GRILL EXPRESS
808 West University Avenue
Gainesville, Florida, 32601
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 11/22/2024
High Priority
8
Intermediate
3
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to toaster on prep table. Employee drink in cooler next to sauce bottles. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of tortilla packs, operator moved. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Cutting board on reach in cooler with deep cut marks. Reach in cooler lid taped with duct tape cooler is on cooks line. Repeat Violation
- 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. In rice container the handle was directly touching food, operator moved handle out of food. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Inspector provided, operator posted. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In restroom to the left. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Hood filters above cooks line. Stand up middle reach in cooler the gaskets are soiled. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. One plastic container on clean dish rack.
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of eating utensils on floor at front counter.
- 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. chicken overnight (50F - Cooling) see stop sale.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee talking to inspector he was making food spoke to inspector touched his apron strap/shirt then continued making sandwich/wrap.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking orders at computer terminal at front counter then going back into the kitchen placed on gloves then started cooking, no handwashing observed.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. On shelf next to rice cooker, operator removed cans. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef and both raw items over onions in reach in cooler. Operator moved onions above. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken overnight (50F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice(56F - Cold Holding) item sitting on counter for 2 hours, operator placed back in cooler. Retemped at 45F. **Corrective Action Taken**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket chlorine tested over 200ppm, operator remade bucket, 100ppm. Corrected On-Site Repeat Violation Admin Complaint
- 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. Inspector provided procedures. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on reach in cooler on cooks line stained. Interior table top toast oven. The back side around the heating element is soiled on the gyro cone cooker(spit). Food racks in middle reach in cooler. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple cardboard boxes on top of Handwash sink by mop sink. Repeat Violation
Food safety inspection conducted on 11/22/2024 revealed 20 total violations (8 high priority, 3 intermediate, 9 basic).
Inspection on 7/3/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler on cooks line, operator moved drink. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Interior of microwave, operator stated he had microwaved aluminum and it started a small fire causing the black on the inside of microwave.
- 08B-38-4:Basic - Food stored on floor. Packets of ketchup on floor under front counter.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Above Handwash sink on cooks line and around equipment next to fryer.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions and sauce in reach in cooler, operator moved chicken. Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Tested sanitizer above 200ppm, operator remade bucket with more water and less bleach, retested at 100ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on cooks line is stained. The back interior part of gyro heating machine. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Clean dish rack in front of back Handwash sink, operator moved rack. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing chlorine bleach but has quaternary ammonia kit.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both Handwash sinks in kitchen.
Food safety inspection conducted on 7/3/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).
Inspection on 2/13/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler on cooks line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Baby bottle and milk on top shelf above raw chicken and tomatoes in reach in cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on prep table.
- 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. rice overnight (54F - Cooling) see stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice overnight (54F - Cooling)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (64F - Cold Holding) item in reach in cooler, employee stated he had item out to cook but then got busy so he placed item back into cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Interior microwave on cooks line. Repeat Violation
Food safety inspection conducted on 2/13/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 10/9/2023
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 10/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/9/2023
High Priority
2
Intermediate
4
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened water bottles on cutting board of reach in cooler, operator moved to the very bottom. 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. Phone on table next to Togo boxes on cooks line. Keys and baby bottle on shelf above single service glove boxes on back storage shelf.
- 14-11-5:Basic - Equipment in poor repair. Cutting board on cooks line with deep cut marks. Blender attachment repaired with black duct tape. Large silver reach in cooler the gasket is repaired with black duct tape. Repeat Violation
- 36-12-4:Basic - Floors not constructed to be easily cleanable. Floor under reach in coolers is lower than the rest of kitchen floor causing a dip and making the floor not smooth and easily cleanable.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of unused grill. The fryer basket handles. Hood filters above fryers. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Togo utensils on floor under front counter. Small white Togo boxes on cooks line not flipped over.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container on bottom shelf of table on cooks line. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee taking order at front counter, came to kitchen started putting on gloves, inspector stopped employee and he washed hands then placed on gloves to start cooking an order. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked chicken in reach in cooler, operator placed cooked chicken above raw chicken. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line heavily stained. Interior microwave. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by ladder sink by mop sink. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cooks line, operator placed paper towels at sink. Hand sign missing at Handwash sink by mop sink. Repeat Violation
- 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. Cooked chicken and gyro meat cooked 2 days previous, operator dated. Corrected On-Site
Food safety inspection conducted on 10/9/2023 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).
Inspection on 8/9/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved. 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/. New owner applied for license and plan review but did not complete plan review application, so no plans were ever approved. Warning - From follow-up inspection 2023-08-09: Verified with district office no plans on file. Admin Complaint
Food safety inspection conducted on 8/9/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).