CENTERPLATE

Name: CENTERPLATE
Address: 11211 N COUNTY RD 225, GAINESVILLE, FL, 32609, US
Rating: 86

11211 N COUNTY RD 225, GAINESVILLE, FL 32609

License #1102212

86 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CENTERPLATE in GAINESVILLE currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 19 total violations — 2 critical, 5 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 5, 2026 shows 19 observation rows: 2 critical, 5 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[21-44-1] Sanitizer wipes stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani wipes stored with bread. Removed sani wipes
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries ) stored over ready-to-eat food (monster drink cans ) in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of food removed ( sugar ) from original container not labeled with name of contents.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has white crust accumulated on tip of liquid discharge spout
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Walk-in-cooler coils had dust and debris. Manager cleaned off coils.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at clean ware rack. Debris on clean dishes. Manager placed dish in dishwash area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling above prep table.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( unknown clear liquid ). Discarded
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven glove on top of soft drink syrup boxes. Backpack stored on panko bag.Manager removed oven mitt and backpack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING Chicken 50F - 38F 30 minutes later; hot dogs 54F- 40 F - 30 minutes later; items were on rolling rack and been taken out of walk-in-cooler for a 30 minutes. Ambient Temperature of walk-in-cooler 44F before coils were cleaned. Manager placed in walk-in-freezer
[51-13-4] No Heimlich maneuver/choking sign posted. No choking poster. Manager printed choking poster
[32-12-6] Covered waste receptacle not provided in unisex bathroom. No covered waste receptacle provided in unisex bathroom.
[25-05-4] Single-service articles improperly stored. coffee filter not overdo or protected. Single service cups with open end up and not covered or inverted. Filters were discarded and cups were covered.
[11-26-1] 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. Person in charge cannot provide verifiable proof 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 for # employees. Manager printed form and had employees sign the form
[11-27-4] 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. Onse to a vomiting or diarrheal incident if vomit or diarrhea is discharged on any surfaces in the establishment. Inspector provided vomitting and diarrhea procedure. Manager printed procedure
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 x 4 wood in back kitchen not sealed
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken in reach in cooler dated 2/26. Manager advised that Chicken was cooked on 2./26 and immediately frozen and then removed from freezer on 3/2. Chicken did not have date tracking. Manager placed date on Chicken.

Community reaction

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