GAINESVILLE FOODHALL

Name: GAINESVILLE FOODHALL
Address: 3045 SW 34 ST STE 30, GAINESVILLE, FL, 32608, US
Rating: 73.7

3045 SW 34 ST STE 30, GAINESVILLE, FL 32608

License #1103757

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

GAINESVILLE FOODHALL in GAINESVILLE currently holds an InspectFL Health Score of 73.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 27 total violations — 12 critical, 4 major, 11 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 29, 2025

The latest inspection on March 4, 2026 had no critical findings, but inspectors still documented 1 major and 0 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[02C-02-5] 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.

Inspection Completed - No Further Action
[02C-03-5] 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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed : 2 wet cloths on the front line not in sanitizer.
[41-10-4] 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.
[29-42-4] 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.
[12B-07-4] 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.
[22-43-4] 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.
[10-07-4] 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.
[09-01-4] 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.
[03B-01-6] 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.

Community reaction

What do locals think?

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Community pulse