BEST WESTERN GATEWAY GRAND
4200 NW 97 BLVD, Gainesville FL 32606 · 3523313336
Last inspected Aug 25, 2026 · 7 visits since September 2023
NOV 24
MAR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Displayed food not properly protected from contamination. Cinnamon sugar, sunflower seeds, and raisins by yogurt dispensing machine on front counter, the lids are missing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (47F - Cold Holding) item in yogurt dispensing cooler on front counter. Cooler states it is running at 40F. Item moved to reach in cooler in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
Show the remaining 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents soiled in kitchen.
Equipment in poor repair. White reach in cooler and reach in freezer the handles are missing. Yogurt toppings 3 containers are missing lids.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Juice nozzle splash area on juice machine on front counter.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in the recharge zone at front counter by fruit.
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by chair, mop bucket and cart. Items were removed
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen handwash sink. Manager restocked dispenser
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the juice and milk dispensing machine at self serve station.
Silverware/utensils stored upright with the food-contact surface up. clean cooking utensils leave food contact surface up inside a container.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket. Mop placed to air dry
Jul 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Waffle batter held on breakfast bar.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Waffle batter held on breakfast bar.
Food-contact surface soiled with food debris, mold-like substance or slime. Hot water nozzle on coffee machine.
Light shield damaged/in disrepair. Light fixture in kitchen.
Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine not covered. Manager voluntarily discarded filters.
Mar 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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. Breakfast omelet station items no time mark. Manager stated items placed in omelet station at 6:00 am. Manager added proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in kitchen warmer: sausage (119F - Hot Holding). Manager stated sausage placed in warmer three hours prior to temperature being taken. Manager voluntarily discarded sausage.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No quaternary sanitizer available. Manager acquired some sanitizer from the other kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored on cold bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Employee removed drink during inspection.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Observed: shredded cheese in the small kitchen reach-in cooler, this was out for service today, per staff. The bowl was not marked with a discard time, and is now over the 4 hours.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed: shredded cheese placed back in a reach-in cooler after service.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork on the counter, 92°. The pan was tightly wrapped. The pan was then loosely wrapped and moved to the walk-in freezer. This dropped to 76° in 12 minutes. This will be carried over for tomorrow's service.
Toxic substance/chemical improperly stored. Observed: Spic n Span window spray cleaner stored on the window ledge over clean dishes on a cart. The spray was moved to cleaning.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: staff over 60 days, no certificate on file.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the juice machine, the socket for the nozzles has dried splash up. The nozzles were removed so the area could be cleaned. **Corrective Action Taken* ALSO, the yogurt machine, behind the dispenser tube has dried food debris visible.
Old food stuck to clean dishware/utensils. Observed the waffle batter hopper nozzle, after it was clean, with food residue in it. This was moved back to dish.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bottle of cleaner to clean table and proceeded to wrap pan of sausage and cheese without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: sausage (61F - Cold Holding); cheese (52F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F.
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.
Handwash sink does not provide water through a mixing valve or combination faucet. No cold water at kitchen hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Employee personal food not properly identified and segregated from food to be served to the public. Employee canned drink in kitchen reach-in cooler.
No Heimlich maneuver/choking sign posted. No choking poster available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around juice nozzles of front counter juice machine.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled liquid nails and then proceeded to handle clean utensils to prepare omelets without washing hands.
Toxic substance/chemical improperly stored. Container of liquid nails stored next to pan coating spray. Employee removed liquid nails from shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle of hot water dispenser on counter next to reach-in cooler.
Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink next to three compartment sink. Employee removed pan from hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink next to three compartment sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to three compartment sink. Employee placed drink on bottom shelf of prep table.
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.