Courtyard by Marriott Gainesville
Last inspected: Jan 8, 2026
67
Score
Courtyard by Marriott Gainesville has been inspected eight times since 2022. The newest entry in the record is dated Jan 8, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Gainesville average 75, so Courtyard by Marriott Gainesville trails the local norm. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Sep 5, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Installed; Proper Backflow Devices
FL-28
Personal Cleanliness
FL-40
64
Feb 17, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the kitchen reach-in cooler: French toast mix 45°, liquid egg 50°, cream cheese pack 45°, cut tomatoes 44°. Some items were out earlier for service and put back under refrigeration shortly thereafter. These items were placed in a reach-in cooler/ reach-in freezer holding at 40° or below. **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: Date opened on the lid: 2-5-2025, now over 7 days old.
01B-24-5
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. Observed: in the kitchen reach-in cooler: French toast mix 45°, liquid egg 50°, cream cheese pack 45°. Some items were out earlier for service and put back under refrigeration shortly thereafter. Staff relates that it was recently worked on.
14-74-7
70
Oct 22, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
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. Observed: a gallon jug of milk with less than 5 ounces left, no date.
02C-03-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of a date of birth on an employee certificate.
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris on the blade.
22-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed: stacks of plates and dishes on the cook line, food contact side up.
25-06-4
70
Oct 31, 2023
Routine - Food
No violations found.
100
Aug 28, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Observed: Turbo Chef cleaner stored next to the bagel slicer, on the front line.
41-10-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: some over 60 days, having an unapproved provider.
53B-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed: cooked pork links, no date.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried debris on the blade.
22-02-4
Intermediate - No certified food manager for establishment. 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: no current Certified Food Manager certificate available for review. **Warning**
53A-07-6
50
Aug 26, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Reach in Cooler at the Buffett line: Eggs (56F - Cold Holding); Butter (50F - Cold Holding). Items had been out for two hours. Person In Charge placed items back in Reach in Cooler in kitchen and placed items at proper temperature in Reach in Cooler at buffet line. **Corrective Action Taken**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer reading in Reach in Cooler at buffet line at 36F. Inspector ambient thermometer showed 56F ambient temperature in Reach in Cooler at buffet.
05-05-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location with a current license. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in kitchen
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve plates not inverted or protected on the counter for customer use and behind the counter.
25-06-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed Unwrapped single-service utensils not presented so that only the handles are touched on the counter by customers
25-02-4
Basic - Open dumpster lid. Observed dumpster lid open behind establishment
33-16-4
55
Frequently Asked Questions
When was Courtyard by Marriott Gainesville last inspected?
The most recent health inspection at Courtyard by Marriott Gainesville on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Courtyard by Marriott Gainesville?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Courtyard by Marriott Gainesville.
How does Courtyard by Marriott Gainesville compare to other restaurants in Gainesville?
Courtyard by Marriott Gainesville most recently scored 67 out of 100, which is lower than the Gainesville average of 75.
Has Courtyard by Marriott Gainesville's inspection record improved over time?
Results have been roughly steady. Inspections at Courtyard by Marriott Gainesville have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Courtyard by Marriott Gainesville 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 Courtyard by Marriott Gainesville inspected?
Based on the inspection history on file, Courtyard by Marriott Gainesville is inspected around two times per year on average.
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