Germain's Chicken Sandwiches
220 NW 8 Ave Ste 10, Gainesville, FL 32601 · Permanent Food Service · License 1103576
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection3 high priority (2 fixed by the Sep 22 follow-up, 1 fixed on the spot), 3 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 22, 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 visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed : Korean sauce, date produced 9-8-2026.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : on different racks and pans: chicken 73,51,110-123°(pulled). Tofu 87°. Egg rolls 70°. Some items were then put in the fryer, some items were placed in reach-in coolers with the lids ajar.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed : lack of a printed clean up procedure, on was emailed.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : the front line hand wash sink had a water carafe in it. ALSO, same hand wash sink is used as a drain for a glass rinser.
No soap provided at handwash sink.
Observed : lack of visible soap and paper towels at the front line hand wash sink.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed : cases of fry's on the floor by the cook line.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : on the front line ice bin, the top edge frame is soiled.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed : 2 pressurized tanks on the front line, not secured.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.