Holiday Inn Gainesville University Center

1250 W University Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103480

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 23 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
3 high priority (2 fixed by the Oct 23 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate, 3 basic (1 repeat)
-24
Administrative complaint on Oct 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score64

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

Inspection history

1 inspection · 2 visits

Oct152026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 23, 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 visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 3 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Observed : batter made before 5:00am, not cooled to 41° within 4 hours, it was 54° at 11:00 am.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed : batter in the cook line reach-in cooler 54°. This was made over 4 hours ago and was used for breakfast today.
  Repeat violationAdministrative complaint
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed : quaternary ammonia spray 250 ppm stored next to clean plates in the wait station. This was moved to the floor.
  Fixed on the spot
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 written plan. One was emailed.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  Observed : lack of a hi temp device.
- Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed : the gauge did not read 180° for the manifold water temperature. There was no hi temp machine surface temperature taking device. The water reservoir water temperature was 137° immediately after the cycle ended.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed : the inside and outside of the walk-in freezer has ice build up, along with buildup on the floor.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed : wet nested food pans on the clean dish rack.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed : co2 tank that was not secured by the kitchen door.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.