DOUBLE TREE BY HILTON GAINESVILLE
3726 SW 40 BLVD
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 1/23/2025
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the kitchen back door has light emitting at the bottom, when fully closed.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: 2 knives stored between equipment. These were moved to a clean surface. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: over the juice nozzles, on each side, is soiled. Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: degreaser spray and multi purpose spray in multiple areas stored next to food or clean dishes. These were all put with cleaning. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the bar is soiled. ALSO, the can opener has dried food debris on the blade. And the electric slicer has crumbs on the back side of the blade and guard. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon in the back hand wash sink. This was removed. Corrected On-Site
- 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink/dish wash machine. Observed: quaternary amonia sanitizer was in use in place of dish soap for the dish wash machine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed: lack of soap at the back kitchen hand wash sink. Soap was added. ALSO, 2 hand wash sinks lacked paper towels. These were added. Corrected On-Site Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the written plan was not available for review. One was emailed.
Food safety inspection conducted on 1/23/2025 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 9/10/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of foreign substance. Repeat Violation - From follow-up inspection 2024-09-10: Area has been cleaned over the nozzles, some soiled areas remain. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 3 kitchen hand wash sink and the employee restroom. - From follow-up inspection 2024-09-10: No change **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee restroom in the back hall is not self closing.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed: the employee restroom in the back hall is unisex and lacks a covered receptacle.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a French style knife in between equipment in the back mid kitchen. This was removed for cleaning. **Corrective Action Taken**
- 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 foreign substance. Repeat Violation
- 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: sliced turkey dated 8-28-2024, still on site. See stop sale. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: shredded cheese 46, butter packs 48, cream cheese packs 52, (at the buffet, not on time) mozzarella 70 (mid kitchen hand wash sink) liquid egg 68°, hand wash sink) and sliced turkey 48°(back kitchen reach-in cooler). Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the buffet these items held by temperature: shredded cheese 46, butter packs 48 and cream cheese packs 52°. ALSO, in the back kitchen, sliced turkey 48°, mozzarella cheese 70, liquid egg 68°. All items will have a stop sale. Warning
- 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. ALSO, the juice nozzles have build up.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: liquid egg and cheese stored in the back mid kitchen hand wash sink. These were removed. 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 test strip for the hi-temp dish wash machine is rated for 180, not 160°.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 3 kitchen hand wash sink and the employee restroom.
Food safety inspection conducted on 9/5/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 2/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
5
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water under the mid kitchen hand wash sink, prep kitchen by the walk-in cooler.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of a sign at the bar hand wash sink. ALSO, lack of available paper towels.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the juice nozzles has dark foreign substance in the white cavities. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed: on an in use food pan with sliced turkey, a label from 11-13-23 was not washed off. The turkey label was in place.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: plates in the buffet dining area, over the reach-in cooler, are not covered nor inverted.
- 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. One was emailed and printed. 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: lack of a complying thermometer.
- 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 back kitchen. Repeat Violation
- 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
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed: apples in the buffet dining area have stickers on and are not wrapped.
Food safety inspection conducted on 12/13/2023 revealed 10 total violations (0 high priority, 5 intermediate, 5 basic).
Inspection on 10/17/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/17/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/17/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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: multiple time/temperature control for safety items in the grill line reach-in cooler at 47F and above. Items had been in there from 1-30 days. - From follow-up inspection 2023-08-17: No time/temperature control for safety, no change **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : 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 lack of a Certified Food Manager. Warning - From follow-up inspection 2023-08-17: No change 59 day extension **Time Extended**
Food safety inspection conducted on 8/17/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/16/2023
High Priority
4
Intermediate
7
Basic
6
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 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: multiple time/temperature control for safety items in the grill line reach-in cooler at 47F and above. Items had been in there from 1-30 days.
- 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 back pack, cell phone and waist pack stored over or next to dishes and guest food. These were all moved below. Corrected On-Site
- 08B-52-4:Basic - Food stored under dripping water line. Observed: white onions stored under a prep sink that drips below.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gaskets have an accumulation of debris. ALSO, the area behind the juice nozzle dispensers have dark foreign substance on the white plastic housing.
- 33-16-4:Basic - Open dumpster lid. Observed the dumpster lid open by Courtyard.
- 25-06-4:Basic - Single-service and plates/cups are not stored inverted or protected from contamination. Observed: at the breakfast buffet, plates in multiple areas that are not inverted.
- 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: ranch dressing mix, prepared on 7-15-23, still in the grill line reach-in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F. boiled egg 49, shred cheese 54, yogurt 54F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F, boiled egg 49, shred cheese 54, yogurt 54F. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottles stored with clean plates in the front and back of the kitchen. Chemicals were moved to cleaning. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the grill line reach-in cooler has an accumulation of food spills. ALSO, the lower guard on the slicer blade has dried food debris. ALSO, the can opener had 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 lack of a Certified Food Manager. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a surface temperature taking, irreversible thermometer was not available 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 back line hand wash sink.
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the food thermometer provided reads 29F in a proper made ice bath.
- 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 marinara made last Thursday, in the grill line reach-in cooler no date. A date mark was added. **Corrected On-Site* Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the first hand wash sink in the kitchen had the hot water turned off. The valve was opened, and hot water was available. No leaks were noted. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/16/2023 revealed 17 total violations (4 high priority, 7 intermediate, 6 basic).