Gainesville Foodhall
Last inspected: Mar 4, 2026
90
Score
Across the available record, Gainesville Foodhall has 10 inspections on file, the first dated 2024. Inspectors last stopped by on Mar 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
Restaurants in Gainesville average 75, so Gainesville Foodhall is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Complaint Partial
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Jan 16, 2026
Complaint Partial
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed : non food grade paper towel/cloth used as a liner at the buffet for the fish. - From follow-up inspection 2026-01-16: No change **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed : the pre rinse hose in the ice machine area hangs below flood rim. - From follow-up inspection 2026-01-16: No change **Time Extended**
29-45-4
74
Jan 14, 2026
Complaint Partial
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
45
Jan 5, 2026
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
37
Sep 25, 2025
Routine - Food
2 critical violations. 1 major violation. 6 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
39
Jul 29, 2025
Complaint Partial
No violations found.
100
May 29, 2025
Complaint Partial
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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. Observed: 3 sushi rice containers lacking a time mark. All were placed out at 10:30 this morning, adjusted tags are being added. ALSO, tempura batter in the prep area, used, lacks a time mark. ALSO, tempura shrimp, egg rolls and egg tarts all lacking time marks. Staff started to make adjusted time stamp stickers to discard at 2:30. **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed: the front line mid kitchen hand wash sink has a green scrub pad in it.
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed: on the approved plans from 12-4-2023, there have been added display cases and an oven in front of the already existing 3 compartment sink and hand wash sink by the "cheese" walk-in cooler. This is a baking, food prep area. **Warning**
51-16-7
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the front line mid kitchen hand wash sink will not produce warm/hot water, the hot water handle spins freely.
27-16-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: multiple handles touching ready to eat food. 1 was adjusted. **Corrective Action Taken**
10-01-5
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed: 2 used aprons stored over dry goods in the kitchen. The Market manager moved them to a linen basket. **Corrected On-Site**
21-14-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 7 wet cloths, throughout, not stored in a sanitizer solution. These were picked up by staff and placed in a sanitizer bucket. **Corrected On-Site**
21-12-4
55
Dec 4, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Jul 16, 2024
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Contact Surfaces Clean and Sanitized
FL-22
25
Jan 4, 2024
Food-Licensing Inspection
3 critical violations. 2 major violations.
View 5 violations
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. Observed: soup in a reach-in cooler, still 58F from last night, covered.
01B-36-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed: raw chicken stored over pork in the cook line reach-in freezer. The chicken was moved to another freezer. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the mop sink lacks a vacuum breaker on the non chemical side of the splitter. ALSO, the cook line high up hose connection lacks a back flow device.
29-42-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: expiration dates were incorrect on multiple documents. (Reading expires day of training.) these were adjusted. **Corrected On-Site**
53B-10-4
Intermediate - No soap provided at handwash sink. Observed: at the large kitchen hand wash sink, no soap, sign nor paper towels. All of these were added. **Corrected On-Site**
31B-03-4
52
Frequently Asked Questions
When was Gainesville Foodhall last inspected?
The most recent health inspection at Gainesville Foodhall on file is from Mar 4, 2026. The public record contains 10 inspections in total.
How does Gainesville Foodhall compare to other restaurants in Gainesville?
Gainesville Foodhall most recently scored 90 out of 100, which is higher than the Gainesville average of 75.
Has Gainesville Foodhall's inspection record improved over time?
Yes. Recent inspections at Gainesville Foodhall have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Gainesville Foodhall 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 Gainesville Foodhall inspected?
Based on the inspection history on file, Gainesville Foodhall is inspected around five times per year on average.
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