DirtyFLRestaurant Inspection Data

COMFORT INN UNIVERSITY

COMFORT INN UNIVERSITY has 6 health inspections on file for its GAINESVILLE location, with an overall rating of 3.1/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

8080 North Davis Highway
Pensacola, Florida, 32514
Escambia County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/16/2026· 1mo ago

Visit ID: 13511052

Met Inspection Standards

1 int, 2 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. Observed : a purse stored over dry goods I the side storage room. The purse was moved below. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed : a spray bottle with clear liquid in the storage area of the kitchen. This was then labeled as water. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the guest area microwave ceiling with dried food debris. ALSO, the quest are instant coffee maker has a dried splash up spout area. Repeat Violation

9/3/2025· 6mo ago

Visit ID: 10884841

Met Inspection Standards

2 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. Observed : a purse and phone stored on the dry goods shelf over canned/boxed guest food. The purse and phone were moved to a chair. Corrected On-Site
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed staff planning on washing, sanitizing and rinsing. The staff was directed to wash, rinse and then sanitize. The staff complied. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the area over the dispenser spouts on the coffee machine has an accumulation of dried splash up.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the ceiling of the microwave in the dining area has an accumulation of dried debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : a bowl and cloth in the kitchen hand wash sink. These were removed. Corrected On-Site Repeat Violation

2/10/2025· 1y 1mo ago

Visit ID: 10697694

Met Inspection Standards

2 int, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: leftover breakfast items saved for staff, were next to guest food and not marked. These sealed zip lock bags were unsealed, and moved to the bottom shelf away from guest food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the microwave in the dining area has an accumulation of debris on the ceiling. Staff was directed to clean the inside of the microwave. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a wet cloth in the kitchen hand wash sink. This was removed. Corrected On-Site Repeat Violation

10/16/2024· 1y 4mo ago

Visit ID: 8735561

Met Inspection Standards

3 high, 3 int, 3 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed: the sanitizer was in the middle sink. The sink was dumped and placed on the far left end, with a rinse sink in the middle. Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed: a choking poster was not visible. One was emailed, printed and posted in the kitchen. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles has an accumulation of dried splash up. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw chicken stored over pork in the kitchen reach-in freezer.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed waffle batter prepared on October 14, 2024, used under time as a public health control today, replaced in the refrigerator after service.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed: waffle batter, under time as a public health control, placed in the reach-in cooler after service today.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a pan in the kitchen hand wash sink. The pan was removed. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed: lack of a probe thermometer.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: 1 employee over 60 days, Ruth, no proof of training.

10/31/2023· 2y 4mo ago

Visit ID: 8486176

Met Inspection Standards
  • N/A:No Violations Were Observed

8/29/2023· 2y 6mo ago

Visit ID: 8352589

Follow-up Inspection Required

2 high, 5 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed: the interior of the dining area microwave is soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of dried splash up. ALSO, the coffee dispenser spout area is soiled.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly by the kitchen microwave.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter in the reach-in cooler at 48F. The time the batter was made cannot be determined. Staff chose to discard the batter, then clean and sanitize the hoppers.
  • 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. Observed: lack of a plan. The kit does not have instructions in it. A poster was emailed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both batter hoppers stored in the reach-in cooler, have dried food debris/grease on the cap and sides.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of a chemical test kit for chlorine in the kitchen.
  • 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. Observed: lack of proof of any training. Warning
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed: lack of sanitizer in the kitchen upon entry. Chlorine was brought in. Corrected On-Site