Centerplate
Last inspected: Mar 5, 2026
25
Score
Centerplate appears in inspection records four times, starting in 2023. Centerplate was last inspected on Mar 5, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 16 violations per visit versus roughly 12 violations earlier in the record.
Compared to other Gainesville restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
4
Inspections
2
Critical latest
4
Major latest
10
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 4 major violations. 10 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
25
Mar 6, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
32
Mar 7, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 9, 2023
Routine - Food
2 critical violations. 3 major violations. 5 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 began handling buns before preparing hamburgers. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in front counter warmer: corn dog (116F,121F - Hot Holding). Manager stated items placed in warmer 30 minutes prior to temperature being taken. Employee reheated corn dogs in kitchen oven, 165F. **Corrected On-Site**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to fryer, water 75F.
27-16-4
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 - 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. No proof of employee reporting responsibility available.
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks next to soda box rack.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table across from employee restroom.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor underneath fan in walk-in freezer.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Bin of sugar in dry storage. Manager added label to container. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids on shelf in front of beer walk-in cooler.
25-06-4
43
Frequently Asked Questions
When was Centerplate last inspected?
The most recent health inspection at Centerplate on file is from Mar 5, 2026. The public record contains four inspections in total.
How does Centerplate compare to other restaurants in Gainesville?
Centerplate most recently scored 25 out of 100, which is lower than the Gainesville average of 75.
Has Centerplate's inspection record improved over time?
No. Recent inspections at Centerplate have averaged around 16 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Centerplate means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Centerplate inspected?
Based on the inspection history on file, Centerplate is inspected roughly once per year on average.
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