GERMAIN'S CHICKEN SANDWICHES
220 NW 8 AVE STE 10, Gainesville FL 32601 · +1 (352) 554-454
Last inspected Dec 15, 2025 · 10 visits since August 2023
JAN 24
JUL 24
JAN 25
AUG 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in reach in cooler near dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Dec 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm, employee added more sanitizer and retested at 200ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cooks line.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe in storage area.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (59-60F - Cold Holding) items in reach in cooler drawers under grill, employees moved items to reach in freezer. Retemped items at 48-49.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb under Three compartment sink.
Spray bottle containing toxic substance not labeled. Spray bottle by Three compartment sink no label, employee labeled as bleach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table by plastic ware, operator discarded drink.
Old labels stuck to food containers after cleaning. 2 plastic containers with old labels.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 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. Employee putting together togo box's of food at heat window, a French fry fell out of box she picked up fry with bare hand and placed back into box then closed box and gave to customer.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, sanitizer chemical bottle not hooked up to automatic dispenser, operator manaually added sanitizer to water retested at 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce bottles in reach in cooler, operator moved raw chicken below.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of hose Bibb under Three compartment sink with blue handle.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing quaternary ammonia but has chlorine test kit.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink next to reach in freezer, operator placed paper towels at sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked 2 days ago in reach in cooler on cooks line, operator dated.
Spray bottle containing toxic substance not labeled. Spray bottle behind front counter, operator labeled as sanitizer.
Bowl or other container with no handle used to dispense food. Portion cup in salsa container, operator removed cup.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on cooks line, employee moved phone to pocket.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean drying rack.
Floor area(s) covered with standing water. Under Three compartment sink, operator stated when all sinks were emptied it over flowed the floor drain.
Food stored on floor. Boxes of fries on floor across from freezers, operator stated items were just brought out due to not having enough space in that freezer, operator removed bags of fries from boxes and placed in other cold holding units. Cans of black beans on floor in office.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container has scoops handle touching food directly.
Standing water in bottom of reach-in-freezer. Reach in freezer by Handwash sink, food items all still under 41F, operator called technician to look at freezer to make sure it is still in working condition.
Aug 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F.
Jul 31, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on apron then continued cooking fries on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (57F - Cold Holding); cooked tomatoes (61F - Cold Holding); chicken (56,59F - Cold Holding) items in reach in cooler on cooks line, cooler running at 53F, manager stated that cooler has been open for less than 2 hours for lunch rush. Ice was added to cooler to rapidly drop food item temperatures to under 41F. chicken (58F - Cold Holding) item in reach in cooler drawers under grill. Drawer was constantly opened during lunch rush.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken at 81F cooling at room temperature, employees moved chicken to reach in cooler to finish cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above pass through window and 2 drinks on prep table by seasonings and togo-ware. Employees moved drinks to the bottom.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack.
Food stored on floor. Ranch seasoning packets on floor in dry storage room, employee placed on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent soiled on wall by oven. Reach in freezer gasket/door jam area soiled.
Working containers of food removed from original container not identified by common name. Seasoning in bulk container under prep table, employee labeled as chicken seasoning.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (63F - Cold Holding) item sitting out on counter in squeeze bottle for 30 minutes during lunch rush, operator placed bottle in ice bath. butter (48F - Cold Holding) item in reach in cooler above chicken that is cooling. Chicken in large container, container is causing the door to stay cracked open, manager moved container more inside cooler so door could close.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter no hose attached.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in cooler behind front counter opened 3 days ago, employee labeled with date.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained/soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter and sink next to reach in freezer. No soap at sink behind front counter and hand sink next to freezer in kitchen.
Records/documents for required employee training do not contain all of the required information. 2 missing birthdays and 2 missing trainers certificate number.
Spray bottle containing toxic substance not labeled. Spray bottle behind front counter containing blue liquid, employee labeled as sanitizer.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink behind front counter.
Bowl or other container with no handle used to dispense food. Small portion cups in seasonings and bacon crumbles on garnishing table.
Dead roaches on premises. Attached to sticky trap by Handwash sink at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in cooler on cooks line. Employee moved drink.
In-use knife/knives stored in cracks between pieces of equipment. Knife in reach in cooler stored between spacers.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding items up off of floor by swinging door to kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling cart/rack on cooks line holding fries.
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 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 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. Handwash sink in disrepair in kitchen, operator stated the pipe is spraying water when turned on.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in reach in cooler near dish machine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (79-121F - Hot Holding) 2 containers one on flat top and the other in container on the top shelf on cooks line. Spoke to operator about using time as a public health control or keeping items hot or cold.
Toxic substance/chemical improperly stored. Multiple bottles of chemicals over box of ketchup bottles, operator stated they no longer use the ketchup so she discarded bottles.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at prep, when tested the strip turned black then white indicating the solution is way too strong. Employee redid bucket and tested at 100ppm.
Handwash sink not accessible for employee use at all times. Handwash sink in disrepair in kitchen, operator stated the pipe is spraying water when turned on.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and soap missing from Handwash sink at front counter, operator restocked Handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and chicken thighs made previous day no date.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee drink on shelf next to squeeze sauce bottles on cooks line, operator moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal purse/bag hanging on shelf holding Togo items in kitchen, employee moved bag.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean shelf.
Equipment in poor repair. Cutting board on cooler on cooks line with deep cut marks. Reach in cooler on cooks line the gasket is torn.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding items up off of floor by swinging kitchen door.
Single-service articles improperly stored. Plastic cups on floor in office delivered yesterday.
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.