Germain's Chicken Sandwiches
Last inspected: Dec 15, 2025
78
Score
Germain's Chicken Sandwiches appears in inspection records 13 times, starting in 2022. Germain's Chicken Sandwiches was last inspected on Dec 15, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly four violations before.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
Among Gainesville restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
13
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
78
Aug 7, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 21, 2025
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce bottles in reach in cooler, operator moved raw chicken below. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of hose Bibb under Three compartment sink with blue handle.
29-34-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting together togo box's of food at heat window, a French fry fell out of box she picked up fry with bare hand and placed back into box then closed box and gave to customer.
09-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, sanitizer chemical bottle not hooked up to automatic dispenser, operator manaually added sanitizer to water retested at 200ppm. **Corrected On-Site**
22-43-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing quaternary ammonia but has chlorine test kit.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink next to reach in freezer, operator placed paper towels at sink. **Corrected On-Site**
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. Ribs cooked 2 days ago in reach in cooler on cooks line, operator dated. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter, operator labeled as sanitizer. **Corrected On-Site**
41-17-4
Basic - Floor area(s) covered with standing water. Under Three compartment sink, operator stated when all sinks were emptied it over flowed the floor drain.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean drying rack. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on cooks line, employee moved phone to pocket. **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in salsa container, operator removed cup. **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of reach-in-freezer. Reach in freezer by Handwash sink, food items all still under 41F, operator called technician to look at freezer to make sure it is still in working condition.
29-49-6
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container has scoops handle touching food directly.
10-01-5
Basic - Food stored on floor. Boxes of fries on floor across from freezers, operator stated items were just brought out due to not having enough space in that freezer, operator removed bags of fries from boxes and placed in other cold holding units. Cans of black beans on floor in office. **Repeat Violation**
08B-38-4
26
Aug 12, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F. **Warning** - From follow-up inspection 2024-07-31: **Time Extended** - From follow-up inspection 2024-08-12: No change, operator stated technician is supposed to come out to fix machine but has not yet. **Admin Complaint**
22-41-4
86
Jul 31, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jul 29, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (57F - Cold Holding); cooked tomatoes (61F - Cold Holding); chicken (56,59F - Cold Holding) items in reach in cooler on cooks line, cooler running at 53F, manager stated that cooler has been open for less than 2 hours for lunch rush. Ice was added to cooler to rapidly drop food item temperatures to under 41F. chicken (58F - Cold Holding) item in reach in cooler drawers under grill. Drawer was constantly opened during lunch rush. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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 wiped gloved hands on apron then continued cooking fries on cooks line.
12A-28-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, machine only hooked up with detergent and rinse aid, no sanitizer available for dishwashing machine. Manager originally stated machine was high temperature sanitizing but machine only reached 115F. **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken at 81F cooling at room temperature, employees moved chicken to reach in cooler to finish cooling. **Corrected On-Site**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven. **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack.
24-08-4
Basic - Food stored on floor. Ranch seasoning packets on floor in dry storage room, employee placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent soiled on wall by oven. Reach in freezer gasket/door jam area soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Seasoning in bulk container under prep table, employee labeled as chicken seasoning. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above pass through window and 2 drinks on prep table by seasonings and togo-ware. Employees moved drinks to the bottom. **Corrected On-Site** **Repeat Violation**
12B-07-4
41
Jan 22, 2024
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter no hose attached.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch (63F - Cold Holding) item sitting out on counter in squeeze bottle for 30 minutes during lunch rush, operator placed bottle in ice bath. butter (48F - Cold Holding) item in reach in cooler above chicken that is cooling. Chicken in large container, container is causing the door to stay cracked open, manager moved container more inside cooler so door could close.
03A-02-5
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. Milk in cooler behind front counter opened 3 days ago, employee labeled with date. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained/soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter and sink next to reach in freezer. No soap at sink behind front counter and hand sink next to freezer in kitchen. **Corrective Action Taken** **Repeat Violation**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. 2 missing birthdays and 2 missing trainers certificate number.
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle behind front counter containing blue liquid, employee labeled as sanitizer. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink behind front counter.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Small portion cups in seasonings and bacon crumbles on garnishing table.
14-01-5
Basic - Dead roaches on premises. Attached to sticky trap by Handwash sink at front counter.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in cooler on cooks line. Employee moved drink. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in reach in cooler stored between spacers.
10-17-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding items up off of floor by swinging door to kitchen. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling cart/rack on cooks line holding fries.
23-03-4
30
Sep 12, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in disrepair in kitchen, operator stated the pipe is spraying water when turned on. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-21: No change too sink, owner stated that building maintenance employee has had personal issues going on and he hasn't been able to fix, owner is currently looking for someone else to fix. Inspector provided plan review email for owner to email questions about plans pertaining to Handwash sink. **Time Extended**
31A-09-4
90
Aug 4, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Multiple bottles of chemicals over box of ketchup bottles, operator stated they no longer use the ketchup so she discarded bottles. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. melted butter (79-121F - Hot Holding) 2 containers one on flat top and the other in container on the top shelf on cooks line. Spoke to operator about using time as a public health control or keeping items hot or cold.
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in reach in cooler near dish machine.
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at prep, when tested the strip turned black then white indicating the solution is way too strong. Employee redid bucket and tested at 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in disrepair in kitchen, operator stated the pipe is spraying water when turned on. **Repeat Violation** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels and soap missing from Handwash sink at front counter, operator restocked Handwash 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. Chicken wings and chicken thighs made previous day no date.
02C-02-5
Basic - Equipment in poor repair. Cutting board on cooler on cooks line with deep cut marks. Reach in cooler on cooks line the gasket is torn.
14-11-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece holding items up off of floor by swinging kitchen door.
14-47-4
Basic - Single-service articles improperly stored. Plastic cups on floor in office delivered yesterday.
25-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean shelf.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal purse/bag hanging on shelf holding Togo items in kitchen, employee moved bag. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee drink on shelf next to squeeze sauce bottles on cooks line, operator moved drink. **Corrected On-Site**
12B-07-4
30
Jun 6, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. **Warning** - From follow-up inspection 2023-04-04: Manager advised that employee training has not been completed **Time Extended** - From follow-up inspection 2023-06-06: No certificates available. **Admin Complaint**
53B-02-5
90
Mar 23, 2023
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water with a temperture of 75F
12A-19-4
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 Walk-in Cooler: cheese (50F - Cold Holding); lettuce (52F - Cold Holding). Items had been delivered 2 hours earlier. Ambient temperature of reach in cooler was 65F. massager moved all items to other reach in cooler
03A-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee leave bathroom and enter kitchen, pull up pants from waistband, and put on gloves without washing hands.
12A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed No proof of required state approved employee training provided for employee hired more than 60 days ago. **Warning**
53B-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed reach in cooler thermometer showing temperature at 26F. Inspectors ambient thermometer showed unit cooling at 65F. Manager contacted company to send technician **Corrective Action Taken**
05-05-4
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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by dishmachine missing faucet and inoperable **Warning**
31A-09-4
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. Observed person in charge cannot provide verifiable proof 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.
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.
42-01-4
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 In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( cake flour ). Manager raised handle **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Food stored on floor. Observed 3 boxes of oil stored on floor in kitchen **Repeat Violation**
08B-38-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed cutting board on flip-top make table cooler on cook line make of non hard-wood material and the edge of the wood cutting board splintering of.
14-25-5
32
Nov 18, 2022
Food-Licensing Inspection
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front counter hand wash sink.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk flour container. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates not inverted over reach-in cooler in kitchen. Also, trays not inverted on top shelf next to three compartment sink. **Corrected On-Site**
24-05-4
Basic - Equipment in poor repair. Gasket and panel gap on ice machine allowing ice to escape bin.
14-11-5
Basic - Food stored on floor. Cooking oil stored on floor in kitchen. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle immersed in sugar in bulk storage bin. **Corrected On-Site**
10-01-5
Basic - Open dumpster lid. Dumpster overflowing with trash and lids open.
33-16-4
Basic - Single-service articles improperly stored. Lids and cups stored on floor in kitchen area.
25-05-4
64
Frequently Asked Questions
When was Germain's Chicken Sandwiches last inspected?
The most recent health inspection at Germain's Chicken Sandwiches on file is from Dec 15, 2025. The public record contains 13 inspections in total.
What is the most common violation at Germain's Chicken Sandwiches?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Germain's Chicken Sandwiches.
How does Germain's Chicken Sandwiches compare to other restaurants in Gainesville?
Germain's Chicken Sandwiches most recently scored 78 out of 100, which is about the same as the Gainesville average of 75.
Has Germain's Chicken Sandwiches' inspection record improved over time?
No. Recent inspections at Germain's Chicken Sandwiches have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Germain's Chicken Sandwiches 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 Germain's Chicken Sandwiches inspected?
Based on the inspection history on file, Germain's Chicken Sandwiches is inspected around four times per year on average.
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