Big Mills Cheesesteaks
2111 NW 13 St, Gainesville, FL 32609 · Permanent Food Service · License 1103067
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection2 high priority (1 fixed by the Jul 23 follow-up, 1 fixed on the spot, 2 repeats), 5 basic-15
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
coleslaw x2 (56-58°F - Cold Holding); cut tomatoes x2 (55-58°F - Cold Holding); taziki sauce (57°F - Cold Holding) items in flip top reach in cooler on cooks line, cooler top left open, no ambient thermometer, cook line is very hot. Employee added ice ambiently to cool food items down.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
sausages (132°F - Hot Holding); item in steam table under oven, other thick food products over 135°F. cooked onions (87°F - Hot Holding); cooked peppers (91°F - Hot Holding) employee stated food is held on time control but unable to provide time as a public health control application and no time mark.
Repeat violationAdministrative complaint
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in cooler across reach in freezer on cooks line, employee unable to locate ambient thermometer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Hood filters soiled with grease. -Seasoned French fry holder the top is soiled with grease.
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
-Women's bathroom door propped open with trash can. -Men's bathroom door left open due to self closer in disrepair.
Code 38, Lighting: Light shield damaged/in disrepair.
Light shield cracked over cooks line.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Expired license of 6/1/2026 posted on wall outside of office, employee posted updated license of 6/1/2027.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.