Looseys
120 SW 1 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1102033
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 Nov 2 routine inspection2 high priority, 2 intermediate, 1 basic-19
- Extension granted on Nov 3Counts in full until a follow-up finds the problems fixed-3
- 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 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No certified food manager for establishment.
No change
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
The unit is unplugged and awaiting repair.
More time given
- First visitNov 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : the table top reach-in cooler on the cook line, shrimp 57, beef 54 and plant 51°. Owner had all food s moved to the walk-in cooler, and asked staff to start the defrost process. Items stocked after 11am.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed : milk wash lacking a time stamp at the breaded station. The owner choose to discard.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : a small cutting board that is stained on the cook line.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : lack of proof of a Certified Food Manager.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed : the north wall table reach-in cooler had beef 54, shrimp 57 and chicken 51. Items moved to other coolers. Unit stocked after 11. Unit is being defrosted. Do not use until time/temperature control for safety food holds at 41° or below.
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.