GATORS DOCKSIDE

Name: GATORS DOCKSIDE
Address: 683 DAVE NISBET DR, CAPE CANAVERAL, FL, 32920, US
Rating: 88.8

683 DAVE NISBET DR, CAPE CANAVERAL, FL 32920

License #1506108

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

88.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

GATORS DOCKSIDE in CAPE CANAVERAL currently holds an InspectFL Health Score of 88.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 6, 2025. Across those visits, inspectors documented 34 total violations — 6 critical, 9 major, 19 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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

September 4, 2025

The latest inspection on November 6, 2025 included 3 critical violations, 5 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Sink at cook line entrance near fry station. Next to tiki bar ice machine
[02C-03-5] 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 not dated
[02D-01-5] Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging not identified. Operator labeled
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at interior bar is soiled
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Glass door reach-in cooler on service side of cook line
[06-03-5] Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw white fish
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not signed by most recent hired employees
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves have an accumulation of mold like substance
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty pans stacked with clean dishes
[35A-02-7] Live, small flying insects found Observed 3 live flying insects in dish area and 1 live flying insect in rear prep area
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Perforated acoustic tiles over cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Exterior mens room. Sink next to tiki bar ice machine
[12B-02-4] Employee eating in a food preparation or other restricted area. Operator moved
[29-08-4] Plumbing system in disrepair. Faucet not attached to sink
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On grill top. 97°F. Operator moved
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Box of raw chicken in container of raw shrimp. Operator moved
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Outlet cover in central lobby service station is cracked exposing wires

Emergency order recommended
[08B-36-4] Food stored in a location that is exposed to splash/dust. Beer bottles in reach in coolers are stored in brownish fluid
[32-12-6] Covered waste receptacle not provided in womens bathroom. Missing from large stall in womens bathroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line. Utensils in standing water at 121°F and 90°F. Operator moved each container over hotter grill/flat top areas.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in prep area next to walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryers egg rolls (47F - Cold Holding); raw shrimp (47F - Cold Holding); gator tail (47F - Cold Holding); cod (47F - Cold Holding); raw chicken (51F - Cold Holding); wings (51F - Cold Holding). Items were stored in unit over night. SEE STOP SALE
[35A-02-7] Live, small flying insects found Observed live flying insects; 7 in deli slicer area. 35 in dish area. 14 in rear prep area near walk in cooler .
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stacked Containers on drying shelves in dish area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles over cook line are soiled with old food splatters
[29-03-4] Water draining onto floor surface. Drain pipe from sinks for exterior bar attached to main building drain directly on to the floor
[14-11-5] Equipment in poor repair. Leg to hand wash sink at exterior bar attached to main building is broken
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler across from fryers egg rolls (47F - Cold Holding); raw shrimp (47F - Cold Holding); gator tail (47F - Cold Holding); cod (47F - Cold Holding); raw chicken (51F - Cold Holding); wings (51F - Cold Holding). Items were stored in unit over night.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice at top of reach in cooler across from fryers. Build up of ice on door frame of walk in freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns behind bars are soiled. Dispenser chute for oasis machine has an accumulation of mold like substance
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to fryer station. Operator stocked
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Compressed air tanks not secured in multiple locations

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse