Hyatt Place Gainesville Downtown
212 SE 1 St, Gainesville, FL 32601 · Permanent Food Service · License 1103702
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 basic (1 repeat)-15
- Safety score85
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 visitNov 2, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed : 45-47° butter packs in the reach-in cooler, when other items are at 37°.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : butter packs in the kitchen reach-in cooler, 46-47°, when other items are at 37° in the same reach-in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed : raw shell eggs stored over unprepared onions in the reach-in cooler. The eggs were moved to the bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : multipurpose blue sanitizer/cleaner stored facing sauces/seasonings, at the bar. The spray was moved to cleaning.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : the area over the juice nozzles has an accumulation of dried splash up.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed : clear plastic cups stored on the floor of the alcohol closet.
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.