Ballyhoo Grill
Last inspected: Oct 17, 2025
95
Score
Across the available record, Ballyhoo Grill has 12 inspections on file, the first dated 2022. Ballyhoo Grill was last inspected on Oct 17, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to zero violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Restaurants in Gainesville average 75, so Ballyhoo Grill is doing better than most peers. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 17, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Dead roaches on premises. Dead roach parts at end of cookline.Dead roach parts in back storage area. Manager swept up parts and disposed. **Warning** - From follow-up inspection 2025-10-17: Two dead roaches Observed in a corner by fan at the end of the cookline and entrance to previous sushi bar. One dead roach under handwash sink in old sushi bar area by missing cove molding and another dead roach opposite handwash sink where floor tile is missing. Half a dead roach in front of alcohol cooler door.. Manager removed and discarded all dead roaches. **Admin Complaint**
35A-03-4
95
Aug 19, 2025
Complaint Full
3 critical violations. 6 major violations. 12 minor violations.
View 21 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
9
Aug 1, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
33
Jun 3, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. No employee training available. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-04-09: No change. **Time Extended** - From follow-up inspection 2025-06-03: No employee training available. **Admin Complaint**
53B-01-5
90
Feb 4, 2025
Routine - Food
No violations found.
100
Jul 3, 2024
Complaint Full
No violations found.
100
Feb 8, 2024
Routine - Food
6 critical violations. 6 major violations. 14 minor violations.
View 26 violations
High Priority - 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. Dish machine in ware washing area, 0 ppm. Employee primed machine, 50 ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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 without washing hands. **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cut raw fish, changed gloves without washing hands, and proceeded to handle raw spinach. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beans dated 2/1 and grits dated 1/27. Employee stated items placed in cooler two days prior and old labels were not removed. Employee placed proper date on items. **Corrected On-Site** **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from office.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet next to hand washing sink across from walk-in freezer. Left side faucet in mop sink behind back door.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Interior of microwave on cook line. Bin of ice machine. Blade of can opener on prep table across from walk-in freezer. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hat stored in bar area hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
16-37-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing cold food. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle underneath prep table across from walk-in cooler.
41-17-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is vacuum packing cold food items. **Warning**
03G-46-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from office.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum in prep area in front of walk-in cooler.
12B-09-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored next to three compartment sink in ware washing area.
24-08-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Planks for cooking salmon, no proof of being a hard wood.
14-25-5
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on floor in front of walk-in freezer. Employee placed bucket on hook. **Corrected On-Site**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach-in freezer at end of cook line.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Doors of reach-in cooler across from cook line grill.
14-36-5
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Non food contact surfaces on slicer on prep table across from walk-in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves in room next to ware washing area.
16-46-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Stored food not covered. Apple pie filling in walk-in freezer. Employee wrapped pan with plastic. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor outside of office.
21-38-4
11
Nov 28, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items in warmer above cook line grill: baked potatoes (128F,123F - Hot Holding). Employee stated item placed in warmer 30 minutes prior to temperature being taken. Employee placed potatoes in oven to reheat. **Corrective Action Taken** - From follow-up inspection 2023-11-28: Not observed during inspection **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers stained. Interior of ice bin for ice machine. **Repeat Violation** - From follow-up inspection 2023-11-28: No change **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles in area across from office. - From follow-up inspection 2023-11-28: No change **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler across from cook line grill. - From follow-up inspection 2023-11-28: No change **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler across from cook line grill. Bottom shelf of prep table across from cook line grill. **Repeat Violation** - From follow-up inspection 2023-11-28: No change **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill. - From follow-up inspection 2023-11-28: No change **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind reach-in cooler across from cook line grill. - From follow-up inspection 2023-11-28: No change **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of pepper on bottom shelf of prep table across from walk-in cooler. - From follow-up inspection 2023-11-28: No change **Time Extended**
02D-01-5
58
Sep 12, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
55
Jun 27, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Apr 4, 2023
Complaint Full
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tortilla shells in walk-in cooler. Owner moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: ribs (45F - Cooling); roast beef (45F - Cooling). Owner stated items prepared the previous day. **Warning**
03D-02-5
High Priority - 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. Items in walk-in cooler: ribs (45F - Cooling); roast beef (45F - Cooling). Owner stated items prepared the previous day. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands in cook line hand washing sink, hot water 75F. **Repeat Violation** **Admin Complaint**
12A-08-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to grill: fish (45F - Cold Holding), cheese (47F,45F - Cold Holding). Manager stated item placed in grill 2 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags on board next to office. **Repeat Violation**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in dessert reach-in cooler on cook line. Operator stated cheesecake opened the previous day at noon. Operator placed proper date mark on item. **Corrected On-Site**
02C-03-5
Intermediate - 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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped cup of ice in wait station hand washing sink.
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor in walk-in freezer.
14-69-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on reach-in cooler next to office. Manager discarded drinks. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on clean dish rack in storage room. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Mayonnaise and barbecue sauce on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door of reach-in cooler across from grill. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Pipes underneath sinks in bar area. Door frame of reach-in cooler across from grill. Fan covers in walk-in cooler. **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in storage room. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Dumpster behind building. Owner closed lid. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on top of microwave next to dessert reach-in cooler. Manager had employee turn containers over. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Crab legs stored in walk-in freezer. Owner placed lid on container. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Owner changed sanitizer water, 200. **Corrected On-Site**
21-08-4
17
Dec 7, 2022
Routine - Food
6 critical violations. 3 major violations. 15 minor violations.
View 24 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employees washing hands at hand washing sink across from back door with no hot water, water 75F.
12A-08-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk-in cooler. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw shrimp and then proceeded to handle a clean plate without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler across from cook line grill: shrimp (51F - Cold Holding); oysters (49F - Cold Holding); Gator (48F - Cold Holding); sour cream (47F - Cold Holding). Manager stated items placed in cooler at 11 am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line oven: pico (48F - Cold Holding); sour cream (46F - Cold Holding); shrimp (48F - Cold Holding). Employee stated items placed in cooler at 2 pm. Manager placed items in walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line grill: shrimp (51F - Cold Holding); oysters (49F - Cold Holding); Gator (48F - Cold Holding); sour cream (47F - Cold Holding). Manager stated items placed in cooler at 11 am. **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items on cook line grill: Brussels sprouts (86F - Hot Holding); broccoli (89F - Hot Holding). Employee stated items prepared 30 minutes prior to temperature being taken. Employee voluntarily discarded items. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Saved tags on board not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table across from walk-in cooler. **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from back door, 75F. Hand washing sink in bar area no hot water.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop mayonnaise in reach-in cooler next to cook line grill.
14-01-5
Basic - Dead roaches on premises. Observed three dead roaches on floor in front of beer walk-in cooler. Manager discarded dead roaches. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on reach-in cooler next to office. Employee removed drinks. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored in dish area.
24-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor beneath grill on cook line greasy. Floor in bar area.
36-01-4
Basic - Food stored on floor. Case of crab legs on floor in walk-in freezer. Manager placed item on shelf. **Corrected On-Site**
08B-38-4
Basic - Hood filter for automatic fire suppression/exhaust system in disrepair. Hood filter above cook line grill and oven missing pieces.
14-42-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Door of reach-in cooler across from cook line grill.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in cooler used for salad prep. Hood filters above cook line grill greasy. Hand washing sink in bar area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored in dish area.
16-46-4
Basic - Open dumpster lid. Dumpster behind building.
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink across from back door.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on reach-in cooler across from office. Manager placed towel in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor outside of office. Manager placed bucket on shelf. **Corrected On-Site**
21-38-4
14
Frequently Asked Questions
When was Ballyhoo Grill last inspected?
The most recent health inspection at Ballyhoo Grill on file is from Oct 17, 2025. The public record contains 12 inspections in total.
What is the most common violation at Ballyhoo Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Ballyhoo Grill.
How does Ballyhoo Grill compare to other restaurants in Gainesville?
Ballyhoo Grill most recently scored 95 out of 100, which is higher than the Gainesville average of 75.
Has Ballyhoo Grill's inspection record improved over time?
No. Recent inspections at Ballyhoo Grill have averaged around 11 violations per visit, up from roughly zero earlier in the record.
What does a low risk rating mean?
A low risk rating at Ballyhoo Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ballyhoo Grill inspected?
Based on the inspection history on file, Ballyhoo Grill is inspected around four times per year on average.
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