Holy Moly Burgers and the Bird
1445 SE Hawthorne Rd, Gainesville, FL 32641 · Permanent Food Service · License 1100713
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 24 routine inspection3 high priority (2 fixed by the Jul 27 follow-up, 1 fixed on the spot), 2 intermediate, 1 basic-16
- Safety score84
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 visitJul 27, 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 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : in the flip top reach-in cooler on the cook line: cut tomato 62°, slice cheese 61°, slice cheese 60°. Items stocked after lunch, per staff, less than 4 hours. Time as a public health control and ice bags were discussed. Other reach-in cooler were in compliance. The Ambient air temperature in the kitchen was approximately 91°.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer in spray bottle/bucket not at proper minimum strength.
Observed : the red sanitizer bucket on the counter, 0 ppm for chlorine. Corrected to 100 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : Lysol spray can stored on prep table with tomato slicer underneath.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : water/breader dip is cloudy.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed : lack of soap on the freezer storage line.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the outside mop sink with an accumulation of grease and soil buildup.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.