Swamp Boil
Last inspected: Mar 4, 2026
25
Score
Swamp Boil has been inspected 11 times since 2022. Swamp Boil was last inspected on Mar 4, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to five violations per visit.
Looking across the full record, “no measuring device available” is the recurring theme, flagged three times.
That's lower than the typical Gainesville restaurant, which scores around 75. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
2
Major latest
10
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
25
Oct 13, 2025
Routine - Food
No violations found.
100
Aug 5, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification available. **Warning** - From follow-up inspection 2025-08-05: No change. **Time Extended**
53A-07-6
90
Aug 4, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
14
Jun 12, 2025
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Equipment in poor repair. Rack in walk in cooler the rust is starting to pit the surface.
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometers in reach in cooler on cooks line.
05-09-4
82
Feb 10, 2025
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 violations
High Priority - 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. Rice in sushi area. Employee stated rice placed out at 1:00 pm. Manager placed proper time marking on rice. **Corrected On-Site**
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel on top of cut sweet potatoes in reach-in cooler at end of cook line.
14-86-1
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored at room temperature. Employee stated eggs at room temperature for one hour. Employee moved eggs to cook line reach-in cooler, ambient temperature 38F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice where employee coffee was stored.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on kitchen ice machine. Manager removed bottle of cleaner during inspection. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Rolling prep table blocking cook line hand washing sink. Manager moved table during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or hand washing sign in sushi bar area. **Repeat Violation**
31B-02-4
Intermediate - Water filters not inspected and serviced according to manufacturer's recommendations. Water filters replaced on 9/26/2023. Water filters need to be replaced every year.
29-39-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to kitchen entrance, 81F.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table across from office.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee stored in ice of kitchen ice machine. Employee removed coffee during inspection. **Corrective Action Taken**
08B-49-4
Basic - Food stored on floor. Cases of cooking oil stored on floor outside of office. Bag of carrots stored on floor in walk-in cooler. Multiple items stored on floor in walk-in freezer.
08B-38-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on clean dish rack across from dish machine.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from three compartment sink.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on prep table across from office. Manager placed beef in walk-in cooler to continue thawing. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter in sushi bar area. **Repeat Violation**
21-12-4
20
Sep 10, 2024
Routine - Food
8 critical violations. 5 major violations. 7 minor violations.
View 20 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and proceeded to handle clean plates without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-25-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making sushi in sushi bar area not wearing gloves. Employee put on gloves to continue mak8ng sushi. **Corrected On-Site**
09-01-4
High Priority - No proof of parasite destruction or aquaculture documentation for fish served raw or undercooked. Fish must be fully cooked or discarded. No proof of parasite destruction available for one company providing fish that is served undercooked. Provider of fish emailed proof of parasite destruction during inspection.**Warning** **Corrected On-Site**
01D-03-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Shredded cabbage stored on paper towel in reach-in cooler across from prep sink. Fish stored on paper towels in sushi bar area.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in reach-in cooler across from chicken. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach-in cooler across from cook line. Manager placed chicken on bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: calimari (45F - Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: calimari (40F - Cold Holding). Items in reach-in cooler across from kitchen prep sink: Krab (51F - Cold Holding); cabbage (45F - Cold Holding). Manager stated calimari placed in cooler two hours prior to temperature being taken. Manager moved item to reach-in freezer to reduce temperature to 41F: cabbage (41F - Cold Holding); krab (39F - Cold Holding). **Corrected On-Site**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided written procedure to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device for high temperature dish machine.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available. Manager went to store and purchased thermometer. **Corrected On-Site**
05-08-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for two employees.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above clean dishes in dish area. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf with clean dishes in storage room behind front counter sushi area.
40-06-5
Basic - Equipment in poor repair. Handle for door to front counter walk-in cooler.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of oven. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter hand washing sink. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of wait station ice machine.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line.
21-12-4
13
May 7, 2024
Food-Licensing Inspection
No violations found.
100
Jul 5, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Spinach dip in walk-in with cooked spinach as an ingredient dated 6/26. Employee discarded spinach dip. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies on cook line. Observed one fly in bar area. Observed one fly in prep area across from office.
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine bin of kitchen ice machine. Cutting board on reach-in cooler across from steam kettles. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on top of dish machine.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitchers stored in bar area hand washing sink. Employee removed pitchers from hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage shelf above potatoes. Employee placed purse in office. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Saltines stored on floor in wait station dry storage area.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill. Gaskets of reach-in cooler across from cook line grill. Door frame between doors of reach-in cooler across from three compartment sink. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pans on shelf across from prep table next to mop sink. **Repeat Violation**
16-46-4
Basic - Stored food not covered. Container of crab legs in reach-in freezer next to walk-in cooler.
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket underneath prep table across from kitchen entrance, 100 ppm. **Repeat Violation**
21-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents above reach-in cooler across from cook line grill.
36-34-5
39
Jan 24, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
41
Sep 2, 2022
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - 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 dish wash machine at 0 ppm. The system was primed and achieved 100 ppm at 127F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables stored in the cook line flip top, 56F. These were moved to a freezer. These were stocked after 10:00, and were above the level of the food pan. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray chemicals hanging from a wire rack that had silverware on it. The chemicals were moved below. **Corrected On-Site**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Kevin Conklin has an expired Certified Food Manager.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine shroud has foreign substance on the lip. A staff member was directed to clean this. **Corrective Action Taken* ALSO, the soda nozzles and tea nozzles have buildup. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed purple spray not labeled. A label was added. **Corrected On-Site**
41-17-4
47
Frequently Asked Questions
When was Swamp Boil last inspected?
The most recent health inspection at Swamp Boil on file is from Mar 4, 2026. The public record contains 11 inspections in total.
What is the most common violation at Swamp Boil?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Swamp Boil.
How does Swamp Boil compare to other restaurants in Gainesville?
Swamp Boil most recently scored 25 out of 100, which is lower than the Gainesville average of 75.
Has Swamp Boil's inspection record improved over time?
Yes. Recent inspections at Swamp Boil have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Swamp Boil means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Swamp Boil inspected?
Based on the inspection history on file, Swamp Boil is inspected around three times per year on average.
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