Hilton Garden Inn Gainesville

4075 SW 33 Pl, Gainesville, FL 32608 · Permanent Food Service · License 1103081

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Stop Sale issued.High priority, repeat · 7 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
1 high priority (1 repeat), 1 intermediate (1 repeat), 6 basic (2 repeats)
-20
Administrative complaint on Nov 2
Counts in full until a follow-up finds the problems fixed
-20
Safety score60

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov22026

Routine inspection

8 violations found

First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 1 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. One package of fish in ROP bag with instructions on it to remove before thawing, in reach-in-cooler Cold Holding at 41°F. Manager discarded.
  Repeat violationAdministrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled with old food debris. Microwave interior soiled with grease accumulation. Cutting board soiled with mold-like substances.
  Repeat violation
Basic6
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. One package of fish in ROP bag with instructions on it to remove before thawing, in reach-in-cooler Cold Holding at 41°F. Manager discarded.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Opened case of bread on floor of walk-in-freezer. Manager moved to shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Cutting board grooved.
  Utensils in poor condition.
  Spatula broken and handle melted.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Label residue on clean food bins on storage rack.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease accumulation.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026C78Routine inspection14 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 16, 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 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Two packs of salmon in ROP package at 41°F - Cold Holding. Cook discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In kitchen vertical cabinet: sausage - link & paddy (120°F, 123°F - Hot Holding); potatoes (120°F - Hot Holding).
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Kitchen reach-in cooler cutting boards soiled with mold-like substances. Can opener blade soiled with old food debris.
  Repeat violation
Basic11
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Two pieces of salmon in ROP package at 41°F - Cold Holding in reach-in cooler.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container of oil on floor in storage room.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Employee breakfast in hot holding cabinet with customer food not identified or segregated. Employee discarded personal food.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Employee eating in kitchen prep area.
  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink and pastry on prep table. Employee removed both.
  Fixed on the spot
  Opened employee beverage container in a cold holding unit with food to be served to customers.
  Opened employee drink in reach-in cooler not designated or segregated. Employee discarded.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Kitchen reach-in cooler cutting board grooved.
  Utensils in poor condition.
  Plastic spatula and handle melted.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels and label residue of clean food bins and in-use food bins in reach-in cooler.
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filters on top of machine not protected.
- 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.
  Employee phone on prep table. Employee removed.
  Fixed on the spotRepeat 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.
Stop sale: An order that the food can’t be sold or served.