Gators Den Sports Grill
Last inspected: Jan 22, 2026
100
Score
Public records show 10 inspections at Gators Den Sports Grill stretching back to 2022. The newest entry in the record is dated Jan 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 11 violations earlier in the record.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Compared to the broader Gainesville restaurant scene, where the average is 75, this is a stronger showing. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishmachine hot water rinse at 137F **Warning** - From follow-up inspection 2026-01-21: Observed technician working on high temperature dishmachine **Time Extended**
22-49-4
86
Jan 14, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 15, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 13, 2025
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw fish in cook line reach-in coolers next to cook line fryers. Manager removed fish from cooler during inspection. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in coolers next to cook line fryers. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. No hand towels at wait station hand washing sink.
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. Par cooked chicken stored in cook line reach-in cooler next to fryers.
02C-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Manager stated establishment par cooks chicken to 130F, then cools it down to be fully cooked later. Establishment has no written procedure available. Inspector provided paperwork for operator to fill out. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Interior of microwave on cook line. Blade of can opener on kitchen prep table.
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon stored in reach-in coolers next to cook line fryers.
06-09-1
Basic - Food stored on floor. Case of orange juice and bag of ice stored on walk-in freezer floor. Manager placed items on shelf during inspection. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing above cook line grill.
14-42-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine in wait station. Manager removed ice scoop during inspection. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area behind nozzles of soda machine in wait station. Door frame for beer walk-in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station.
25-06-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
32
Nov 1, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed: in the walk-in cooler: chili 52° from last night service. ALSO, onion soup 50° from last night service, both not cooled with in 6 hours to 41°. **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. Observed: chili 52° after being heat treated the day before; in the walk-in cooler all night, Lid on tight. ALSO, onion soup, 50° after being cooked the day before, not cooled to 41 within 6 hours.
01B-36-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: house spicy sauce made on 10-17-2024, not discarded at the end of days.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: chili in the walk-in cooler 52°. ALSO, onion soup in the walk-in cooler, 50°, both were in there since last night, lids on tight.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of a complying surface temperature taking device, that can hold the temperature until reset. **Repeat Violation**
16-62-1
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: the highest manifold temperature was reading 166°, there is not a surface temperature taking device,
22-56-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the gaskets on the cook line are soiled.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed: the water filter pipe under the dish wash machine is broken and leaking on to the floor and into the drain.
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor under the fryers has an accumulation of grease.
36-10-4
39
Feb 13, 2024
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler: marinara sauce (48F - Cooling); cheese sauce (49F - Cooling). Manager stated items were placed in cooler the previous night.
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. Items in walk-in cooler: marinara sauce (48F - Cooling); cheese (49F - Cooling). Manager stated items were placed in cooler the previous night
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach-in cooler across from cook line.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in bar area. Cutting board on prep table across from cook line grill.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in wait station.
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. Bread pudding stored in cook line reach-in cooler. Manager stated item was prepared two days earlier. Manager placed proper date mark on item. **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank behind building.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach-in cooler across from cook line. **Repeat Violation**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Kit Kat bar stored in cook line reach-in cooler. Manager discarded Kit Kat bar. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Pieces of salmon stored on walk-in freezer floor. Manager placed salmon on shelf. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Case of to go cups stored on floor in dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.
42-01-4
Basic - Worn, torn and/or soiled floors/carpeting. Floor in front of fryer across from office greasy.
36-10-4
Basic - Accumulation of debris inside warewashing machine. Dish machine interior and flaps.
16-03-4
21
Sep 21, 2023
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 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 hotel lobby and proceeded to handle cooked fish without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean utensils without washing hands. Manager had employee wash hands.
12A-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked shrimp stored in cook line reach-in cooler, item dated 9/12.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Case of quaternary sanitizer stored next to clean bowls on bottom shelf of prep table at end of cook line.
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at kitchen hand washing sink. No soap at all kitchen hand washing sinks except hand washing sink outside of office. **Repeat Violation**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on kitchen prep table. Cutting board on cook line reach-in cooler stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in dish area.
27-19-4
Basic - Stored food not covered. Pan of butter chips in walk-in freezer. Manager placed lid on pan. **Corrected On-Site**
08B-12-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in cook line reach-in cooler.
06-09-1
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop auju gravy in cook line reach-in cooler.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Cloth used as a food-contact surface. Employee using cloth to dry dishes.
21-05-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around milk nozzle of milk dispenser in wait station. Area around soda nozzles of wait station soda machine. Hood vents above grill on cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster behind building. Drain plug missing. **Repeat Violation**
33-16-4
21
Jan 31, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler next to fryers: chicken (48F - Cold Holding). Employee stated item placed in cooler 1 hour prior to temperature being taken. Employee placed item in walk-in freezer to reduce temperature to 41F. Item in reach-in cooler across from cook line hand washing sink: shrimp (61F - Cold Holding). Employee stated item placed in cooler 30 minutes prior to temperature being taken. Employee placed item in walk-in freezer to reduce temperature to 41F. Item in reach-in cooler across from cook line grill: hamburger (48F - Cold Holding). Manager stated item was stored in cooler over night. **Warning** - From follow-up inspection 2023-01-31: Cook line reach-in cooler: hamburger 46F, noodles 45F, cheese 45F. Employee stated items placed in cooler one hour prior to temperature being taken. Employee moved items to reach-in cooler to reduce temperature to 41F. Manager stated items would be held in another reach-in cooler, **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jul 13, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in freezer, raw pork over hot dogs. The items were adjusted. **Corrected On-Site**
08A-05-6
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 sides of the splitters in the mop sink.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried debris on the blade. ALSO, tea nozzle cones and the first soda gun at the bar are soiled. ALSO, the tea urns are stained inside. ALSO, at the ice machine, the ice scoop rest is soiled.
22-02-4
Basic - Bulk milk dispenser with dispensing tube not cut at an angle. Observed the bulk milk tube was cut flat across.
25-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in the walk-in cooler, the cooling fins have an accumulation of dust.
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed in front of the cook line reach-in freezer, standing water.
29-19-4
Basic - Single-service articles improperly stored. Observed single serve stored on the floor. In dry storage.
25-05-4
55
Frequently Asked Questions
When was Gators Den Sports Grill last inspected?
The most recent health inspection at Gators Den Sports Grill on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Gators Den Sports Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Gators Den Sports Grill.
How does Gators Den Sports Grill compare to other restaurants in Gainesville?
Gators Den Sports Grill most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Gators Den Sports Grill's inspection record improved over time?
Yes. Recent inspections at Gators Den Sports Grill have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Gators Den Sports Grill 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 Gators Den Sports Grill inspected?
Based on the inspection history on file, Gators Den Sports Grill is inspected around three times per year on average.
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