Days Inn
920 NW 69 Ter, Gainesville, FL 32605 · Permanent Food Service · License 1102999
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 intermediate (2 repeats), 4 basic (2 repeats)-17
- Safety score83
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 visitSep 25, 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
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 : boiled eggs in a food container, no date of open. Staff relates this was opened on 9-23-2026.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed : there was not a visible probe thermometer in the kitchen.
Repeat violation
Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
Observed : the white pump dish soap at the kitchen sink is not labeled.
Repeat violation
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed : ice building on the back wall of the reach-in cooler in the dining area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the upper and lower cabinets in the kitchen have spills throughout.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed : the current paid license is not available for review.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Observed : the last inspection is 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.