G Ville Seafood N Chicken 2 INC

4310 SW 20 Ave, Gainesville, FL 32607 · Permanent Food Service · License 1102886

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 4 basic (1 repeat)
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

10 violations found

First visitSep 9, 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.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Cooked chicken wings no time mark. Employee placed time marks on chicken.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Okra in Togo bags in reach in freezer.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 2 flies flying in kitchen.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Hot shot fly spray in prep kitchen. Operator moved item outside.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board over prep sink stained.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At Handwash sink on cooks line.
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table by seasonings. Employee moved drink.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents soiled over fryers with dust.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo boxes not inverted on cooks line. Employee flipped boxes.
  Fixed on the spot
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Employee bathroom door open in back of kitchen.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.