GAINESVILLE FOODHALL
3045 SW 34 ST STE 30 UNIT 1, Gainesville FL 32608 · 347-307-6748
Last inspected Aug 14, 2026 · 11 visits since January 2024
SEP 25
JAN 26
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: a flying insect at the front line, land on cooked food.( See stop sale.)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Container of medicine improperly stored. Bottle of Tylenol and aspirin on shelf over prep reach-in-cooler. Manager removed.
Non-food grade paper/paper towel used as liner for food container. Paper towels under salmon in reach-in-cooler drawer under front line grill. Manager removed towels.
Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-26. Establishment observed preparing, serving, or selling food with an expired license.
Stop Sale issued due to food not being in a wholesome, sound condition. In kitchen reach-in-cooler: fish cake (39F - Cold Holding) thawed in ROP sealed bag. Manager discarded.
Show the remaining 13 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available at three-compartment sink. Manager had employee retrieve test strips from another store.
Bowl or other container with no handle used to dispense food. Two no-handle bowls used as scoops in two containers of sugar and flour. Manager removed both.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In kitchen reach-in-cooler: fish cake (39F - Cold Holding) thawed in ROP sealed bag. Manager discarded.
Current Hotel and Restaurant license not displayed. No license displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink on shelf over reach-in-cooler in kitchen. 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 prep tables. Employees removed phones from prep tables. Employee eyeglases on shelf over prep reach-in-cooler. Manager removed.
Equipment in poor repair. Door hinge broken on reach-in-cooler.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing over woks.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in two kitchen reach-in-freezers.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and back of reach-in-cooler. Manager removed knife for cleaning.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation.
Stored food not covered. Multiple foods in reach-in-coolers not covered. Manager covered.
Wiping cloth sanitizing solution stored on the floor. Sani-bucket on floor at front line. Manager moved to shelf.
Mar 4, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed : on the front line, Spicy salmon, made yesterday, cooked beef-prepared yesterday, Roe, fish egg-opened yesterday, shredded cheese opened 3-2-2026,; in the dessert reach-in cooler whipping cream opened yesterday. None of these had a date mark. All were date marked with the correct dates and have a total 7 day shelf life from the date of prep, thaw or opened from a commercial container.
Jan 16, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed : the pre rinse hose in the ice machine area hangs below flood rim.
Non-food grade paper/paper towel used as liner for food container. Observed : non food grade paper towel/cloth used as a liner at the buffet for the fish.
Jan 14, 2026Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : prep staff cutting bell peppers, no gloves. They then washed their hand and added gloves, which a box of gloves was right in front of them.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed : the pre rinse hose in the ice machine area hangs below flood rim.
Non-food grade paper/paper towel used as liner for food container. Observed : non food grade paper towel/cloth used as a liner at the buffet for the fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the front line buffet: Krab sticks 45°, tuna 45°, shred cheese 48°. Items were iced down, other items next to these were in compliance. Cloth used to absorb moisture in the bottom of the pan. Ice bags added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : 2 stained cutting boards on the front line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an unsealed water bottle on the service counter where food is passed to the customer. This was moved below.
Equipment in poor repair. Observed : an upright reach-in cooler in the kitchen, the door is not attached. Food is in temperature compliance.
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : prep staff cutting mangos, no gloves. Hands were washed and gloves were added.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : 0 ppm for quaternary ammonia. Chlorine bleach was added to sanitize. The quaternary ammonia jug was empty.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : egg roll on the front counter at 68°. ALSO, tempura shrimp 64°. The heat lamps were not plugged in. The heat lamps were then plugged in, the items were then placed on time as a public health control with 2.5 hours left.
Toxic substance/chemical improperly stored. Observed : blue window cleaner stored under the front counter next to to go cups. The spray was moved to cleaning.
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. The vacuum breaker was above the splitter.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed : multiple containers of whipping cream on both ends of the frontline and in the prep area lacking opening dates. Lactated in the drink area was missing its open date. Staff started adding dates
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks on the front line, both were discarded.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 2 rice scoops in 79° water on the front line. The water was dumped in the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed : 2 wet cloths on the front line not in sanitizer.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 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. Observed : cooked curry sauce not cooled to 41° within 6 hours, was still at 47°, overnight, at 2:00 pm the next day.
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. Observed : curry sauce made on 9-24-2025, not cooled to 41° at 2:00 pm (overnight)the next day. 47° when checked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : a carton of whole milk on the counter in the drink prep area, 56°. This had been left out for 30 minutes. This was placed open in a freezer and achieved 44° in 14 minutes. It remains under refrigeration.
Handwash sink used for purposes other than handwashing. Observed : in the new dessert area, the sink had a pan in it. ALSO, in dish, the hand wash sink was full of dishes. Both sinks were cleared of times.
Food stored on floor. Observed : bulk oil stored on the floor in the dessert area.
In-use knife/knives stored in cracks between pieces of equipment. Observed : on the front line, knives stored between equipment. The knives were sent to dish.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed : in the drink prep area, ice scoop handle touching ice. The scoop was put in the holster.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 2 scoops for rice in standing water on the front line. The water was dumped.
No copy of latest inspection report available. Observed : the last inspection is not available for review.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed : non food grade drill with a mixing/beater attachment.
Single-service articles improperly stored. Observed a case of lids on the floor, front line.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : used aprons stored on the counter in the dessert area. These were moved to a shelf.
Jul 29, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 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: 3 sushi rice containers lacking a time mark. All were placed out at 10:30 this morning, adjusted tags are being added. ALSO, tempura batter in the prep area, used, lacks a time mark. ALSO, tempura shrimp, egg rolls and egg tarts all lacking time marks. Staff started to make adjusted time stamp stickers to discard at 2:30.
Handwash sink used for purposes other than handwashing. Observed: the front line mid kitchen hand wash sink has a green scrub pad in it.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed: on the approved plans from 12-4-2023, there have been added display cases and an oven in front of the already existing 3 compartment sink and hand wash sink by the "cheese" walk-in cooler. This is a baking, food prep area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the front line mid kitchen hand wash sink will not produce warm/hot water, the hot water handle spins freely.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: multiple handles touching ready to eat food. 1 was adjusted.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: 2 used aprons stored over dry goods in the kitchen. The Market manager moved them to a linen basket.
Wet wiping cloth not stored in sanitizing solution between uses. Observed: 7 wet cloths, throughout, not stored in a sanitizer solution. These were picked up by staff and placed in a sanitizer bucket.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese on the front line 46°. An ice bag was added.
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: lack of time marks for these items: garlic and butter mix, egg rolls, dumplings. Adjusted time stickers were added.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed: milk in a reach-in cooler in the boba area, opened yesterday morning, no date mark. A date was added.
Handwash sink not accessible for employee use at all times. Observed: the mid kitchen hand wash sink blocked by a rack and rolling flour bin. Both were moved to gain access.
Buildup of food debris/soil residue on equipment door handles. Observed: multiple handles in the kitchen have an accumulation of dried food debris.
Floor area(s) covered with standing water. Observed standing water on the floor by the ovens.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives on the front line in between equipment. These were move to a clean surface.
Time/temperature control for safety food thawed in an improper manner. Observed: shank in standing water, 68°. The meat was placed in a cooking pot already heated up.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: a flying insect at the front line, land on cooked food.( See stop sale.)
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. License was paid for during the inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: a gallon jug of milk(cream) in the reach-in cooler at the drink area. This was dated to expire on 7-25-2024.
Stop Sale issued due to adulteration of food product. Observed: a fly land on cooked chicken at the display case. The area and surrounding were discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in a reach-in cooler on the front line, Krab stick 48°. Ice bags to be added.
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: 2 pots of sushi rice lacking time marks, on the Front line. Time mark stickers were added for the time left.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked fish at 100° at the display area. 1 pound was discarded, the rest is being reheated to 165°.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice chute at the water machine in the dining area is soiled.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee food(pork) stored over guest food in the front line reach-in cooler. This was moved to the bottom shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: spoon handle touching panko, on the front line. ALSO, ice scoop handles touching ice at the drink area. These were adjusted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in multiple places, in standing water, 67-79°.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: a red sanitizer on the front Counter with plant food.
Working containers of food removed from original container not identified by common name. Observed: squeeze bottle of non clear liquid, on the front line, no label.
Jan 4, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
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. Observed: soup in a reach-in cooler, still 58F from last night, covered.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed: raw chicken stored over pork in the cook line reach-in freezer. The chicken was moved to another freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the mop sink lacks a vacuum breaker on the non chemical side of the splitter. ALSO, the cook line high up hose connection lacks a back flow device.
No soap provided at handwash sink. Observed: at the large kitchen hand wash sink, no soap, sign nor paper towels. All of these were added.
Records/documents for required employee training do not contain all of the required information. Observed: expiration dates were incorrect on multiple documents. (Reading expires day of training.) these were adjusted.
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.