OLIVE GARDEN ITALIAN RESTAURANT #4498
2711 Clark Butler Boulevard
Gainesville, Florida, 32608
Alachua County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed: the current license was not available for review.
- 16-44-4:Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed: multiple dishes with food residue after the dish wash machine cycle. The staff was already sending these back to be scraped/soaked prior to the next wash. **Corrective Action Taken**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed: as dishes were still damp and coming off the rack, they were nested together wet.
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed an error message in the hi temp dish wash machine digital display that pertains to the rinse temperature thermometer. Hobart has been contacted. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed: clear water coming from the dish wash machine on the floor to the long grate in front of the dish wash machine.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the hi temp dish wash machine surface temperature was at 154°. A tech from Hobart has been contacted. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut leafy greens in a reach-in cooler on the wait station line, 45°. These were made over 4 hours ago. Moving to a colder cooling unit was considered.
Food safety inspection conducted on 1/8/2025 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed the bar floor in the corner is soiled.
- 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: pork sausage on the cook line, 131°. ALSO, mushroom sauce on the cook line 127°. This was reheated to 168°. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the metal shroud in the ice maker was soiled. This was cleaned by staff. **Corrected On-Site**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the hand wash sink closest to the office on the cook line, no hot water available, handle stripped. Temp 81°.
Food safety inspection conducted on 9/23/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 8/14/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed both soda machines having soiled soda heads on the underside.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor on the wait/salad line, with build up around the feet of the equipment.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: prep staff touch eye glasses with gloves on, then continue working with bagged food, no glove change. The manager redirected the staff member and then washed hands and changed gloves. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: soda nozzle in the wait station with build up on the cone. The manager removed it for cleaning. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the device for taking surface temperatures in the dish wash machine, was not able to verify a high temperature of 160°.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed: the visual gauge for the hi temp dish wash machine only reached 174°. A tech is already outside replacing the second hot water heater. **Corrective Action Taken**
Food safety inspection conducted on 8/14/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).