GRILL EXPRESS

Name: GRILL EXPRESS
Address: 808 W UNIVERSITY AVE, GAINESVILLE, FL, 32601, US
Rating: 88.9

808 W UNIVERSITY AVE, GAINESVILLE, FL 32601

License #1102900

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.9 Grade B / 100

Solid Health Score

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Quick take

GRILL EXPRESS in GAINESVILLE currently holds an InspectFL Health Score of 88.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, inspectors documented 24 total violations — 9 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 30, 2025

The latest inspection on December 8, 2025 shows 12 observation rows: 4 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[14-11-5] Equipment in poor repair. Cutting board on cooks line with deep cut marks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior shelf in reach in cooler on cooks line. Interior back wall of cooler by back door. Stained cutting board on reach in cooler on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line soiled with grease. Side of small fryer soiled with grease. Exterior of flour container soiled with old food build up.
[25-05-4] Single-service articles improperly stored. Boxes of napkins and plasticware on floor behind front counter.
[08B-38-4] Food stored on floor. Packets of ketchup on floor behind front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys on prep table by employee cutting onions, operator moved personal items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table and cutting board of reach in cooler on cooks line, operator moved beverages below.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. 4 knives between table and reach in cooler on cooks line, operator moved knives.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 can of tomato sauce dented.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (48F - Cold Holding) item prepped 1 day ago, item in top portion of flip top cooler on cooks line, all other items 41F or below. Operator closed lid. rice (61F - Cold Holding) item sitting at room temperature for 1.5 hours, operator stated he was portioning rice into containers then got busy and forgot to place back in cooler, he portioned rice then placed back in cooler.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered work phone/cell phone then put on gloves and started cooking without first washing hands.
[12A-20-4] Employee washed hands with no soap. Employee taking order on phone, rinsed hands with just water then placed on gloves to begin cooking.

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken overnight (60-63F - Cooling) cooling overnight.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting board on cooks line stained. Interior microwave.
[25-05-4] Single-service articles improperly stored. Boxes of plastic ware on floor under front counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink at the back of kitchen, operator placed paper towels at sink.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bag of fries in unused fryer basket on cooks line, operator stated during lunch rush he places fries there for efficiency. Spoke to operator about placing on time as a public health control or keep item in reach in cooler on cooks line.
[14-11-5] Equipment in poor repair. Large cutting board on cooks line with multiple cut marks. Tall silver double door reach in cooler gaskets
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink on shelf above lettuce heads in reach in cooler at the back of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45F - Cold Holding); tomatoes (44F - Cold Holding) items in cooler near back door, large pieces of cardboard lining racks causing the cooler to not properly disperse cold air to all foods in cooler. tomatoes (45F - Cold Holding); taziki (47F - Cold Holding); tomatoes (50F - Cold Holding); gyro meat (48F - Cold Holding); chicken (47F - Cold Holding) items in reach in cooler on cooks line, operator moved all time/temperature control for safety food to freezer to rapidly drop foods temperature. Retemped gyro 47, Tomatoes 47, taziki 36.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Can of Raid bug spray on counter by clean dishes in prep area, operator moved away from clean dishes.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken overnight (60-63F - Cooling) raw chicken marinating overnight in cooler in large/deep plastic container with lid on top. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by clean dish rack in back of kitchen, operator moved rack.

Community reaction

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