GRILL EXPRESS
808 W UNIVERSITY AVE, Gainesville FL 32601 · 973-955-7571
Last inspected Jul 23, 2026 · 11 visits since August 2023
JUL 24
NOV 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Inspector provided procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021040838 | Aug 23, 2021 | Feb 16, 2022 | $500 |
Inspection history
11 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : a pan of cooked chicken on the cook line cutting board, 71°. ALSO, the pan next to it, cooked chicken, 52°. It was determined one was out for 35 minutes, and the other 15 minutes. Both were placed in the adjoining reach-in freezer. The 71° pan dropped to 62°, and was left in the freezer. The 52° chicken dropped to 44°, and was left in the reach-in freezer. The cooling occurred in 10 minutes. Time as a public health control and ice baths/bods were discussed.
Handwash sink not accessible for employee use at all times. Observed : the back wall hand wash sink was hidden under boxes. The boxes were removed.
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, no proof of a Certified Food Manager.
No paper towels or mechanical hand drying device provided at handwash sink. Observed : the 2 hand wash sink lacked paper towels or drying devices. A roll of paper towels was brought to one.
Show the remaining 7 findings ▾
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 any training.
Buildup of food debris/soil residue on equipment door handles. Observed : multiple refrigeration door handles have dried food debris on them.
Cutting board has cut marks and is no longer cleanable. Observed : the main cook line cutting board has deep cuts with stained in the cuts.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : multiple employee food items stored over guest food in the kitchen reach in cooler. All items were moved to the bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : cigarettes, keys, and drink stored on the back storage shelves, over bulk food items.
Plumbing system in disrepair. Observed : the spout for the back wall hand wash sink is not attached.
Single-service articles not stored inverted or protected from contamination. Observed : 2 sets of to go containers, food contact side up. These were inverted.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 can of tomato sauce dented.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered work phone/cell phone then put on gloves and started cooking without first washing hands.
Employee washed hands with no soap. Employee taking order on phone, rinsed hands with just water then placed on gloves to begin cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (48F - Cold Holding) item prepped 1 day ago, item in top portion of flip top cooler on cooks line, all other items 41F or below. Operator closed lid. rice (61F - Cold Holding) item sitting at room temperature for 1.5 hours, operator stated he was portioning rice into containers then got busy and forgot to place back in cooler, he portioned rice then placed back in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior shelf in reach in cooler on cooks line. Interior back wall of cooler by back door. Stained cutting board on reach in cooler on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table and cutting board of reach in cooler on cooks line, operator moved beverages below.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on prep table by employee cutting onions, operator moved personal items.
Equipment in poor repair. Cutting board on cooks line with deep cut marks.
Food stored on floor. Packets of ketchup on floor behind front counter.
In-use knife/knives stored in cracks between pieces of equipment. 4 knives between table and reach in cooler on cooks line, operator moved knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line soiled with grease. Side of small fryer soiled with grease. Exterior of flour container soiled with old food build up.
Single-service articles improperly stored. Boxes of napkins and plasticware on floor behind front counter.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Call 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); tomatoes (44F - Cold Holding) items in cooler near back door, large pieces of cardboard lining racks causing the cooler to not properly disperse cold air to all foods in cooler. tomatoes (45F - Cold Holding); taziki (47F - Cold Holding); tomatoes (50F - Cold Holding); gyro meat (48F - Cold Holding); chicken (47F - Cold Holding) items in reach in cooler on cooks line, operator moved all time/temperature control for safety food to freezer to rapidly drop foods temperature. Retemped gyro 47, Tomatoes 47, taziki 36.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid bug spray on counter by clean dishes in prep area, operator moved away from clean dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken overnight (60-63F - Cooling) cooling overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); tomatoes (44F - Cold Holding) items in cooler near back door, large pieces of cardboard lining racks causing the cooler to not properly disperse cold air to all foods in cooler. tomatoes (45F - Cold Holding); taziki (47F - Cold Holding); tomatoes (50F - Cold Holding); gyro meat (48F - Cold Holding); chicken (47F - Cold Holding) items in reach in cooler on cooks line, operator moved all time/temperature control for safety food to freezer to rapidly drop foods temperature. Retemped gyro 47, Tomatoes 47, taziki 36.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken overnight (60-63F - Cooling) raw chicken marinating overnight in cooler in large/deep plastic container with lid on top. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on cooks line stained. Interior microwave.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by clean dish rack in back of kitchen, operator moved rack.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink at the back of kitchen, operator placed paper towels at sink.
Equipment in poor repair. Large cutting board on cooks line with multiple cut marks. Tall silver double door reach in cooler gaskets
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bag of fries in unused fryer basket on cooks line, operator stated during lunch rush he places fries there for efficiency. Spoke to operator about placing on time as a public health control or keep item in reach in cooler on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf above lettuce heads in reach in cooler at the back of kitchen.
Single-service articles improperly stored. Boxes of plastic ware on floor under front counter.
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken overnight (50F - Cooling) see stop sale.
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 talking to inspector he was making food spoke to inspector touched his apron strap/shirt then continued making sandwich/wrap.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking orders at computer terminal at front counter then going back into the kitchen placed on gloves then started cooking, no handwashing observed.
Pesticide/insecticide labeled for household use only present in establishment. On shelf next to rice cooker, operator removed cans.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef and both raw items over onions in reach in cooler. Operator moved onions above.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken overnight (50F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice(56F - Cold Holding) item sitting on counter for 2 hours, operator placed back in cooler. Retemped at 45F.
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 chlorine tested over 200ppm, operator remade bucket, 100ppm.
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. Inspector provided procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on reach in cooler on cooks line stained. Interior table top toast oven. The back side around the heating element is soiled on the gyro cone cooker(spit). Food racks in middle reach in cooler.
Handwash sink used for purposes other than handwashing. Multiple cardboard boxes on top of Handwash sink by mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to toaster on prep table. Employee drink in cooler next to sauce bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of tortilla packs, operator moved.
Equipment in poor repair. Cutting board on reach in cooler with deep cut marks. Reach in cooler lid taped with duct tape cooler is on cooks line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice container the handle was directly touching food, operator moved handle out of food.
No Heimlich maneuver/choking sign posted. Inspector provided, operator posted.
No handwashing sign provided at a hand sink used by food employees. In restroom to the left.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Hood filters above cooks line. Stand up middle reach in cooler the gaskets are soiled.
Old labels stuck to food containers after cleaning. One plastic container on clean dish rack.
Single-service articles improperly stored. Boxes of eating utensils on floor at front counter.
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions and sauce in reach in cooler, operator moved chicken.
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. Tested sanitizer above 200ppm, operator remade bucket with more water and less bleach, retested at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on cooks line is stained. The back interior part of gyro heating machine.
Handwash sink not accessible for employee use at all times. Clean dish rack in front of back Handwash sink, operator moved rack.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing chlorine bleach but has quaternary ammonia kit.
No paper towels or mechanical hand drying device provided at handwash sink. At both Handwash sinks in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of reach in cooler on cooks line, operator moved drink.
Equipment in poor repair. Interior of microwave, operator stated he had microwaved aluminum and it started a small fire causing the black on the inside of microwave.
Food stored on floor. Packets of ketchup on floor under front counter.
No handwashing sign provided at a hand sink used by food employees. In both bathrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer.
Ripped/worn tin foil used as shelf cover. Above Handwash sink on cooks line and around equipment next to fryer.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice overnight (54F - Cooling) see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice overnight (54F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (64F - Cold Holding) item in reach in cooler, employee stated he had item out to cook but then got busy so he placed item back into cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Interior microwave on cooks line.
Cutting board has cut marks and is no longer cleanable. On reach in cooler on cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Baby bottle and milk on top shelf above raw chicken and tomatoes in reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on prep table.
Oct 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee taking order at front counter, came to kitchen started putting on gloves, inspector stopped employee and he washed hands then placed on gloves to start cooking an order.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked chicken in reach in cooler, operator placed cooked chicken above raw chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line heavily stained. Interior microwave.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by ladder sink by mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. Sink on cooks line, operator placed paper towels at sink. Hand sign missing at Handwash sink by mop sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and gyro meat cooked 2 days previous, operator dated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 opened water bottles on cutting board of reach in cooler, operator moved to the very bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on table next to Togo boxes on cooks line. Keys and baby bottle on shelf above single service glove boxes on back storage shelf.
Equipment in poor repair. Cutting board on cooks line with deep cut marks. Blender attachment repaired with black duct tape. Large silver reach in cooler the gasket is repaired with black duct tape.
Floors not constructed to be easily cleanable. Floor under reach in coolers is lower than the rest of kitchen floor causing a dip and making the floor not smooth and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of unused grill. The fryer basket handles. Hood filters above fryers.
Single-service articles improperly stored. Togo utensils on floor under front counter. Small white Togo boxes on cooks line not flipped over.
Working containers of food removed from original container not identified by common name. Container on bottom shelf of table on cooks line.
Aug 9, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved. 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/. New owner applied for license and plan review but did not complete plan review application, so no plans were ever approved.
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.