McDonalds
1030 E University Ave, Gainesville, FL 32601 · Permanent Food Service · License 1102456
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 Sep 8 complaint inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 6 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Observed : on the prep table 70+ breakfast burritos, 69°. These were made after 12:30pm. These were placed in the walk-in freezer uncovered and drooped to 46° in 31 minutes. ALSO, the bulk creamer/ milk by the drive thru, 49°. Staff relates this was stocked after 11:00am these were moved to the walk-in freezer for quick chilling.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the ceiling of the front line microwaves have food residue on them. ALSO, reach-in coolers not in use have food debris in them.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Observed : no soap in the men,s restroom.
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Observed signatures missing on the employee forms.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : one partial drink on the drive thru staging table. This was removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
Observed : 3 reach-in cooler/reach-in freezers not operable in the kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed : to the right of the dining area soda machine an accumulation of debris. This was wiped down during the inspection.
Fixed on the spot
Code 25, Single-service items: Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
Observed : the milk tube was over 1" and not at a 45° angle. It was recut to comply.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed : 25 + ceiling tiles in the dining area, with brown or black discoloration.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed : 2 mops not set to start air dry by the mop sink. These were then draped over the edge.
Fixed on the spot
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.