Linda Vista

3483 SW Williston Rd, Gainesville, FL 32608 · Permanent Food Service · License 1102385

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.High priority · fixed by the Oct 1 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
3 high priority (2 fixed by the Oct 1 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Sep302026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 1, 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 visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. No parasite destruction letter for shrimp used in ceviche.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Item stored in reach-in cooler across from cook line: cheese (45°F - Cold Holding). Manager stated cheese placed in cooler three hours prior to temperature being taken.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No quaternary test kit available.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Wiping clothes stored in bar area hand washing sink. Manager removed wiping clothes,
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Ground beef in walk-in cooler. Manager covered beef.
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed lettuce stored above cooked beans in walk-in cooler. Manager placed beans on bottom shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  Ice scoop stored on top of ice machine. Manager moved scoop to clean bin.
  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.
  Drinks on shelf above kitchen prep table. Manager removed drinks during inspection. Employee bottle of water next to plates on cook line. Manager removed water.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Sanitizer bucket on floor in wait station. Manager placed bucket on shelf.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups stored in wait station.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling vents in dish area.
- 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 apron on shelf above kitchen prep table. Manager removed apron during inspection.
  Fixed on the spot
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.