Hilton Unvieristy of Florida Conference Center Gainesville

1714 SW 34 St, Gainesville, FL 32607 · Permanent Food Service · License 1102750

Official report

out of 100

Grade F

Safety score 58 of 100

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

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
5 high priority (no follow-up needed), 6 intermediate (1 fixed on the spot, 2 repeats), 7 basic (2 repeats); intermediate violations cost 18 at most
-42
Safety score58

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

18 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.
18 violations found:
- 5 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  beef overnight (56°F - Cooling); lobster bisque overnight (45°F - Cooling) items cooked and placed in walk in cooler in think pans and wrapped in plastic.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  chicken (58°F - Cold Holding) items on cooling rack brought out of walk in cooler while salmon was being prepped, salmon placed on rack then placed back into walk in cooler.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  beef overnight (56°F - Cooling); lobster bisque overnight (45°F - Cooling) items cooked and placed in walk in cooler in think pans and wrapped in plastic. See stop sale.
  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 mushrooms, hollandaise sauce, and cooked hashbrowns held on breakfast time control per employee but items not listed on paperwork.
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Apples in grab n go in cafe not wrapped.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Mac n cheese in walk in cooler no date, operator labeled date marked of 2 days ago.
  Fixed on the spotRepeat violation
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  Chicken breasts in walk in cooler grill marked only, raw still in the middle.
- 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. Cutting board stained on cooks line.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Water turned off at Handwash sink in cafe at front counter.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Missing from cafe front counter Handwash sink.
  No soap provided at handwash sink.
  Missing from cafe front counter Handwash sink.
Basic7
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Hanging on oven door handle of cooks line, employee moved tongs.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink by butter that is softening, employee moved drink below.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Plastic shelf holding dirty utensils/pan burnt/warped.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted on clean dish rack, employee flipped.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing from cafe front counter Handwash sink.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Behind dish machine soiled with black build up.
- 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.
  Phone on shelf above prep table, employee moved phone.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.