G VILLE SEAFOOD N CHICKEN 2 INC
4310 SW 20 AVE, Gainesville FL 32607 · 352.225.3390
Last inspected Dec 30, 2025 · 6 visits since August 2023
FEB 24
NOV 24
DEC 24
AUG 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back of kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism at bathroom door
Exterior door has a gap at the threshold that opens to the outside. Gap under back exit door, shows light under door.
Unnecessary items/unused equipment on the premises. Reach in cooler not operating in kitchen
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves swept floor then removed gloves and put on clean gloves to handle food orders. Employee did not wash hands before putting on gloves
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee wearing gloves handle raw fish and scallops, changed gloves then handled tongs to handled cooked wings, then handled French fries, Employee does not wash hands before putting on clean gloves. Discussed with Manager.
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. Four out of five food handler certificates expired in April 2025
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink on cookline, Manager turned hot water on
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on bathroom door, door left open
Cardboard used to line food-contact shelves. Cardboard lines shelves in walk-in-cooler
Cove molding at floor/wall juncture broken/missing. Cove molding missing half of tile by walk-in-cooler
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Unnecessary items/unused equipment on the premises. Reach in cooler in kitchen does not operate, no food stored in reach in cooler
Water leaking from pipe and/or faucet/handle. Handwash sink has leak at handwash sink on cookline,
Dec 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 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. Chicken wings in container on cooks line, operator labeled with time no more than 4 hours ago.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the end cooks line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line the hot water was turned off due to a leaking faucet.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen. Employee closed door.
Ceiling tile missing. 2 missing in customer bathroom.
Food stored on floor. Eggs and margarine on floor in next door walk in cooler. Corn and chicken on floor in outside walk in freezer.
Hole in or other damage to wall. Next to 2 compartment sink the wall plastic cover is falling off. Cove molding tile is cracked outside of walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Between wall and 2 compartment sink, operator removed knife.
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler in kitchen, employee placed thermometer in unit.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden cash register holder at front counter not sealed/painted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested less than 50ppm, operator remade bucket and retested at 100ppm.
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); chicken livers (45F - Cold Holding). Manager stated chicken and chicken livers placed in cooler the previous night, manager discarded these items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: fish (45F,46F - Cold Holding); shrimp (47F - Cold Holding); chicken (46F - Cold Holding); chicken livers (45F - Cold Holding). Manager stated chicken and chicken livers placed in cooler the previous night, manager discarded these items. Manager stated fish items placed in cooler two hours prior to temperature being taken, employee placed ice on fish items to reduce temperature to 41F, fish (40F,35F,36F - Cold Holding); shrimp (38F - Cold Holding).
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter for mop sink.
Cardboard used to line food-contact shelves. Shelves in walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents throughout the kitchen.
Cove molding at floor/wall juncture broken/missing. Corners next to back door.
Food stored on floor. Cases of crabs and fries stored on floor in walk-in freezer. Manager placed items on shelves.
In-use tongs stored on equipment door handle between uses. Tongs hanging from bus tub on rolling cart across from cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Gasket of reach-in freezer across from three compartment sink.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen table. Manager turned containers over.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: corn (46F - Cooling). Manager stated item prepared the previous evening.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: corn (46F - Cooling). Manager stated item prepared the previous evening.
Employee handled raw proteins and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw chicken, changed gloves without washing hands and handled to go containers. Manager had employee wash hands and change gloves.
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 operator with written procedure.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Kitchen probe thermometer reading 15F when calibrated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen dusty.
Food stored on floor. Case of shrimp stored on walk-in freezer floor. Manager placed shrimp on shelf.
Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing above cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored touching chicken livers in reach-in cooler across from cook line. Employee removed scoop from chicken livers.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture above mop sink.
Missing drain plug at dumpster. Dumpster behind building.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen prep table. Employees turned containers over.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink. Manager placed she under running water.
Working containers of food removed from original container not identified by common name. Containers on dry storage shelf in front of walk-in cooler.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: potatoes (45F - Cooling). Manager stated potatoes were cooked the previous night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: potatoes (45F - Cooling). Manager stated potatoes were cooked the previous night.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back of kitchen.
Handwash sink used for purposes other than handwashing. Employee rinsing towels in front counter hand washing sink.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee reporting responsibility. Inspector provided operator with reporting agreement.
Drain cover(s) missing. Drain outside of back door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons stored on shelf above bags of flour.
Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing above fryers.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. No shield over light fixture in front of back door.
Single-service articles not stored inverted or protected from contamination. To go containers stored on table in kitchen. Employee turned containers over.
Time/temperature control for safety food thawed in an improper manner. Crab legs thawing in standing water. Manager had place crab legs underneath standing water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket in employee restroom.
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.