A follow up Health Department inspection of Gators Dockside at 5142 Dr Phillips Blvd is required after their December 15th inspection. 46 violations were discovered that day. Below are those violations.
- 16-03-4 Basic - Accumulation of debris inside warewashing machine.
- 16-21-4 Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4 Basic - Accumulation of lime scale on the inside of the dishmachine.
- 23-06-4 Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the surface of mop sink
- 23-03-4 Basic - Build-up of heavy grease on nonfood-contact surface. Inside all fryers
- 36-75-4 Basic - Build-up of soil/debris on the floor under shelving. Throughout kitchen
- 36-36-4 Basic - Ceiling tile missing. Above cook line
- 36-32-5 Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen **Repeat Violation**
- 24-06-4 Basic - Clean utensils or equipment stored in dirty bin- pan lids
- 14-09-4 Basic - Cutting board has cut marks and is no longer cleanable. Green, white, brown individual ones
- 13-03-4 Basic - Employee with no hair restraint while engaging in food preparation. Observed wait staff making chocolate milk with no hair restraint
- 24-08-4 Basic - Equipment and utensils not properly air-dried - wet nesting.
- 35B-01-4 Basic - Exterior door has a gap at the threshold that opens to the outside. At Backdoor, at cooker door that leads to outside
- 36-22-4 Basic - Floor area(s) covered with standing water. Throughout kitchen
- 36-71-4 Basic - Floor drains/drain covers heavily soiled. Throughout kitchen
- 23-19-4 Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All most reach in coolers in kitchen
- 23-23-4 Basic - Gray bus cart in kitchen has accumulation of food debris/dust/grease/soil residue.
- 36-14-4 Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under cooking equipments at cook line
- 33-20-4 Basic - Grease on the ground and/or pad around grease receptacle.
- 10-07-4 Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -At bar, jiggers stored in soda water **Corrected On-Site**
- 22-19-4 Basic - Interior of microwave soiled with encrusted food debris. At Cook line, at wait service area in kitchen,
- 38-07-4 Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage
- 31B-04-4 Basic - No handwashing sign provided at a hand sink used by food employees. By slicer
- 16-46-4 Basic - Old labels stuck to food containers after cleaning. Clear hotel pans
- 24-05-4 Basic - Plates in wait service station of dining room not stored inverted or in a protected manner. **Corrected On-Site**
- 06-04-4 Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Calm chowder, less than 4 hours, manager took product back in walk in cooler **Corrective Action Taken**
- 14-67-4 Basic - Reach-in cooler gasket torn/in disrepair. At upright reach in cooler of cook line
- 14-33-4 Basic - Reach-in cooler shelves with rust that has pitted the surface. In 2 doors reach in cooler/freezer of cook line
- 23-05-4 Basic - Soil residue build-up on nonfood-contact surface. On the surface of blue ice scoop holder, on all dish racks,
- 23-09-4 Basic - Soiled reach-in cooler gaskets. Most gaskets at cook line, in reach in cooler drawers **Repeat Violation**
- 14-12-4 Basic - Utensils in poor condition. Torn steel skimmer
- 29-11-4 Basic - Water leaking from pipe and/or faucet/handle. At hand sink of wait service area in kitchen, at triple sink in dish area,
- 36-10-4 Basic - Worn, torn and/or soiled floors. At bar
- 09-01-4 High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -observed bartender touched lemon for drinks with her bare hand, advised **Corrected On-Site**
- 35A-02-5 High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2 flies by wait service station **Repeat Violation**
- 03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - batter at cook line temp at 69°, less than 4 hours, advised to use time control plan
- 08A-05-4 High Priority - Raw animal food stored next ready-to-eat food. At cook line, raw ground beef next to ready to eat foods at reach in cooler drawers **Repeat Violation**
- 22-24-4 Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At wait service station
- 22-63-4 Intermediate - Accumulation of mold-like substance on drink dispensing nozzles/equipment. At ice tea nozzles
- 22-05-4 Intermediate - Cutting board(s) stained/soiled. The one above bar, manager discarded **Corrected On-Site**
- 27-23-4 Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At ladies' room which employees use temp at 96°,
- 27-16-4 Intermediate - Hot water not provided/shut off at employee handwash sink. -at the one by slicer **Corrected On-Site**
- 16-35-4 Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 22-06-4 Intermediate - Slicer blade soiled with old food debris.
- 22-60-4 Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Vegetables chopper, lemon chopper **Repeat Violation**
- 29-28-4 Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At ice machine, last inspection date was 10/27/15