NORTHWEST GRILLE
5115 Northwest 39th Avenue
Gainesville, Florida, 32606
Alachua County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above counter in dish area. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line oven. Microwave on shelf at end of cook line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in bar area.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids and pans in dish area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee placed tongs on top of oven. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line and wall behind cook line greasy. Top of dish machine. Repeat Violation
- 14-33-4:Basic - Shelves with rust that has pitted the surface. Shelves in prep area next to clean dish rack. Shelves in dish area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Employee changed sanitizer water, 50 ppm. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in cook line drawers. Employee placed ground beef in bottom drawer. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw scallops and proceeded to handle to go containers without washing hands and changing gloves. Manager had employee change gloves and wash hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink with ice in wait station hand washing 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 potatoes stored in walk-in cooler. Employee stated potatoes were cooked the previous morning. Employee placed proper date mark on potatoes. Corrected On-Site
Food safety inspection conducted on 2/25/2025 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 11/18/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: scallops (48F - Cold Holding); blue cheese (49F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler 3 1/2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-11-18: Reach-in cooler across from cook line:blue cheese 45F, Swiss cheese 45F. Employee stated items placed in cooler at 3:00 pm, employee placed items in reach-up in freezer to reduce temperature or 41F. Admin Complaint
Food safety inspection conducted on 11/18/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
7
Intermediate
3
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Drain in bar area.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Manager removed drink during inspection. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area. Cups stored in wait station. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floors and walls throughout the kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cases of fish stored on floor in walk-in freezer. Manager placed cases of fish on shelf. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floors and door flaps for walk-in freezer.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee returned ice scoop to dish area to be washed. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager moved tongs to top of oven. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles in wait station.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water at end of cook line. Employee placed shrimp in walk-in cooler to continue thawing. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket for cook line stored on floor. Manager placed bucket on shelf. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling clean utensils in kitchen without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in cook line drawers. Employee placed ground beef in bottom drawer. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: scallops (48F - Cold Holding); blue cheese (49F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler 3 1/2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Warning
- 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. Lettuce and tomatoes stored at make station in front of pass through window. Manager stated lettuce and tomatoes were placed out at 2:00 pm. Manager placed proper time mark on items. 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. Items in steam table in front of pass through window: rice (111F - Hot Holding); mashed potatoes (104F - Hot Holding). Employee stated items placed in steam table 3 hours prior to temperature being taken. Manager placed items in oven to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of floor cleaner stored next to containers of spices on shelf beneath prep table at end of cook line. Employee removed floor cleaner during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table. Blade of can opener on kitchen prep table. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon and wiping cloths stored in cook line hand washing sink. Employee removed items from hand washing sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand towels for cook line hand washing sink not available. Manager provided hand towels at hand washing sink. Corrected On-Site
Food safety inspection conducted on 11/13/2024 revealed 21 total violations (7 high priority, 3 intermediate, 11 basic).
Inspection on 1/5/2024
High Priority
8
Intermediate
5
Basic
14
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in blueberries on cookline. Removed during this inspection. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles soiled. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Two dead roaches in sticky pad under soda boxes in upstairs storage area. Discarded during this inspection. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler. Removed during this inspection. Corrected On-Site 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. Purse on shelf over beer in cabinet at front counter.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
- 36-11-4:Basic - Floors not maintained smooth and durable. Floors throughout kitchen.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Broken pan on clean dish shelf. Broken pan in use at make table on cookline.
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Knives being stored in water at 81F. Manager removed knives. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris in ware wash area. Fan in prep area soiled with dust. Fan in dry storage area soiled with dust. Repeat Violation
- 16-46-4:Basic - Old labels and/or old food stuck to food containers after cleaning. One pan with an old label. Several pans with old food.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in ware wash area has a slow drain.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over seaweed and coleslaw in server station. Unwashed berries in pan with washed citrus at bar.
- 29-03-4:Basic - Water draining onto floor surface. Under hand sink on cookline.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Salt for drinks sitting on top of bar in front of customer seat.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face then continued to touch tray of food from pass thru window without washing hands. Repeat Violation Admin Complaint
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Container of strawberries with mold like substance in walk in cooler. Repeat Violation Admin Complaint
- 41-22-4:High Priority - Medicine not labeled properly. Bottle of tums on shelf over reach in cooler on cookline.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cookline: raw pooled shell eggs for French toast on shelf over pans of grits and rice. In reach n freezer: portioned bags of raw beef on shelf over crab cakes. In reach in make table on cookline: pan of raw fish on shelf over breading for tuna that is served undercooked. Box of raw sausage on shelf over pasta. All were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint
- 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. In reach in cooler in server station blue cheese with a date mark of 12/29, discard date was 1/4. Repeat Violation Admin Complaint
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee placed fish on grill then placed beef on grill with same gloves. Due to fish allergen, hands must be washed and gloves changed. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: gravy (90F - Hot Holding) reheated then, gravy (168F - Reheating); potatoes (119-124F - Hot Holding) reheated then potatoes (178-180F - Reheating) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of three reach in units on cookline soiled with food debris and mold like substance. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottles in sink on cookline. Scrub pad in sink in ware wash area. Ice in sink at the bar.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Missing for two manager currently working.
- 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. In reach in cooler: tuna made two days prior with no date mark. In walk in cooler: ranch made on 1/2 with no date mark.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in ware wash area. Manager changed dispenser. Corrected On-Site
Food safety inspection conducted on 1/5/2024 revealed 27 total violations (8 high priority, 5 intermediate, 14 basic).
Inspection on 8/21/2023
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in prep area in front of walk-in cooler. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in reach-in cooler at end of cook line. Manager removed drink from cooler. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line handle. Manager had employee place tongs on top of oven. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Area around soda nozzles in wait station. Repeat Violation
- 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. Item in walk-in cooler: rice (45F - Cooling). Manager stated item prepared the previous 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. Item in walk-in cooler: rice (45F - Cooling). Manager stated item prepared the previous day.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee was( hands. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in cook line drawer. Manager had employee place ground beef in bottom drawer. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler in salad prep area: blue cheese (49F - Cold Holding); ranch (49F - Cold Holding). Manager stated item placed in cooler 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce the temperature 41F. **Corrective Action Taken** 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Repeat Violation
Food safety inspection conducted on 8/21/2023 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).