Bowie Pizza
1522 NW 13 St, Gainesville, FL 32601 · Permanent Food Service · License 1103739
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 6 basic (1 repeat)-24
- Administrative complaint on Aug 18Counts in full until a follow-up finds the problems fixed-20
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Observed : front line staff season a pizza, no gloves.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : stainless steel cleaner next to bulk sodas, and sanitizer spray at the front counter next to a prep surface. These were both moved below.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Observed : front line staff moving pizza from the oven with long painted nails, no gloved.
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed : the manager was not able to answer the big 6 food born illnesses.
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed : no handle cup in the bulk salt.
Repeat violation
Code 21, Wiping cloths and linens: Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Observed : a soiled apron stored over pineapple. Aprons were moved to a laundry shelf.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the area under the soda fountain has an accumulation of dust.
Code 25, Single-service items: Food service articles not stored inverted or protected from contamination.
Observed : the ice buckets were not turned upside down.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed : the vent in the kitchen was dusty.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed : a back brace was stored on a top shelf over clean dishes. This was moved to the bottom.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.