SEAFOOD DOCK
6791 W NEWBERRY RD, Gainesville FL 32605 · 352.672.6668
Last inspected Jul 21, 2026 · 7 visits since October 2023
JUL 24
DEC 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 flies flying around kitchen and landing on clean containers by dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023037112 | Apr 12, 2023 | Jul 24, 2023 | $600 |
Inspection history
7 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate2 Basic
What the inspector wrote — 9 findingsThe state's own report →
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/date marking and the time removed from temperature control cannot be determined. Observed : the time as a public health control chart lacks a date to determine what day items were processed.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed : 1 tag out of order. This was placed back in order.
Clam/mussel/oyster tags not marked with last date served. Observed : 1 tag lacking a last used date.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener blade had dried food debris on the blade. This was moved to the 3 compartment sink. ****Corrective Action Taken* ALSO, : a long cutting board on the cook line is stained., and the bar soda gun was soiled. **Repeat Violation*
Show the remaining 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed : 2 steak knives in the kitchen hand wash sink. These were moved to the 3 compartment sink drain board.
No probe thermometer provided to measure temperature of food products. Observed : there was not a probe thermometer found.
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. Observed : 1 expired certificate.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : employee food stored on the speed rack, over corn and potatoes for customers. The corn and potatoes were moved away. ALSO, in the walk-in cooler raw employee chicken stored over cases of guest food. The chicken was moved to the bottom shelf.
No Heimlich maneuver/choking sign posted. Observed : there was not a visible choking poster, one was emailed. This was posted at the end of the inspection.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee battered raw shrimp, washed hands for approximately 5-8 seconds then touched clean fryer basket handles.
Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee placed raw shrimp in batter, discarded glove no Handwash, employee then touched fryer basket handle.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked chicken wings in reach in cooler on cooks line, employee moved cooked item above raw.
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 and the time removed from temperature control cannot be determined. Egg wash, corn, and potatoes on cooks line not time marked, establishment just opened/just brought food out of cooler.
Toxic substance/chemical improperly stored. Container of cleaning wipes above sauce and cracker packets at salad making area, manager moved wipes below food.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained. Can opener blade soiled. Soda gun nozzle behind bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonia.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen, door left opened.
Ceiling tile missing. In employee bathroom.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling above cooks line.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards behind bar and in prep/dish area with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above flour bins, manager discarded drink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled above cooks line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (51F - Cold Holding) item in flip top portion of cooler on top of other items, container was placed in bottom portion of cooler to keep at or below 41F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Clam chowder and Mac n cheese opened containers on cooks line opened prior days. Cheesecake in server cooler opened prior days. Employee dated items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Handwash sink used for purposes other than handwashing. Cooking pot inside Handwash sink on cooks line, employees placed removed pot.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink on the end of cooks line. Employee placed roll at sink.
Accumulation of debris inside warewashing machine. The interior corners are soiled with a black substance build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep cooler next to cutting board at end of cooks line. Employee moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at end of cooks line, employees placed moved phone.
Floor area(s) covered with standing water. In the walk in freezer, freezer is in defrost mode.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water 77F, employee removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the middle of cooks line.
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee prepping raw chicken wings, he then touched walk in cooler door handle to place chicken in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (52F - Cold Holding) sitting out on counter on cooks line, employee placed item back in cooler.
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 and the time removed from temperature control cannot be determined. Egg wash at frying station, potatoes and corn on cooks line, operator has application. Items not out of cooler longer than 2 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water spout on cooks line above stove burners.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board hanging at prep are in dish area. Can opener blade soiled. Soda gun behind bar.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink on cooks line, manager placed towels at sink.
Accumulation of debris inside warewashing machine. And exterior of dish machine.
Bowl or other container with no handle used to dispense food. Plastic cup in garlic seasoning with no handle, manager moved cup.
Ceiling tile missing. 2 tiles missing in employee bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep tables in dish machine area and front line prep.
Food stored on floor. Case of chicken on floor in walk in freezer. Margarine on floor outside of office.
Ice buildup in reach-in freezer and/or walk-in freezer. On the floor in walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and table on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling rack. Battering station rack. Hood filters on cooks line. Server reach in cooler door tracks soiled.
Standing water in bottom of reach-in-cooler. Server reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. At mop sink.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate9 Basic
Show 18 findings ▾
Employee switched from working with raw food to ready-to-eat food/clean utensils without washing hands. Employee touched multiple raw seafood items and placed on pans then started touching cooler handles and scooping cooked rice into bowls.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants then touched fryer basket handles.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting pre cooked sausage to then store in walk in cooler until needed on cooks line.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2-3 flies flying around kitchen and landing on clean containers by dish machine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cooks line. Operator moved chicken to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (65F - Cold Holding) on counter on cooks line, employees placed items back in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On cooks line above gas burners next to oven.
Food-contact surface soiled with food debris, mold-like substance or slime. The bottom of deflector plate inside ice machine in server station. Multiple boards on cooks line and by prep sink are stained. Interior microwave.
Handwash sink used for purposes other than handwashing. Cooking pot inside Handwash sink on cooks line, employee moved item.
Accumulation of debris inside and outside of warewashing machine.
Ceiling tile missing. Outside of walk in cooler above cooling rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dry storage shelf above canned tomatoes. Operator moved drink.
Equipment and utensils not properly air-dried - wet nesting. Cups at server area.
Food storage container/container lid cracked or broken. Container holding raw shrimp in walk in cooler. Container on top of wooden boats in dish machine area.
Food stored on floor. Chicken boxes on floor in walk in freezer. Operator placed chicken on counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling racks in walk in cooler and outside walk in cooler.
Standing water in floor drain/floor drain draining very slowly. Inside drain by prep sink in kitchen. Operator cleaned out drain and water drained properly.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed bag of red onions on shelf above boiled eggs in walk in cooler. Operator moved onions to the bottom.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters and raw beef over bag of sauce/soup. Employee moved the bagged sauce/soup item to the top.
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 and the time removed from temperature control cannot be determined. Corn and potatoes on cooks line no time mark, employees marked time 11:30-3:30.
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 inside reach in cooler. Sausage in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave in kitchen. Cutting boards multiple are stained in kitchen.
Handwash sink used for purposes other than handwashing. Metal pot inside Handwash sink on cooks line.
No soap provided at handwash sink. Handwash sink in server station.
Bowl or other container with no handle used to dispense food. Plastic bowl in seasoning container on front line.
Ceiling tile missing. 2 tiles missing in employee bathroom.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket hanging on hook facing upwards in wait station.
Dead roaches on premises. 1 dead roach on floor outside of employee bathroom in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelves in the back of kitchen. Container of gum on shelf above reach in cooler on cooks line.
Floor soiled/has accumulation of debris. Floor soiled inside kitchen walk in cooler. Floor area(s) covered with standing water. Inside bar walk in cooler. Wall soiled inside employee bathroom.
Food stored on floor. Cases of chicken on floor under shelving in walk in freezer. Bottles of juice and cherries on floor in bar walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Middle reach in cooler on cooks line the door gasket is soiled on the right most door of unit.
Wet mop not stored in a manner to allow the mop to dry. Mop head directly inside empty mop bucket.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee picked up cooked potato that was cooling to explain it was still hot to manager, spoke to manager about discussing with employee about using a utensil with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with seasonings (62F - Cold Holding) sitting on counter on cooks line, operator stated it had only been out of cooler 1.75 hours, he placed item in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potatoes 1.5 hours (103F - Cooling) on cooling rack at room temperature, operator placed pan in walk in freezer uncovered to rapidly cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boars stained on reach in cooler on cooks line and at prep sink.
Handwash sink used for purposes other than handwashing. Metal pot in Handwash sink on cooks line, operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line, operator replaced roll.
Ceiling tile missing. Above cooling rack outside of walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks next o bag of croutons and salt packets on shelf across from office, operator moved drinks to the bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack sitting on dry storage shelf above dried chilies and bulk seasonings, operator moved bag.
Equipment in poor repair. Multiple cutting boards on cooks line and at prep area with deep cut marks. 1 bulk seasoning container that is cracked and repaired with black duct tape. Ice build up in walk in freezer.
Exterior door has a gap at the threshold that opens to the outside. Emergency exit door in dining room past restrooms.
Floor soiled/has accumulation of debris. Inside walk in cooler under shelves near door. Standing water in bar walk in cooler.
Food stored on floor. Liquid margarine containers in dry storage area, operator placed off of floor.
In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table on cooks line, operator removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Breading containers on shelf by back door the labels have become soiled.
Wet mop not stored in a manner to allow the mop to dry. In hallway near mop sink, operator flipped mop right side up.
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.