Mildred's Big City Food & New Deal Cafe

3443-3445 W University Ave, Gainesville, FL 32607 · Permanent Food Service · License 1102713

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (1 repeat)
-18
Extension granted on Sep 15
Counts in full until a follow-up finds the problems fixed
-3
Safety score79

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

Inspection history

1 inspection · 2 visits

Jul162026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitSep 15, 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.
1 violation still not corrected:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  Manager stated they have group training scheduled next week and will email certificates to inspector.
  More time given
Official report, on the Florida DBPR website
First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  blue cheese (45°F - Cold Holding); feta (46°F - Cold Holding); mozzarella (45°F - Cold Holding) items in top portion of cooler on The new deal side, items added to ice. Retemped items below 41°F. cooked onions (46°F - Cold Holding) item in top portion of cooler within fresh garlic container, manager discarded onions.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  French fries on The new deal side no written plan for time control.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  At wait station on the Mildred's side, manager replaced paper towels.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All food handler Florida restaurant and lodging association certificates are expired.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk containers with no labels, employee labeled as seafood breading and flour.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in cooler shelving rust has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Interior reach in freezer soiled with food debris outside of office on Mildred's side. -Side of fryer and wall by fryer soiled with grease on Mildred's side. -Plate storage rack soiled with dust on The new deal side.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor soiled with old food debris under front counter on The new deal side.
- Code 38, Lighting: Light shield damaged/in disrepair.
  Light shield cracked in walkway path between Mildred's dining and ware washing area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.