BIG MILLS CHEESESTEAKS
With 13 documented inspections, BIG MILLS CHEESESTEAKS in GAINESVILLE has achieved a 3.3/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 2 weeks ago · 13 reports on file
2111 NW 13 ST
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 13 health inspection reports
All Inspection Reports
2/26/2026· 2w ago
Inspection #: 3692591
Inspection Completed - No Further Action12/19/2025· 2mo ago
Visit ID: 13600477
Met Inspection Standards- N/A:No Violations Were Observed
12/15/2025· 2mo ago
Visit ID: 13499342
Met Inspection Standards4 high, 1 int, 4 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored over prep table. Manager moved to bottom shelf. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee cell phone stored on shelf above prep table. Manager moved cell phone to bottom shelf. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cook line. Inspector provided sign and Manager posted Corrected On-Site Repeat Violation
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook wearing gloves wipes hands on apron then handles cooking utensils and then handles food orders.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef steak in reach in cooler drawer under grill 52F, beef steak had been in drawer overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef steak in reach in cooler drawer under grill 52F, beef steak had been in drawer overnight.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot dogs reheated 30 minutes earlier at 129F, Manager reheated hot dogs. **Corrective Action Taken**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler certificate for Sly missing trainer certificate number
8/22/2025· 6mo ago
Visit ID: 13498831
Met Inspection Standards- N/A:No Violations Were Observed
8/20/2025· 6mo ago
Visit ID: 10929334
Follow-up Inspection Required2 high, 4 int, 9 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse kept next to single service spoons at front counter. Cup with paper clips stored on top of soft serve ice cream machine Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom of Back door has gap that allows light through.
- 08B-38-4:Basic - Food stored on floor. Bucket of pickles stored on floor in walk-in-cooler.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall by reach in cooler in the back area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cookline.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of oven on shelf had soiled door and handles. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Wet towels at bottom of reach in cooler on cook line
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (mushrooms ) stored over ready-to-eat food ( cheese ) in walk in cooler
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves wipes hand on apron and soiled towel hanging from waste then handles cheese and food orders. Cook wiped face with apron then continued preparing food orders and handling cooking utensils.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall of cookline next to hot holding equipment with food Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance on the inside food contact surface of the ice machine deflector Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manager present at establishment with five employees working. Five employees working with no food manager present. Food manager arrived during inspection Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed person in charge cannot provide verifiable proof that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager had employee signs the Employee Health responsibility form. Corrected On-Site
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Food handler certificate missing trainer number on S. Robinson's certificate.
6/12/2025· 9mo ago
Visit ID: 10855851
Met Inspection Standards- N/A:No Violations Were Observed
2/26/2025· 1y ago
Visit ID: 10786115
Met Inspection Standards- N/A:No Violations Were Observed
2/24/2025· 1y ago
Visit ID: 10705910
Follow-up Inspection Required3 high, 3 int, 5 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish area. Vents in front of cook line hood.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from front counter. Employee removed phone during inspection.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame for reach-in freezer next to cook line. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lettuce in walk-in cooler. Raw ground beef stored over sausage in walk-in cooler. Manager placed eggs and hamburger on bottom shelf Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line drawers: cheese (47F,46F,47F - Cold Holding); sausage (47F - Cold Holding); chicken (45F - Cold Holding); hamburger (46F - Cold Holding). Owner stated items were at proper temperature at 10:30 am. Owner moved items to reach-in freezer to reduce temperature to 41F. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Right side faucet in mop sink. Repeat Violation Admin Complaint
- 11-27-4:Intermediate - 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certificates available. Establishment has seven employees.
1/8/2025· 1y 2mo ago
Visit ID: 10705797
Met Inspection Standards- N/A:No Violations Were Observed
10/28/2024· 1y 4mo ago
Visit ID: 8789346
Follow-up Inspection Required2 high, 3 int, 3 basic
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf next to take out containers behind front counter. Owner placed pan in between to separate items. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food on shelf above cook line hand washing sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler. Owner placed eggs on bottom shelf. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall behind building.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lid and deflector plate for ice machine. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
- 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. No proof of training for any employees. Warning
1/8/2024· 2y 2mo ago
Visit ID: 8438198
Met Inspection Standards3 int, 4 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to warmer.
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Lid for grease receptacle behind building.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink outside of office. Manager added hand washing sign to hand washing sink. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf across from reach-in freezers in dry storage.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up container of water in hand washing sink next to office.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid on shelf behind three compartment sink.
7/6/2023· 2y 8mo ago
Visit ID: 8416446
Met Inspection Standards- N/A:No Violations Were Observed
7/5/2023· 2y 8mo ago
Visit ID: 8341948
Follow-up Inspection Required3 high, 4 int, 3 basic
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across from fryers: ambient temperature 55F.
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans in dry storage area.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and entered kitchen and handled single service container without washing hands. Manager had employee wash hands. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: provolone cheese (48F - Cold Holding); chicken (50F - Cold Holding); American cheese (49F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Fries stored on prep table next to fryers. Manager stated item placed on prep table 15 minutes prior. Manager added proper time mark to item. Corrected On-Site
- 11-27-4:Intermediate - 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from pan on hand washing sink at end of cook line.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certificates available for two employees, manager stated there are 11 employees.