City Food Hall #11
150 NW 13 St, Ste 10, Gainesville, FL 32601 · Permanent Food Service · License 1103777
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 2 basic-11
- Safety score89
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 visitOct 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 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, other than whole meat roast, hot held at less than 135°F.
Observed : sesame chicken in the front counter glass display, 124°, this had been moved in and out of the display for service. Discussed 4 hour rule and turned thermostat up.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed : staff touched register display, small-ware handle and then deli paper to line a to go container.
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed lack of a probe thermometer.
Basic2
Code 25, Single-service items: Reuse of single-service or single-use articles.
Observed : popping pearls container used for sugar, no label.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : the choking poster was not visible. It was found under the register, and then posted.
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.