City Food Hall #10
150 13 St Ste 10, Gainesville, FL 32601 · Permanent Food Service · License 1103779
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 Aug 19 routine inspection3 high priority (1 fixed by the Oct 19 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic-22
- Safety score78
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 visitOct 19, 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 visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked chicken on a baking tray in the kitchen, 82°. This was moved to the walk-in cooler and dropped 11° in 9 minutes.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed : non food grade paper towel used to line cut tomato and cut leafy greens in the kitchen reach-in cooler drawer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : stainless steel cleaner stored on a shelf with bulk oil. The cleaner was moved to a cleaning shelf.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed : 2 gallons of milk open and no date for discard was added. The milks were dated
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed first day employee in the kitchen handling clean dishes, no Employee Reporting form. I emailed a blank copy.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed lack of proof of any training.
Basic5
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Observed : a gap in the hood filter system. The filters were adjusted.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Spare supply of clean utensils not stored in a protected manner/location.
Observed : the blender and attachments on the front line were at the edge of the counter next to the guest walkway, no protection. These were then moved behind the sneeze guard.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed : the ceiling tiles over the dish wash machine are missing.
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 cell phone on the cutting board in the kitchen. This was placed in a pocket.
Fixed on the spot
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed : the last inspection was not available for review.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.