GATORS DOCKSIDE OF ST JOHNS

Name: GATORS DOCKSIDE OF ST JOHNS
Address: 485-1 SR 13 N, ST JOHNS, FL, 32259, US
Rating: 63.1

485-1 SR 13 N, ST JOHNS, FL 32259

License #6502077

🦞 Seafood ℹ️

63.1 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 11 findings · 2 critical

Routine - Food

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Usually lower-risk context.

Quick take

GATORS DOCKSIDE OF ST JOHNS in ST JOHNS currently holds an InspectFL Health Score of 63.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 52 total violations — 14 critical, 6 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2024

The latest inspection on May 18, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

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GATORS DOCKSIDE OF ST JOHNS 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vent in kitchen dusty.
[29-18-4] Drain cover(s) missing. Observed drain cover missing at mop sink. Manager placed drain cover on drain.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food preparation table. Employee removed and stored properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of kitchen exit door.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed filters over grill area soiled with grease.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket. Manager will store mop to dry properly.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed on grill Chicken wings (122F-125F - Cooking). Manager placed chicken wings back on grill. Took second temperature at 167F.
[35A-02-7] Live, small flying insects found. Observed total of 4 flying insects. 2 flying insects in office area. 2 flying insects in warehouse washing area.
[53B-14-5] 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 some employee food training expired.

Disposition: Met Inspection Standards
[36-73-4] Floor soiled/has accumulation of debris. All floors at bar area have a build up of standing water and food debris. Floors under large ice machine in kitchen have a build up of food debris. Floors under equipment on cook line have a build up of grease.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Interior of blue container ice scoop is in has a build up of mold like substance spots at bottom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash station at bar has a build up of mold like substance. Exterior of large ice machine has a build up of mold like substance and lime scale.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In both mens and womens bathroom. Around triple sink at bar.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of large ice machine in kitchen has a build up of mold like substance on deflector plate. Interior of all reach in coolers at bar have a build up of food debris, standing water, and rust.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on server line reading 0ppm, manager remade to 200ppm
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans of red raspberry preserves on rack in back storage area.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of bleach stored with bags of flour at end of cook line, bottles moved.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ranch with buttermilk (49F - Cooling, after 40 minutes 49F) in deep plastic covered container in walk in cooler, per manager ranch was made 1.75 hours prior, ranch put in walk in freezer and lid removed. tempura batter (44F - Cooling, after 40 minutes 45F) in reach in cooler on make line, per manager batter was made about 3 hours prior and left next to door to reach in cooler, batter moved to walk in cooler.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of clean plates and baskets over make line in kitchen left out over night not currently in use.
[36-73-4] Floor soiled/has accumulation of debris. Under dish machine and drain boards in ware washing area. Under large ice machine in kitchen. Under all equipment in bar area. Also walls around dish machine have a build up debris.
[36-11-4] Floors not maintained smooth and durable. Multiple sections on cook line.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle laying in container of raw chicken in reach in cooler on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of drawer of prep table in prep area in kitchen.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. In mens bathroom.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line closest to ware washing area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Stacks of to go containers on make line and server area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green bell peppers and unwashed mushrooms stored over containers of cut romaine and cut lettuce in walk in cooler.
[09-01-4] 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 at bar cutting lemons and limes with bare hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 3 live flying insects around soda nozzles of soda machines in server area in kitchen. 1 live flying insects around triple sink next to cook line kitchen. Approximately 2 live flying insects around pipes under dish machine in warehouse washing area. Approximately 4 live flying insects around pipes and drains in bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual sour cream (45F - Cold Holding); individual ranch (45F - Cold Holding) in standing reach in cooler in server area right next to door, per manager door has been consistently open for less then 30 minutes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on table in prep area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs on cook line in reach in cooler, per manager ribs were made Friday. Bags of portioned cooked potatoes in reach in cooler on cook line and in walk in cooler not dated, per manager box of precooked potatoes opened on the 6th.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple stacks of clean plates through kitchen and bar area that are not in use and left out overnight not protected.
[36-73-4] Floor soiled/has accumulation of debris. Under make line in kitchen.
[36-11-4] Floors not maintained smooth and durable. Multiple sections throughout kitchen are cracking and in disrepair.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container of sugar in sever area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce (58F - Cold Holding); pot roast (57F - Cold Holding); mashed potatoes (58F - Cold Holding); Mac and cheese (59F - Cold Holding); spinach dip (60F - Cold Holding); cooked peppers (58F - Cold Holding); cooked onions (59F - Cold Holding) all items in reach in coolers at end of make line near ware washing area, GFI plug tripped, GFI reset, per manager all items have been in cooler since yesterday and the GFI must have tripped sometime overnight, ambient air temperature of both coolers got below 41F during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce (58F - Cold Holding); pot roast (57F - Cold Holding); mashed potatoes (58F - Cold Holding); Mac and cheese (59F - Cold Holding); spinach dip (60F - Cold Holding); cooked peppers (58F - Cold Holding); cooked onions (59F - Cold Holding) all items in reach in coolers at end of make line near ware washing area, GFI plug tripped, GFI reset, per manager all items have been in cooler since yesterday and the GFI must have tripped sometime overnight, ambient air temperature of both coolers got below 41F during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Two chemical spray bottles on rack facing box of single use gloves and straws and over containers of sugar and salt, bottles removed.
[02C-05-5] Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Tempura batter in reach in cooler marked 1/4, per manager batter was made 1/14, employee corrected during inspection.
[31B-03-4] No soap provided at handwash sink. At hand wash station at bar facing outside seating area.