🪰1,198,239 violations tracked across 67 Florida counties

HILTON UNVIERISTY OF FLORIDA CONFERENCE CENTER GAINESVILLE

1714 SW 34 ST, GAINESVILLE, FL 32607

License #1102750

🏨 Hotel/Resort ℹ️
66 Grade F / 100

Failing Health Score

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Latest inspection
September 9, 2026 · 18 findings · 5 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on September 9, 2026 shows 18 observation rows: 5 critical, 6 major, and 7 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
18
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

HILTON UNVIERISTY OF FLORIDA CONFERENCE CENTER GAINESVILLE has a rough inspection history. Would you risk it?

F record

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

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef overnight (56F - Cooling); lobster bisque overnight (45F - Cooling) items cooked and placed in walk in cooler in think pans and wrapped in plastic. See stop sale.
  • [08B-02-4] Displayed food not properly protected from contamination. Apples in grab n go in cafe not wrapped.
  • [14-11-5] Equipment in poor repair. Plastic shelf holding dirty utensils/pan burnt/warped.
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food debris. Cutting board stained on cooks line.
  • [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water turned off at Handwash sink in cafe at front counter.
  • [31B-03-4] No soap provided at handwash sink. Missing from cafe front counter Handwash sink.
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above prep table, employee moved phone.
  • [03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken breasts in walk in cooler grill marked only, raw still in the middle.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing from cafe front counter Handwash sink.
  • [01B-36-5] 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. beef overnight (56F - Cooling); lobster bisque overnight (45F - Cooling) items cooked and placed in walk in cooler in think pans and wrapped in plastic.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (58F - Cold Holding) items on cooling rack brought out of walk in cooler while salmon was being prepped, salmon placed on rack then placed back into walk in cooler.
  • [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac n cheese in walk in cooler no date, operator labeled date marked of 2 days ago.
  • [10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on oven door handle of cooks line, employee moved tongs.
  • [03F-02-5] 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. Cooked mushrooms, hollandaise sauce, and cooked hashbrowns held on breakfast time control per employee but items not listed on paperwork.
  • [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on clean dish rack, employee flipped.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing from cafe front counter Handwash sink.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by butter that is softening, employee moved drink below.
  • [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine soiled with black build up.
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