G&B DOCKSIDE
3333 NE 32 AVE · FORT LAUDERDALE · Broward County · FL 33308
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. 1. Left Cookline flip top- raw fish stored over ready to eat tomatoes. 2. Prep area low boy – raw shell eggs stored over ready to carton eggs. Operator stored all items properly. **Corrected On-Site** **Warning**
12A-02-4High Priority – Server handled soiled dishes and then picked up plated food, without washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawers – cooked chicken (50F). Cooked chicken in unit overnight. Not prepped or portioned today. Observed unit turned off. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Drawers – cooked chicken (50F); raw shrimp (50-55F); calamari (50-55F). Per operator all items except cooked chicken placed in unit approximately 2.5 hours ago. Cooked chicken in unit overnight. Not prepped or portioned today. Observed unit turned off. Operator moved items to freezer to quick chill. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate 2
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline butter. Provided Time as a Public Health Control form to operator. Operator filled out during inspection. **Corrected On-Site** **Warning**
03G-50-2Intermediate – Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator vacuum packing raw beef. Reviewed procedures and provided operator HACVP plan info. **Warning**
Basic 3
14-01-5Basic – Bowl or other container with no handle used to dispense food. Small cup in citrus salt. Operator removed. **Corrected On-Site** **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack, cell phone and keys stored above prep table and next to microwave. Operator removed. **Corrected On-Site** **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline utensils in water 125F. Per operator over 1 hour. Operator immediately increased heat. **Corrective Action Taken** **Warning**
Inspector observations synchronized from DBPR on August 25, 2026 12:40 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.