Xclusive Eatz
1714 SE Hawthorne Rd, Gainesville, FL 32641 · Permanent Food Service · License 1103753
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 fixed by the Oct 23 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken on the cook line prep table, 87°. This was cooked at 1:30. Time as a public health control was explained. A sticker was added for the four hour rule. Form will be emailed. Cook staff was familiar with the process. Corrected On-Site* ALSO, Mac n cheese on the dry goods shelf, 87°. This was placed in the walk-in freezer to promote quick chilling. It dropped to 79° in 12 minutes. Corrective Action Taken
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed : the license expired on 6-1-2026. The business is open and serving to the public. The license was renewed during the inspection and verified on the IPad.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : a cloth in the front line hand wash sink. This was removed.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed : lack of proof of any training.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed shrimp 28° sitting on the counter upon arrival. Shrimp was then being moved to a pan and running water added.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed : cake for employee consumption stored in the dry goods shelf over canned goods. The cake was discarded.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed : the rice scoop that was in the rice warmer did not have a handle. The scoop was removed.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : no visible choking poster. This was found in file and posted.
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
- 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.