APPLEBEE'S NEIGHBORHOOD GRILL & BAR
7441 WEST NEWBERRY ROAD, Gainesville FL 32605
Last inspected Dec 13, 2024 · 5 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
DEC 23
JUL 24
DEC 24
▲ GETTING WORSE
4 inspections trending down, 15 points off where it started.
Roach activity present as evidenced by live roaches found. 1 roach on floor in liquor closet across from office, manager killed roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 1 roach on floor in liquor closet across from office, manager killed roach.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (45F - Cold Holding); rice (45F - Cold Holding) items in the top portion of cooler near reach in freezer, all other items were 41F or below. soup (46F - Cold Holding) cheese sauce (47F - Cold Holding) items in bottom portion of reach in cooler in the middle of cooks line. salsa (46F - Cold Holding); tomatoes (45F - Cold Holding) spinach dip (46F - Cold Holding) pico (45F - Cold Holding) items in top portion of middle reach in cooler on cooks line, all other foods were 41F or below. All foods tempted below 41F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ J.Smith 10/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle behind bar. Interior siding of chip bin on cooks line. Interior rack in salamander. Interior microwave across from grill. Interior reach in cooler under flat top.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cooks line, manager placed paper towels at sink.
Spray bottle containing toxic substance not labeled. Bottle with purple liquid inside located in liquor room across from office, manager labeled as floor cleaner.
Clean linens stored on floor. 2 bags of clean linens on floor in outside storage closet, manager placed up off of the floor.
Equipment in poor repair. Liquid butter containers lid is in disrepair/melted located next to the steamer. Drip racks in walk in cooler, rust is starting to pit the surface.
Floor tiles missing and/or in disrepair. Rubber floor mats in front of Three compartment sink is peeling apart from each other causing water to be trapped under floor mats. Corner in dish area the same rubber flooring is bulging causing a bubble in the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in food walk in cooler. Exterior handle of microwave at end of cooks line. Hood filters and surrounding area soiled. Door jam of reach in cooler drawers under grill.
Standing water in bottom of reach-in-cooler. Reach in cooler near reach in freezer on cooks line, employee vacuumed water out of cooler.
Jul 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee washed hands with cold water. Employee cooking on cooks line washing hands at hand sink that was set on cold water, inspector readjusted water handles to warm water for proper hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 flies flying around dry storage racks near back door, manager stated they had a truck delivery right before inspection and door was propped open.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding); pico (46F - Cold Holding) manager stated the items were sitting on counter while technician fixed cooler/gaskets right before inspection started, he placed bags of ice on items. Retemped items tomatoes 39F and pico 37F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave. Interior tall reach in cooler at end of cooks line.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line. Manager placed paper towels at sink. Handwash sign missing from sink behind bar.
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 expired certificates in safe staff binder.
Floor tiles missing and/or in disrepair. Rubber flooring is peeling apart from each other in front of Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sauce bowl holder soiled. Door jam area of chip bin on cooks line. Interior tall reach in freezer at end of cooks line. Exterior area of lid attached to ice cream reach in freezer. Walk in cooler fan guards.
Reach-in cooler shelves with rust that has pitted the surface. Tall reach in cooler at end of cooks line.
Standing water in bottom of reach-in-cooler. Salad reach in cooler on cooks line.
Standing water in floor drain/floor drain draining very slowly. Standing water under drink machine on server alley.
Dec 15, 2023Inspection 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on paper sign on shelf by soda machine on server alley.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior multiple reach in coolers on cooks line. Interior salamander piece of equipment on cooks line. Interior chip warmer on cooks line. Soda gun nozzle behind the bar.
No paper towels provided at handwash sink. Handwash sink on server alley/dish machine area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line. The door jam of reach in freezer on cooks line. The pipes behind cooking equipment on cooks line. Server fajita plate warmers the backside of equipment in soiled. Prep table under steamer. Monitor buttons on cooks line.
Standing water in bottom of reach-in-cooler. Reach in cooler drawers under grill area.
Wall soiled with accumulated grease, food debris, and/or dust. Near the Three compartment sink area. Floor soiled behind the bar under ice bin. Ceiling soiled on cooks line near fryers.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooked chicken and placed on cutting board to start sliding for service temped at 149F, employee placed back on grill and repented at 174-202.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (109F - reheating); onion soup (98F - reheating) in steam table for 3 hours.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. marinara (109F - Hot Holding); onion soup (98F - Hot Holding) in steam table for 3 hours. See stop sale.
Accumulation of debris on exterior of warewashing machine. The sides and top.
Floor soiled/has accumulation of debris. Under shelves in dry storage area and in walk in freezer. Floor and wall soiled in dish machine corner. Wall soiled at Three compartment sink. Floor soiled under equipment behind bar.
Floor tiles missing and/or in disrepair. Rubber floor tiles separating causing water to be trapped under floor by drain in front of Three compartment sink. Ceiling in disrepair inside office.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water in steam table 91F. Steam table not on fully.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Pipe on floor in beer walk in cooler filled with spray foam.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up reach in freezer at the end of cooks line, interior is soiled, gasket is soiled and handle area is soiled. Reach in cooler on the middle of cooks line door jam where gasket meets cooler when closed is soiled. Old can opener table attached soiled. Soda backsplash soiled. Rack holding sauce bottles next to reach in freezers on cooks line soiled. Hood filters soiled black above grill. Beer walk in cooler fan guard soiled an gasket.
Old labels stuck to food containers after cleaning. Small container marked with duct tape for proper portioning, duct tape peeling.
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.