G Ville Seafood N Chicken 2
Last inspected: Dec 30, 2025
86
Score
Inspectors have visited G Ville Seafood N Chicken 2 eight times, with records going back to 2022. On Dec 30, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around 12 violations to closer to eight violations per visit over the last few inspections.
“Food stored on floor” comes up most often, recorded two times in the inspection record.
The city-wide average for Gainesville sits at 75, putting G Ville Seafood N Chicken 2 on the better side of that line. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
86
Aug 18, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Dec 17, 2024
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the end cooks line. **Repeat Violation** **Admin Complaint**
29-34-4
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. Chicken wings in container on cooks line, operator labeled with time no more than 4 hours ago. **Corrected On-Site**
03F-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on cooks line the hot water was turned off due to a leaking faucet.
27-16-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen. Employee closed door. **Corrected On-Site**
32-02-4
Basic - Ceiling tile missing. 2 missing in customer bathroom.
36-36-4
Basic - Food stored on floor. Eggs and margarine on floor in next door walk in cooler. Corn and chicken on floor in outside walk in freezer. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Next to 2 compartment sink the wall plastic cover is falling off. Cove molding tile is cracked outside of walk in cooler.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between wall and 2 compartment sink, operator removed knife. **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler in kitchen, employee placed thermometer in unit. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink on cooks line.
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. Wooden cash register holder at front counter not sealed/painted.
14-47-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested less than 50ppm, operator remade bucket and retested at 100ppm. **Corrected On-Site**
21-07-4
43
Nov 21, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
43
Feb 8, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: corn (46F - Cooling). Manager stated item prepared the previous evening. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: corn (46F - Cooling). Manager stated item prepared the previous evening. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Employee handled raw proteins and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw chicken, changed gloves without washing hands and handled to go containers. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-27-4
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 for establishment. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Kitchen probe thermometer reading 15F when calibrated.
05-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen dusty.
36-34-5
Basic - Food stored on floor. Case of shrimp stored on walk-in freezer floor. Manager placed shrimp on shelf. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing above cook line. **Repeat Violation**
14-42-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle stored touching chicken livers in reach-in cooler across from cook line. Employee removed scoop from chicken livers. **Corrected On-Site**
10-06-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture above mop sink. **Repeat Violation**
38-07-4
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen prep table. Employees turned containers over. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water in prep sink. Manager placed she under running water. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Containers on dry storage shelf in front of walk-in cooler.
02D-01-5
32
Aug 24, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
37
Feb 16, 2023
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 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 crab to go containers without washing hands. Manager had employee wash hands and put on gloves. **Corrective Action Taken**
12A-16-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed wallet from pants and then returned to preparing crab plates without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-28-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pans washed in sink across from air handler. Manager had employee setup sanitizer sink to sanitize dishes. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: chicken (44F); creamer (44F - Cold Holding). Manager stated items were at proper temperature at 11:00 am. Manager stated door open and closed often. Manager moved items to walk-in freezer to reduce temperature 41F. **Corrective Action Taken**
03A-02-5
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.
11-26-1
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed tongs in hand washing sink across from fryer.
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop garlic from container stored behind front counter. Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to fryers. Manager had employee remove 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 in reach-in cooler next to order area. Manager discarded drink. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat on shelf above soda boxes in front of walk-in cooler. Manager removed coat. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored above three compartment sink.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip in prep area in room with three compartment sink. Manager removed strip. **Corrected On-Site**
35B-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above fryer.
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep sink and wall. Manager moved knives to prep table. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart across from fryers. Manager placed tongs on prep table. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. Bug zapper in back ck prep area.
35B-02-4
Basic - Light shield damaged/in disrepair. Light fixture above water heater.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from fryers.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy.
23-03-4
Basic - Single-service articles improperly stored. Napkins stored in employee restroom. Manager removed napkins. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe in kitchen ceiling for air conditioner.
29-11-4
Basic - Missing drain plug at dumpster. Dumpster behind building.
33-11-4
18
Sep 19, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was G Ville Seafood N Chicken 2 last inspected?
The most recent health inspection at G Ville Seafood N Chicken 2 on file is from Dec 30, 2025. The public record contains eight inspections in total.
What is the most common violation at G Ville Seafood N Chicken 2?
Across the inspection record, “food stored on floor” has been cited two times, more than any other issue at G Ville Seafood N Chicken 2.
How does G Ville Seafood N Chicken 2 compare to other restaurants in Gainesville?
G Ville Seafood N Chicken 2 most recently scored 86 out of 100, which is higher than the Gainesville average of 75.
Has G Ville Seafood N Chicken 2's inspection record improved over time?
Yes. Recent inspections at G Ville Seafood N Chicken 2 have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at G Ville Seafood N Chicken 2 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 G Ville Seafood N Chicken 2 inspected?
Based on the inspection history on file, G Ville Seafood N Chicken 2 is inspected around two times per year on average.
Nearby Restaurants