GATORS DOCKSIDE

Name: GATORS DOCKSIDE
Address: 4200 N WICKHAM RD, MELBOURNE, FL, 32935, US
Rating: 47

4200 N WICKHAM RD, MELBOURNE, FL 32935

License #1506643

🦞 Seafood ℹ️

47 Grade F / 100

Failing Health Score

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Latest inspection

June 23, 2026 · 9 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GATORS DOCKSIDE in MELBOURNE currently holds an InspectFL Health Score of 47 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 23, 2026. Across those visits, inspectors documented 74 total violations — 14 critical, 13 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on June 23, 2026 shows 9 observation rows: 3 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

GATORS DOCKSIDE has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Blue cups at drink station wet nesting
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Large ice build up under condenser unit in walk in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In right side cook line flip top cooler
[21-14-4] Personal jacket hanging on dry storage rack. Manager removed jacket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Cook double bucketed solution.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham has date mark of 6/10, product was dated when removed from freezer, not opened. Educated cook on date marking.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese (47F - Cold Holding); salad mix (47F - Cold Holding) cook stocked after lunch 20 min ago, will put items on ice bath to rapid chill
[29-34-4] Vacuum breaker missing at hose bibb mop sink or on fitting/splitter added to hose bibb.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on back row of kitchen by dish storage rack. Manager replaced towels.

Disposition: Warning Issued
[29-18-4] Drain cover(s) missing. Prep area
[36-01-4] Food on floor under expo cooler.
[23-03-4] Heavy build up on vents covers of coolers on the cook line across from batter station.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[29-03-4] Ran hand sink to wash hands and water drained on to the floor under coolers onto cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[35A-02-6] 1 Live, small flying insects in kitchen, food preparation area.
[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. 0 ppm
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; ribs (49F - Cold Holding); slice tomatoes (49F - Cold Holding); cut romaine (49F - Cold Holding); assorted slice cheeses (49F - Cold Holding); gator chili (48F - Cold Holding); crab Rangoon (49F - Cold Holding); gator chili (47F - Cold Holding) Flat grill cooler ; pico (43F - Cold Holding); assorted sliced cheeses (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); cooked peppers (46F - Cold Holding); sliced turkey (46F - Cold Holding); raw ground beef (50F - Cold Holding); raw fish (50F - Cold Holding); raw chicken (50F - Cold Holding); raw shrimp (49F - Cold Holding); raw scallops (49F - Cold Holding); tuna (49F - Cold Holding) Expo cooler ; ranch 43F to 48F coleslaw 40F to 49F diced eggs 49f ( - Cold Holding) manager states set station up 12 recommend to rapid chill. Ice bath not effective item just sitting on the ice.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Read 80F
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -40F
[22-02-4] Slicer heavily soiled with old food debris. Manager states used 2 days ago.
[41-17-4] Spray bottle containing toxic substance not labeled. Front counter