GATORS DOCKSIDE

Name: GATORS DOCKSIDE
Address: 4982 NEW BROAD ST, ORLANDO, FL, 32814, US
Rating: 73.2

4982 NEW BROAD ST, ORLANDO, FL 32814

License #5812131

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GATORS DOCKSIDE in ORLANDO currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 23, 2026. Across those visits, inspectors documented 27 total violations — 4 critical, 4 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 23, 2026 shows 11 observation rows: 2 critical, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice scoop in standing water in holder. Operator removed
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. In beer cooler at bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in bottom cooler at wait station acroos expo -cover/doors on ice machine. Operator removed to be cleaned
[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/ 3/31/25. initials MS.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Garlic sauces . Less than 4 hrs per operator.
[33-31-5] Unnecessary items/unused equipment on the premises. Drawer coolers.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At bar. Operator removed
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steamwell: birria, gravy, marinara, french onion, chili, ; (83-124 - Hot Holding). In steamwell at expo stations . Operator meant to reheat but did not hsve steamwell turned on. Operstor Reheated all to 165F-177F for temperature recovery

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water in scoop holder
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Prep persons
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator immediately double bucketed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of Chicken cooler and freezer on line. Operator immediately cleaned ( corrected on site) -Gaskets of chicken cooler -sides of fryers
[29-49-6] Standing water in bottom of reach-in-cooler. At bar
[36-62-4] Light not functioning. Under hood
[08B-12-5] Stored food not covered. Ice machine slide doors do not completely close
[38-01-4] Light shield damaged/in disrepair. Out of place in back kitchen
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Birria, gravy, cooling 1.5hrs; (98-105F - Cooling) operator immediately put in smaller containers on ice and in freezer. Temp recheck 76F-78F cooling over 2hrs.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic bins. Operator immediately separated for proper air dry
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle at bar. Operator immediately cleaned
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. -In freezer on line - in beer coolers at bar
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over sauces. Operator removed
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested dish machine 00 chlorine ppm Tested again after priming 50 ppm chlorine
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food over beer kegs in cooler. Operator removed

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