Spurrier's Gridiron Grille First Floor
4860 SW 31 Pl #20, Gainesville, FL 32608 · Permanent Food Service · License 1103642
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection1 intermediate (fixed on the spot, 1 repeat), 6 basic-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 visitOct 7, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Front-line hand wash sink blocked by rolling cart of glasses. Cart moved out of the way.
Fixed on the spotRepeat violation
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on oven door handle. Manager removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee opened drink in front-line reach-in-cooler not segregated or marked on shelf over customer food. Manager discarded drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice buildup in back reach-in-freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels/label residue on clean bins stored on side rack. Manager removed for cleaning.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice buckets not inverted. Manager inverted buckets.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Pans wet nesting on front-line rack. Manager removed for cleaning.
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.