M&D West African Cuisine
Last inspected: Feb 5, 2026
78
Score
Across the available record, M&D West African Cuisine has eight inspections on file, the first dated 2022. The most recent report on file is from Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
The city-wide average is 75, putting M&D West African Cuisine squarely in typical territory. The record reflects steady performance over time.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
78
Jul 29, 2025
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
90
Jan 2, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry chicken (118F - Hot Holding); chicken (109F - Hot Holding) items in hot holding pans over sterno burners, other items 135F or above, he stirred those items and retemped at 122F and 128F. **Corrective Action Taken**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee took order from customer on ordering device, then placed on gloves and started making plates of food, failing to wash hands between tasks.
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish fillets over bottle of hot sauce in reach in cooler, operator placed fish at the bottom. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Empty box of garbage over the top of Handwash sink, operator moved item so inspector could wash hands. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Operator placed bottle of soap by hand sink. **Corrected On-Site**
31B-03-4
Basic - Equipment in poor repair. The top of the stove is falling apart and some are cracked/broken.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment.
23-03-4
47
Sep 5, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Case of bananas on floor, operator placed on table. **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Box of Togo boxes on floor, operator placed on shelf. **Corrected On-Site**
25-05-4
90
Mar 7, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
74
Sep 13, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 3, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding) item cooked this morning, cooled a little then placed in steam table, operator placed item on stove top to reheat. **Corrective Action Taken**
03B-01-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Uncut pepper in Handwash sink, operator moved. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink, operator placed napkins at sink. **Corrected On-Site**
31B-02-4
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.
11-26-1
Basic - Food stored on floor. Oil and tomato sauce.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water 84F.
10-07-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Repeat Violation**
50-04-4
45
Jul 27, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee ice cup on the prep table. This was moved below. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal cooked food on a prep table and stove. These will be moved, and kept below food for customers.
08B-49-4
Basic - Food stored in undrained ice. Observed cans and bottles stored in undrained ice.
08B-31-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed lack of Mfdv number on the service side of the unit.
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hot wells and Chaffee with an accumulation of dried food debris.
23-03-4
Basic - Outer openings not protected with self-closing doors. Observed both doors are not self closing.
35B-03-4
74
Frequently Asked Questions
When was M&D West African Cuisine last inspected?
The most recent health inspection at M&D West African Cuisine on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at M&D West African Cuisine?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at M&D West African Cuisine.
How does M&D West African Cuisine compare to other restaurants in Gainesville?
M&D West African Cuisine most recently scored 78 out of 100, which is about the same as the Gainesville average of 75.
Has M&D West African Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at M&D West African Cuisine have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at M&D West African Cuisine 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 M&D West African Cuisine inspected?
Based on the inspection history on file, M&D West African Cuisine is inspected around two times per year on average.
Nearby Restaurants