Best Western Gateway Grand
Last inspected: Jan 14, 2026
70
Score
Across the available record, Best Western Gateway Grand has eight inspections on file, the first dated 2022. Best Western Gateway Grand was last inspected on Jan 14, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly seven violations earlier in the record.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 75, which Best Western Gateway Grand's 70 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
70
Jul 15, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Insects, Rodents, and Animals Not Present
FL-38
61
Mar 13, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in kitchen warmer: sausage (119F - Hot Holding). Manager stated sausage placed in warmer three hours prior to temperature being taken. Manager voluntarily discarded sausage. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - 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. Breakfast omelet station items no time mark. Manager stated items placed in omelet station at 6:00 am. Manager added proper time mark. **Corrected On-Site**
03F-02-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No quaternary sanitizer available. Manager acquired some sanitizer from the other kitchen. **Corrected On-Site**
22-38-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates stored on cold bar.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above kitchen prep table. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
61
Nov 1, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - 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: shredded cheese placed back in a reach-in cooler after service.
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork on the counter, 92°. The pan was tightly wrapped. The pan was then loosely wrapped and moved to the walk-in freezer. This dropped to 76° in 12 minutes. This will be carried over for tomorrow's service. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed: Spic n Span window spray cleaner stored on the window ledge over clean dishes on a cart. The spray was moved to cleaning. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. Observed: shredded cheese in the small kitchen reach-in cooler, this was out for service today, per staff. The bowl was not marked with a discard time, and is now over the 4 hours.
01B-19-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: staff over 60 days, no certificate on file.
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the juice machine, the socket for the nozzles has dried splash up. The nozzles were removed so the area could be cleaned. **Corrective Action Taken* ALSO, the yogurt machine, behind the dispenser tube has dried food debris visible.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Observed the waffle batter hopper nozzle, after it was clean, with food residue in it. This was moved back to dish. **Corrective Action Taken**
16-48-4
45
Feb 13, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bottle of cleaner to clean table and proceeded to wrap pan of sausage and cheese without changing gloves and washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler: sausage (61F - Cold Holding); cheese (52F - Cold Holding). Employee stated items placed in cooler two hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
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.
11-27-4
Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. No cold water at kitchen hand washing sink.
27-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. **Repeat Violation**
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around juice nozzles of front counter juice machine.
23-03-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster available.
51-13-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee canned drink in kitchen reach-in cooler.
08B-49-4
43
Sep 21, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
43
Feb 7, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket stored in front of kitchen hand washing sink. Manager moved mop bucket.
31A-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater on counter next to kitchen hand washing sink. Manager moved item to area where personal items stored. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles of juice machine on breakfast bar. **Repeat Violation**
23-03-4
82
Jul 13, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over the bulk juice nozzles, an accumulation of wet and dried drink splatter. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on apples that were wrapped in plastic.
08B-39-4
90
Frequently Asked Questions
When was Best Western Gateway Grand last inspected?
The most recent health inspection at Best Western Gateway Grand on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Best Western Gateway Grand?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Best Western Gateway Grand.
How does Best Western Gateway Grand compare to other restaurants in Gainesville?
Best Western Gateway Grand most recently scored 70 out of 100, which is lower than the Gainesville average of 75.
Has Best Western Gateway Grand's inspection record improved over time?
Yes. Recent inspections at Best Western Gateway Grand have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Best Western Gateway Grand means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Best Western Gateway Grand inspected?
Based on the inspection history on file, Best Western Gateway Grand is inspected around two times per year on average.
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