DQ GRILL & CHILL
9700 NW 39 AVE, Gainesville FL 32606 · 352.333.0830
Last inspected Jul 9, 2026 · 7 visits since July 2023
JUL 23
MAR 25
APR 26
▼ IMPROVING
3 inspections trending up, 18 points better than where it started.
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
Jul 9, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired in 2025
Apr 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired in 2025
Apr 15, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient Temperature thermometer in reach in cooler registered 30F, actual temperature Ambient Temperature was 47F. Ambient Temperature thermometer in walk-in-cooler registered at 20F, actual temperature was 40F.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired in 2025
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flip-top make table cooler on cook line COLD HOLDING hot dogs 49F; queso 49F; Cut Tomato 50F, house made ranch dressing 48F Ambient Temperature 47F, all the items had been in the flip-top make table cooler over 4hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip-top make table cooler on cook line COLD HOLDING hot dogs 49F; queso 49F; Cut Tomato 50F, house made ranch dressing 48F Ambient Temperature 47F
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient Temperature thermometer in reach in cooler registered 30F, actual temperature Ambient Temperature was 47F. Ambient Temperature thermometer in walk-in-cooler registered at 20F, actual temperature was 40F.
Handwash sink not accessible for employee use at all times. Handwash sink by ice machine had mop wringer in sink. Manager removed. Employee washed bottle in drive thru handwash sink
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired in 2025
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents (sanitizer for tables ).
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen hall. Manager chains tanks
Food-contact surface not smooth and easily cleanable. Wood panels on shelf of walk-in-cooler have not been sealed and are not smooth and cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer chest on cook line
Ice scoop handle in contact with ice. Ice scoop handle touching ice in ice bin at drive thru window.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink on cook line and drive thru window. Inspector provided sign.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Containers of gravy stored on cook line in drawers of holding unit next to cook line broiler: gravy (104F - Hot Holding). Employee stated gravy placed in holding unit one hour prior to temperature being taken. Employee voluntarily discarded containers of gravy.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Mixer heads for tabletop mixers in drive thru area.
Handwash sink used for purposes other than handwashing. Wringer for mop bucket stored in hand washing sink next to kitchen ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter across from registers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter across from front register.
Food stored on floor. Case of fries on walk-in freezer floor. Cases of shake mix on walk-in cooler floor.
Ice bucket not inverted between uses. Ice bucket stored on prep table across from walk-in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in front of cook line broiler.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on kitchen ice machine.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster.
Open dumpster lid. Dumpster behind building.
Jul 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled garbage can and proceeded to handle clean pans without washing hands and changing gloves. Manager had employee wash hands, change gloves and return pan to dish area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: tomatoes (45F - Cold Holding); lettuce (45F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in grill two hours prior to temperature being taken. Manager had employee place items in ice bath to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items held in cook line warmer: fries (115F - Hot Holding); chicken (121F - Hot Holding); hamburger (125F - Hot Holding). Manager stated items placed in warmer 20 minutes prior to temperature being taken. Employee reheated items and served.
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 for establishment. Inspector provided written procedure for establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on drive thru soda machine. Cutting board on reach-in cooler across from fryers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Four employees working with no certified food manager present.
Cardboard used to line food-contact shelves. Cardboard on kitchen shelf beneath toppings.
Dead roaches on premises. Two dead roaches in cabinet across from sandwich make line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler next to sandwich make line.
Ice bucket/shovel not inverted between uses. Ice buckets stored across from ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in front of broiler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of front counter ice cream machine. Inside of cabinets across from sandwich make line.
Old labels stuck to food containers after cleaning. Containers stored over three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Mop stored on floor in front of mop sink.
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.