Queens Arms Pub & Haile Bistro
5323 SW 91st Ter Ste A, Gainesville, FL 32608 · Permanent Food Service · License 1102742
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 Sep 9 routine inspection1 intermediate (1 repeat), 4 basic (1 repeat)-9
- Safety score91
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 visitSep 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.
5 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.
Repeat violation
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Pork loin in sink thawing without running water. Manager turned on water to flow over loin.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach-in-cooler cutting board grooved. Ice buildup in walk-in-freezer.
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-freezer gaskets soiled with mold like substances. Reach-in-cooler gaskets soiled with old food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Single-serve cups on floor in front prep area. Manager moved to shelf.
Fixed on the spotRepeat 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
- 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.