flip top reach-in cooler across from flat top, spinach dip (50°F - Cold Holding). Employee stated item has been in cooler overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At wait station steam table, chili (120°F - Hot Holding). Employee stated chili is reheated on stove in morning then placed in steam table. Chili in steam table for 1 hour. Manager turned heat up on steam table.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. At bar, bottle of beer stored in drink ice. Employee emptied ice bin and cleaned.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
At cook line, employee breaded raw shrimp, changed gloves but did not wash hands before handling fry basket and ready to eat food.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At wait station, can opener has build up at blade. At wait station, interior of microwave soiled with encrusted splatter debris.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
No hot water at cook line and wait station handwash sinks. Guest restroom handwash sinks only reached 74°F after running for over 2 minutes each..
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At cook line, large mixing bowl stored in front of handwash sink. Employee moved bowl.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
At cook line handwash sink , no paper towels. Employee stocked towels.
Fixed on the spotRepeat violation
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
At wait station, bags identified as sugar not labeled. Operator placed label on container.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
At cook line in reach-in cooler, scoop in raw chicken has handle touching product.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
At cook line, one food handler with no hair protection. Employee put on hat.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line, interior of reach-in coolers soiled with food residue. At bar, interior of reach-in cooler with fruit, soiled with food residue.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, fryer cabinets have build up of grease. At cook line, shelf under grill soiled with food residue/grease. At cook line, hood filters have grease build up. At cook line, gaskets on reach-in coolers soiled. At bar, exterior of reach-in cooler with fruit soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Floor throughout kitchen has finish cracked/torn/peeling.
Floors, walls and/or ceilings soiled/has accumulation of debris.
At cook line, floor under equipment and counters soiled with food debris/residue/grease. Walls throughout kitchen soiled with food residue/mold-like substance. In walk-in freezer, floor has build up of black residue and debris. Ceilings and ceiling bents throughout kitchen soiled with dust and mold-like substance.
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.
- 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.