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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SATCHEL'S PIZZA in GAINESVILLE currently holds an InspectFL Health Score of 89 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 August 4, 2026. Across those visits, inspectors documented 6 total violations — 2 critical, 1 major, 3 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on August 4, 2026 shows 6 observation rows: 2 critical, 1 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SATCHEL'S PIZZA looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee pulled up pants then continued shredding cheese.
- [21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer soiled with lettuce floating in liquid in prep area.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Black staining on cutting boards on reach in cooler on cooks line.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Large plastic tubs stacked with water droplets inside.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled with dust blowing on cooks line. Dry storage rack soiled with dust. Food racks in walk in cooler soiled either food debris. Fan guards in 2nd walk in cooler soiled with dust.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding) item was sitting out for 20 minutes, placed back in reach in cooler. steak (45F - Cold Holding) steak in reach in cooler across from Three compartment sink other items 41F or below.
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