GATOR'S DOCKSIDE
96150 DAVID HALLMAN PARKWAY, Yulee FL 32097 · 904-849-1259
Last inspected May 1, 2026 · 10 visits since July 2023
NOV 23
SEP 24
FEB 25
SEP 25
APR 26
▲ GETTING WORSE
5 inspections trending down, 39 points off where it started.
Presence of insects, rodents, or other pests. 3 flies observed in food prep area. 6 flies observed around soda syrup boxes in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found. Observed 1 live flying insects near prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In stand up raw chicken reach in cooler on cook line, raw chicken bites (50F - Cold Holding); raw wings (47F - Cold Holding). Operator stated chicken was placed in cooler 1.5 hours prior but door has been open during lunch rush. Operator is going to keep door shut for awhile to bring temperature down. Also, in bottom of flip top reach in cooler across from fryers, cut tomatoes (57F - Cold Holding). Operator stated cut tomatoes have been in bottom of cooler for approximately 1 hour and moved to walk-in cooler. Also, in bottom drawer of flip top reach in cooler on cook line, raw beef (47F - Cold Holding). Operator stated raw beef was placed in cooler 30 minutes prior and moved to walk-in cooler to bring down temperature quicker. Also, in stand up reach in cooler at end of cook line near dish, rice (56F - Cold Holding); noodles (57F - Cold Holding). Operator stated they have been in cooler for approximately 1 hour and moved to walk-in cooler to being temperature down quickly.
Toxic substance/chemical improperly stored. In back cabinets of dining room, soap stored on shelf with paper towels. Manager moved soap to different cabinet.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Stand up reach in cooler at end of cook line near dish area, ambient air thermometer reading 50F, actual temperature 56F. Also, flip top reach in cooler on cook line across from fryers, ambient air thermometer reading 38F, actual temperature 50F.
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. Employees Amanda C, Jaime D, Rachael G and Melanie L expired 10/1/25. Employee Barbara M expired 6/3/25. Also, some employee training marked for 5 years and not 3. Manager stated he will go through and fix all of them.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Stand up reach in cooler at end of cook line near dish area, ambient air thermometer reading 50F, actual temperature 56F. Also, flip top reach in cooler on cook line across from fryers, ambient air thermometer reading 38F, actual temperature 50F. Time/Temperature control for safety foods kept in both coolers out of temperature.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under reach in coolers on cook line soiled with food debris. Also, fall and wall on cook line soiled with food debris and grease. Also, floor in walk-in cooler soiled under shelving units.
Food storage container/container lid cracked or broken. Multiple pans/lid cracked, melted, broken in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in back of fan unit in stand up raw chicken reach in cooler on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzles on soda machine at bar and server station soiled with build up. Also, fan covers in beer walk-in cooler soiled with dust build up. Also, fan cover in stand up raw chicken reach in cooler on cook line soiled with mold-like substance.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at covered patio bar soiled with brown liquid. Also, interior of both flip top lid reach in coolers on cook line soiled with food debris.
Oct 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line handle trash can. Employee took gloves off, put new gloves on then went back to his station and touched a wing sauce bowl without washing hands. Manager educated employee on hand washing procedures. Employee washed hands
Presence of insects, rodents, or other pests. 3 flies observed in food prep area. 6 flies observed around soda syrup boxes in kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line, ranch dressing made in house, (50F - Cold Holding) operator stated that it had been out for use. Operator voluntarily discarded.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand wash sink in prep area. No paper towels at hand wash sink in cook line area. Manager put paper towels in both areas
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen area was soiled
Carbon dioxide/helium tanks not adequately secured. 1 tank in beer walk in cooler not secured. Operator secured the tank
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1 dented can of black eyed peas on lower shelf at the end of the cook line. Operator stated they do not sell this product, employee was suppose to take home. Operator voluntarily discarded.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line was not wearing a beard guard
Equipment in poor repair. Gaskets on multiple reach in coolers in kitchen torn.
Floor not cleaned when the least amount of food is exposed.
Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under counters in both bar areas soiled All floors in kitchen area soiled Floors in walk in freezer soiled Multiple ceiling vents in kitchen area soiled
Food storage container/container lid cracked or broken. In reach in coolers at end of cook line lid on slaw container has melted edge.
In-use ice scoop stored on soiled surface. Ice shovel stored on soiled lip on top of ice machine. Observed operator clean and sanitize area and ice shovel.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food speed rack at end of cook line soiled Frying machines on cook line are heavily soiled with grease and oil underneath and sides them. Gasket on multiple reach in coolers dirty
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. One (1) can of pasta sauce is dented.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender touched face and hair, drank from a drink, and immediately handled food containers in reach in cooler in kitchen without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of raw ground beef stored over case raw pork ribs. Items moved and stored correctly.
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. In reach in cooler across from grill (right side facing toward dining room), egg rolls, cut tomatoes, shredded cheese, corn 56F. All items stored overnight. All items discarded. See stop sale. Inspector notes ambient air temperature of reach in cooler is 56F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from grill (right side facing toward dining room), egg rolls, cut tomatoes, shredded cheese, corn 56F. All items stored overnight. All items discarded. See stop sale. Inspector notes ambient air temperature of reach in cooler is 56F. Manager called repair company.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler at end of cook line by dish area, container of pasta prepared two (2) days prior not dated. Pasta voluntarily discarded.
Cutting board has cut marks and is no longer cleanable. Left side (facing dining area) white cutting board on cook line.
Equipment and utensils not properly air-dried - wet nesting. Blue plastic cups in server drink station in kitchen. Clean storage pans stored on rack/shelf near prep area. Manager began removing items to wash.
Floors not maintained smooth and durable. Areas around floor drains in kitchen. Manager states that repair company has been contacted.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Sliding glass door guide rail in bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer across from fryers on cook line. Walk in freezer near condenser.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In reach in cooler across from fryers, scoop handle touching raw chicken. Scoop moved and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment. Top of oven on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at end of cook line by dish area.
Working containers of food removed from original container not identified by common name. In dry food storage area, container of flour not labeled. Manager labeled flour.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority7 Intermediate10 Basic
Show 19 findings ▾
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. In glass door reach in cooler across from pass through window eight (8) bottles of ranch dressing and four (4) bottles of chipotle ranch dressing stored overnight 50F. See stop sale. In flip top cooler on cook line, cut tomatoes, hard boiled eggs, coleslaw 50F. All items placed on line more than four (4) hours prior. Items discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass door reach in cooler across from pass through window eight (8) bottles of ranch dressing and four (4) bottles of chipotle ranch dressing stored overnight 50F. See stop sale. In flip top cooler on cook line, cut tomatoes, hard boiled eggs, coleslaw 50F. All items placed on line more than four (4) hours prior. Items discarded. See stop sale. In reach in cooler across from fryers in kitchen, chicken wings 47F. Manager states that cooler door opened constantly during lunch. Door kept closed to cool wings.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee using bare hands to patty raw ground beef. Employee stopped, washed hands, placed gloves on and returned to prep.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in prep area of kitchen.
Handwash sink used for purposes other than handwashing. Towels stored in hand washing sink at bar. Towels removed.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on cook line near prep area. Towels provided.
No soap provided at handwash sink. Hand washing sink on cook line near prep area. Soap provided.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Lunch special menu offers chopped steak. No consumer advisory is present on this menu or posted in establishment. Inspector emailed consumer advisory.
Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored in dish area. Bottle discarded.
Bowl or other container with no handle used to dispense food. Two employees using plastic cup without handle as scoop.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two blue ice buckets near ice machine in kitchen.
Cutting board has cut marks and is no longer cleanable. White cutting board on cook line in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Blue cups stored in server station in kitchen.
Floors not maintained smooth and durable. Floors in kitchen around floor drains are coming apart.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler for beer. Walk in freezer in kitchen.
Garbage on the ground and/or pad around dumpster. Trash on pad around dumpster outside of establishment.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink on cook line near prep area. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan on shelf in dry storage area. Soda gun holster in bar. Bartender states she will clean today.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Straws on bar top in bar. Straws removed from guest access.
Nov 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed flyer
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled on ice chute area inside large ice machine. Manager wiped
Covered waste receptacle not provided in women's bathroom.
Employee personal food not properly identified and segregated from food to be served to the public. Person bag s of ice stored in elk in freezer in floor of walk in freezer
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, moved
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 45f on ice but 45f.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 7-4-23 no date marking
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, sent to dish
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area Fan covers in walk in cooler Reach cooler on line fan cover(stand up cooler)
Standing water in bottom of reach-in-cooler. 3 door reach on cooler on line.
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.