The Swamp Restaurant
1104 SW 2 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103660
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (fixed on the spot), 3 intermediate, 4 basic (1 repeat)-17
- Safety score83
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 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine at 0 ppm for chlorine. The unit was primed form 2 minutes and achieved 100 ppm.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the door to the large Hoshazaki ice maker is soiled. ALSO, the soda guns at the downstairs bar are soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : a dipper well draining into the back kitchen hand wash sink.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed : 2 expired certificates for current staff.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : a drink in prep on the food prep table. This was moved to the drink rack.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed : west nested food pans on the clean dish rack.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed : 2 soda gun waste lines missing at the downstairs bar.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed : a blue towel and plastic neck decoration stored over the cook line salad table. The items were moved to the office.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.