DirtyFLRestaurant Inspection Data

HOTEL ELEO AT THE UNIVERSITY OF FLORIDA

Health inspection records show HOTEL ELEO AT THE UNIVERSITY OF FLORIDA in GAINESVILLE has 9 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.

1514 SW 14 ST

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/21/2025

Inspection #: Visit ID: 10897230

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 employee drinks stored on the cook line and prep lone. Both were moved below. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : utensils stored in water at 110° on the flat top. The temperature was raised for that end of the flattop. This was raised to 174. Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. Observed : both waste lines are missing at the bar.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the bar dish wash machine at 0 ppm for chlorine. The line was primed and achieved 100 ppm. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found Observed : 1 flying insect by the dish wash machine.
  • 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, créme brûlée 45°. 2 delivers were received this morning, the créme dishes were placed on a tray and the whole tray was wrapped this morning. These were made yesterday, and were not tightly wrapped until this morning. This information was gained from the staff. These were moved to the walk-in freezer and dropped to 39° in 12 minutes. All other temperatures in the walk-in cooler ranged from 37-43°. ALSO, at the wait station, créme cheese packs were 47°. These were on ice but not "buried". These were moved to the walk-in freezer. dropped in temperature was at 41° prior to leaving. Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray stored over the dishes as they exit the main kitchen dish wash machine. The dishes were moved to the far side of the drain table. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the rarely used soda gun was soiled at the bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed : the hand wash sink next to the dump sink had ice in it. The ice was melted. Corrected On-Site Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : beef and salmon available for less than fully cooked lack an identifying reminder that they could be under a consumer advisory. The manager went to adjust the menus. These were printed before the end of the inspection. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed one hand wash sink lacked soap at the bar. Soap was added. Corrected On-Site

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10773305

  • N/A:No Violations Were Observed

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8885681

  • 08B-38-4:Basic - Food stored on floor. Observed bulk oil stored in the floor in storage. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the frame over the ice maker door is soiled.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single serve items are stored on the floor in dry storage.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line reach-in cooler: Beef 45°. In the reach-in cooler at the end of the cook line: cut tomato(from yesterday per staff) 45°, pork 46°. Discussed cooling. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in the hand wash sink by the dish wash machine, ice. The ice was melted. ALSO, in the cook line hand wash sink, a red bucket. This was removed. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: per the staff Eco Lab quaternary amonia solution used, no correct test strips available.
  • 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 device for testing the hi temp dish wash machine. 186° manifold, no surface temperature available.

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8773664

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Obviously bulk nitrogen tank not secured in dry storage. It was then attached to the wall. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed: a sack of potatoes on the floor by the walk-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: an open gallon of milk in the wait station reach-in cooler, 48°. A service tech on staff was called to investigate. **Corrective Action Taken** Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed: spray sanitizer stored next to straws and wrapped place settings, on the dining side of the expo window.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the cook line cutting boards are stained.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: no paper towels at the first kitchen hand wash sink. Paper towels were added. Corrected On-Site
  • 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: ground sausage in a lidded container in the walk-in cooler, no date.

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8585062

  • N/A:No Violations Were Observed

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8557688

  • N/A:No Violations Were Observed

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8499245

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the 2 door Hoshizaki reach-in coolers have an accumulation of debris on the lower door gasket.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line: cut water melon 52, guacamole 48, hash 52, batter 56, lobster 44, slice ham 49, chopped ham 51, sliced cheese 50, pooled eggs 49F. These were in the two flip tops. Items were brought out this morning, items placed in a freezer to cool quickly, items are in a full size metal pan, then stored in an additional smaller metal pan. Items in the lower cavity were colder. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener blade with dried food debris. This was washed 2 times. **Corrected On-Site* ALSO, the ice maker silver frame, top edge, is soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: a pitcher of water in the right end cook line hand wash sink. This was removed. Corrected On-Site
  • 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 copy machine copy.

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8498872

  • N/A:No Violations Were Observed

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8372599

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee thermos drink on the back prep table. This was moved below. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line: slice cheese 54,55,62. Refrigerated 1000 isle 46F Shrimp 47, Boil egg 46F. Items moved to the freezer, ice bags being added. Items were stocked with 2 hours, lid was left open, they had a rush, some pan spots were empty and were then covered. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of dried food debris. This was moved to dish. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a pitcher in the cook line hand wash sink. It was removed. Corrected On-Site