COURTYARD BY MARRIOTT GAINESVILLE
Health inspection records show COURTYARD BY MARRIOTT GAINESVILLE in GAINESVILLE has 7 inspections with a food safety rating of 3.2/5. Food safety practices have remained consistent.
Last inspection: 2 months ago · 7 reports on file
3700 SW 42 ST
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 7 health inspection reports
All Inspection Reports
1/8/2026· 2mo ago
Visit ID: 13513518
Met Inspection Standards3 int, 2 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an unsealed employee drink bottle on the counter by the register where food is passed through.
- 25-05-4:Basic - Single-service articles improperly stored. Observed : single service food service gloves on the floor by the ice machine. These were moved to the office. Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed : 2 Ambient air temperature in the front line display case, one reads 28, one reads 48 and the tested Ambient air temperature was 38°. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener had dried food on the blade. Repeat Violation
- 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 : new kitchen staff member working today does not have employee training and does not have an Employee Reporting form filled out, J.
9/5/2025· 6mo ago
Visit ID: 10917490
Met Inspection Standards3 int, 3 basic
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed : the cook line reach-in cooler, condensation drains into a food pan.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an unsealed drink stored on the front line make table. This was moved to a lower shelf in the kitchen. 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. Observed : jacket stored on the first prep table in the kitchen. The jacket was removed. Corrected On-Site
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed : yogurt in the front line display case temps at 41°, Ambient air thermometer reads 50°.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener with dried food debris. The blade was cleaned and flossed. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : microwave screen stored in the front line hand wash sink. This was moved to the dump sink. Corrected On-Site
2/17/2025· 1y ago
Visit ID: 10779266
Met Inspection Standards- N/A:No Violations Were Observed
2/13/2025· 1y ago
Visit ID: 10701507
Follow-up Inspection Required2 high, 1 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. Observed: in the kitchen reach-in cooler: French toast mix 45°, liquid egg 50°, cream cheese pack 45°. Some items were out earlier for service and put back under refrigeration shortly thereafter. Staff relates that it was recently worked on.
- 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: Date opened on the lid: 2-5-2025, now over 7 days old.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the kitchen reach-in cooler: French toast mix 45°, liquid egg 50°, cream cheese pack 45°, cut tomatoes 44°. Some items were out earlier for service and put back under refrigeration shortly thereafter. These items were placed in a reach-in cooler/ reach-in freezer holding at 40° or below. Warning
10/22/2024· 1y 4mo ago
Visit ID: 8742648
Met Inspection Standards3 int, 1 basic
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: stacks of plates and dishes on the cook line, food contact side up.
- 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: a gallon jug of milk with less than 5 ounces left, no date.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris on the blade.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of a date of birth on an employee certificate.
10/31/2023· 2y 4mo ago
Visit ID: 8484888
Met Inspection Standards- N/A:No Violations Were Observed
8/28/2023· 2y 6mo ago
Visit ID: 8360294
Follow-up Inspection Required2 high, 4 int
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: Turbo Chef cleaner stored next to the bagel slicer, on the front line.
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried debris on the blade.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: no current Certified Food Manager certificate available for review. Warning
- 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: cooked pork links, no date.
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: some over 60 days, having an unapproved provider.