Dick Mondells Gainesville

412 SW 4th Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103542

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 1 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (1 fixed by the Oct 1 follow-up, 1 fixed on the spot), 7 intermediate, 4 basic; intermediate violations cost 18 at most
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 1, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 7 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : in the shake hopper, dairy mix at 56°. This was in the hopper overnight per the staff.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed : employee came back in from outside and went back to the line. The person in charge interrupted the employee and sent him to was his hands, and he did.
  Fixed on the spot
Intermediate7
- 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 opened liquid egg, not opened today, no date.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed : no test kits for the quaternary ammonia sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed : tea spouts with build up in the nozzles.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed : the hand wash sink in the prep storage kitchen was blocked by a pressure washer.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : 4 staff involved with food, no proof of a Certified Food Manager on shift.
  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 : no proof of any training.
  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Observed lack of full knowledge of time as a public health control systems that are on the form.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
  Observed : a hood filter missing.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed : the pipe under the hand wash sink in the prep kitchen has been knocked loose, and leaks on the floor.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed : the prep kitchen door, when closed, has a gap at the bottom.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Observed the last inspection was not available for review.
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.