DirtyFLRestaurant Inspection Data

GAINESVILLE FOODHALL

Based on 10 health inspections, GAINESVILLE FOODHALL in GAINESVILLE has earned a 1.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

3045 SW 34 ST STE 30

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 10 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3692898

Inspection Completed - No Further Action

1/16/2026· 1mo ago

Visit ID: 13612724

Met Inspection Standards

2 high

  • 29-45-4:High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed : the pre rinse hose in the ice machine area hangs below flood rim. - From follow-up inspection 2026-01-16: No change **Time Extended**
  • 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed : non food grade paper towel/cloth used as a liner at the buffet for the fish. - From follow-up inspection 2026-01-16: No change **Time Extended**

1/14/2026· 1mo ago

Visit ID: 13612016

Follow-up Inspection Required

4 high, 1 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 water bottle on the service counter where food is passed to the customer. This was moved below. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed : an upright reach-in cooler in the kitchen, the door is not attached. Food is in temperature compliance.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : prep staff cutting bell peppers, no gloves. They then washed their hand and added gloves, which a box of gloves was right in front of them. Corrected On-Site Repeat Violation Admin Complaint
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed : the pre rinse hose in the ice machine area hangs below flood rim.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed : non food grade paper towel/cloth used as a liner at the buffet for the fish.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the front line buffet: Krab sticks 45°, tuna 45°, shred cheese 48°. Items were iced down, other items next to these were in compliance. Cloth used to absorb moisture in the bottom of the pan. Ice bags added. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : 2 stained cutting boards on the front line.

1/5/2026· 2mo ago

Visit ID: 13532131

Met Inspection Standards

5 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks on the front line, both were discarded. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 2 rice scoops in 79° water on the front line. The water was dumped in the kitchen. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : 2 wet cloths on the front line not in sanitizer.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : prep staff cutting mangos, no gloves. Hands were washed and gloves were added. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : 0 ppm for quaternary ammonia. Chlorine bleach was added to sanitize. The quaternary ammonia jug was empty. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : egg roll on the front counter at 68°. ALSO, tempura shrimp 64°. The heat lamps were not plugged in. The heat lamps were then plugged in, the items were then placed on time as a public health control with 2.5 hours left. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed : blue window cleaner stored under the front counter next to to go cups. The spray was moved to cleaning. Corrected On-Site
  • 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. The vacuum breaker was above the splitter.
  • 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 : multiple containers of whipping cream on both ends of the frontline and in the prep area lacking opening dates. Lactated in the drink area was missing its open date. Staff started adding dates **Corrective Action Taken**

9/25/2025· 5mo ago

Visit ID: 10938232

Met Inspection Standards

3 high, 1 int, 8 basic

  • 08B-38-4:Basic - Food stored on floor. Observed : bulk oil stored on the floor in the dessert area.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed : on the front line, knives stored between equipment. The knives were sent to dish. **Corrective Action Taken**
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed : in the drink prep area, ice scoop handle touching ice. The scoop was put in the holster. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 2 scoops for rice in standing water on the front line. The water was dumped. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available. Observed : the last inspection is not available for review.
  • 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed : non food grade drill with a mixing/beater attachment.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed a case of lids on the floor, front line.
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : used aprons stored on the counter in the dessert area. These were moved to a shelf. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed : cooked curry sauce not cooled to 41° within 6 hours, was still at 47°, overnight, at 2:00 pm the next day.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed : curry sauce made on 9-24-2025, not cooled to 41° at 2:00 pm (overnight)the next day. 47° when checked.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : a carton of whole milk on the counter in the drink prep area, 56°. This had been left out for 30 minutes. This was placed open in a freezer and achieved 44° in 14 minutes. It remains under refrigeration. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : in the new dessert area, the sink had a pan in it. ALSO, in dish, the hand wash sink was full of dishes. Both sinks were cleared of times. Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 10848984

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

5/29/2025· 9mo ago

Visit ID: 10847847

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: multiple handles touching ready to eat food. 1 was adjusted. **Corrective Action Taken**
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: 2 used aprons stored over dry goods in the kitchen. The Market manager moved them to a linen basket. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 7 wet cloths, throughout, not stored in a sanitizer solution. These were picked up by staff and placed in a sanitizer bucket. 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: 3 sushi rice containers lacking a time mark. All were placed out at 10:30 this morning, adjusted tags are being added. ALSO, tempura batter in the prep area, used, lacks a time mark. ALSO, tempura shrimp, egg rolls and egg tarts all lacking time marks. Staff started to make adjusted time stamp stickers to discard at 2:30. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: the front line mid kitchen hand wash sink has a green scrub pad in it.
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed: on the approved plans from 12-4-2023, there have been added display cases and an oven in front of the already existing 3 compartment sink and hand wash sink by the "cheese" walk-in cooler. This is a baking, food prep area. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the front line mid kitchen hand wash sink will not produce warm/hot water, the hot water handle spins freely.

12/4/2024· 1y 3mo ago

Visit ID: 8830668

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed: multiple handles in the kitchen have an accumulation of dried food debris.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor by the ovens.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives on the front line in between equipment. These were move to a clean surface. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: shank in standing water, 68°. The meat was placed in a cooking pot already heated up. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese on the front line 46°. An ice bag was added. **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. Observed: lack of time marks for these items: garlic and butter mix, egg rolls, dumplings. Adjusted time stickers were added. Corrected On-Site Repeat Violation Admin Complaint
  • 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: milk in a reach-in cooler in the boba area, opened yesterday morning, no date mark. A date was added. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed: the mid kitchen hand wash sink blocked by a rack and rolling flour bin. Both were moved to gain access. Corrected On-Site

7/16/2024· 1y 7mo ago

Visit ID: 8790740

Met Inspection Standards

7 high, 1 int, 5 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee food(pork) stored over guest food in the front line reach-in cooler. This was moved to the bottom shelf. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: spoon handle touching panko, on the front line. ALSO, ice scoop handles touching ice at the drink area. These were adjusted. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in multiple places, in standing water, 67-79°.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: a red sanitizer on the front Counter with plant food.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed: squeeze bottle of non clear liquid, on the front line, no label.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: a flying insect at the front line, land on cooked food.( See stop sale.)
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. License was paid for during the inspection. 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: a gallon jug of milk(cream) in the reach-in cooler at the drink area. This was dated to expire on 7-25-2024.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Observed: a fly land on cooked chicken at the display case. The area and surrounding were discarded. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in a reach-in cooler on the front line, Krab stick 48°. Ice bags to be added. **Corrective Action Taken**
  • 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: 2 pots of sushi rice lacking time marks, on the Front line. Time mark stickers were added for the time left. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked fish at 100° at the display area. 1 pound was discarded, the rest is being reheated to 165°. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice chute at the water machine in the dining area is soiled.

1/4/2024· 2y 2mo ago

Visit ID: 8565548

Met Inspection Standards

3 high, 2 int

  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed: soup in a reach-in cooler, still 58F from last night, covered.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed: raw chicken stored over pork in the cook line reach-in freezer. The chicken was moved to another freezer. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the mop sink lacks a vacuum breaker on the non chemical side of the splitter. ALSO, the cook line high up hose connection lacks a back flow device.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed: at the large kitchen hand wash sink, no soap, sign nor paper towels. All of these were added. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: expiration dates were incorrect on multiple documents. (Reading expires day of training.) these were adjusted. Corrected On-Site