Courtyard by Marriott Gainesville
3700 SW 42 St, Gainesville, FL 32608 · Permanent Food Service · License 1102572
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection2 high priority (no follow-up needed), 2 intermediate, 3 basic-15
- Safety score85
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 visitJul 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
On shelf in kitchen next to grill: butter (73°F - Cold Holding). Employee stated it had been out for 3.9 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On shelf in kitchen next to grill: butter (73°F - Cold Holding). Employee stated it had been out for 3.9 hours.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with old food debris.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
No labels on bottles of Lemon Breeze and bleach water. Employee labeled.
Basic3
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Container of employee food in reach-in cooler on upper shelf not identified or segregated.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Two opened employee drinks in reach-in cooler.
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.
Employee purse and jacket stored on coffee packets on shelf across from reach-in coolers.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.