GATOR JOE'S

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: shrimp (50F - Cold holding); fish dip (50F - Cold Holding); tomatoes (50F - Cold Holding). Reach in cooler was unplugged. Operator discarded during this inspection. Warning - From follow-up inspection 2025-10-13: Tomatoes 50F. Chicken 51F. Boiled eggs 50F. Tuna 51F. All items in unit for 3 hours. All items iced down. Admin Complaint Corrective Action Taken

High Priority - 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. Male employee cutting celery touching stalk with bare hands. Employee put on gloves. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table: shrimp (50F - Cooling); fish dip (50F - Cold Holding); tomatoes (50F - Cold Holding). Operator discarded during this inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table: shrimp (50F - Cold holding); fish dip (50F - Cold Holding); tomatoes (50F - Cold Holding). Reach in cooler was unplugged. Operator discarded during this inspection. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Keg lines in walk in cooler soiled with slimy substance.

Intermediate - No soap and/or handwashing sign provided at handwash sink. Sink at outdoor bar. Added during this inspection. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna steaks in walk in cooler, operator removed from packaging. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Green board on clean dish shelf.

Basic - Dead roaches on premises. One dead roach on floor in liquor room. Four dead roaches on floor in liquor cabinet near office. Discarded during this inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box on shelf over vegetables. Moved during this inspection Corrected On-Site

Basic - Floors not maintained smooth and durable. Floor in kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep table and make table. Removed during this inspection. Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood in walk in cooler under fans.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in cooler gaskets soiled with food debris. Fan on dry storage shelf soiled with dust

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer.

Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in make table in kitchen.

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment is operating with approximately 200 seats, licensed with 90 seats. Form on file in plan review packet for seat increase is missing information required to increase seating, DBPR not able to increase seating. Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flies in exterior satellite prep kitchen. One live fly in bar area. Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Seven live roaches on wood behind prep sink in exterior building satellite kitchen. One live roach on wall behind clean dish shelf in exterior building satellite prep kitchen. Establishment immediately closed satellite prep kitchen for cleaning. Do not use prep area until DBPR has conducted a satisfactory callback inspection. Admin Complaint

High Priority - Roach excrement and/or droppings present. Black pepper spots on wall and on wood behind prep sink in exterior satellite prep kitchen. Establishment immediately closed satellite prep kitchen for cleaning. Do not use prep area until DBPR has conducted a satisfactory callback inspection. Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Window cleaner hanging on side of alcohol storage behind bar.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice bin has area of black substance on deflector plate behind bar. Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Two certificates missing date of birth.

Basic - Bowl or other container with no handle used to dispense food. Bowl in croutons in kitchen. Cup in sugar behind bar.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and salmon in reach in cooler in satellite prep kitchen being thawed in packaging with label to remove package prior to thawing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table near walk in cooler. Two opened bottles of water on shelf over lettuce in walk in cooler located in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Egg cartons on shelf over clean dishes. Moved during this inspection. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is operating with approximately 200 seats , license issued for 90. Incomplete Seating Change form on file.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on top of container of cut fruit at bar near door. Tongs on top of lid of lemons near fountain machine at bar.

Basic - Standing water in bottom of reach-in-cooler. Reach in make table on cookline. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Walls and ceiling in kitchen soiled with dust buildup. Walls in exterior satellite prep kitchen soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on bar.

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Total of 208 seats, license issue for 90 seats. Establishment have a septic tank on premises Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, Fries 50F, fries moved from walk-in cooler at 9:30, manager moved to cooler to dropped temperature. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at the bar area with mold like substance, employee cleaned. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers, manager inverted. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line, manager cleaned. Corrected On-Site

High Priority - 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 in dish machine. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. At the kitchen area, near walk-in cooler entrance four rodent droppings on floor, Manager cleaned. At the server station next to bar area, total of nineteen rodent droppings on shelves next to silverware and closed hot sauce bottles, Manager cleaned. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw burgers and raw chicken 44F, Manager added ice bags. Corrective Action Taken Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee lunch box above raw chicken containers, manager moved. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line three knives between reach-in cooler and prep table, employee moved to dish machine. Corrective Action Taken Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. At the cook line and kitchen area: fourteen rodent droppings on top of paper towel dispenser, four rodent droppings on floor under shelves next to dish machine, five rodent droppings on floor under dish machine, ten rodent droppings on floor under reach-in cooler, two rodent droppings on shelf behind sauce containers, sixteen rodent droppings on floor near walk-in cooler entrance. At the bar area 50 rodent droppings on floor under beer cooler, eight rodent droppings inside liquor cabinet, two rodent droppings on floor under soda machine and five rodent droppings at the office entrance. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, marinara sauce 130F, manager moved to stove and reheated to boiled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside sauce, manager removed. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach-in coolers at the cook line.