LINDA VISTA
3483 SW WILLISTON RD, Gainesville FL 32608 · 352-377-7866
Last inspected May 11, 2026 · 8 visits since September 2023
JAN 24
JUL 24
DEC 24
JUL 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Observed: lack of written procedures for hazardous clean up. A poster was emailed, chlorine is on site. This was then printed and posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 11, 2026Inspection Completed - No Further ActionLicensing 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
Exterior door has a gap at the threshold that opens to the outside. Observed : a gap at the base of the back door when fully closed.
No conspicuously located ambient air temperature thermometer in holding unit. Observed lack of Ambient air thermometers in multiple units. Thermometers were added.
Objectionable odors in bathroom or other areas of the establishment. Observed : an objectionable odor when entering the kitchen from the office area.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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. Observed: 0 ppm for chlorine. Full jug already in place. Supply tube was trimmed. Priming by known methods was not successful. A sanitizer sink was set up to be used after the dish wash machine. The grey cpvc pipe was cleaned out, white residue or paper type substance was in the tube.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the can in the mid cook line make table: shredded cheese 53°, slice cheese 55°, pooled eggs 58°. Ice bags added. ALSO, the chef table or low boy temperatures: Fish 47°, beef 47°. Ice bags were made an added to each time/temperature control for safety item. All items wear restocked after the first rush ended, around 9:15 am
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with an accumulation of dried food debris. This was moved to dish.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Priority: High Priority Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: slice cheese in a make table next to cooking equipment, 53°. This was placed on time as a public health control as a corrective action. The time was adjusted to end at 11 am.
Priority: High Priority Observed: 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: time as a public health control not marked for butter packs on the main wait station line.
Priority: Intermediate Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed: a cutting board on the cook line, with cuts and deep stains. Some boards have already been replaced. **Corrective Action Taken ALSO, at the secondary wait station, soda nozzles have buildup.
Priority: Basic Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: a drink on a cook line reach-in freezer and a drink on a prep table in the kitchen.
Priority: Basic Observed: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: multiple red sanitizer buckets stored on prep tables on the cook line and in the kitchen. These were moved to the bottom shelf away from clean dishes and food.
Priority: Basic Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed: a sanitizer bucket on the cook line, 0 ppm for quat. The water was dumped.
Jul 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook line staff adjust hat and then continue to work on the line, handling clean dishes and cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: Cook line flip top; pooled egg (51F - Cold Holding); shred (52F - Cold Holding); slice cheese (60F - Cold Holding); batter (47F - Cold Holding)
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 a time stamp for butter packs on the wait station line. An adjusted mark was given for the time left.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of dried food debris. ALSO, the soda nozzles in the wait station by the office have an accumulation of buildup.
Records/documents for required employee training do not contain all of the required information. Observed: dates of birth missing on multiple certificates.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple drinks stored on prep surfaces in prep and cook line. Some were discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a purse stored over bulk sodas.
No Heimlich maneuver/choking sign posted. Observed: a lack of a choking poster. One was emailed.
Open dumpster lid. Observed: the dumpster is was open.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: multiple sani buckets stored on prep tables and next to food/clean dishes, through out the kitchen.
Standing water in bottom of reach-in-cooler. Observed standing water in a reach-in cooler in prep that has whipped topping.
Worn, torn and/or soiled floors/carpeting. Observed: soiled floor under the shelves in dry storage.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed: 1 can of green beans dented at the top seam.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed: cook line staff adjust earbud, move back to the cook line, added gloves with no hand wash. The Certified Food Manager had a discussion with him, hand-wash and changed 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. Observed: lack of written procedures for hazardous clean up. A poster was emailed, chlorine is on site. This was then printed and posted.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed a long cutting board on the cook line has deep cuts and stains. ALSO, the white shroud in the ice maker has a light red/pink substance at the lower lip.
Records/documents for required employee training do not contain all of the required information. Observed: lack of dates of birth on multiple certificates.
Floors not maintained smooth and durable. Observed: the floors are not smooth by the walk-in freezer door, cook line(mid area) mid kitchen walkway.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed: ice build up around the walk-in freezer door.
In-use wet wiping cloth/towel used under cutting board. Observed: a wet cloth under a cold make table cutting board.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Records/documents for required employee training do not contain all of the required information. Observed: lack of dates of birth on multiple certificates. These were set to the side for completion.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee drink on the reach-in freezer, cook line.
Floor tiles missing and/or in disrepair. Observed: on the cook line, floor tiles chipped in multiple spots.
No copy of latest inspection report available. Observed: the last inspection was not available for review. This was found and shown.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the gaskets on the cook line, top edge, have an accumulation of food debris.
Open dumpster lid. Observed dumpster lid open.
Water leaking from pipe and/or faucet/handle. Observed: in the back storage room that has bulk hot sauce, in the corner, a pipe behind the wall has a slow leak and has compromised the wall.
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.