Sweetwater Branch Inn
625 E University Ave, Gainesville, FL 32601 · Permanent Food Service · License 1102390
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitOct 29, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
A90Routine inspection4 violations, 2 high priority No follow-up needed
- First visitSep 17, 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
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed : shredded cheese out for breakfast service currently on temperature control, 56° in the reach-in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : shredded cheese 56° in the reach-in cooler. ALSO, in the white reach-in cooler, partial gallon of milk 44°. The cap was removed and milk placed back in the white reach-in cooler.
Fixed on the spot
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed : lack of a written plan. One was emailed.
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : lack of a visible choking poster. One was emailed.
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.
- Stop sale
- An order that the food can’t be sold or served.