QUALITY INN
2435 SW 13 ST, Gainesville FL 32608 · 3523736500
Last inspected Aug 28, 2025 · 6 visits since August 2023
AUG 23
OCT 24
AUG 25
— STEADY
3 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
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 a plan.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed : waffle batter under time as a public health control placed back under refrigeration after service today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the silver reach-in cooler in the kitchen: Milk 46°, cream cheese 48°, butter 47°. The thermostat control was adjusted and should be monitored. The milk was at 44° in 9 minutes.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed : waffle batter not discarded after the end of service today.
No soap provided at handwash sink. Observed : no soap near the kitchen hand wash sink. ALSO, no paper towels near the hand wash sink. Paper towels were set on the ledge.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed : one thermometer reads 36° in a proper ice bath.
Single-service articles improperly stored. Observed : single serve cups on the floor in dry storage.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
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: no visible hazard clean up poster. One was emailed and printed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: there was no visible quaternary amonia test kit on the counters nor in the drawers.
No paper towels or mechanical hand drying device provided at handwash sink. Observed: the paper towels are on the other side of the 3 compartment sink. ALSO, the soap is on the other side of the sink. ALSO, the sign for handwashing is over the rinse sink, not the hand wash sink.
Current Hotel and Restaurant license not displayed. Observed: the current license is not available for review.
Dead roaches on premises. Observed: 1 dead roach in the utensil drawer. Staff cleaned up and discarded.
Iced tea dispenser/batter hopper not cleaned at least once every 24 hours. Observed: the waffle batter hopper in the reach-in cooler, with an accumulation of dried batter on the threads and exterior throat of the dispenser.
No Heimlich maneuver/choking sign posted. Observed: no visible choking poster. One was emailed and printed.
No copy of latest inspection report available. Observed: lack of the availability of the last inspection for review.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed: clean dishes drying on cloth towels.
Single-service articles improperly stored. Observed: in the storage room off the dining area, cases of single serve stored on the floor.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed: all forks, spoons and knives are presented food contact side up.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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: lack of a Certified Food Manager.
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 proof of any training.
Aug 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority7 Intermediate5 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the dining area self serve reach-in cooler: butter 55, cream cheese 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the dining area reach-in cooler: butter 55, cream cheese 51F.
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 a plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the batter hopper with dried, crusty debris around the top screw cap. Staff started cleaning it.
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: lack of a Certified Food Manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit, quaternary amonia in a gallon jug under the 3 compartment sink.
No probe thermometer provided to measure temperature of food products. Observed lack of a probe thermometer.
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 proof of any training.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed: no forms, no training.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed the reach-in cooler in the dining area not holding at 41F or below. Butter and cream cheese both above 51F. The inside of the unit had condensation formed on the walls.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed: the kitchen microwave had an accumulation of debris and grease on the inside. The staff started cleaning it.
No handwashing sign provided at a hand sink used by food employees. Observed no signs reminding/requiring employees to wash their hands, Kitchen and restroom.
Single-service articles improperly stored. Observed in the dry storage room connected to the dining area, multiple boxes of single serve stored on the floor.
Single-service articles not stored inverted or protected from contamination. Observed: unwrapped single serve forks on the dining area counter, not placed with the food contact portion faced down.
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.