SEAFOOD DOCK

Name: SEAFOOD DOCK
Address: 6791 W NEWBERRY RD, GAINESVILLE, FL, 32605, US
Rating: 88

6791 W NEWBERRY RD, GAINESVILLE, FL 32605

License #1103255

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

88 Grade B / 100

Solid Health Score

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Quick take

SEAFOOD DOCK in GAINESVILLE currently holds an InspectFL Health Score of 88 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 25 total violations — 6 critical, 6 major, 13 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

None on file yet

The latest inspection on December 1, 2025 shows 14 observation rows: 5 critical, 2 major, and 7 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.

Location + actions

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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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled above cooks line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards behind bar and in prep/dish area with cut marks.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen, door left opened.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents on ceiling above cooks line.
[41-10-4] Toxic substance/chemical improperly stored. Container of cleaning wipes above sauce and cracker packets at salad making area, manager moved wipes below food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained. Can opener blade soiled. Soda gun nozzle behind bar.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg wash, corn, and potatoes on cooks line not time marked, establishment just opened/just brought food out of cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked chicken wings in reach in cooler on cooks line, employee moved cooked item above raw.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonia.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee battered raw shrimp, washed hands for approximately 5-8 seconds then touched clean fryer basket handles.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee placed raw shrimp in batter, discarded glove no Handwash, employee then touched fryer basket handle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above flour bins, manager discarded drink.
[36-36-4] Ceiling tile missing. In employee bathroom.

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water 77F, employee removed water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the middle of cooks line.
[36-22-4] Floor area(s) covered with standing water. In the walk in freezer, freezer is in defrost mode.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cutting board at end of cooks line, employees placed moved phone.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep cooler next to cutting board at end of cooks line. Employee moved drink.
[16-03-4] Accumulation of debris inside warewashing machine. The interior corners are soiled with a black substance build up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mussels (51F - Cold Holding) item in flip top portion of cooler on top of other items, container was placed in bottom portion of cooler to keep at or below 41F.
[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. Clam chowder and Mac n cheese opened containers on cooks line opened prior days. Cheesecake in server cooler opened prior days. Employee dated items.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink on the end of cooks line. Employee placed roll at sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Cooking pot inside Handwash sink on cooks line, employees placed removed pot.

Community reaction

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Community pulse