Prime and Pearl
4949 Celebration Pointe Ave STE70, Gainesville, FL 32608 · Permanent Food Service · License 1103613
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection1 intermediate, 9 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach-in-cooler cutting board soiled with mold-like substances.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk containers of sugar and flour not labeled. Manager labeled during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Second scoop handle submerged in sugar in bulk container. Manager removed handle.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink on shelf next to spices and over prep table cutting board. Manager discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No-handle bowls used as scoops in flour and sugar. Manager discarded bowls.
Fixed on the spot
Equipment in poor repair.
Reach-in-cooler cutting board grooved. Ice buildup in walk-in-freezer around door frame and cooling unit.
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Old food debris on clean plates on rack on first cook-line of kitchen. Manager removed for cleaning.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket on floor under main cookline hand wash sink. Manager moved to lower shelf.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda machine backsplash soiled with mold-like substances. Reach-in-cooler door soiled with old food debris. Door cleaned during inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor throughout kitchen area. Manager had employee squeegee water away during inspection.
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.