GATORS SHACK

Name: GATORS SHACK
Address: 5088 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE, FL, 33470, US
Rating: 39.1

5088 SEMINOLE PRATT WHITNEY RD, LOXAHATCHEE, FL 33470

License #6021305

🍽️ American ℹ️

39.1 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 9 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GATORS SHACK in LOXAHATCHEE currently holds an InspectFL Health Score of 39.1 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 12, 2026. Across those visits, inspectors documented 47 total violations — 22 critical, 13 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2024

The latest inspection on October 12, 2026 shows 9 observation rows: 4 critical, 4 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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GATORS SHACK 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: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw comminuted beef stored over sauerkraut. Operator moved sauerkraut above raw comminuted beef.
[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. Employee touched hair while repositioning behind ear then handled clean equipment, clean utensils and prepared drinks for customers without washing hands. Operator discussed with employee who then washed hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled. Operator removed to be washed, rinsed and sanitized.
[29-49-6] Standing water in bottom of cook line flip top reach-in-cooler and in bottom of keg cooler behind bar. Advised Operator to remove standing water, clean/sanitize.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar hand wash sink. Operator provided paper towels.
[41-17-4] Spray bottle containing toxic substance (degreaser) not labeled. Operator labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top reach in cooler; raw alligator (46F - Cold Holding); raw frog legs (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in cooler.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes while washing and rinsing and loading dishwasher, then handled clean/sanitized dishes while removing from dishwasher without washing hands. Operator discussed with employee who then washed hands.
[31A-11-4] Hand wash sink behind bar used for purposes other than handwashing (holding bucket with perforated bottom). Operator removed from sink.

Disposition: Emergency order recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen oven hood vents soiled with accumulated dust/mold like substance, discussed with operator to clean and sanitize areas.
[08B-38-4] Food stored on floor. In walk in cooler multiple containers of food stored on floor, discussed with operator to remove containers from floor.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. All shelves in walk in cooler rusted, discussed with operator to repair or replace.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled clean and sanitized spatula to turn burger on grill, discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found In kitchen at server expo station approximately 48 flying insects landing on single service to go containers, open boxes of straws, sealed bottles of juice, and walls. In hallway between bathrooms and kitchen approximately 8 live flying insects on walls. In kitchen approximately 1 flying insect flying around flip top cooler. Discussed with operator who began to clean and sanitize all areas and kill flying insects.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw hamburger meat stored above cooked wings, discussed with operator who corrected storage of products.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table chili (130F - Hot Holding) per operator product prepared on stove and hot held in unit for approximately 3 hours, discussed with operator who reheated product to 165F+.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked wings (63F - Cooling) 3:05 since 2:30 to 63F at 3:25, at this current rate of cooling, product will not reach 41F within 6 hours, discussed with operator who removed lid to containers to allow adequate air flow cooling.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[41-17-4] Spray bottle containing toxic substance not labeled. In kitchen under three compartment sink multiple unlabeled spray bottles containing degreaser, discussed with operator who labeled bottles.

Disposition: Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frog legs and chicken in standing water at triple sink
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. frog legs (50F - Cold Holding); gator (50F - Cold Holding) bottom reach in cooler across from cook line. Not prepped or portioned. Removed from walk in cooler. ham (57F - Cold Holding); raw beef (57F - Cold Holding); lasagna (57F - Cold Holding); beef Patties (54F - Cold Holding); cheddar cheese (57F - Cold Holding); raw chicken (50F - Cold Holding); American cheese (57F - Cold Holding); Swiss cheese (57F - Cold Holding); provolone (57F - Cold Holding); cut lettuce (54F - Cold Holding); diced tomatoes (54F - Cold Holding); swai (57F - Cold Holding); salmon (55F - Cold Holding); mahi (55F - Cold Holding); cooked ziti (55F - Cold Holding); hot dogs (55F - Cold Holding); corn beef (46F - Cold Holding); cooked linguine (50F) in walk in cooler. Food not prepped or portioned. In unit over four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. frog legs (50F - Cold Holding); gator (50F - Cold Holding) bottom reach in cooler across from cook line. Not prepped or portioned. Removed from walk in cooler. ham (57F - Cold Holding); raw beef (57F - Cold Holding); lasagna (57F - Cold Holding); beef Patties (54F - Cold Holding); cheddar cheese (57F - Cold Holding); raw chicken (50F - Cold Holding); American cheese (57F - Cold Holding); Swiss cheese (57F - Cold Holding); provolone (57F - Cold Holding); cut lettuce (54F - Cold Holding); diced tomatoes (54F - Cold Holding); swai (57F - Cold Holding); salmon (55F - Cold Holding); mahi (55F - Cold Holding); cooked ziti (55F - Cold Holding); hot dogs (55F - Cold Holding); corn beef (46F - Cold Holding); cooked linguine (50F) in walk in cooler. Food not prepped or portioned. In unit over four hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (98F - Hot Holding); aujus (98F - Hot Holding); tomato sauce (98F - Hot Holding) steam table end of make table. Chef states food Reheated less than four hour ago and placed in unit. Reheated To 165F.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle at bar