BLUE GILL QUALITY FOOD
2917 SW 35 DR STE 20, Gainesville FL 32608 · 352-872-5181
Last inspected Jun 29, 2026 · 7 visits since August 2023
SEP 24
JAN 25
JUL 25
NOV 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked mushrooms on the wood countertop in the kitchen, 67F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021037525 | Jul 21, 2021 | Sep 9, 2021 | $600 |
Inspection history
7 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed : the hi-temp dish wash machine temperature gauge reads only 172°. After 2 more runs it consistently reached over 180°. The 160° surface temp strip did not turn black after several runs. 2 more runs, the strip turned black.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the cook line flip top: cut tomato 46°, fish 46°, cut cabbage 46°. Items were restocked after lunch from the walk-in cooler. These items were placed in the adjacent reach-in freezer and achieved: cut tomato 36°, cut cabbage 43°, fish 35°. Ice bags were then added and the thermostat was turned to a colder setting.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : house dip sauce in a hot well, hot holding. Taking temperatures of different areas produced a range from 108° to 163°. The dip was stirred and was placed back in the steamer to reach 165°.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an employee drink stored over the bulk oil on the cook line. The drink was moved to the bottom shelf.
Show the remaining 2 findings ▾
Food stored on floor. Observed : 2 cases of food on the floor of the walk-in freezer. These were moved to a shelf.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : a. Red sanitizer bucket stored on the prep table next to the walk-in cooler. 150 ppm quaternary ammonia.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed : Prep date was 11-01-2025, over seven days, for house made Caesar dressing.
Clam/mussel/oyster tags not marked with last date served. Observed : the oyster tags are not all marked with the last date of service.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the internal door and frame for the ice maker was soiled. ALSO, the soda guns at the bar have buildup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : purse stored on the cook line on the prep cart. The purse was moved to the office.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed : the mushroom cheese mix had the scooping handle touching product. The scoop was adjusted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : small ware on the cook line stored in a water pan at 79°. The water was emptied.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 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 and the time removed from temperature control cannot be determined. Observed : butter on the cooling prep table, no time mark. An adjusted time label was added.
Toxic substance/chemical improperly stored. Observed : glass cleaner in a spray bottle stored on a rack over the oven. The spray was moved to cleaning.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed : no Oyster advisory. One was given and posted.
Bowl or other container with no handle used to dispense food. Observed : in the cauliflower pan, a bowl used for scooping, no handle.
Carbon dioxide/helium tanks not adequately secured. Observed : bulk co2 by the beer cooler, not secured.
Floor area(s) covered with standing water. Observed standing water under the first hand wash sink at the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : utensils on the cook line in 96° water. The water was dumped.
Jan 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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. A spare vacuum breaker was found and will be added as soon as tools are procured.
Clam/mussel/oyster tags not marked with last date served. Observed: the oyster tags lack the last date in use oyster was served from that container.
Records/documents for required employee training do not contain all of the required information. Observed: lack of trainer certification number on all certificates shown.
Sep 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: the quaternary amonia test kit used to check the 3 compartment sink did not indicate complying ppm for quaternary amonia. The inspectors test strip did.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a high temp dish wash machine. Currently there is not a complying way to check the surface temperature of the dishes in the dish machine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: 2 hand wash sink in the women's restroom. One sink lacks hot water.
Exterior door has a gap at the threshold that opens to the outside. Observed: gaps at the garage door.
Dec 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed: cook line staff handle raw hamburger, then a tray used for table service and then the bump bar, no hand wash and Change of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cooked mushrooms on the wood countertop in the kitchen, 67F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: on the cook line, cooked mushrooms 91F, ground beef in sauce 101F, soup 128F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the sliding doors to access the ice maker, rails/frame are soiled. ALSO, the potato dicer has dried food debris on the blade. This item... **Repeat Violation* ALSO, the self serve soda nozzles and a ice chutes and surrounding area area soiled. This item...
No paper towels or mechanical hand drying device provided at handwash sink. Observed all 3 hand wash sinks in the kitchen lack paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on the prep/cook line table. ALSO, an open can of Monster drink on the cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed: the walk-in freezer floor has an accumulation of ice build up.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: sanitizer buckets stored next to in use liquid margarine, next to raw fries, next to cooked mushrooms and next to single serve under the table on the front line.
Standing water in bottom of reach-in-cooler. Observed: the bar reach-in cooler has an accumulation of water.
Aug 14, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: onions in a hot well, 97F. These were then being discarded, fresh being put in place. ALSO, soup in the soup warmer, 109F, this was placed on the flat top to be brought to 165F, and then hot held at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the self serve chutes and various nozzles are soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of an irreversible temperature taking For the hi-temp dish wash machine.
Current Hotel and Restaurant license not displayed. Observed: the current license was not available for review.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed: the scoop for chicken on the cook line was touching product, in the drawer. The scoop was brought to dish.
Old food stuck to clean dishware/utensils. Observed: food particles on the potato dicer grid, next to the office.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: sanitizer buckets stored on a prep table, and next to clean dishes. The sanitizer from the prep table was placed in a secure food pan on the lower shelf.
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.