Double Tree by Hilton Gainesville

3726 SW 40 Blvd, Gainesville, FL 32608 · Permanent Food Service · License 1101816

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Jul 29, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Jul 29 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
2 high priority (fixed by the Jul 29 follow-up, 2 repeats), 4 intermediate (2 fixed on the spot, 2 repeats), 8 basic (3 repeats)
-33
Administrative complaint on Jul 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score55

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

Inspection history

1 inspection · 2 visits

Jul282026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 29, 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 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 2 High priority
- 4 Intermediate
- 8 Basic
What 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.
  In prep reach-in cooler across from grill: shell egg (60°F - Cold Holding); cheese (57°F - Cold Holding); liquid egg (60°F - Cold Holding); yogurt (56°F - Cold Holding); butter (48°F - Cold Holding); chili (48°F - Cold Holding); roast beef (47°F - Cold Holding); cream cheese (47°F - Cold Holding); cheese (48°F - Cold Holding); lettuce (48°F - Cold Holding).
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In prep reach-in cooler across from grill: shell egg (60°F - Cold Holding); cheese (57°F - Cold Holding); liquid egg (60°F - Cold Holding); yogurt (56°F - Cold Holding); butter (48°F - Cold Holding); chili (48°F - Cold Holding); roast beef (47°F - Cold Holding); cream cheese (47°F - Cold Holding); cheese (48°F - Cold Holding); lettuce (48°F - Cold Holding).
  Repeat violationAdministrative complaint
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Prep reach-in cooler cutting board soiled with mold-like substances.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cookline handwashing sink blocked by food bins and utensils. Employee removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at back kitchen hand wash sink. No paper towels at men's restroom. Awaiting towel delivery - none available on site for replacement.
  Repeat violation
  No soap provided at handwash sink.
  No soap at front kitchen hand wash sink. Manager replaced soap.
  Fixed on the spot
Basic8
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelf over prep table. Manager discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Prep reach-in cooler cutting board grooved.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. The reach-in cooler across from the grill does not hold time/temperature control for safety foods at 41°F and below as is evidenced by multiple items at 56°F plus.
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels and label residue on numerous food bins throughout the kitchen and ware-washing areas.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  On top shelf in kitchen plates and bowls are not stored inverted or protected.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Case of single-serve cups on floor in storage room.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in prep reach-in cooler across from grill.
- 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.
  Two employee phones on two prep tables. Manager removed.
  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.
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.