Pdq Restaurant, Gainesville Fl
Last inspected: Mar 25, 2026
95
Score
Inspectors have visited Pdq Restaurant, Gainesville Fl seven times, with records going back to 2023. On Mar 25, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing two times across the record.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Food-Licensing Inspection
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Oct 8, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
61
Jan 21, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the presence fire extinguisher make r shroud with dark foreign substance on the leading edge. This was cleaned by staff. **Corrected On-Site**
22-02-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed: the hand wash sink by the dish wash machine drains slow.
29-20-5
Basic - Stored food not covered. Observed: the top speed rack shelf in the walk-in cooler, with garlic bread on it was not covered.
08B-12-5
82
Dec 5, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Observed: front line expo adjusted hair, then hat, (no hand wash) and continue plating trays.
12A-25-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed: the hi temp dish wash machine, not turning the heat strip black until the third try. Attempts after that did turn the strip black as required. **Corrected On-Site**
16-54-4
Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed: a spatula in the dish wash machine with mustard still on it after a wash cycle. The spatula came clean after the next run. **Corrected On-Site**
16-44-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee insulated cup placed on the front line prep area. This was moved below. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: red serving trays used to hand orders to ding room guests. Later the trays are brought back to the front line, and restocked on the ready to serve tray stack, no cleaning was Observed. The metal baskets were seen being returned, placed in the front expo top counter, retrieved thereafter by the cook side expo, with gloves on, to be reused. There is a fresh paper liner when food is added to the metal basket. The area manager diverted these items to the dish pit. **Corrective Action Taken** **Warning**
23-03-4
67
Oct 4, 2024
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed: the time mark chart had a date of 10-2-2024, and only the starting time was marked. Today is 10-4-2024. Items came out at 10:45.
03F-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed: expo plater leave the line and when coming back did not wash his hands at the front line hand wash sink, yet added gloves.
12A-07-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed: the digital display reads between 182 to 194, yet the heat sensitive strip would not change color. he was added to a ceramic plate and a change color. **Corrected On-Site**
22-57-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine has an accumulation of food debris.
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed: the area over the freestyle machines and pick up zone, has a blue tarp covering the ceiling. This area is under ceiling restoration after a condensation leak by the air diffuser. **Corrective Action Taken**
36-37-5
Basic - Worn, torn and/or soiled floors/carpeting. Observed: the entrance area to the front line, along the half wall has soil/grease buildup.
36-10-4
55
Feb 27, 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. Observed: on the expo line, the cold make table: Cut tomato 45, 47; cut leafy greens 48, slice cheese 50F. Items stocked around 10:45. Ice bags being added by staff. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-02-27: Cut tomato from the walk-in cooler 44, Cut leafy greens 45 Slice cheese 49 All items are now on time as a public health control **Admin Complaint** **Corrected On-Site**
03A-02-5
86
May 25, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Frequently Asked Questions
When was Pdq Restaurant, Gainesville Fl last inspected?
The most recent health inspection at Pdq Restaurant, Gainesville Fl on file is from Mar 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Pdq Restaurant, Gainesville Fl?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Pdq Restaurant, Gainesville Fl.
How does Pdq Restaurant, Gainesville Fl compare to other restaurants in Gainesville?
Pdq Restaurant, Gainesville Fl most recently scored 95 out of 100, which is higher than the Gainesville average of 75.
Has Pdq Restaurant, Gainesville Fl's inspection record improved over time?
Results have been roughly steady. Inspections at Pdq Restaurant, Gainesville Fl have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Pdq Restaurant, Gainesville Fl 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 Pdq Restaurant, Gainesville Fl inspected?
Based on the inspection history on file, Pdq Restaurant, Gainesville Fl is inspected around two times per year on average.
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