G&B DOCKSIDE
3333 NE 32 AVE, Fort Lauderdale FL 33308 · 954-306-2000
Last inspected Aug 25, 2026 · 11 visits since May 2024
JUN 25
SEP 25
JAN 26
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 44 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw comminuted beef stored over raw fish. Operator stored all items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021037923 | Jul 9, 2021 | Sep 17, 2021 | $160 |
| 2--2015009960 | Mar 5, 2015 | Mar 27, 2015 | $400 |
Inspection history
11 visits, newest first
Aug 25, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum packing raw beef. Reviewed procedures and provided operator HACVP plan info.
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Left Cookline flip top- raw fish stored over ready to eat tomatoes. 2. Prep area low boy - raw shell eggs stored over ready to carton eggs. Operator stored all items properly.
Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper procedures and employee washed hands.
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. Cookline Drawers - cooked chicken (50F). Cooked chicken in unit overnight. Not prepped or portioned today. Observed unit turned off. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawers - cooked chicken (50F); raw shrimp (50-55F); calamari (50-55F). Per operator all items except cooked chicken placed in unit approximately 2.5 hours ago. Cooked chicken in unit overnight. Not prepped or portioned today. Observed unit turned off. Operator moved items to freezer to quick chill. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter. Provided Time as a Public Health Control form to operator. Operator filled out during inspection.
Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum packing raw beef. Reviewed procedures and provided operator HACVP plan info.
Bowl or other container with no handle used to dispense food. Small cup in citrus salt. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack, cell phone and keys stored above prep table and next to microwave. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in water 125F. Per operator over 1 hour. Operator immediately increased heat.
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves and handled food pans. Reviewed proper procedures and cook washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Prep area freezer - raw fish and raw beef stored over ready to eat ice. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw comminuted beef stored over raw fish. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - blue cheese olives (60F). Per operator item placed out 1/2 hour ago. Item not prepped or portioned today. Operator moved item back to reach in to quick chill.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 6 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Operator posted proper notice during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch menu. Operator posted during inspection.
Stored food not covered. Cookline - Chest freezer - gelato. Operator covered properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm).
Jan 15, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable stored on dry storage rack at ware washing station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on cutting board area for flip top unit at front line. Operator removed.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Self serve juice machine nozzle soiled.
Handwash sink used for purposes other than handwashing. -Waitstation hand washing sink used as storage for coffee holder.
Bowl or other container with no handle used to dispense food. -kitchen; bowl in bulk flour, operator removed.
Floor not cleaned when the least amount of food is exposed. -Front line Kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. -Walk in cooler; box of unwashed Romain lettuce over ready to eat sausage.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Juice dispenser at breakfast buffet area.
No paper towels or mechanical hand drying device provided at handwash sink. -Ware washing station Operator provided
Spray bottle containing toxic substance not labeled. -Cookline; unlabeled spray bottle with yellow liquid,operator identified and labeled as disinfectant.
Accumulation of debris on exterior of warewashing machine.
Jun 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline flip top - raw shell eggs stored over ready to eat vegetables. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Prep area - knife holder visibly soiled. Operator removed knives to clean.
Handwash sink not accessible for employee use at all times. Prep area hand sink blocked by large trays. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced..
No soap provided at handwash sink. Cookline. Operator replaced..
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide tanks not adequately secured - storage room.
Jun 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on Brunch menu. Reviewed menu updating with operator.
Current Hotel and Restaurant license not displayed.
May 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on Brunch menu. Reviewed menu updating with operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Prep hallway - Interior of microwave has accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in prep hall.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.