Northwest Grille
Last inspected: Feb 23, 2026
39
Score
Inspectors have visited Northwest Grille 10 times, with records going back to 2022. The latest inspection on file is from Feb 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to 10 violations per visit.
“Employee beverage container on a food preparation table” comes up most often, recorded three times in the inspection record.
Compared to other Gainesville restaurants (averaging 75), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
39
Oct 14, 2025
Routine - Food
7 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Lighting Adequate; Required Shields in Place
FL-36
29
Nov 18, 2024
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. Items stored in reach-in cooler next to steam table: scallops (48F - Cold Holding); blue cheese (49F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler 3 1/2 hours prior to temperature being taken. Manager placed items in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-11-18: Reach-in cooler across from cook line:blue cheese 45F, Swiss cheese 45F. Employee stated items placed in cooler at 3:00 pm, employee placed items in reach-up in freezer to reduce temperature or 41F. **Admin Complaint**
03A-02-5
86
Nov 13, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
15
Jan 5, 2024
Routine - Food
8 critical violations. 5 major violations. 14 minor violations.
View 27 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Female employee placed fish on grill then placed beef on grill with same gloves. Due to fish allergen, hands must be washed and gloves changed. **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Displayed food not properly protected from contamination. Salt for drinks sitting on top of bar in front of customer seat.
08B-02-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face then continued to touch tray of food from pass thru window without washing hands. **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Food with mold-like growth. See stop sale. Container of strawberries with mold like substance in walk in cooler. **Repeat Violation** **Admin Complaint**
01B-07-4
High Priority - Medicine not labeled properly. Bottle of tums on shelf over reach in cooler on cookline.
41-22-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler at end of cookline: raw pooled shell eggs for French toast on shelf over pans of grits and rice. In reach n freezer: portioned bags of raw beef on shelf over crab cakes. In reach in make table on cookline: pan of raw fish on shelf over breading for tuna that is served undercooked. Box of raw sausage on shelf over pasta. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler in server station blue cheese with a date mark of 12/29, discard date was 1/4. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table on cookline: gravy (90F - Hot Holding) reheated then, gravy (168F - Reheating); potatoes (119-124F - Hot Holding) reheated then potatoes (178-180F - Reheating) **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of three reach in units on cookline soiled with food debris and mold like substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Chemical bottles in sink on cookline. Scrub pad in sink in ware wash area. Ice in sink at the bar.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Missing for two manager currently working.
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler: tuna made two days prior with no date mark. In walk in cooler: ranch made on 1/2 with no date mark.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in ware wash area. Manager changed dispenser. **Corrected On-Site**
31B-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles soiled. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cup in blueberries on cookline. Removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. Two dead roaches in sticky pad under soda boxes in upstairs storage area. Discarded during this inspection. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of reach in cooler. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf over beer in cabinet at front counter.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf.
24-08-4
Basic - Floors not maintained smooth and durable. Floors throughout kitchen.
36-11-4
Basic - Food storage container/container lid cracked or broken. Broken pan on clean dish shelf. Broken pan in use at make table on cookline.
14-38-4
Basic - In-use utensil stored in sanitizer between uses. Knives being stored in water at 81F. Manager removed knives. **Corrected On-Site** **Repeat Violation**
10-18-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves soiled with food debris in ware wash area. Fan in prep area soiled with dust. Fan in dry storage area soiled with dust. **Repeat Violation**
23-03-4
Basic - Old labels and/or old food stuck to food containers after cleaning. One pan with an old label. Several pans with old food.
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink in ware wash area has a slow drain.
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed berries on shelf over seaweed and coleslaw in server station. Unwashed berries in pan with washed citrus at bar.
08B-17-4
Basic - Water draining onto floor surface. Under hand sink on cookline.
29-03-4
9
Aug 21, 2023
Routine - Food
4 critical violations. 2 major violations. 3 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
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
32
Feb 22, 2023
Routine - Food
No violations found.
100
Feb 20, 2023
Routine - Food
5 critical violations. 4 major violations. 11 minor violations.
View 20 violations
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 in dish area handled dirty dishes and then proceeded to handle clean dishes. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
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 touched cooked chicken wings on plate. Manager had employee reheat wings and put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Food with mold-like growth. See stop sale. Moldy oranges stored with oranges in walk-in cooler.
01B-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw pork in cook line drawers. Employee placed raw hamburger in bottom drawer. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from oven: sausage (45F - Cold Holding); butter (45F - Cold Holding); tomatoes (46F - Cold Holding); beef (45F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. No written procedure available. Inspector provided operator with written procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line across from grill.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink across from dish machine. Manager removed bottle. **Corrected On-Site**
31A-11-4
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. No proof available of employee reporting responsibility.
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager had employee place tongs on top of oven. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket stored in front of kitchen ice machine. Manager turned bucket over. **Corrected On-Site**
24-05-4
Basic - Damaged/spoiled/recalled food not properly segregated. Moldy oranges stored with oranges in walk-in cooler.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make line across from oven. Employee discarded drink. **Corrected On-Site**
12B-07-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor on either side of reach-in cooler at end of bar.
36-01-4
Basic - Food stored on floor. Shrimp stored on floor in walk-in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor of walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind fryers greasy. Area behind soda nozzles in wait station. Gasket of reach-in cooler across from grill.
23-03-4
Basic - Stored food not covered. Biscuits stored in walk-in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in prep sink across from dish area. Employee turned running water on shrimp. **Corrected On-Site** **Repeat Violation**
06-01-5
18
Aug 10, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Observed ibuprofen stored over bulk salt in the wait station. This was moved below. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk at 46F in the bar reach-in cooler. The manager choose to discard. **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a Red Bull stored over guest food, in the cook line reach-in cooler, 2 door.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a purse at the bar. This was moved below. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed the walk-in freezer door gasket is compromised.
14-11-5
Basic - Floors not maintained smooth and durable. Observed the cook line floor is uneven.
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the oven handles. These were adjusted. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef thawing in standing water. Running water was added. **Corrected On-Site**
06-01-5
55
Frequently Asked Questions
When was Northwest Grille last inspected?
The most recent health inspection at Northwest Grille on file is from Feb 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Northwest Grille?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Northwest Grille.
How does Northwest Grille compare to other restaurants in Gainesville?
Northwest Grille most recently scored 39 out of 100, which is lower than the Gainesville average of 75.
Has Northwest Grille's inspection record improved over time?
Yes. Recent inspections at Northwest Grille have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Northwest Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Northwest Grille inspected?
Based on the inspection history on file, Northwest Grille is inspected around three times per year on average.
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