AC HOTEL BY MARRIOTT GAINESVILLE
151 NW 14 ST
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed: in the kitchen the hand wash sink next to the juice machine, a pitcher was stored below the foam soap dispenser. The pitcher was moved to dish. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach-in freezer 2 employee drinks stored over guest food, not marked. The drinks were removed. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: in the kitchen reach-in cooler, cooked chicken Dated 1-15-25, over 7 days.
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions/have knowledge of releasing vacuum packed fish from the airless Environment(label on salmon references to remove from package prior to thawing.)pertaining to safe operation of establishment. Observed: vacuum packed frozen salmon thawed in the walk-in cooler, still in an airless environment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the interior of the microwave in the dining area had an accumulation of food debris.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: prepped marinara sauce in a reach-in cooler on the cook line, no date. MANAGER chose to discard.
Food safety inspection conducted on 1/27/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 9/11/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed: cases of canned food on the floor. Delivery was yesterday. The cans were placed on a shelf. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed: lack of a visible choking poster. One was emailed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the juice nozzles has dried accumulation. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed: a hand wash sink by the walk-in cooler was blocked by a chair. The chair was moved. Corrected On-Site
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: on the first run of the hi-temp dish wash machine the temperature only reached 176°, according to the gauges on the dish wash machine.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed lack of a consumer advisory denoting eggs are available undercooked on the food menu. Consumer advisory was emailed and will be posted. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the thermometer used today could not be operated to show/hold the surface temperature in the dish wash machine. Repeat Violation
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 1/9/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 2 hi pressure tanks by the kitchen door, not secured. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: dark foreign substance over the juice nozzles. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cream cheese on the buffet line, 67F, no time mark. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: sterno stored over straws on dry good shelving in the kitchen.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: 1 quart of liquid eggs and 1 quart of milk, open over 24 hours, no date.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: dried debris on the juice nozzles.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of an irreversible temperature taking device for the hi temp dish wash machine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the first hand wash sink in the kitchen. Towels were added. Corrected On-Site
Food safety inspection conducted on 1/9/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 8/18/2023
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 pressurized tanks in the kitchen were not secured from accidental tipping over. All three were lashed to shelving. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mobs over the juice nozzles has an accumulation of dried splash up. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023. Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed: a batch of chicken made today, with a lid sticker that reads 8-11-23. ALSO, a batch of chicken cooked today with a date sticker for 8-17-23. Dinner staff related that day shift specifically told them they cooked these 2 pans before leaving. New stickers that show todays date are being made. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: the milk at the coffee station at 48F. The milk is in a vacuum carafe. Staff chose to discard.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed: chicken in the cook line drawer 54F. 10 minutes later, 54F. The covered chicken was moved to the walk-in freezer, uncovered, and then will be moved to the walk-in cooler to complete cooling. Lunch staff made the chicken prior to leaving this afternoon. **Corrective Action Taken**
Food safety inspection conducted on 8/18/2023 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).