McDonald's
2880 NW 13 St, Gainesville, FL 32609 · Permanent Food Service · License 1100975
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 Jul 15 complaint inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 2 basic (1 repeat)-16
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 17, 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 visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-ice cream (69°F - Cold Holding) in ice cream machine, operator stated machine is in heat sanitizer mode. -ham (46°F - Cold Holding); ice cream (45°F - Cold Holding); butter (45°F - Cold Holding); cream (46°F - Cold Holding); beef (45°F - Cold Holding) items in walk in cooler, walk in freezer door propped open to ambiently cool items down.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
OJ nozzle soiled with food debris.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water not working at Handwash sink by ice cream machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle in chemical closet not labeled, employee labeled as window cleaner.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Fan guard soiled with dust in walk in cooler. -Exterior cream dispenser soiled with food splash. -Exterior area around soda nozzles in dining room soiled with food debris.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under dry storage racks soiled with food debris.
Repeat 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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.