Hotel Eleo at the University of Florida
1514 SW 14 St, Gainesville, FL 32608 · Permanent Food Service · License 1103602
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 Sep 30 routine inspection2 high priority (1 repeat), 3 intermediate, 9 basic (2 repeats)-34
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Rice based salad dated 9-22-26. Gravy dated 9-22-26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On shelf at back line: butter (73°F - Cold Holding). Front line holding unit: cream cheese (51°F - Cold Holding).
Repeat violationAdministrative complaint
Intermediate3
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Vacuum packaged fish in walk-in-cooler. Manager stated the fish was packed onsite.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
No label on spray bottle of cleaner.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Kincaid hired 90 days prior with no Food Employee Training Certificate.
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Two tongs on oven door handle. Chef removed tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table. Employee removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Chef cooking with beard and no guard. Chef donned beard guard during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No-handle bowl used as scoop in cheese. Chef removed.
Fixed on the spotRepeat violation
Equipment in poor repair.
Ice buildup in reach-in-freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of dish machine soiled with old food debris.
Old labels stuck to food containers after cleaning.
Old labels on clean bins.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood vents soiled with grease accumulation. Reach-in-cooler gaskets soiled with mold-like substances.
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 car key fob on bread bin. Employee removed.
Fixed on the spotRepeat 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.
- 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.