DirtyFLRestaurant Inspection Data

HILTON GARDEN INN GAINESVILLE

Based on 9 health inspections, HILTON GARDEN INN GAINESVILLE in GAINESVILLE has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 9 reports on file

4075 Southwest 33rd Place
Gainesville, Florida, 32608
Alachua County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3658749

Call Back - Complied

12/15/2025· 2mo ago

Visit ID: 13499089

Follow-up Inspection Required

3 high, 3 int, 4 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Observed : the cove molding across from the stoves is broken off.
  • 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 cell phone on the cutting board for the make table. This was placed in a pocket. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the area over the orange juice nozzle is soiled. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed : multiple in use food pans with remnants of up to 6 labels on them. These were in the silver upright reach-in cooler.
  • 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 : in the 2 door reach-in cooler by the stoves: cooked rice dated 12-6-2025, green beans dated 12-6-2025, shredded cheese dated 10-3-25.
  • 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 : butter packs and cream cheese packs not discarded at the end of the 4 hour service, as is evidenced by the temperatures of these items on the rolling cart, being over 55° in a walk-in cooler with temperatures reading 38-37°. Repeat Violation Admin Complaint
  • 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. Maintenance found vacuum breakers on line and is working on ordering those now. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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-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 : no proof of any current employees over 60 days with approved training. 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 : marinara sauce in the reach-in cooler lacking a date. ALSO, chopped ham in the same reach-in cooler. These were panned sometime this weekend.

8/20/2025· 6mo ago

Visit ID: 10946133

Met Inspection Standards

3 high, 4 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the juice nozzle dispensers is soiled. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed : in dry storage single serve to go items stored on the floor. These were placed on a shelf. Corrected On-Site
  • 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed : honeydew scheduled for disposal at the end of service today, wrapped and placed back in the walk-in cooler.
  • 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 : honeydew was not discarded at the end of service, and was wrapped and placed back in the walk-in cooler.
  • 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 juice nozzles have buildup in the nozzle. Repeat Violation
  • 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 hi temperature holding device for the hi temp dish wash machine. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed : lack of a probe thermometer.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed : 2 photo copies of in date certificates. Repeat Violation

1/2/2025· 1y 2mo ago

Visit ID: 8875959

Follow-up Inspection Required

2 high, 4 int, 2 basic

  • 51-18-6:Basic - No copy of latest inspection report available. Observed: no last inspection available for review.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles is soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the walk-in cooler yogurt at 50°. The yogurts were moved to the freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: spray glass cleaner stored next to go packs on the prep table in the kitchen. Maintenance moved to cleaning area. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed: in the walk-in cooler, sausage in a food pan tightly covered 78°. 9 minutes later 76°. The pan was then unstacked and vented to promote cooling. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the ceiling of the microwave has an accumulation of oil and debris. ALSO, the juice nozzles have build up.
  • 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 surface thermometer for the hi temp dish wash machine. Repeat Violation
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: 1 certificate was a photo copy. Repeat Violation

8/29/2024· 1y 6mo ago

Visit ID: 8730850

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed: an orange watering can stored on top of the ice maker.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor and baseboards under/behind the dish wash machine is soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cream cheese pack 55°, on the rolling cart in the walk-in cooler. Repeat Violation Admin Complaint
  • 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 an irreversible temperature taken device for service temperatures.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: 1 certificate, not an original copy. Repeat Violation

11/8/2023· 2y 4mo ago

Visit ID: 8546663

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

11/7/2023· 2y 4mo ago

Visit ID: 8444421

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed a ceiling tile missing by the dish wash machine.
  • 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 the 2 door reach-in cooler and the flip top make table in the kitchen is currently not capable of maintaining time/temperature control for safety food at 41F or below as is evidenced by both units being serviced by a technician and all time/temperature control for safety food in each unit was over 64F, in the reach-in cooler. The flip top 46F or above. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an opened bottle of water in the microwave.
  • 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: jackets and personal items stored in and over single serve in the hallway.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the orange juice dispenser, left end, has dark foreign substance over the nozzle. **Repeat Violation* ALSO, the top of the dish wash machine is soiled.
  • 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: cooked pasta in the 2 door reach-in cooler, dated 10-22. ALSO, wild rice in a food pan dated for 10-22. Stopped sale for out of temperature.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: cut tomatoes 49F, chopped ham 47F, Shredded cheese 46F, fruit mix 67F, packaged yogurt, 65F, butter, packs, 67F, cream cheese, 66F, butter, 68, tofu, 66, butter, 66, coleslaw, 64, pasta, 65, plant, food, 64, burgers, 64, wild rice, 66, cheesecake, 66, crushed garlic, 66, sliced cheese, 68, cut tomato, 67, cut, leafy greens, 69, slaw mix, 68, fish, 67, chicken, 69, veggie burgers, 68F. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut tomatoes 49F, chopped ham 47F, Shredded cheese 46F, fruit mix 67F, packaged yogurt, 65F, butter, packs, 67F, cream cheese, 66F, butter, 68, tofu, 66, butter, 66, coleslaw, 64, pasta, 65, plant, food, 64, burgers, 64, wild rice, 66, cheesecake, 66, crushed garlic, 66, sliced cheese, 68, cut tomato, 67, cut, leafy greens, 69, slaw mix, 68, fish, 67, chicken, 69, veggie burgers, 68F. These were at the buffet, flip top by the stove and the reach-in cooler across from the stove. A repair technician was called and is now on site. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: Laundry fresh, stored in a spray bottle over bananas. ALSO, Silver Wash stored over single serve in the hallway. Repeat Violation Admin Complaint
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: a paper copy for Safe staff.
  • 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed: at the buffet island, apples not wrapped.

7/14/2023· 2y 8mo ago

Visit ID: 8443960

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line make table: cut tomato 48, shred cheese 47, turkey 48F. These were placed out in that cooler this morning. Nothing is stored in the 2 bottom drawers. The stove is next to this reach-in cooler and was in full use cooking a large amount of beef and vegetables. These items were moved to the freezer for quick chill. **Corrective Action Taken* ALSO, in the walk-in cooler: butter packs 57-60 and cream cheese packs 60F. These were out for service since the start of breakfast, no temperature control. These were discarded. See stop sale. Admin Complaint - From follow-up inspection 2023-07-14: No food was in the make table. Walk-in cooler cream cheese 51F, carry over from breakfast. Cream cheese was discarded. Other items in the walk-in cooler 39F. Admin Complaint Corrected On-Site

7/13/2023· 2y 8mo ago

Visit ID: 8352097

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the juice nozzles is soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line make table: cut tomato 48, shred cheese 47, turkey 48F. These were placed out in that cooler this morning. Nothing is stored in the 2 bottom drawers. The stove is next to this reach-in cooler and was in full use cooking a large amount of beef and vegetables. These items were moved to the freezer for quick chill. **Corrective Action Taken* ALSO, in the walk-in cooler: butter packs 57-60 and cream cheese packs 60F. These were out for service since the start of breakfast, no temperature control. These were discarded. See stop sale. Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: laundry fresh spray stored on the
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the 4 juice nozzles with buildup.