DirtyFLRestaurant Inspection Data

BLUE GILL QUALITY FOOD

BLUE GILL QUALITY FOOD maintains a 2.2/5 food safety rating based on 4 health department inspections in GAINESVILLE. Recent inspections show improving food safety practices.

2917 SW 35 DR STE 20

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/10/2025

Inspection #: Visit ID: 13471851

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : purse stored on the cook line on the prep cart. The purse was moved to the office. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed : the mushroom cheese mix had the scooping handle touching product. The scoop was adjusted. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : small ware on the cook line stored in a water pan at 79°. The water was emptied. 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 : Prep date was 11-01-2025, over seven days, for house made Caesar dressing.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed : the oyster tags are not all marked with the last date of service.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the internal door and frame for the ice maker was soiled. ALSO, the soda guns at the bar have buildup.

Inspection Date: 7/24/2025

Inspection #: Visit ID: 10898768

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed : in the cauliflower pan, a bowl used for scooping, no handle.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed : bulk co2 by the beer cooler, not secured.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water under the first hand wash sink at the cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : utensils on the cook line in 96° water. The water was dumped. Corrected On-Site
  • 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. Observed : butter on the cooling prep table, no time mark. An adjusted time label was added. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : glass cleaner in a spray bottle stored on a rack over the oven. The spray was moved to cleaning. Corrected On-Site
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed : no Oyster advisory. One was given and posted. Corrected On-Site

Inspection Date: 1/7/2025

Inspection #: Visit ID: 8894420

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. A spare vacuum breaker was found and will be added as soon as tools are procured. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed: the oyster tags lack the last date in use oyster was served from that container.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of trainer certification number on all certificates shown.

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8685281

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: gaps at the garage door.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: the quaternary amonia test kit used to check the 3 compartment sink did not indicate complying ppm for quaternary amonia. The inspectors test strip did.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a high temp dish wash machine. Currently there is not a complying way to check the surface temperature of the dishes in the dish machine.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: 2 hand wash sink in the women's restroom. One sink lacks hot water.