Grill Express
808 W University Ave, Gainesville, FL 32601 · Permanent Food Service · License 1102900
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot), 6 basic (2 repeats)-23
- Administrative complaint on Jul 23, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score57
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 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: No certified food manager for establishment.
No change
No proof of required state approved employee training provided for any employees.
No change
- First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : a pan of cooked chicken on the cook line cutting board, 71°. ALSO, the pan next to it, cooked chicken , 52°. It was determined one was out for 35 minutes, and the other 15 minutes. Both were placed in the adjoining reach-in freezer. The 71° pan dropped to 62°, and was left in the freezer. The 52° chicken dropped to 44°, and was left in the reach-in freezer. The cooling occurred in 10 minutes. Time as a public health control and ice baths/bods were discussed.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed : the back wall hand wash sink was hidden under boxes. The boxes were removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed : the 2 hand wash sink lacked paper towels or drying devices. A roll of paper towels was brought to one.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
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, no proof of a Certified Food Manager.
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 : lack of any training.
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed : multiple employee food items stored over guest food in the kitchen reach in cooler. All items were moved to the bottom shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed : the main cook line cutting board has deep cuts with stained in the cuts.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed : multiple refrigeration door handles have dried food debris on them.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed : 2 sets of to go containers, food contact side up. These were inverted.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed : the spout for the back wall hand wash sink is not attached.
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.
Observed : cigarettes, keys, and drink stored on the back storage shelves, over bulk food items.
Repeat violation
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.