HOTEL ELEO AT THE UNIVERSITY OF FLORIDA

Name: HOTEL ELEO AT THE UNIVERSITY OF FLORIDA
Address: 1514 SW 14 ST, GAINESVILLE, FL, 32608, US
Rating: 50

1514 SW 14 ST, GAINESVILLE, FL 32608

License #1103602

🏨 Hotel/Resort ℹ️

50 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOTEL ELEO AT THE UNIVERSITY OF FLORIDA in GAINESVILLE currently holds an InspectFL Health Score of 50 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 52 total violations — 12 critical, 17 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 6, 2025

The latest inspection on September 30, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HOTEL ELEO AT THE UNIVERSITY OF FLORIDA 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.

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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf at back line: butter (73F - Cold Holding). Front line holding unit: cream cheese (51F - Cold Holding).
[10-20-4] In-use tongs stored on equipment door handle between uses. Two tongs on oven door handle. Chef removed tongs.
[14-01-5] Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in cheese. Chef removed.
[14-11-5] Equipment in poor repair. 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. Employee car key fob on bread bin. Employee removed.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Kincaid hired 90 days prior with no Food Employee Training Certificate.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on clean bins.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Chef cooking with beard and no guard. Chef donned beard guard during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease accumulation. Reach-in-cooler gaskets soiled with mold-like substances.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with old food debris.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice based salad dated 9-22-26. Gravy dated 9-22-26.
[41-17-4] Spray bottle containing toxic substance not labeled. No label on spray bottle of cleaner.
[03G-43-3] Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Vacuum packaged fish in walk-in-cooler. Manager stated the fish was packed onsite.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 employee drinks stored on the cook line and prep lone. Both were moved below.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : utensils stored in water at 110° on the flat top. The temperature was raised for that end of the flattop. This was raised to 174.
[29-17-4] Waste line missing at soda gun holster. Observed : both waste lines are missing at the bar.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the bar dish wash machine at 0 ppm for chlorine. The line was primed and achieved 100 ppm.
[35A-02-7] Live, small flying insects found Observed : 1 flying insect by the dish wash machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler, créme brÃ»lée 45°. 2 delivers were received this morning, the créme dishes were placed on a tray and the whole tray was wrapped this morning. These were made yesterday, and were not tightly wrapped until this morning. This information was gained from the staff. These were moved to the walk-in freezer and dropped to 39° in 12 minutes. All other temperatures in the walk-in cooler ranged from 37-43°. ALSO, at the wait station, créme cheese packs were 47°. These were on ice but not "buried". These were moved to the walk-in freezer. dropped in temperature was at 41° prior to leaving.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer spray stored over the dishes as they exit the main kitchen dish wash machine. The dishes were moved to the far side of the drain table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the rarely used soda gun was soiled at the bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed : the hand wash sink next to the dump sink had ice in it. The ice was melted.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed : beef and salmon available for less than fully cooked lack an identifying reminder that they could be under a consumer advisory. The manager went to adjust the menus. These were printed before the end of the inspection.
[31B-03-4] No soap provided at handwash sink. Observed one hand wash sink lacked soap at the bar. Soap was added.