Da Vinci Pizza

3275 SW 34 St, Gainesville, FL 32608 · Permanent Food Service · License 1103161

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 30, 2026

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
1 high priority (fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 8 basic
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

14 violations found

First visitJul 30, 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.
14 violations found:
- 1 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Spray bottle of WD40 on dough mixer. Manager removed.
  Fixed on the spot
Intermediate5
- 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.
  Can of crab meat opened two days prior not date marked. Employee marked.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Kitchen prep reach-in cooler cutting boards soiled with mold-like substances.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at two front sinks on either side of kitchen entrance. Employee replaced.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle of sanitizer under cash register. Employee labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. No proof of training for employees Contreras or Fernanda.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Seasonings not labeled in three bulk containers along front line.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Two opened employee drinks on front prep table. Employee removed.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  No-handle bowl used as scoop in seasoning. Employee removed bowl.
  Equipment in poor repair.
  Cutting board grooved. Ice buildup in reach-in freezer.
  Food-contact surface not smooth and easily cleanable.
  Paper towels on and under cut leafy greens inside bin in reach-in cooler. Employee removed towels.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old label on clean food bins on storage rack in kitchen.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted or protected. Employee inverted bucket.
  Fixed on the spot
- 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 recipe book on prep reach-in cooler cutting boards soiled. Employee removed book.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.