Comfort Inn University
Last inspected: Jan 16, 2026
82
Score
Comfort Inn University appears in inspection records seven times, starting in 2022. Inspectors last stopped by on Jan 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.
Restaurants in Gainesville average 75, so Comfort Inn University is doing better than most peers. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
82
Sep 3, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Feb 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the microwave in the dining area has an accumulation of debris on the ceiling. Staff was directed to clean the inside of the microwave. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a wet cloth in the kitchen hand wash sink. This was removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: leftover breakfast items saved for staff, were next to guest food and not marked. These sealed zip lock bags were unsealed, and moved to the bottom shelf away from guest food. **Corrective Action Taken**
08B-49-4
78
Oct 16, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 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: waffle batter, under time as a public health control, placed in the reach-in cooler after service today.
03F-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed: raw chicken stored over pork in the kitchen reach-in freezer.
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed waffle batter prepared on October 14, 2024, used under time as a public health control today, replaced in the refrigerator after service.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a pan in the kitchen hand wash sink. The pan was removed. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed: lack of a probe thermometer.
05-08-4
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: 1 employee over 60 days, Ruth, no proof of training.
53B-02-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed: the sanitizer was in the middle sink. The sink was dumped and placed on the far left end, with a rinse sink in the middle. **Corrected On-Site**
16-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles has an accumulation of dried splash up. **Repeat Violation**
23-03-4
Basic - No Heimlich maneuver/choking sign posted. Observed: a choking poster was not visible. One was emailed, printed and posted in the kitchen. **Corrected On-Site**
51-13-4
41
Oct 31, 2023
Routine - Food
No violations found.
100
Aug 29, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed batter in the reach-in cooler at 48F. The time the batter was made cannot be determined. Staff chose to discard the batter, then clean and sanitize the hoppers.
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly by the kitchen microwave.
35A-02-6
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. Observed: lack of sanitizer in the kitchen upon entry. Chlorine was brought in. **Corrected On-Site**
22-38-5
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. Observed: lack of a plan. The kit does not have instructions in it. A poster was emailed.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: both batter hoppers stored in the reach-in cooler, have dried food debris/grease on the cap and sides.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed lack of a chemical test kit for chlorine in the kitchen.
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. Observed: lack of proof of any training. **Warning**
53B-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed: the interior of the dining area microwave is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of dried splash up. ALSO, the coffee dispenser spout area is soiled.
23-03-4
41
Sep 19, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
82
Frequently Asked Questions
When was Comfort Inn University last inspected?
The most recent health inspection at Comfort Inn University on file is from Jan 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Comfort Inn University?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Comfort Inn University.
How does Comfort Inn University compare to other restaurants in Gainesville?
Comfort Inn University most recently scored 82 out of 100, which is higher than the Gainesville average of 75.
Has Comfort Inn University's inspection record improved over time?
Yes. Recent inspections at Comfort Inn University have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Comfort Inn University 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 Comfort Inn University inspected?
Based on the inspection history on file, Comfort Inn University is inspected around two times per year on average.
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