La Quinta Inn and Suites Gainesville

908 NW 69 Terrace, Gainesville, FL 32605 · Permanent Food Service · License 1103567

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and was not discarded at the end of the 4 hour period.High priority · no follow-up needed · 3 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 1 basic (1 repeat)
-10
Safety score90

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

4 violations found

First visitSep 22, 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.
4 violations found:
- 2 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and was not discarded at the end of the 4 hour period.
  See stop sale. Observed : milk and shredded cheese that was out under the 4 hour rule was placed back in the reach-in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
  See stop sale. Observed : milk that was out for service, placed back in the reach-in cooler, 56°, had not been discarded. ALSO, shredded cheese in the reach-in cooler that was out for service, placed back in the reach-in cooler.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed the interior of the left oven has baked on spills. ALSO, the can opener had dried food debris on the blade. This was moved to the dish pit.
  Fixed on the spot
Basic1
- 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 splash up.
  Repeat violation
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.
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.
Stop sale: An order that the food can’t be sold or served.