GATORS DOCKSIDE AT MURABELLA
105 MURABELLA PKWY 14 · SAINT AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili (47F – Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. chili (47F – Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today. **Repeat Violation** **Admin Complaint**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 2 employees touching face and scratching hair with bare hands then engaged in food preparation and handled clean utensils without washing hands between tasks. **Repeat Violation** **Admin Complaint**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 containers of individual portioned cooked pork dated for 5/6 in walk in cooler and in reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. pot stickers (46F – Cold Holding) in reach in cooler across from stove top in cook line, per employees nothing has been done to the pot stickers today nor has the cooler been left open or consistently open and closed and pot stickers have been in cooler since the night before. raw chicken wings (44F-48F – Cold Holding); raw chicken breasts (44F-45F – Cold Holding) all items in standing reach in cooler at end of cook line under multiple containers directly under vent. Per employee chicken has been in reach in cooler since the previous day without any additional preparation today. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot stickers (46F – Cold Holding) in reach in cooler across from stove top in cook line, per employees nothing has been done to the pot stickers today nor has the cooler been left open or consistently open and closed and pot stickers have been in cooler since the night before. raw chicken wings (44F-48F – Cold Holding); raw chicken breasts (44F-45F – Cold Holding) all items in standing reach in cooler at end of cook line under multiple containers directly under vent. Per employee chicken has been in reach in cooler since the previous day without any additional preparation today. **Repeat Violation** **Admin Complaint**
Intermediate 6
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (47F – Cooling overnight) in plastic container more then 6 inch deep with melted chill stick inside container in walk in cooler, per employees chili was cooked yesterday and placed in walk in cooler and there was no additional preparation done to chili today.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Bottles of soap and scrub pads in hand wash stations at bar, all items removed. **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Employee filling up water from hand wash station on cook line. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.
31B-03-4Intermediate – No soap provided at handwash sink. At hand wash station on cook line.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash stations in men's, women's, server area, and cook line only reaching 75F. Hot water at hand wash station turned off in ware washing area, hot water turned on. **Corrective Action Taken** **Repeat Violation**
Basic 6
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water and coffee on prep table in middle of bar, both moved.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers and grill on cook line. **Repeat Violation**
33-16-4Basic – Open dumpster lid. Lid propped open with stick.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on cook line. Also top interior of large ice machine in kitchen. **Repeat Violation**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over bags of pre cut lettuce in walk in cooler.
29-03-4Basic – Water draining onto floor surface. Water from hand wash station in server area partially draining onto floor where employees walk.
Inspector observations synchronized from DBPR on September 9, 2026 12:50 PM.
Violation category totals
3 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.