APPLEBEE'S NEIGHBORHOOD GRILL & BAR
1005 NW 13 ST, Gainesville FL 32601 · 352.335.0150
Last inspected Jul 15, 2026 · 9 visits since September 2023
AUG 24
MAR 25
SEP 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (46F - Cold Holding); coleslaw (48F - Cold Holding); corn salsa (47F - Cold Holding); pico (46F - Cold Holding) items in cooler no longer than 4 hours, items made previous days, operator placed ice on items. Rice 39, corn salsa 40, pico 37, coleslaw 40.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of medicine improperly stored. Observed : prescription medication stored on the top prep shelf over tomato's being diced. The container was moved to the bottom wire rack.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : prep staff chopping herbs that would then be stored, no gloves on. Hands were washed and gloves were added, throughout the rest of the inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : stained cutting boards in use on the back prep line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : quaternary ammonia eco lab sanitizer at 700 ppm, stored on a shelf next to bottled ketchup. The bucket was moved to the lowest shelf.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed : clear liquid in a spray bottle on the cook line. A water label was added.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the inside of the broilers have an accumulation of grease. ALSO, the reach-in cooler shelves at the end of the cook line have an accumulation of spills.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the gaskets on refrigeration at the end of the cook line have food spills.
Worn, torn and/or soiled floors. Observed : the floor across from the cook line has an accumulation of food debris in between the equipment. ALSO, the floor and baseboards behind the equipment have an accumulation of grease. And the floor in the bar at the far end has an accumulation of debris.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets with sink and surface cleaner testing above the maximum allowed concentration of 700ppm. Operator added more water and retested between 272-700ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior fryer reach in cooler at end of cooks line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees food handler training expired 7/2025.
Employee with no beard guard/restraint while engaging in food preparation. 2 employees cooking on cooks line with long beards.
Equipment in poor repair. Microwave at beginning of cooks line, the interior top plastic piece is falling down. Operator stated the microwave doesn't work. Reach in cooler drawer gasket is torn on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door jams/gaskets on cooks line. Exterior chip warmer on cooks line. Fan on cooks line soiled. Walk in cooler food racks.
Unclean building components, attachments or fixtures. Electrical plugs and cords soiled on ceiling above cooks line.
Mar 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grills for grill closest to the office: cheese (48F - Cold Holding); shrimp (46F - Cold Holding); pico (45F - Cold Holding). Manager stated items placed in grill drawers three hours prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. Items stored in reach-in cooler across from cook line grill closest to office: cheese (46F - Cold Holding); sour cream (45F - Cold Holding). Manager stated items placed in grill drawers three hours prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line grills for grill closest to the office: cheese (48F - Cold Holding); shrimp (46F - Cold Holding); pico (45F - Cold Holding). Manager stated items placed in grill drawers three hours prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F. Items stored in reach-in cooler across from cook line grill closest to office: cheese (46F - Cold Holding); sour cream (45F - Cold Holding). Manager stated items placed in grill drawers three hours prior to temperature being taken. Manager had employee place bags of ice on items to reduce temperature to 41F.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employee certificates expired.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler door and shelf for pass through window. Employee removed knife during inspection.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager removed tongs during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for cheese in cook line grill. Manager had employee place scoop in cheese properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in freezer at end of cook line. Top of dish machine in dish area.
Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station. Manager turned containers over.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mouth with gloved hands then continued putting food in fryers and plating foods. -Prep employee washed hands then wiped face with paper towel and adjusted glasses on face then started portioning broccoli, no hand wash after wiping face and glasses.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee adjusted hat then put on gloves on and started cooking chicken.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Manager dropped wrapped frozen pizza crust on floor, placed it to the side then grabbed other pizza crust unwrapped it and put on cooking equipment no Handwash or glove change in between. -Employee had sticker label in mouth then placed label on food container in salad reach in cooler with gloved hands then started cooking food no glove change or handwash.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander on cooks line. Interior microwave top near fryer area. Cutting boards hangin in clean dish rack stained.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line. Wall soiled at dish machine area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee ice water drink on cooks line in front of steam well over chip bin.
Equipment in poor repair. Interior microwaves near grill area the top part is falling off. 2 drip racks are rusted on clean dish shelf at prep area.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop the handle is directly touching food in reach in cooler on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers. Reach in cooler door jam soiled across from grill. Reach in freezer gasket soiled by fryer area. Sauce bowl holder on wall near ice cream freezer the rack is soiled. Shelving racks soiled holding extra fryer baskets on cooks line. Chip bin door tracks. Bar walk in cooler the racks are soiled. Walk in cooler door handle soiled. Bulk container on bottom shelf of back prep table the exterior is soiled.
Working containers of food removed from original container not identified by common name. Bulk container on bottom shelf at prep area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. By the back door the arrow is in the recharge zone.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top of ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine, the manager flipped buckets over.
Equipment in poor repair. Cutting board in prep area on shelf has cut marks. Inside Walk in cooler the shelves legs the rust is pitting the surface. The pans on cooling racks the drip pans are rusting inside walk in cooler.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen, the door sweep attached is halfway worn off.
Food stored on floor. Box of shrimp on floor in walk in freezer, manager placed on shelf.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives under microwave in fryer area on cooks line, employee moved knives.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Rice scoop handle directly touching rice, employee moved scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. Fan on the bottom shelf of table on cooks line. Gas stove burners the legs of equipment is soiled. Hood filters above grill area. Shelves inside beer walk in cooler. Soda nozzle backsplash on drink machine in server alley.
Wall soiled with accumulated grease, food debris, and/or dust. In the dish machine area.
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (46F - Cold Holding); coleslaw (48F - Cold Holding); corn salsa (47F - Cold Holding); pico (46F - Cold Holding) items in cooler no longer than 4 hours, items made previous days, operator placed ice on items. Rice 39, corn salsa 40, pico 37, coleslaw 40.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander on cooks line. Multiple cutting boards on cooks line and clean dish rack stained.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine stored where the food contact surface is facing upwards, manager flipped items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on prep table in back prep area. One drink on shelf above cooks line. Employees moved drinks.
Equipment in poor repair. Multiple cutting boards on cooks line and hanging on clean dish rack with multiple score/cut marks.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
In-use tongs stored on equipment door handle between uses. On reach in cooler drawers between grill and fryer.
In-use utensil stored in sanitizer between uses. Scoop in sanitizer bucket at beginning of cooks line, manager removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gaskets are soiled. Plastic wrap soiled between cooks line and fajita wooden plates on server alley. Fans blowing in prep are and cooks line soiled. Hood filters in fryer/salamander area soiled. Rice bulk container exterior is soiled.
Working containers of food removed from original container not identified by common name. Spray bottle on cooks line next to bbq, operator labeled as oil.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.