DOUBLE TREE BY HILTON GAINESVILLE
3726 SW 40 BLVD, Gainesville FL 32608 · 352-375-2400
Last inspected Jul 29, 2026 · 14 visits since August 2023
SEP 24
JAN 25
SEP 25
DEC 25
JUL 26
— STEADY
5 inspections within 25 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. Observed: lack of a plan. One was emailed and printed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In prep reach-in cooler across from grill: shell egg (60F - Cold Holding); cheese (57F - Cold Holding); liquid egg (60F - Cold Holding); yogurt (56F - Cold Holding); butter (48F - Cold Holding); chili (48F - Cold Holding); roast beef (47F - Cold Holding); cream cheese (47F - Cold Holding); cheese (48F - Cold Holding); lettuce (48F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep reach-in cooler across from grill: shell egg (60F - Cold Holding); cheese (57F - Cold Holding); liquid egg (60F - Cold Holding); yogurt (56F - Cold Holding); butter (48F - Cold Holding); chili (48F - Cold Holding); roast beef (47F - Cold Holding); cream cheese (47F - Cold Holding); cheese (48F - Cold Holding); lettuce (48F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Prep reach-in cooler cutting board soiled with mold-like substances.
Handwash sink not accessible for employee use at all times. Cookline handwashing sink blocked by food bins and utensils. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at back kitchen hand wash sink. No paper towels at men's restroom. Awaiting towel delivery - none available on site for replacement.
No soap provided at handwash sink. No soap at front kitchen hand wash sink. Manager replaced soap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top shelf in kitchen plates and bowls are not stored inverted or protected.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The reach-in cooler across from the grill does not hold time/temperature control for safety foods at 41F and below as is evidenced by multiple items at 56F plus.
Cutting board has cut marks and is no longer cleanable. Prep reach-in cooler cutting board grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table. Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones on two prep tables. Manager removed.
Old labels stuck to food containers after cleaning. Old labels and label residue on numerous food bins throughout the kitchen and ware-washing areas.
Single-service articles improperly stored. Case of single-serve cups on floor in storage room.
Standing water in bottom of reach-in-cooler. Standing water in prep reach-in cooler across from grill.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the commercial can opener with dried food debris on the blade. ALSO, the first side gun has a port with buildup in it.
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : in the dining area reach-in cooler: Almond milk 71 ounces cold hold 56-58° Yogurt 46 servings cold hold 55-56° Milk 6 cartons cold hold 56°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area reach-in cooler, Almond milk 71 ounces cold hold 56-58° Yogurt 46 servings cold hold 55-56° Milk 6 cartons cold hold 56°
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 : in the walk-in cooler: Waffle batter 32 ounces, over 4 hours, was placed back in the walk-in cooler after service.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the commercial can opener with dried food debris on the blade. ALSO, the first side gun has a port with buildup in it.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : a consumer advisory is on the menu with an asterisk, but no items are marked to identify they may be served less than fully cooked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed : lack of a complying measuring device. A pending order was shown to the inspector.
No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of paper towels at the mid kitchen hand wash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed : in the dining room, in 2 areas, plates are not protected nor inverted.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed : the reach-in cooler in the dining area does not hold time/temperature control for safety foods at 41° and below as is evidenced by multiple items at 56° plus. The unit was pushed all the way back to the wall in a tight cabinet area.
Old labels stuck to food containers after cleaning. Observed : multiple food pans with old stickers.
Sep 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed : in the dining area buffet reach-in cooler: cartons of milk 50, almond Silk 51 and yogurt packs 50. Unit was tight against the back wall with cabinets surrounding. A glass of grapefruit juice was added and increased in temperature 3 in 10 minutes. The unit was pulled out from the enclosure.
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : almond silk, cartons of milk and yogurt packs all above 50° since before 10 am, end of breakfast service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the dining area buffet reach-in cooler: cartons of milk 50°, almond Silk 51° and yogurt packs 50°. Unit was tight against the back wall with cabinets surrounding. A glass of grapefruit juice was added and increased in temperature 3° in 10 minutes. The unit was pulled out from the enclosure.
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/ Observed : Dan expired in 8-2025.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener blade with an accumulation of dried food debris. And the juice nozzles have buildup. ALSO, the bar area first soda gun has buildup in one of the ports.
Handwash sink used for purposes other than handwashing. Observed : rubber bar mats stored in the bar hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the back kitchen front station, and in the dish wash machine area. ALSO, lack of soap at the back cook station.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed : apples on the buffet line are not wrapped.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed : in the dining area buffet reach-in cooler: cartons of milk 50°, almond Silk 51° and yogurt packs 50°. Unit was tight against the back wall with cabinets surrounding. A glass of grapefruit juice was added and increased in temperature 3° in 10 minutes. The unit was pulled out from the enclosure.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the area over the juice nozzles is soiled.
Single-service articles not stored inverted or protected from contamination. Observed : the smaller plates in the buffet area are not inverted or protected.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Observed: degreaser spray and multi purpose spray in multiple areas stored next to food or clean dishes. These were all put with cleaning.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the bar is soiled. ALSO, the can opener has dried food debris on the blade. And the electric slicer has crumbs on the back side of the blade and guard.
Handwash sink used for purposes other than handwashing. Observed a spoon in the back hand wash sink. This was removed.
No cleaning agent provided in wash compartment of sink/dish wash machine. Observed: quaternary amonia sanitizer was in use in place of dish soap for the dish wash machine.
No soap provided at handwash sink. Observed: lack of soap at the back kitchen hand wash sink. Soap was added. ALSO, 2 hand wash sinks lacked paper towels. These were added.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the written plan was not available for review. One was emailed.
Exterior door has a gap at the threshold that opens to the outside. Observed the kitchen back door has light emitting at the bottom, when fully closed.
In-use knife/knives stored in cracks between pieces of equipment. Observed: 2 knives stored between equipment. These were moved to a clean surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: over the juice nozzles, on each side, is soiled.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 3 kitchen hand wash sink and the employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of foreign substance.
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed: sliced turkey dated 8-28-2024, still on site. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: shredded cheese 46, butter packs 48, cream cheese packs 52, (at the buffet, not on time) mozzarella 70 (mid kitchen hand wash sink) liquid egg 68°, hand wash sink) and sliced turkey 48°(back kitchen reach-in cooler).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the buffet these items held by temperature: shredded cheese 46, butter packs 48 and cream cheese packs 52°. ALSO, in the back kitchen, sliced turkey 48°, mozzarella cheese 70, liquid egg 68°. All items will have a stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris on the blade. ALSO, the juice nozzles have build up.
Handwash sink used for purposes other than handwashing. Observed: liquid egg and cheese stored in the back mid kitchen hand wash sink. These were removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the test strip for the hi-temp dish wash machine is rated for 180, not 160°.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 3 kitchen hand wash sink and the employee restroom.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee restroom in the back hall is not self closing.
Covered waste receptacle not provided in women's bathroom. Observed: the employee restroom in the back hall is unisex and lacks a covered receptacle.
In-use knife/knives stored in cracks between pieces of equipment. Observed: a French style knife in between equipment in the back mid kitchen. This was removed for cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of foreign substance.
Feb 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
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. Observed: lack of a plan. One was emailed and printed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a complying thermometer.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the first hand wash sink in the back kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: lack of proof of any training.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed: apples in the buffet dining area have stickers on and are not wrapped.
Floor area(s) covered with standing water. Observed standing water under the mid kitchen hand wash sink, prep kitchen by the walk-in cooler.
No handwashing sign provided at a hand sink used by food employees. Observed: lack of a sign at the bar hand wash sink. ALSO, lack of available paper towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the juice nozzles has dark foreign substance in the white cavities.
Old labels stuck to food containers after cleaning. Observed: on an in use food pan with sliced turkey, a label from 11-13-23 was not washed off. The turkey label was in place.
Single-service articles not stored inverted or protected from contamination. Observed: plates in the buffet dining area, over the reach-in cooler, are not covered nor inverted.
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed lack of a Certified Food Manager.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple time/temperature control for safety items in the grill line reach-in cooler at 47F and above. Items had been in there from 1-30 days.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority7 Intermediate6 Basic
Show 17 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: ranch dressing mix, prepared on 7-15-23, still in the grill line reach-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F. boiled egg 49, shred cheese 54, yogurt 54F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F, boiled egg 49, shred cheese 54, yogurt 54F.
Toxic substance/chemical improperly stored. Observed spray bottles stored with clean plates in the front and back of the kitchen. Chemicals were moved to cleaning.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the grill line reach-in cooler has an accumulation of food spills. ALSO, the lower guard on the slicer blade has dried food debris. ALSO, the can opener had dried debris on the blade.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed lack of a Certified Food Manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a surface temperature taking, irreversible thermometer was not available for the hi-temp dish wash machine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the back line hand wash sink.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the food thermometer provided reads 29F in a proper made ice bath.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara made last Thursday, in the grill line reach-in cooler no date. A date mark was added. **Corrected On-Site*
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the first hand wash sink in the kitchen had the hot water turned off. The valve was opened, and hot water was available. No leaks were noted.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple time/temperature control for safety items in the grill line reach-in cooler at 47F and above. Items had been in there from 1-30 days.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a back pack, cell phone and waist pack stored over or next to dishes and guest food. These were all moved below.
Food stored under dripping water line. Observed: white onions stored under a prep sink that drips below.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gaskets have an accumulation of debris. ALSO, the area behind the juice nozzle dispensers have dark foreign substance on the white plastic housing.
Open dumpster lid. Observed the dumpster lid open by Courtyard.
Single-service and plates/cups are not stored inverted or protected from contamination. Observed: at the breakfast buffet, plates in multiple areas that are not inverted.
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.