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2 E University Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103754
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 25 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-9
- Administrative complaint on Sep 25, since fixedReduced from 20 because a follow-up found the problems fixed-12
- 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 visitsRoutine inspection
- Follow-up visitOct 1, 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 visitSep 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 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 : in the front line left hand tri channel cold hold unit: tofu (49°F - Cold Holding); sliced turkey (53°F - Cold Holding); sliced roast beef (45°F - Cold Holding); egg salad (49°F - Cold Holding). Items stocked after lunch. There were some open spaces in the front channel. There is a heat source behind the tri channel. Very few pans had lids. Some pans of food were below 42° in the same unit. Ice gloves were added on top, lids were added.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed : no original certificates.
Fixed on the spot
Basic2
Code 16, Dishwashing facilities and test kits: Wash/Rinse/Sanitizing solution not maintained clean.
Observed : the wash water was cloudy.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed : multiple co2 tanks by the walk-in cooler are not secured.
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.