GAINESVILLE FOODHALL

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed : on the front line, Spicy salmon, made yesterday, cooked beef-prepared yesterday, Roe, fish egg-opened yesterday, shredded cheese opened 3-2-2026, ; in the dessert reach-in cooler whipping cream opened yesterday. None of these had a date mark. All were date marked with the correct dates and have a total 7 day shelf life from the date of prep, thaw or opened from a commercial container. Corrected On-Site

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed : the pre rinse hose in the ice machine area hangs below flood rim. - From follow-up inspection 2026-01-16: No change Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed : non food grade paper towel/cloth used as a liner at the buffet for the fish. - From follow-up inspection 2026-01-16: No change Time Extended

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. Observed : prep staff cutting mangos, no gloves. Hands were washed and gloves were added. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : 0 ppm for quaternary ammonia. Chlorine bleach was added to sanitize. The quaternary ammonia jug was empty. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : egg roll on the front counter at 68°. ALSO, tempura shrimp 64°. The heat lamps were not plugged in. The heat lamps were then plugged in, the items were then placed on time as a public health control with 2.5 hours left. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed : blue window cleaner stored under the front counter next to to go cups. The spray was moved to cleaning. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. The vacuum breaker was above the splitter.

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 : multiple containers of whipping cream on both ends of the frontline and in the prep area lacking opening dates. Lactated in the drink area was missing its open date. Staff started adding dates Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks on the front line, both were discarded. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 2 rice scoops in 79° water on the front line. The water was dumped in the kitchen. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed : 2 wet cloths on the front line not in sanitizer.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed : cooked curry sauce not cooled to 41° within 6 hours, was still at 47°, overnight, at 2:00 pm the next day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed : curry sauce made on 9-24-2025, not cooled to 41° at 2:00 pm (overnight)the next day. 47° when checked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : a carton of whole milk on the counter in the drink prep area, 56°. This had been left out for 30 minutes. This was placed open in a freezer and achieved 44° in 14 minutes. It remains under refrigeration. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed : in the new dessert area, the sink had a pan in it. ALSO, in dish, the hand wash sink was full of dishes. Both sinks were cleared of times. Corrected On-Site

Basic - Food stored on floor. Observed : bulk oil stored on the floor in the dessert area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed : on the front line, knives stored between equipment. The knives were sent to dish. Corrective Action Taken

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 the drink prep area, ice scoop handle touching ice. The scoop was put in the holster. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 2 scoops for rice in standing water on the front line. The water was dumped. Corrected On-Site

Basic - No copy of latest inspection report available. Observed : the last inspection is not available for review.

Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed : non food grade drill with a mixing/beater attachment.

Basic - Single-service articles improperly stored. Observed a case of lids on the floor, front line.

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : used aprons stored on the counter in the dessert area. These were moved to a shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese on the front line 46°. An ice bag was added. Corrective Action Taken Repeat Violation Admin Complaint

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: lack of time marks for these items: garlic and butter mix, egg rolls, dumplings. Adjusted time stickers were added. Corrected On-Site Repeat Violation Admin Complaint

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: milk in a reach-in cooler in the boba area, opened yesterday morning, no date mark. A date was added. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed: the mid kitchen hand wash sink blocked by a rack and rolling flour bin. Both were moved to gain access. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed: multiple handles in the kitchen have an accumulation of dried food debris.

Basic - Floor area(s) covered with standing water. Observed standing water on the floor by the ovens.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives on the front line in between equipment. These were move to a clean surface. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed: shank in standing water, 68°. The meat was placed in a cooking pot already heated up. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: a flying insect at the front line, land on cooked food.( See stop sale.)

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. License was paid for during the inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed: a gallon jug of milk(cream) in the reach-in cooler at the drink area. This was dated to expire on 7-25-2024.

High Priority - Stop Sale issued due to adulteration of food product. Observed: a fly land on cooked chicken at the display case. The area and surrounding were discarded. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in a reach-in cooler on the front line, Krab stick 48°. Ice bags to be added. Corrective Action Taken

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: 2 pots of sushi rice lacking time marks, on the Front line. Time mark stickers were added for the time left. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked fish at 100° at the display area. 1 pound was discarded, the rest is being reheated to 165°. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice chute at the water machine in the dining area is soiled.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: employee food(pork) stored over guest food in the front line reach-in cooler. This was moved to the bottom shelf. Corrected On-Site

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: spoon handle touching panko, on the front line. ALSO, ice scoop handles touching ice at the drink area. These were adjusted. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in multiple places, in standing water, 67-79°.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: a red sanitizer on the front Counter with plant food.

Basic - Working containers of food removed from original container not identified by common name. Observed: squeeze bottle of non clear liquid, on the front line, no label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed: soup in a reach-in cooler, still 58F from last night, covered.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed: raw chicken stored over pork in the cook line reach-in freezer. The chicken was moved to another freezer. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed: the mop sink lacks a vacuum breaker on the non chemical side of the splitter. ALSO, the cook line high up hose connection lacks a back flow device.

Intermediate - No soap provided at handwash sink. Observed: at the large kitchen hand wash sink, no soap, sign nor paper towels. All of these were added. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: expiration dates were incorrect on multiple documents. (Reading expires day of training.) these were adjusted. Corrected On-Site