Neighbourhood
Gainesville32603
Restaurants38
Spotless inspections3%
Ordered shut2
Fines$4k
A 16B 10C 4D 2F 1Not rated 5
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Nonfood-grade containers used for food storage - direct contact with food. Plate of rice in reused plastic take-out bag in walk-in cooler.
High priorityVIETNAMESE GRILLE LLC →Jul 20, 2026
Toxic substance/chemical improperly stored. Spray bottle of sanitizer next to BBQ sauce and pepper on shelf in back room. Employee moved to proper storage area.
High priorityGATORS BODEGA →Jul 16, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In refrigerated drawers under grill: chicken (46F, 46F - Cold Holding); in reach-in salad prep cooler: cheese (60F - Cold Holding); cut leafy greens (63F - Cold Holding); tomatoes (57F - Cold Holding).
High priorityHUEY MAGOO'S →Jul 13, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker after Y-splitter on hose side at mop sink.
High priorityCHICK-FIL-A AT THE STANDARD IN-LINE →Jul 13, 2026
Live, small flying insects found Observed : a fly by the mop sink area.
High priorityD.P. DOUGH →Jun 30, 2026
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 dish wash machine at 0ppm for chlorine. A tech was called, cleared the lines, 100 ppm achieved.
High prioritySUSHI SAKE GAINESVILLE →Apr 30, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the sushi line: Tempura shrimp 72°. This was moved uncovered to the walk-in cooler and dropped to 60°. ALSO, eel 46° in the display. Moved to reach-in freezer, dropped to 41°, wahoo 49°, hamachi 45°, salmon 45°, eggs 46° to freezer= 41° in 10 minutes, octopus 46° cooled to 41°, all plates of sushi items in the display were moved to the front line reach-in freezer. Multiple orders were done and the display doors were left open on that side.
High prioritySUSHI SAKE GAINESVILLE →Apr 30, 2026
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed : sushi rice made by the morning staff, labeled from 11am to 9pm.
High prioritySUSHI SAKE GAINESVILLE →Apr 30, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed : ice in the ice maker bin, full of water that had not drained. The machine was turned off.
High priorityCANTINA ANEJO →Apr 17, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the cook line tabletop reach-in cooler: marinated shrimp 49°, mahi 49°, butter pats 50°. Items moved to ice baths and freezers. Mahi was 37° in 14 minutes, shrimp was 41° in 14 minutes. Butter was late being put in the chest freezer.
High priorityCANTINA ANEJO →Apr 17, 2026
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.
High priorityCANTINA ANEJO →Apr 17, 2026
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 : 0 ppm for chlorine when testing the dish wash machine.
High priorityMACDINTON’S GAINESVILLE →Apr 8, 2026