GATORS DEN SPORTS GRILL
4210 NW 97 BLVD, Gainesville FL 32606 · 3523313336
Last inspected Aug 25, 2026 · 9 visits since September 2023
NOV 24
MAR 25
JUL 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shrimp stored in cook line reach-in cooler, item dated 9/12.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority6 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at end of splitter at mop sink with green hose attached.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake dated 6/1, manager stated that date is wrong it was opened 2 days ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained. Soda gun nozzle soiled behind bar. Can opener blade soiled with old food debris.
Handwash sink not accessible for employee use at all times. Handwash sink behind prep table blocked by table.
Show the remaining 9 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink in prep.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents over dry storage soiled with dust.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on top of reach in cooler on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Cups stacked with water droplets.
Hood filter missing from automatic fire suppression/exhaust system. Over flat top on cooks line.
No handwashing sign provided at a hand sink used by food employees. Missing at server line Handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease on cooks line.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishmachine hot water rinse at 137F
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishmachine hot water rinse at 137F
Toxic substance/chemical improperly stored. Antiseptic spray, spray bottle with bleach, disinfectant on prep table. Manager removed all items
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no irreversible thermometer or temperature test strips available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
Covered waste receptacle not provided in unisex bathroom. No covered waste receptacle provided in unisex bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Floor area(s) covered with standing water. standing water in back kitchen on cook line
Food storage container/container lid cracked or broken. Plastic food plate cover with missing pieces and cracked in clean ware rack
Food stored on floor. Box of Chicken on floor in walk-in-freezer
Ice buckets not stored inverted or in a protected manner between uses. Ice buckets not inverted or protected manner by ice machine.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing by ice machine.
Jul 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over pickles in walk-in cooler. Manager moved chicken to bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers.
Bowl or other container with no handle used to dispense food. Cup used to scoop egg wash in reach-in cooler across from cook line.
Ceiling tile missing. Ceiling tile missing above cook line.
Covered waste receptacle not provided in women's bathroom. Unisex bathroom in kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee snickers bar stored in cook line reach-in cooler. Manager removed snickers bar during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area around soda nozzles of wait station soda machine. Flaps for dish area dish machine.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in cook line reach-in cooler.
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in cook line reach-in coolers next to cook line fryers. Manager removed fish from cooler during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in coolers next to cook line fryers.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Manager stated establishment par cooks chicken to 130F, then cools it down to be fully cooked later. Establishment has no written procedure available. Inspector provided paperwork for operator to fill out.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Interior of microwave on cook line. Blade of can opener on kitchen prep table.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. No hand towels at wait station hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Par cooked chicken stored in cook line reach-in cooler next to fryers.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in coolers next to cook line fryers.
Food stored on floor. Case of orange juice and bag of ice stored on walk-in freezer floor. Manager placed items on shelf during inspection.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line grill.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in wait station. Manager removed ice scoop during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area behind nozzles of soda machine in wait station. Door frame for beer walk-in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station.
Nov 1, 2024Administrative 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed: in the walk-in cooler: chili 52° from last night service. ALSO, onion soup 50° from last night service, both not cooled with in 6 hours to 41°.
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. Observed: chili 52° after being heat treated the day before; in the walk-in cooler all night, Lid on tight. ALSO, onion soup, 50° after being cooked the day before, not cooled to 41 within 6 hours.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: house spicy sauce made on 10-17-2024, not discarded at the end of days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: chili in the walk-in cooler 52°. ALSO, onion soup in the walk-in cooler, 50°, both were in there since last night, lids on tight.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: the highest manifold temperature was reading 166°, there is not a surface temperature taking device,
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a complying surface temperature taking device, that can hold the temperature until reset.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the gaskets on the cook line are soiled.
Water leaking from pipe and/or faucet/handle. Observed: the water filter pipe under the dish wash machine is broken and leaking on to the floor and into the drain.
Worn, torn and/or soiled floors/carpeting. Observed: the floor under the fryers has an accumulation of grease.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: marinara sauce (48F - Cooling); cheese sauce (49F - Cooling). Manager stated items were placed in cooler the previous night.
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. Items in walk-in cooler: marinara sauce (48F - Cooling); cheese (49F - Cooling). Manager stated items were placed in cooler the previous night
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in walk-in cooler. Manager placed eggs on bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach-in cooler across from cook line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in bar area. Cutting board on prep table across from cook line grill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in wait station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bread pudding stored in cook line reach-in cooler. Manager stated item was prepared two days earlier. Manager placed proper date mark on item.
Accumulation of debris inside warewashing machine. Dish machine interior and flaps.
Carbon dioxide/helium tanks not adequately secured. CO2 tank behind building.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach-in cooler across from cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee Kit Kat bar stored in cook line reach-in cooler. Manager discarded Kit Kat bar.
Food stored on floor. Pieces of salmon stored on walk-in freezer floor. Manager placed salmon on shelf.
Single-service articles improperly stored. Case of to go cups stored on floor in dry storage area.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
Worn, torn and/or soiled floors/carpeting. Floor in front of fryer across from office greasy.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from hotel lobby and proceeded to handle cooked fish without washing hands. Manager had employee wash hands.
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 dirty dishes in dish area and proceeded to handle clean utensils without washing hands. Manager had employee wash hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shrimp stored in cook line reach-in cooler, item dated 9/12.
Toxic substance/chemical improperly stored. Case of quaternary sanitizer stored next to clean bowls on bottom shelf of prep table at end of cook line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on cook line reach-in cooler stained.
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in dish area.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. No soap at all kitchen hand washing sinks except hand washing sink outside of office.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Bowl or other container with no handle used to dispense food. Cup used to scoop auju gravy in cook line reach-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Cloth used as a food-contact surface. Employee using cloth to dry dishes.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in cook line reach-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around milk nozzle of milk dispenser in wait station. Area around soda nozzles of wait station soda machine. Hood vents above grill on cook line.
Open dumpster lid. Dumpster behind building. Drain plug missing.
Stored food not covered. Pan of butter chips in walk-in freezer. Manager placed lid on pan.
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.