Double Tree by Hilton Gainesville
Last inspected: Dec 17, 2025
90
Score
The health department has logged 14 inspections at Double Tree by Hilton Gainesville, the earliest from 2022. The latest inspection on file is from Dec 17, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly seven violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
Double Tree by Hilton Gainesville's latest score of 90 sits above the Gainesville average of 75. Taken together, the history is a positive one.
14
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the commercial can opener with dried food debris on the blade. ALSO, the first side gun has a port with buildup in it. **Repeat Violation** - From follow-up inspection 2025-12-17: The first soda gun was not clean. **Time Extended**
22-02-4
90
Dec 16, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
37
Sep 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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 dining area buffet reach-in cooler: cartons of milk 50, almond Silk 51 and yogurt packs 50. Unit was tight against the back wall with cabinets surrounding. A glass of grapefruit juice was added and increased in temperature 3 in 10 minutes. The unit was pulled out from the enclosure. - From follow-up inspection 2025-09-04: There is no food being stored in the reach-in cooler on the buffet line in the dining area. There is no visible Ambient air temperature in the unit. **Time Extended**
14-74-7
95
Sep 3, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
39
Jan 23, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed: degreaser spray and multi purpose spray in multiple areas stored next to food or clean dishes. These were all put with cleaning. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the bar is soiled. ALSO, the can opener has dried food debris on the blade. And the electric slicer has crumbs on the back side of the blade and guard. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a spoon in the back hand wash sink. This was removed. **Corrected On-Site**
31A-11-4
Intermediate - No cleaning agent provided in wash compartment of sink/dish wash machine. Observed: quaternary amonia sanitizer was in use in place of dish soap for the dish wash machine.
16-06-4
Intermediate - No soap provided at handwash sink. Observed: lack of soap at the back kitchen hand wash sink. Soap was added. ALSO, 2 hand wash sinks lacked paper towels. These were added. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the written plan was not available for review. One was emailed.
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: over the juice nozzles, on each side, is soiled. **Repeat Violation**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: 2 knives stored between equipment. These were moved to a clean surface. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the kitchen back door has light emitting at the bottom, when fully closed.
35B-01-4
45
Sep 10, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 3 kitchen hand wash sink and the employee restroom. - From follow-up inspection 2024-09-10: No change **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of foreign substance. **Repeat Violation** - From follow-up inspection 2024-09-10: Area has been cleaned over the nozzles, some soiled areas remain. **Time Extended**
23-03-4
86
Sep 5, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the buffet these items held by temperature: shredded cheese 46, butter packs 48 and cream cheese packs 52°. ALSO, in the back kitchen, sliced turkey 48°, mozzarella cheese 70, liquid egg 68°. All items will have a stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: shredded cheese 46, butter packs 48, cream cheese packs 52, (at the buffet, not on time) mozzarella 70 (mid kitchen hand wash sink) liquid egg 68°, hand wash sink) and sliced turkey 48°(back kitchen reach-in cooler). **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed: sliced turkey dated 8-28-2024, still on site. See stop sale. **Warning**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris on the blade. ALSO, the juice nozzles have build up.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: liquid egg and cheese stored in the back mid kitchen hand wash sink. These were removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the test strip for the hi-temp dish wash machine is rated for 180, not 160°.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of paper towels at 3 kitchen hand wash sink and the employee restroom.
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee restroom in the back hall is not self closing.
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed: the employee restroom in the back hall is unisex and lacks a covered receptacle.
32-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed: a French style knife in between equipment in the back mid kitchen. This was removed for cleaning. **Corrective Action Taken**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the juice nozzles with an accumulation of foreign substance. **Repeat Violation**
23-03-4
35
Feb 12, 2024
Routine - Food
No violations found.
100
Dec 13, 2023
Routine - Food
5 major violations. 5 minor violations.
View 10 violations
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. One was emailed and printed. **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a complying thermometer.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the first hand wash sink in the back kitchen. **Repeat Violation**
31B-02-4
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
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed: apples in the buffet dining area have stickers on and are not wrapped.
08B-15-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed: plates in the buffet dining area, over the reach-in cooler, are not covered nor inverted.
25-06-4
Basic - Floor area(s) covered with standing water. Observed standing water under the mid kitchen hand wash sink, prep kitchen by the walk-in cooler.
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed: lack of a sign at the bar hand wash sink. ALSO, lack of available paper towels.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the area over the juice nozzles has dark foreign substance in the white cavities. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed: on an in use food pan with sliced turkey, a label from 11-13-23 was not washed off. The turkey label was in place.
16-46-4
47
Oct 17, 2023
Routine - Food
No violations found.
100
Aug 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
86
Aug 16, 2023
Routine - Food
4 critical violations. 7 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F, boiled egg 49, shred cheese 54, yogurt 54F. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the grill line reach-in cooler: turkey 57, ham 52, slice cheese 52, sour cream 49, cut tomato 49, cut leafy greens 54, coleslaw 48, avocado mix 57, swiss cheese 47, shred cheese 49F, cut leafy greens 49F. boiled egg 49, shred cheese 54, yogurt 54F. **Warning**
01B-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: ranch dressing mix, prepared on 7-15-23, still in the grill line reach-in cooler.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Observed spray bottles stored with clean plates in the front and back of the kitchen. Chemicals were moved to cleaning. **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the first hand wash sink in the kitchen had the hot water turned off. The valve was opened, and hot water was available. No leaks were noted. **Corrected On-Site** **Repeat Violation**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the grill line reach-in cooler has an accumulation of food spills. ALSO, the lower guard on the slicer blade has dried food debris. ALSO, the can opener had 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 lack of a Certified Food Manager. **Warning**
53A-07-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed a surface temperature taking, irreversible thermometer was not available for the hi-temp dish wash machine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the back line hand wash sink.
31B-02-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the food thermometer provided reads 29F in a proper made ice bath.
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara made last Thursday, in the grill line reach-in cooler no date. A date mark was added. **Corrected On-Site* **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a back pack, cell phone and waist pack stored over or next to dishes and guest food. These were all moved below. **Corrected On-Site**
40-06-5
Basic - Food stored under dripping water line. Observed: white onions stored under a prep sink that drips below.
08B-52-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the cook line reach-in cooler gaskets have an accumulation of debris. ALSO, the area behind the juice nozzle dispensers have dark foreign substance on the white plastic housing.
23-03-4
Basic - Open dumpster lid. Observed the dumpster lid open by Courtyard.
33-16-4
Basic - Single-service and plates/cups are not stored inverted or protected from contamination. Observed: at the breakfast buffet, plates in multiple areas that are not inverted.
25-06-4
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. Observed: multiple time/temperature control for safety items in the grill line reach-in cooler at 47F and above. Items had been in there from 1-30 days.
14-74-7
20
Jan 17, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Jul 15, 2022
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle stored hanging on middle shelf on clean ware rack facing clean dishes. Employee removed spray bottle **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink by cook line **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup in Walk-in Cooler with no date mark or label. Soup prepared the day before.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance in dining area. Employee placed label on spray bottle **Corrected On-Site**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food and drinks stored in Walk-in Cooler above food served to the public
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed car keys stored on prep table, also observed soiled aprons hanging from clean ware rack
40-06-5
Basic - Food stored on floor. Observed box of scones stored on floor in Walk-in Freezer **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the juice dispensing machine in the dining room.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed in kitchen working containers of food (flour)removed from original container with no identification of food product stored in container. Employee placed label on container **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Double Tree by Hilton Gainesville last inspected?
The most recent health inspection at Double Tree by Hilton Gainesville on file is from Dec 17, 2025. The public record contains 14 inspections in total.
What is the most common violation at Double Tree by Hilton Gainesville?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Double Tree by Hilton Gainesville.
How does Double Tree by Hilton Gainesville compare to other restaurants in Gainesville?
Double Tree by Hilton Gainesville most recently scored 90 out of 100, which is higher than the Gainesville average of 75.
Has Double Tree by Hilton Gainesville's inspection record improved over time?
Yes. Recent inspections at Double Tree by Hilton Gainesville have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Double Tree by Hilton Gainesville 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 Double Tree by Hilton Gainesville inspected?
Based on the inspection history on file, Double Tree by Hilton Gainesville is inspected around four times per year on average.
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