GATORS DOCKSIDE

Name: GATORS DOCKSIDE
Address: 3030 E SEMORAN BLVD STE 180, APOPKA, FL, 32703, US
Rating: 80.1

3030 E SEMORAN BLVD STE 180, APOPKA, FL 32703

License #6903391

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

80.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GATORS DOCKSIDE in APOPKA currently holds an InspectFL Health Score of 80.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 2, 2026. Across those visits, inspectors documented 38 total violations — 1 critical, 6 major, 31 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 2, 2026 shows 19 observation rows: 1 critical, 3 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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: Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk in freezer floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw meat over ready to eat bacon in walk in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -cook line coolers flip top handle -hood filters on cook line -exterior of equipment throughout
[31A-09-4] Handwash sink not accessible for employee use at all times. -pitchers in hand wash sink at bar
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with blue substance at bar not labeled
[36-11-4] Floors not maintained smooth and durable. -walk in freezer
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-22-4] Floor area(s) covered with standing water. -under dish machine
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -fish in standing water
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting boards soiled -meat slicer soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cook line coolers top and bottom
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-48-4] Old food stuck to clean dishware/utensils.
[36-73-4] Floor soiled/has accumulation of debris. -under kitchen cooking equipment
[16-46-4] Old labels stuck to food containers after cleaning.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -throughout

Disposition: Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken. 1/4 pan on line holding diced tomatoes is broken on edges
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-01-5] Bowl or other container with no handle used to dispense food.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at bar has standing water in sink
[36-22-4] Floor area(s) covered with standing water by dish machine
[08B-38-4] Food stored on floor. Bags of ice stored on floor in outside walk-in-freezer
[41-17-4] Spray bottle containing toxic substance not labeled. Several chemical bottles not labeled
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Upright freezer across from walk-in-cooler has ice buildup Outside walk-in-freezer has ice buildup on floor
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris Cut boards on line - heavily soiled Slicer soiled with old food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cooking equipment Soiled next to cooking equipment Wall soiled at prep areas
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright unit end of line - shelves soiled with old food debris
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Upright unit end of cooks line has exposed insulation inside door
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink off cooks line
[14-09-4] Cutting board has cut marks and is no longer cleanable to boards on line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in Water 126°- heated to 138°
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, back of house

Community reaction

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