NORTHWEST GRILLE
5115 NW 39TH AVENUE, Gainesville FL 32606 · 352.376.0500
Last inspected Aug 24, 2026 · 9 visits since August 2023
FEB 25
OCT 25
FEB 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Bartender touching celery with bare hands and added to Bloody Mary drink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 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. Bartender touching celery with bare hands and added to Bloody Mary drink.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Egg wash in reach in cooler by fryers with a hair inside wash.
Raw animal food stored over/not properly separated from ready-to-eat food. Portioned salmon over portioned French fries in reach in freezer on cooks line, employee moved salmon below.
Bowl or other container with no handle used to dispense food. Small cup in wakame container in reach in cooler at salad station, employee cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout kitchen and dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in reach in cooler above portioned sauces at salad/bread area.
Equipment in poor repair. -Reach in cooler gasket torn by fryers. -Interior door of reach in cooler exposed insulation by fryers. -Walk in cooler racks rusted and reach in cooler on cooks line across from ovens.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen, sun is shining through the bottom indicating a gap.
Floor area(s) covered with standing water. Floor in front of ice machine with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease/dust hanging from back of hood system above fryers. -Wire hanging above grill with hooks is soiled with grease/dust, employee cleaned. -Walk in cooler racks soiled with food build up. -Fan guard soiled with dust in walk in cooler, employee cleaned.
Standing water in bottom of reach-in-cooler. Double door reach in cooler at end of cooks line, employee dried water up.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees handled raw fish then left cookline and went out back door, then returned to cookline and put on gloves, no handwash.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice bin at the server soft drink dispensing machine.
Handwash sink not accessible for employee use at all times. Bar handwash sink has ice and straws in sink. Manager removed
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. Seven food handler certificates expired Z. Stratos;S Hagins,T. Crompton;J Sanders;T. Dellaquila;W. Degaglia;J Edinger
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored over microwave in kitchen. Manager removed
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked (cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water in dishwash area and by ice machine
Floor tiles missing and/or in disrepair. Floor tiles missing in kitchen
Food stored on floor. Box of fish on the floor in walk-in-freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around door and shelves of walk-in-freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Single-service articles improperly stored. Coffee filters no covered or protected.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box (strawberries, carrots ) stored over ready-to-eat food ( bread ) in walk in cooler.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Bowl or other container with no handle used to dispense food. Food dispensed ( Romano Cheese and Romoulase Sauce )with a portion cups without a handle. Manager removed portion cups.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled with mold like substance.
Duct tape used to repair nonfood-contact surface. Duct tape o flip-top make table cooler in server area.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked (cups and plastic bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water by ice machine, cookline, qnd back prep area.
Floor tiles missing and/or in disrepair. Missing tiles at bar and in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Extensive ice build up on around door, floor, shelves boxes and cooling unit in walk-in-freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on metal shelf above flip-top make table cooler on cookline. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box and no statement that produce has been washed ( onions and tomatos ) stored over ready-to-eat food ( butter and cooling rack with mashed potatoes ) in walk in cooler. Manager moved unwashed produce.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusty and pitted in walk-in-cooler
Wiping cloth sanitizing solution stored on the floor. sanitizer bucket on floor on cookline. Manager had tray placed under sanitizer bucket, and bucket bottom cleaned
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 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 handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in cook line drawers. Employee placed ground beef in bottom drawer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw scallops and proceeded to handle to go containers without washing hands and changing gloves. Manager had employee change gloves and wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Handwash sink used for purposes other than handwashing. Employee dumped drink with ice in wait station hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes stored in walk-in cooler. Employee stated potatoes were cooked the previous morning. Employee placed proper date mark on potatoes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above counter in dish area.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Equipment in poor repair. Gasket for reach-in cooler across from cook line oven. Microwave on shelf at end of cook line.
Floor tiles missing and/or in disrepair. Floor tiles missing in bar area.
Food storage container/container lid cracked or broken. Cracked lids and pans in dish area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven. Employee placed tongs on top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line and wall behind cook line greasy. Top of dish machine.
Shelves with rust that has pitted the surface. Shelves in prep area next to clean dish rack. Shelves in dish area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 0 ppm. Employee changed sanitizer water, 50 ppm.
Nov 18, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: scallops (48F - Cold Holding); blue cheese (49F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler 3 1/2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F.
Nov 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 7 high priority.
7 High priority3 Intermediate11 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside, put on gloves and began handling clean utensils in kitchen without washing hands. Manager had employee wash hands and change gloves.
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 handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw pork in cook line drawers. Employee placed ground beef in bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: scallops (48F - Cold Holding); blue cheese (49F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler 3 1/2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F.
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. Lettuce and tomatoes stored at make station in front of pass through window. Manager stated lettuce and tomatoes were placed out at 2:00 pm. Manager placed proper time mark on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in steam table in front of pass through window: rice (111F - Hot Holding); mashed potatoes (104F - Hot Holding). Employee stated items placed in steam table 3 hours prior to temperature being taken. Manager placed items in oven to reheat.
Toxic substance/chemical improperly stored. Container of floor cleaner stored next to containers of spices on shelf beneath prep table at end of cook line. Employee removed floor cleaner during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line steam table. Blade of can opener on kitchen prep table.
Handwash sink used for purposes other than handwashing. Spoon and wiping cloths stored in cook line hand washing sink. Employee removed items from hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand towels for cook line hand washing sink not available. Manager provided hand towels at hand washing sink.
Drain cover(s) missing. Drain in bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Manager removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in dish area. Cups stored in wait station.
Floors not maintained smooth and durable. Floors and walls throughout the kitchen.
Food stored on floor. Cases of fish stored on floor in walk-in freezer. Manager placed cases of fish on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Floors and door flaps for walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee returned ice scoop to dish area to be washed.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager moved tongs to top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles in wait station.
Time/temperature control for safety food thawed in an improper manner. Shrimp being thawed in standing water at end of cook line. Employee placed shrimp in walk-in cooler to continue thawing.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket for cook line stored on floor. Manager placed bucket on shelf.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority5 Intermediate14 Basic
Show 27 findings ▾
Displayed food not properly protected from contamination. Salt for drinks sitting on top of bar in front of customer seat.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face then continued to touch tray of food from pass thru window without washing hands.
Food with mold-like growth. See stop sale. Container of strawberries with mold like substance in walk in cooler.
Medicine not labeled properly. Bottle of tums on shelf over reach in cooler on cookline.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cookline: raw pooled shell eggs for French toast on shelf over pans of grits and rice. In reach n freezer: portioned bags of raw beef on shelf over crab cakes. In reach in make table on cookline: pan of raw fish on shelf over breading for tuna that is served undercooked. Box of raw sausage on shelf over pasta. All were moved during this inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler in server station blue cheese with a date mark of 12/29, discard date was 1/4.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee placed fish on grill then placed beef on grill with same gloves. Due to fish allergen, hands must be washed and gloves changed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: gravy (90F - Hot Holding) reheated then, gravy (168F - Reheating); potatoes (119-124F - Hot Holding) reheated then potatoes (178-180F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of three reach in units on cookline soiled with food debris and mold like substance.
Handwash sink used for purposes other than handwashing. Chemical bottles in sink on cookline. Scrub pad in sink in ware wash area. Ice in sink at the bar.
Manager or person in charge lacking proof of food manager certification. Missing for two manager currently working.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler: tuna made two days prior with no date mark. In walk in cooler: ranch made on 1/2 with no date mark.
Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in ware wash area. Manager changed dispenser.
Bowl or other container with no handle used to dispense food. Cup in blueberries on cookline. Removed during this inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles soiled.
Dead roaches on premises. Two dead roaches in sticky pad under soda boxes in upstairs storage area. Discarded during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler. Removed during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over beer in cabinet at front counter.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
Floors not maintained smooth and durable. Floors throughout kitchen.
Food storage container/container lid cracked or broken. Broken pan on clean dish shelf. Broken pan in use at make table on cookline.
In-use utensil stored in sanitizer between uses. Knives being stored in water at 81F. Manager removed knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris in ware wash area. Fan in prep area soiled with dust. Fan in dry storage area soiled with dust.
Old labels and/or old food stuck to food containers after cleaning. One pan with an old label. Several pans with old food.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in ware wash area has a slow drain.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over seaweed and coleslaw in server station. Unwashed berries in pan with washed citrus at bar.
Water draining onto floor surface. Under hand sink on cookline.
Aug 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 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: rice (45F - Cooling). Manager stated item prepared the previous 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. Item in walk-in cooler: rice (45F - Cooling). Manager stated item prepared the previous day.
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 handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee was( hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in cook line drawer. Manager had employee place ground beef in bottom drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler in salad prep area: blue cheese (49F - Cold Holding); ranch (49F - Cold Holding). Manager stated item placed in cooler 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce the temperature 41F.
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. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and ceiling tiles in prep area in front of walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored in reach-in cooler at end of cook line. Manager removed drink from cooler.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line handle. Manager had employee place tongs on top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Area around soda nozzles in wait station.
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.