Homewood Suites by Hilton Gainesville
Last inspected: Sep 15, 2025
100
Score
The health department has logged 10 inspections at Homewood Suites by Hilton Gainesville, the earliest from 2022. On Sep 15, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Among Gainesville restaurants, the typical score is 75; Homewood Suites by Hilton Gainesville is comfortably above that bar. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 15, 2025
Routine - Food
No violations found.
100
Sep 4, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
78
Oct 22, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed: waffle batter placed back in the reach-in cooler after service today, under time as a public health control.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shred cheese in the corner reach-in cooler, 45°. ALSO, hummus at 47°. Items moved to the reach-in cooler with temperatures below 41°. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed: waffle batter placed back in the reach-in cooler after service today.
03F-04-5
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. Observed: an open bag of shredded cheese and 6 pieces of sliced cheese, no date mark.
02C-03-5
Basic - Single-service articles improperly stored. Observed a case of single serve on the floor of dry storage.
25-05-4
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: the bread reach-in cooler in the corner of the kitchen, on this visit time/temperature control for safety were not at 41° and below. This was true at the last inspection. **Repeat Violation**
14-74-7
Basic - Standing water in floor drain/floor drain draining very slowly. Observed: the depression in front of the 3 compartment sink has standing water.
29-19-4
50
Jan 31, 2024
Routine - Food
No violations found.
100
Jan 26, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the reach-in cooler in the corner(right of oven)cooked corn 54, open shred cheese 57, cubed cheese 56, sealed shred cheese 59, potato salad 52, hot dogs 52F. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: in the reach-in cooler in the corner(right of oven)cooked corn 54, open shred cheese 57, cubed cheese 56, sealed shred cheese 59, potato salad 52, hot dogs 52F.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: raw shell eggs stored on top of strawberry glaze, in the 2 door reach-in cooler.
08A-05-6
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. Observed: 0 ppm for the dish wash machine. Observed 3 chemicals supplying dish wash machine, none are sanitizer.
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed: the kitchen hand wash sink, 90 seconds, water was 76F. Ran water in the mop sink over 60 seconds, reached 100F. Back to the hand wash sink, 100F achieved. **Corrected On-Site**
27-16-4
Basic - Current Hotel and Restaurant license not displayed. Observed: the current food service license was not av for review.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: dark foreign substances over the juice nozzles.
23-03-4
45
Oct 2, 2023
Complaint Full
No violations found.
100
Sep 28, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. Observed: yogurt received at 61F. The driver was called to come back and pick it up. **Corrective Action Taken** **Warning**
03A-21-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: at the buffet(time as a public health control is not in use here) melon 51, yogurt 51, butter 49, **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back side of the can opener blade is soiled.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the steam water in the left hot well at the buffet line, is soiled.
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: pressurized tanks not secured behind the beer cabinet in the lobby. ALSO, not secured in the kitchen. **Repeat Violation**
51-11-4
61
Jul 25, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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. Observed: the dish wash machine has an empty bucket of sanitizer connected by a supply tube, 0 ppm for chlorine.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: waffle batter 45F in the kitchen reach-in cooler.
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed: an Ambient air thermometer in the small reach-in cooler at the breakfast bar reading 9F in a milk, 41F reach-in cooler.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with dried food debris on the blade. This was moved to the 3 compartment sink. **Corrective Action Taken* ALSO, the juice nozzles have build up.
22-02-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed: the spoons at the self service buffet are not organized to preclude finger contact to the spoon heads.
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the areas above/around the juice nozzles are soiled.
23-03-4
Basic - Floor area(s) covered with standing water. Observed: the cut out square in the kitchen floor in front of the 3 compartment sink has standing water.
36-22-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a drink stored on a prep surface in the kitchen.
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 4 pressurized tanks in the kitchen and dining area not secured.
51-11-4
47
Dec 16, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed tray of sausage and gravy in the Reach in Cooler in the kitchen with no date mark. Person In Charge advised both were prepared the day before
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance
41-17-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape used to keep top of ice machine in place.
14-71-4
78
Aug 3, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs on buffet line at 131F, Hard boiled eggs had been on buffet line for 2 hours. Discussed with manager Time as a public Health control written procedures and provided form.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage on buffet line at 131F, Sausage had been on buffet line for 2 hours. Discussed with manager Time as a public Health control written procedures and provided form.
03B-01-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed ambient thermometer in Reach in Cooler on Buffett line indicating temperature was at 28F,. Inspectors thermometer indicated ambient temperature was at 56F
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the food contact surface of the nozzles on the juice dispensing machine located in the kitchen. Employee removed and cleaned nozzle. **Corrected On-Site**
22-02-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples on self serve Buffett line unwrapped.
08B-15-4
Basic - Single-service articles improperly stored. Observed box of single use gloves stored on floor.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.
42-01-4
Basic - Garbage on the ground and/or pad around dumpster. Observed accumulation of trash around dumpster.
33-19-4
Basic - Open dumpster lid. Observed dumpster lid open behind establishment
33-16-4
45
Frequently Asked Questions
When was Homewood Suites by Hilton Gainesville last inspected?
The most recent health inspection at Homewood Suites by Hilton Gainesville on file is from Sep 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Homewood Suites by Hilton Gainesville?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Homewood Suites by Hilton Gainesville.
How does Homewood Suites by Hilton Gainesville compare to other restaurants in Gainesville?
Homewood Suites by Hilton Gainesville most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Homewood Suites by Hilton Gainesville's inspection record improved over time?
Results have been roughly steady. Inspections at Homewood Suites by Hilton Gainesville have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Homewood Suites 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 Homewood Suites by Hilton Gainesville inspected?
Based on the inspection history on file, Homewood Suites by Hilton Gainesville is inspected around three times per year on average.
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