BLUE GATOR OF DUNNELLON

Name: BLUE GATOR OF DUNNELLON
Address: 12189 S WILLIAMS ST, DUNNELLON, FL, 34432, US
Rating: 74.5

12189 S WILLIAMS ST, DUNNELLON, FL 34432

License #5202733

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.5 Grade C / 100

Mixed Health Record

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Quick take

BLUE GATOR OF DUNNELLON in DUNNELLON currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 9, 2025. Across those visits, inspectors documented 45 total violations — 14 critical, 5 major, 26 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 9, 2025 shows 15 observation rows: 2 critical, 1 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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: Administrative complaint recommended
[33-16-4] Open dumpster lid. Lids of both dumpsters left open.
[36-50-4] Unclean building components, attachments or fixtures. Fans on ceiling in tiki bar soiled with dust.
[22-41-4] 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. Dish machine chlorine 0ppm. Manager primed the machine, still 0ppm. Manager reconnected a loose tube, then chlorine 50ppm. Inspector instructed manager to wash, rinse, and sanitize all dishes that have been sanitized using the dishwasher machine today.
[41-10-4] Toxic substance/chemical improperly stored. Bottle containing tablets, cans containing stainless steel polish, and air fresheners stored on shelf beside ketchup and box of wax paper inside storage closet near kitchen. Manager removed the chemicals from the shelf during this inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pan containing two ziplock bags of frozen soup thawing at room temperature on shelf at cookline. Soup is still partially frozen. Employee placed the soup into a cooler to continue to thaw.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water inside bottom of reach-in cooler near cookline.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of corner of beer cooler in tiki bar area. Manager removed the wiping cloths from during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of fountain machine in tiki bar soiled with mold-like substance.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice on shelving, boxes, and floor inside walk-in freezer.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored directly on floor at cookline. Employee placed the solution on a shelf during this inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Single-use cups containing pico missing date marks inside cooler near cookline. Employee stated they were made on 12/6 and added the proper date marks during this inspection.
[14-11-5] Equipment in poor repair. Paint peeling on doors of keg cooler in tiki bar.
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe below handwash sink beside ice machines leaking.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Exposed wooden rafters on ceiling over tiki bar.
[21-17-4] Clean linens stored on floor. Bag containing clean wiping cloths stored directly on floor in tiki bar area. Employee removed the wiping cloths from the floor during this inspection.

Disposition: Administrative complaint recommended
[14-38-4] Food storage container/container lid cracked or broken. Three cracked pans in-use at cookline. Manager discarded the pans during this inspection.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored directly on floor in kitchen near kitchen entrance. Manager placed both buckets on a shelf during this inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups on shelf near fountain machine in tiki bar area.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Outside restroom doors not self-closing.
[35A-02-7] Live, small flying insects found Seven flies on pans and flying in kitchen at cookline.
[14-74-7] 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. Several stop sales issued inside bottom of reach-in cooler cookline. Ambient air temperature 47F.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink cups on shelf directly beside single-use utensils in kitchen near tiki bar entrance. Manager removed drink cups from the shelf during this inspection.
[22-41-4] 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. Dish machine chlorine 0ppm. Inspector instructed manager to discontinue the use of the dishwasher machine for sanitization and utilize the three-compartment sink to sanitize dishes until the dishwasher machine is repaired. Inspector also instructed manager to use the three-compartment sink to sanitize all dishes that have been sanitized using the dishwasher machine today.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Rafters on ceiling in tiki bar area appear to be unsealed wood.
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ziplock bag containing fully-cooked chicken with date mark of 7/9 on shelf inside cooler at cookline. Manager stated 7/9 was the frozen date, but was unable to determine when it had been thawed. Stop sale issued.
[41-10-4] Toxic substance/chemical improperly stored. 1. Jug containing "Dawn" dish soap stored on shelf directly beside box containing crackers and condiments in kitchen near cookline. Manager removed dish soap from the shelf during this inspection. 2. Spray bottle containing bleach and jug containing soap stored on shelf directly beside several bottles of ketchup inside storage closet near cookline. Manager removed food from the shelf during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside bottom of reach-in cooler at cookline: shrimp (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (47F - Cold Holding); chicken (48F - Cold Holding); chicken wings (49F - Cold Holding). Manager stated all items have been stored inside the unit since the previous day and have not been in-use today.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled with dust.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys hanging from wire shelf above refrigerated make-table at cookline.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door to kitchen propped open. No separation and/or protection between kitchen and open-air tiki bar. Several flies present at cookline.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside top of refrigerated make-table at cookline: cheese (52F - Cold Holding). The cheese is stored on top of a pan, well above the safe load line. Manager stated the cheese was placed inside the cooler approximately two hours prior, then moved the cheese into the walk-in freezer to rapidly cool to 41F. Corrective Action Taken 2. Inside bottom of reach-in cooler at cookline: shrimp (45F - Cold Holding); shrimp (47F - Cold Holding); chicken (47F - Cold Holding); chicken (48F - Cold Holding); chicken wings (49F - Cold Holding). Manager stated all items have been stored inside the unit since the previous day and have not been in-use today. Stop sales issued.
[36-50-4] Unclean building components, attachments or fixtures. 1. Fan on wall near dish machine soiled with dust. 2. Rafters on ceiling in tiki bar soiled with dust. 3. Dusty vent on ceiling near cookline.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Cutting board at cookline stained. 2. Exterior of pans containing fries at cookline heavily soiled with black substance. Manager transferred fries into another pan during this inspection.

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