McDonalds Restaurant
6003 Newberry Rd, Gainesville, FL 32605 · Permanent Food Service · License 1101218
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 Aug 3 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 6 intermediate (1 fixed on the spot, 1 repeat), 7 basic-34
- Safety score66
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 visitAug 3, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
milk/cream (46°F - Cold Holding) in milk dispenser reach-in cooler at drink counter.
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 on cooks line picked up trash off of floor on cooks line then immediately touched hot holding trays handles. Manager discussed this with the employee.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee adjusted mask on face then touched toasted buns to make a sandwich.
Intermediate6
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Lemonade juice nozzle soiled. Dr. Pepper nozzle soiled with slimy build up on drink machine in lobby.
Repeat violation
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Auto faucet at hand wash sink by 3 compartment sink not turning water on.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Mop bucket blocking hand wash sink in corner of kitchen. Ice in front hand wash sink in corner of kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
Missing at hand wash sink in front corner of kitchen. Manager placed paper towels at sink.
Fixed on the spot
No soap provided at handwash sink.
Missing at hand wash sink in front counter of kitchen and drink machine area.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Shift manager Andre does not have certificate.
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of mustard on floor in dry storage area.
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Employee prepping food with no hair restaurant,his hat is on counter above microwaves.
Code 25, Single-service items: Single-service articles improperly stored.
Togo cups on floor in back hall.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Old food crumbs on floor behind orange rack on wall in dry storage 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 hat on shelf above microwaves.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License posted in office expired 6/1/2025.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.