Northwest Grille
5115 NW 39th Avenue, Gainesville, FL 32606 · Permanent Food Service · License 1102301
What drove the grade
Food contaminated by employees/consumers and operator continued to serve food.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 8 basic (3 repeats)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitAug 24, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
B80Routine inspection11 violations, 3 high priority No follow-up needed
- First visitJul 9, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Egg wash in reach in cooler by fryers with a hair inside wash.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Portioned salmon over portioned French fries in reach in freezer on cooks line, employee moved salmon below.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Bartender touching celery with bare hands and added to Bloody Mary drink.
Basic8
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Small cup in wakame container in reach in cooler at salad station, employee cup.
Fixed on the spot
Equipment in poor repair.
-Reach in cooler gasket torn by fryers. -Interior door of reach in cooler exposed insulation by fryers. -Walk in cooler racks rusted and reach in cooler on cooks line across from ovens.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Grease/dust hanging from back of hood system above fryers. -Wire hanging above grill with hooks is soiled with grease/dust, employee cleaned. -Walk in cooler racks soiled with food build up. -Fan guard soiled with dust in walk in cooler, employee cleaned.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Double door reach in cooler at end of cooks line, employee dried water up.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door in kitchen, sun is shining through the bottom indicating a gap.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Floor in front of ice machine with standing water.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles throughout kitchen and dish 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 bag in reach in cooler above portioned sauces at salad/bread area.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.