Big Mills Cheesesteaks
Last inspected: Feb 26, 2026
100
Score
Public records show 15 inspections at Big Mills Cheesesteaks stretching back to 2022. The latest inspection on file is from Feb 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. The record reflects steady performance over time.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 26, 2026
Complaint Partial
No violations found.
100
Dec 19, 2025
Complaint Partial
No violations found.
100
Dec 15, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Aug 22, 2025
Routine - Food
No violations found.
100
Aug 20, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
32
Jun 12, 2025
Complaint Partial
No violations found.
100
Feb 26, 2025
Routine - Food
No violations found.
100
Feb 24, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Jan 8, 2025
Routine - Food
No violations found.
100
Oct 28, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cheese in walk-in cooler. Owner placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet on wall behind building.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lid and deflector plate for ice machine. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
16-37-1
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 proof of training for any employees. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on shelf next to take out containers behind front counter. Owner placed pan in between to separate items. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of food on shelf above cook line hand washing sink.
02D-01-5
47
Jan 8, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up container of water in hand washing sink next to office.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of purple liquid on shelf behind three compartment sink.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to warmer.
12B-07-4
Basic - Grease receptacle lid open, broken, or missing. Lid for grease receptacle behind building.
33-29-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink outside of office. Manager added hand washing sign to hand washing sink. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf across from reach-in freezers in dry storage.
14-47-4
61
Jul 6, 2023
Routine - Food
No violations found.
100
Jul 5, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - 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 and entered kitchen and handled single service container without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from fryers: provolone cheese (48F - Cold Holding); chicken (50F - Cold Holding); American cheese (49F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 and the time removed from temperature control cannot be determined. Fries stored on prep table next to fryers. Manager stated item placed on prep table 15 minutes prior. Manager added proper time mark to item. **Corrected On-Site**
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certificates available for two employees, manager stated there are 11 employees.
53B-13-5
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 stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water from pan on hand washing sink at end of cook line.
31A-11-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle behind building.
33-29-4
Basic - 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. Reach-in cooler across from fryers: ambient temperature 55F.
14-74-7
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans in dry storage area.
25-06-4
37
Dec 15, 2022
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from fryers: feta cheese (48F - Cold Holding); American cheese (47F - Cold Holding). Owner stated items placed in cooler three hours prior to temperature being taken. Owner moved items to reach-in freezer to cool to 41F, American cheese (42F - Cold Holding); feta cheese (41F - Cold Holding). **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer across from grill: Hot dog (118F - Hot Holding), owner stated item placed in warmer one hour prior to temperature being taken. Employee placed item on grill to reheat, hot dog (189F - Reheating). **Corrected On-Site**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from three compartment sink. Employee discarded drink. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in dry storage reach-in freezer. Owner discarded drink. **Corrected On-Site**
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on reach-in cooler across from fryers. Owner placed towel in bucket. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above cook line.
36-34-5
61
Jul 19, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm for quaternary amonia in the 3 compartment sink. The supply tube was adjusted and reached 250 ppm. **Corrected On-Site**
22-43-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the dining area ice chute with foreign substance on the upper edge.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 5 food service staff working, no Certified Food Manager.
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the tea nozzles is soiled.
23-03-4
67
Frequently Asked Questions
When was Big Mills Cheesesteaks last inspected?
The most recent health inspection at Big Mills Cheesesteaks on file is from Feb 26, 2026. The public record contains 15 inspections in total.
What is the most common violation at Big Mills Cheesesteaks?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Big Mills Cheesesteaks.
How does Big Mills Cheesesteaks compare to other restaurants in Gainesville?
Big Mills Cheesesteaks most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Big Mills Cheesesteaks' inspection record improved over time?
Results have been roughly steady. Inspections at Big Mills Cheesesteaks have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Big Mills Cheesesteaks 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 Big Mills Cheesesteaks inspected?
Based on the inspection history on file, Big Mills Cheesesteaks is inspected around four times per year on average.
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