13 cited for high-priority violations

You can use the database to search by county or by restaurant name.

Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.

For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Alachua County restaurant inspections site.

Here’s the breakdown for recent health inspections in Alachua County, Florida, for the week of Dec. 9-15, 2024. Please note that some more recent, follow-up inspections may not be included here.

Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a ‘snapshot’ of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.

For full restaurant inspection details, visit our Alachua County restaurant inspection site.

Which Alachua County restaurants got perfect scores on their health inspections?

These restaurants met all standards during their Dec. 9-15 inspections and no violations were found.

** Restaurants that failed an inspection and aced a follow-up inspection in the same week

Which Alachua County restaurants had high priority violations?

6611 W Newberry Rd, Gainesville

Routine Inspection on Dec. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with 3 high-priority violations

• High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw beef on grill (no glove change) then she touched the plastic wrapper of buns then scooped crispy jalepenos into container. Inspector spoke to employee about needing to change gloves and wash hands after touching raw animal proteins.

• High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheese (46F – Cold Holding); tomatoes (44F – Cold Holding); milk (44F – Cold Holding) items in server alley reach in cooler.

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F – Cold Holding); tomatoes (44F – Cold Holding); milk (44F – Cold Holding) items in small cooler on server alley, items in cooler overnight internal thermometer says cooler is at 43F restaurant just opened so food items could have sat in cooler overnight in the temperature danger zone, to err on the side of safety the food was discarded. **Repeat Violation** **Admin Complaint**

3500 SW 13 St, Gainesville

Routine Inspection on Dec. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

8 total violations, with 2 high-priority violations

• 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. Observed: prep staff chopping onions for storage, no gloves. Hands were washed and gloves were added. **Corrected On-Site**

• 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 and the time removed from temperature control cannot be determined. Observed: the sushi rice lacked a time mark. An adjusted sticker was added. **Corrected On-Site**

120 SW First Ave., Gainesville

Routine Inspection on Dec. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

19 total violations, with 4 high-priority violations

• 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 slicing onions with bare hands, inspector spoke with employee about wearing gloves.

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (52F – Cold Holding) item out of cooler at battering station, employee added ice. **Corrective Action Taken**

• 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 and the time removed from temperature control cannot be determined. Blanched French fries at the bottom of shelf on cooks line, establishment has time as a public health control application for French fries, employee placed time on fries 30 prior to inspection. **Corrected On-Site**

• High Priority – Toxic substance/chemical improperly stored. Sanitizer spray bottle on shelf above flour on cooks line, operator moved chemical. Stereo fuel container on shelf above seasoning and mayo containers on dry storage shelf. Operator moved all chemicals. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

3904 SW Archer Road, Gainesville

Routine Inspection on Dec. 11

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

6 total violations, with 3 high-priority 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 tested at 0 ppm. All dishes will be hand washed rinsed and sanitized until more dish wash machine sanitizer is delivered and primed in the unit.

• High Priority – Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Observed: 0 ppm. The sanitizer jug was swapped out for a full one. **Corrective Action Taken**

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter made on 12-9-2024, in the waffle are reach-in cooler, 55°. This may have been left out during service. The other batter was at 43°in the reach-in cooler. This batter was placed in an ice bath and placed in the walk-in cooler. It dropped to 43° in 12 minutes.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**

4041 Plaza Blvd., Gainesville

Routine Inspection on Dec. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the cook line flip top reach-in cooler: rolled prepped turkey, 47°. This was after stocking today, the meat was above the chill fill line. This was iced down and dropped to 45° in 11 minutes. This will remain iced. **Corrective Action Taken**

15 SE First Ave., Gainesville

Routine Inspection on Dec. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

16 total violations, with 2 high-priority violations

• High Priority – Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning**

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon (45F – Cold Holding); beef (44F – Cold Holding) items in reach in cooler under flat top, other items were 41F or below, employee added ice. egg (53F – Cold Holding) item at room temperature next to fryers, employee placed on ice. Retemped items at 41F or below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

931 SW Second Ave, Gainesville

Routine Inspection on Dec. 12

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with 5 high-priority violations

• High Priority – Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees wiped hands on pants/aprons no glove change or hand wash then both started engaging in cooking foods.

• High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly crawling on the edge of cutting board. **Repeat Violation** **Admin Complaint**

• High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dough and basil in reach in cooler, employee moved chicken to the bottom. **Corrected On-Site**

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F – Cold Holding)38; sauce (47F – Cold Holding); sausage (46F – Cold Holding) 41on the top portion of cooler, a container was missing causing a gap. Employee placed empty container in the place. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

• High Priority – Toxic substance/chemical improperly stored. Spray chemical bottle by seasoning shakers and Togo plates by front window, operator moved bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

6791 W. Newberry Road, Gainesville

Routine Inspection on Dec. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

17 total violations, with 4 high-priority violations

• High Priority – Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee prepping raw chicken wings, he then touched walk in cooler door handle to place chicken in cooler. **Repeat Violation** **Admin Complaint**

• High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (52F – Cold Holding) sitting out on counter on cooks line, employee placed item back in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

• 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 and the time removed from temperature control cannot be determined. Egg wash at frying station, potatoes and corn on cooks line, operator has application. Items not out of cooler longer than 2 hours.

• High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water spout on cooks line above stove burners. **Repeat Violation** **Admin Complaint**

1610 SW 13 St, Gainesville

Routine Inspection on Dec. 13

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

4 total violations, with 1 high-priority violation

• High Priority – Quaternary ammonium sanitizer in spray bottle/bucket not at proper minimum strength. Observed: 2 sanitizer buckets in the kitchen at 0 ppm for quaternary amonia.

1228 W University Ave, Gainesville

Routine Inspection on Dec. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

2 total violations, with 2 high-priority violations

• High Priority – – From initial inspection : 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. 0ppm. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-12-05: **Time Extended** – From follow-up inspection 2024-12-06: **Time Extended** – From follow-up inspection 2024-12-07: **Time Extended** – From follow-up inspection 2024-12-09: **Time Extended**

• High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F – Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F – Cold Holding); tomatoes (54F – Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F – Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F – Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** – From follow-up inspection 2024-12-05: **Time Extended** – From follow-up inspection 2024-12-06: **Time Extended** – From follow-up inspection 2024-12-07: **Time Extended** – From follow-up inspection 2024-12-09: **Time Extended**

3117 SW 34th St., Ste 2, Gainesville

Routine Inspection on Dec. 9

Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with 2 high-priority violations

• High Priority – Roach activity present as evidenced by live roaches found. Observed 1 live roach running under a cook line table. **Warning**

• 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 and the time removed from temperature control cannot be determined. Observed: the sprouts on the front line lacking a time stamp. An adjusted mark was added via a sticker. **Corrected On-Site**

What agency inspects restaurants in Florida?

Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.

How do I report a dirty restaurant in Florida?

If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.

Get the whole story at our restaurant inspection database.

What does all that terminology in Florida restaurant inspections mean?

Basic violations are those considered against best practices.

A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.

An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: “Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over.”

An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.

A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.

This article originally appeared on The Gainesville Sun: Gainesville area restaurant and food truck inspections Dec. 9-15 2024