1724 W UNIVERSITY AVE, GAINESVILLE, FL 32603
JIMMY JOHN'S has a mixed inspection record — 22 violations in the past year, including 2 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 22 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 23% of the 529 inspected restaurants in GAINESVILLE on the trailing-year record.
2 high-priority violations on the trailing-year record — below the Alachua County average of 2.5.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Missing or expired food manager certification, or employee food-safety training not documented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Other conditions related to sanitary and safe operation.
This visit closed with no further action required.
Water not safe, or hot (100°F) and cold water not available under pressure.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Water not safe, or hot (100°F) and cold water not available under pressure.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Other conditions related to sanitary and safe operation.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
This visit closed with no further action required.
Missing or expired food manager certification, or employee food-safety training not documented.
Other conditions related to sanitary and safe operation.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Other conditions related to sanitary and safe operation.
Missing or expired food manager certification, or employee food-safety training not documented.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing or expired food manager certification, or employee food-safety training not documented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Other conditions related to sanitary and safe operation.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 2 of the 5 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1102839 — you can read the original documents yourself and compare.