GATORS DOCKSIDE AT MURABELLA

Name: GATORS DOCKSIDE AT MURABELLA
Address: 105 MURABELLA PKWY 14, SAINT AUGUSTINE, FL, 32092, US
Rating: 32.3

105 MURABELLA PKWY 14, SAINT AUGUSTINE, FL 32092

License #6502196

🦞 Seafood ℹ️

32.3 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 16 findings · 5 critical

Complaint Full

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Quick take

GATORS DOCKSIDE AT MURABELLA in SAINT AUGUSTINE currently holds an InspectFL Health Score of 32.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 82 total violations — 23 critical, 24 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 19, 2026

The latest inspection on October 28, 2026 shows 16 observation rows: 5 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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GATORS DOCKSIDE AT MURABELLA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[01B-02-5] 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 (50F - Cold Holding). Employee stated item has been in cooler overnight.
[10-06-5] 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.
[12A-12-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. At cook line, one food handler with no hair protection. Employee put on hat.
[22-02-4] 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.
[31A-09-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cook line handwash sink , no paper towels. Employee stocked towels.
[22-16-4] 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.
[36-12-4] Floors not constructed to be easily cleanable. Floor throughout kitchen has finish cracked/torn/peeling.
[02D-01-5] 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.
[36-73-4] 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.
[23-03-4] 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.
[08B-56-4] 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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit 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 74F after running for over 2 minutes each..
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler across from flat top, spinach dip (50F - Cold Holding). Employee stated item has been in cooler overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At wait station steam table, chili (120F - 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.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Water observed between stacked plastic cups by soda machine.
[36-17-5] Floor tiles missing and/or in disrepair. Part of floor missing at fryers and at beer walk in cooler.
[36-73-4] Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Multiple vents and surrounding ceiling tiles are soiled on make and expo lines. Wall under and around dishmachine with heavy black mold-like substance. Fan guard on server expo line reach in cooler has debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles on soda machine is soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of salad reach in cooler in kitchen with food debris accumulation.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef patty (48F - Cold Holding); raw chicken (47F - Cold Holding); cut lettuce (49F - Cold Holding)in salad reach in cooler in kitchen. Per employee, products were left out at room temperature for approximately 30 minutes to repair an interior shelf. All products moved to walk in cooler and freezer to quickly chill. Also, coleslaw on expo line at 46F. Per employee, coleslaw placed on cold bar one hour prior. Pan is iced on bottom only. Coleslaw moved to walk in cooler to quickly chill.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager. Manager certification for Christopher Y expired 10/27/2025. Manager certification for Jason U expired 3/11/2025.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar handwash sinks. Operator replenished paper towels.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water and coffee on prep table in middle of bar, both moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers and grill on cook line.
[33-16-4] Open dumpster lid. Lid propped open with stick.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on cook line. Also top interior of large ice machine in kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over bags of pre cut lettuce in walk in cooler.
[29-03-4] Water draining onto floor surface. Water from hand wash station in server area partially draining onto floor where employees walk.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili (47F - Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chili (47F - Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees touching face and scratching hair with bare hands then engaged in food preparation and handled clean utensils without washing hands between tasks.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 containers of individual portioned cooked pork dated for 5/6 in walk in cooler and in reach in cooler on cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pot stickers (46F - Cold Holding) in reach in cooler across from stove top in cook line, per employees nothing has been done to the pot stickers today nor has the cooler been left open or consistently open and closed and pot stickers have been in cooler since the night before. raw chicken wings (44F-48F - Cold Holding); raw chicken breasts (44F-45F - Cold Holding) all items in standing reach in cooler at end of cook line under multiple containers directly under vent. Per employee chicken has been in reach in cooler since the previous day without any additional preparation today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot stickers (46F - Cold Holding) in reach in cooler across from stove top in cook line, per employees nothing has been done to the pot stickers today nor has the cooler been left open or consistently open and closed and pot stickers have been in cooler since the night before. raw chicken wings (44F-48F - Cold Holding); raw chicken breasts (44F-45F - Cold Holding) all items in standing reach in cooler at end of cook line under multiple containers directly under vent. Per employee chicken has been in reach in cooler since the previous day without any additional preparation today.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (47F - Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bottles of soap and scrub pads in hand wash stations at bar, all items removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filling up water from hand wash station on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
[31B-03-4] No soap provided at handwash sink. At hand wash station on cook line.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash stations in mens, womens, server area, and cook line only reaching 75F. Hot water at hand wash station turned off in ware washing area, hot water turned on.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand wash station on make line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled line of soda gun at bar area sitting in and touching drink ice in ice bin at bar area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on make line and bar area. Also top interior of large ice machine in kitchen by office has a build up of debris.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Hostess touching hair with bare hands then handled clean ice bucket and single use containers without washing hands between tasks.
[09-01-4] 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. Employee chopping lemons and limes with bare hands in server area in kitchen.
[08A-04-5] Raw animal food stored over or with unwashed produce. Flat of raw shell eggs stored over boxes of lemons in walk in cooler, eggs moved.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Soiled line of soda gun at bar area sitting in and touching drink ice in ice bin at bar area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (44F-45F - Cold Holding ); raw shrimp (44F - Cold Holding ); raw chicken wings (47F - Cold Holding ) in standing reach in cooler on make line closest to ware washing area, per manager and employees no one has done any preparation to those items or has been in and out of the cooler today.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (44F-45F - Cold Holding ); raw shrimp (44F - Cold Holding ); raw chicken wings (47F - Cold Holding ) in standing reach in cooler on make line closest to ware washing area, per manager and employees no one has done any preparation to those items or has been in and out of the cooler today. raw chicken (47F - Cold Holding); shredded lettuce (47F - Cold Holding); raw shell eggs (48F - Cold Holding); sliced roast beef (46F - Cold Holding); shredded cheese (47F - Cold Holding) all items in walk in cooler per manager they had just received a delivery and the door was consistently open and closed.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Batter that contains eggs used for Montey Crisco in reach in cooler on make line, no one knows how long ago batter was made.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of all purpose cleaner stored with drinks at bar area. Bottles of soap and cleaner stored with sleeves of to go cups in cabinet at bar area. All chemicals moved.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Batter that contains eggs used for Montey Crisco in reach in cooler on make line, no one knows how long ago batter was made.
[31A-11-4] Handwash sink used for purposes other than handwashing. Multiple employees filling containers from hand wash sinks throughout establishment. Also hand wash sink blocked by large bowl on make line, bowl moved.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash station on make line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employee certifications expired
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash stations in server area, make line, and bathrooms only reaching 75F.