Quality Clucks
1323 S Main St, Gainesville, FL 32601 · Permanent Food Service · License 1103761
What drove the grade
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection1 intermediate, 3 basic-6
- Safety score94
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 visitNov 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed : the front line staff at the window has not filled out a form.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed : the beef in the bus tub thawing has no running water. The beef was placed back under refrigeration.
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed : can of soda over frys in the reach-in freezer.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed : the second glass door reach-in cooler has a side door gasket that is loose.
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.