One Alachua County restaurant gets perfect score from state; 18 fail inspections

Staff report
·24 min read

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

Here's the breakdown for recent health inspections in Alachua County, Florida, for the week of Aug. 21-27, 2023. 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 its 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 Aug. 21-27 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?

Bangkok Square

8181 NW 38th Lane, Unit 100, Gainesville

Routine inspection on Aug. 25

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

21 total violations, with seven high-priority violations

  • High Priority - 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 handled apron and proceeded to cut tofu on prep table at end of cook line without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soup in reach-in cooler next to fryer at end of cook line. Manager moved chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes in dish area and proceeded to handle spinach without washing hands and changing gloves. Manager had employee wash hands, change gloves and wash spinach. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from stove: chicken (48F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items stored on top of prep table across from walk-in cooler: tomatoes (48F - Cold Holding); bean sprouts (49F - Cold Holding); cabbage (53F - Cold Holding). Manager stated items placed on prep table one hour prior to temperature being taken. Manager had employee move items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler: chicken (45F - Cold Holding). Manager stated item was cut and prepared the previous day.

  • High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler: chicken (45F - Cold Holding). Manager stated item was cut and prepared the previous day.

  • High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on top of oven: red curry sauce (126F - Hot Holding). Manager stated item placed on stove 30 minutes prior to temperature being taken. Manager had employee begin reheating item on stove. **Corrective Action Taken**

Bevs Burger Cafe

18732 N. US HWY 441, High Springs

Routine inspection on Aug. 22

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

13 total violations, with three 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 touching cooked toast with bare hands no gloves served to customer, spoke to employee about using a utensil.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat of raw shell eggs over cooked potatoes in reach in cooler on cooks line, employee moved eggs to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 8 pieces of cooked chicken in walk in cooler dated 8/14. One can of Lima beans dented stored under oven.

Blue Star Grill

23352 NW 186th Ave., Suite 50, High Springs

Routine inspection on Aug. 22

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

24 total violations, with three high-priority violations

  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee stepped outside back door then came inside put on gloves then started cooking food on cooks line.

  • 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 touching shredded cheese, plating a sandwich, and touching hamburger buns, inspector tried stopping employee but he did not speak English, owner came and stopped employee had him wash hands and put on gloves.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over biscuits in reach in cooler on cooks line. Owner moved eggs to the bottom. **Corrected On-Site**

Cava

3730 SW Archer Road, Suite 200, Gainesville

Complaint inspection on Aug. 24

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

Four total violations, with one high-priority violation

  • High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed: raw lamb over tomatoes in the walk-in cooler. These were switched. **Corrected On-Site**

Great Outdoors Restaurant

18587 High Springs Main St., High Springs

Routine inspection on Aug. 22

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

One total violation, with one high-priority violation

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: wings (64F - Cold Holding); fish (54F - Cold Holding); chicken (55F - Cold Holding); conch fritter mix (51F - Cold Holding); coleslaw (52F - Cold Holding); egg wash (62F - Cold Holding) inspector viewed temperatures logs all temps were between 38-40F 3 hours previous to inspection. Ice bags were added to items. Retemps: egg wash 42, chicken 40, conch 39, fish 49. On counter on cooks line: pico (39-51F - Cold Holding) top portion warmer than bottom. Retemped 39,47. Low boy under grill/flat top: beef (45F - Cold Holding); chicken (47F - Cold Holding) bluecheese (47F - Cold Holding); rice (50F - Cold Holding); mozzarella cheese (48F - Cold Holding); sliced cheese (52F - Cold Holding) drawers constantly opened during lunch rush, cooks line is very hot during operation. Ice added to cooler drawers. Rice 50, mozzarella 46, blue cheese 48, beef 43. Dessert reach in cooler: bread pudding (74F - Cold Holding); pizza sauce (46F - Cold Holding); tomatoes mix (44,45F - Cold Holding) items were checked less than 4 hours ago all items logged below 41F. *bread pudding sits out during lunch rush, item was back in cooler and moved to freezer. Other items ice was added too. Bread pudding 69, pizza sauce 43, tomatoes 45. front line: ranch (47F - Cold Holding); blue cheese (49F - Cold Holding) items sitting on top of ice, operator filled with water and ice to surround container. Blue cheese was discarded. Ranch 42, blue cheese 41. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-22: By fryers: fish 38, coleslaw 47cooling 1 hour, egg wash 39. Low boy: chicken 40, beef 39, rice 41. Counter: pico 37, tomato 41. Desert cooler: pizza sauce 42, salsa 50, tuna 47. Counter: ranch 44, blue cheese 54 cooling 1 hour. **Admin Complaint**

Humble Wood Fire

307 SW 4th Ave., Gainesville

Routine inspection on Aug. 25

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with one high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheeses (49-56F - Cold Holding) in small plastic containers on the flip top part of cooler on cooks line, employees placed those items in the bottom of cooler to drop temperature rapidly. Retemps taken no change. **Repeat Violation** **Admin Complaint**

Latin Food Blessings

7249 NW 4th Blvd., Gainesville

Routine inspection on Aug. 24

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

12 total violations, with four high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: rice (45F - Cold Holding). Manager stated item prepared the previous day.

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: rice (45F - Cold Holding). Manager stated item prepared the previous day.

  • High Priority - Nonfood-grade bags used in direct contact with food. Chicken in walk-in cooler stored in to go bag.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in walk-in cooler: butter (45F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved item to walk-in cooler to reduce temperature to 41F. Item in front counter reach-in cooler: whipped topping (45F,44F - Cold Holding). Manager stated item placed in cooler 1 hour prior to temperature being taken. Manager moved item to walk-in cooler to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Marilu Tienda Latina Taqueria

Mobile food dispensing vehicle

Routine inspection on Aug. 22

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

One total violation, with one high-priority violation

  • High Priority - - From initial inspection High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Silver cooler: cheese (63F - Cold Holding); pico (47F - Cold Holding) items in top part of flip top cooler, lid kept open during busy times truck is super hot. white cooler: pico (45F - Cold Holding) chicken (46F - Cold Holding) operator stated item had been in and out of cooler when orders or taken. Operator stated that employee is going to put ice on food items. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-09: White cooler: all foods were 41 or below. Silver cooler: pico 47, lettuce 47, cheese 63, chicken 52, beef tongue 50. Operator stated he just cleaned cooler and left doors opened. Operator placed ice on items. **Admin Complaint** - From follow-up inspection 2023-08-22: Cheese 60. Other items 41 or below. **Admin Complaint**

Mother's Pub & Grill North

5109 NW 39th Ave., Gainesville

Routine inspection on Aug. 25

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

14 total violations, with four high-priority violations

  • High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Brats stored in reach-in cooler across from pizza oven dated 8/14.

  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee was handling dirty dishes in dish area and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: fries (55F - Cold Holding); chicken (52F - Cold Holding); ranch (45F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F: fries (41F - Cold Holding); chicken (40F - Cold Holding); ranch (40F - Cold Holding). **Corrected On-Site**

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breakers on either side of splitter at mop sink. **Repeat Violation** **Admin Complaint**

Nopal By Cintron

5112 NW 34th Blvd., Gainesville

Routine inspection on Aug. 23

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

22 total violations, with five high-priority violations

  • High Priority - Nonfood-grade bags used in direct contact with food. To go thank you bag holding chicken in reach in freezer by ice machine.

  • High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on cooling rack above bread pudding and beans in walk in cooler, operator moved chicken to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 droppings on floor behind patio bar, no food behind bar. The bar is only in use primarily on the weekends. **Warning**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F - Cold Holding); tomatoes (48F - Cold Holding) corn salsa (52F - Cold Holding) pork (51F - Cold Holding); sauce (60F - Cold Holding); garlic oil mixture (57F - Cold Holding); cooked cactus (61F - Cold Holding); onions cooked (56F - Cold Holding); chicken (51F - Cold Holding); fish (48F - Cold Holding); shrimp (49F - Cold Holding); steak (48F - Cold Holding)items in reach in coolers on cooks line, some items were 41F or below and some were not. Operator placed ice bags on items. chicken (67F - Cold Holding); milk (64F - Cold Holding) In reach in cooler outside of walk in cooler, operator placed ice in cooler. ribs (50F - Cold Holding) chicken (47F - Cold Holding); corn (46F - Cold Holding); corn (44F - Cold Holding); bread pudding (44F - Cold Holding) in walk in cooler, the cooler was on defrost right before inspection, cooler blowing currently at 43F. **Corrective Action Taken** **Warning**

  • High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At both faucets on outside patio by door to the dining area.

Northwest Grille

5115 NW 39th Ave., Gainesville

Routine inspection on Aug. 21

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

11 total violations, with five high-priority violations

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: rice (45F - Cooling). Manager stated item prepared the previous day.

  • High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: rice (45F - Cooling). Manager stated item prepared the previous day.

  • 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 proceeded to handle clean dishes in dish area without washing hands. Manager had employee was( hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw steak in cook line drawer. Manager had employee place ground beef in bottom drawer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler in salad prep area: blue cheese (49F - Cold Holding); ranch (49F - Cold Holding). Manager stated item placed in cooler 3 hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce the temperature 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Plantology

931 SW 2nd Ave., Suite 20, Gainesville

Routine inspection on Aug. 25

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

Five total violations, with one high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fries (49F - Cold Holding); chicken breast (49F - Cold Holding); cubed chicken (55F - Cold Holding) reach in cooler on cooks line flip top cooler, operator stated during lunch rush cooler is kept open for an amount of time. coleslaw (51F - Cold Holding); burger (54F - Cold Holding); tomatoes (55F - Cold Holding); tempeh stick (53F - Cold Holding) counter top reach in cooler, the lid even when closed has a large gap where the cold air is escaping, the cooler is running at 37. Ice was being brought to put on items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Public & General

1000 NE 16th Ave., Bldg H, Gainesville

Routine inspection on Aug. 21

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

One total violation, with one high-priority violation

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger (45F - Cold Holding) clams ambient (45F - Cold Holding) walk in cooler fans are half way being blocked by bags of bread, items in front of fan is 41F or below others in varies parts of cooler are not. Employee moved items to allow cold air to be evenly dispensed. salmon mix (54F - Cold Holding) item must have been out of cooler, all other items in cooler are 41F or below. sausage (59F - Cold Holding); onions cooked (52F - Cold Holding); hamburgers (47F - Cold Holding); cheese (60F - Cold Holding); coleslaw (46F - Cold Holding); chicken wings (48F - Cold Holding); cheese (51F - Cold Holding) items in small plastic containers in sitting in large metal pan in cooler, flip top lid of cooler opened constantly during lunch, cold air not being retained. Employees closed lids. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-21: Walk in cooler: clams 42, beef 43, cabbage 41, tomato 41. Reach in coolers on cooks line items in small plastic containers inside large metal container: cooked onions 51, sausage 61, tempeh 63, coleslaw 52, goat cheese 53, corn salsa 52. Employee iced items at time of inspection. Spoke to kitchen manager about switching foods to metal containers or continue to use ice. **Admin Complaint** **Corrective Action Taken**

Routine Inspection on Aug. 23

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

One total violation, with one high-priority violation

  • High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger (45F - Cold Holding) clams ambient (45F - Cold Holding) walk in cooler fans are half way being blocked by bags of bread, items in front of fan is 41F or below others in varies parts of cooler are not. Employee moved items to allow cold air to be evenly dispensed. salmon mix (54F - Cold Holding) item must have been out of cooler, all other items in cooler are 41F or below. sausage (59F - Cold Holding); onions cooked (52F - Cold Holding); hamburgers (47F - Cold Holding); cheese (60F - Cold Holding); coleslaw (46F - Cold Holding); chicken wings (48F - Cold Holding); cheese (51F - Cold Holding) items in small plastic containers in sitting in large metal pan in cooler, flip top lid of cooler opened constantly during lunch, cold air not being retained. Employees closed lids. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-08-21: Walk in cooler: clams 42, beef 43, cabbage 41, tomato 41. Reach in coolers on cooks line items in small plastic containers inside large metal container: cooked onions 51, sausage 61, tempeh 63, coleslaw 52, goat cheese 53, corn salsa 52. Employee iced items at time of inspection. Spoke to kitchen manager about switching foods to metal containers or continue to use ice. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2023-08-23: Sausage 51, cheese 46, cheese 50, tomatoes 47, tomatoes 46, beef 53, corn salsa 46, tempeh 45.**Admin Complaint** **Admin Complaint**

Scuola 2

931 SW 2nd Ave., Gainesville

Routine inspection on Aug. 25

Follow-up inspection required: Violations require further review but are not an immediate threat to the public.

Eight total violations, with three high-priority violations

  • High Priority - Container of medicine improperly stored. Container holding Neosporin and bandages on shelf above plastic silverware.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (56F - Cold Holding); taziki sauce (57F - Cold Holding); tomatoes 10 minutes (64F - Cooling); sausage (51F - Cold Holding); mozzarella (54F - Cold Holding); mushrooms (55F - Cold Holding); falafel (56F - Cold Holding) items in stand up large reach in cooler on cooks line and flip top reach in cooler. Thermometers read 40F. Other items are below 41F. Operator placed ice on items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  • High Priority - Toxic substance/chemical improperly stored. 3 tea bottles next to cleaner spray bottles on shelf, employee moved tea bottles. **Corrected On-Site**

Springhill Suites Gainesville

4155 SW 40th Blvd., Gainesville

Routine inspection on Aug. 25

Routine Inspection on Aug. 23 Violations require further review but are not an immediate threat to the public.

11 total violations, with five 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 at 0 ppm for chlorine.

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed: upon arrival, license expired on 6-1-2023. The license was paid for during the inspection. **Corrected On-Site**

  • High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the 3 compartment sink quaternary amonia tested for 0 ppm with multiple test strips. The solution had a pink color. The sink was drained and refilled with cool water, tested to 100 ppm for chlorine. **Corrected On-Site**

  • High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed buffet boiled eggs 53F.

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: boiled eggs on the self serve buffet, 53F. ALSO, butter chips 70F. ALSO, cream cheese packs 73F. Milk in carafes, 44,47F. **Warning**

Steak 'N Shake

1610 SW 13th St., Gainesville

Complaint inspection on Aug. 23

Follow-up inspection required: Violations require further review but are not an immediate threat to the public.

18 total violations, with one high-priority violation

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to drive thru: chili (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated items placed in warmer two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**

Tony & Al's

14960 Main St., Alachua

Routine inspection on Aug. 23

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

17 total violations, with five high-priority violations

  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began placing food items on shelf in walk-in cooler. Manager had employee wash hands. **Corrective Action Taken**

  • High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up paper from floor and began to prepare drinks without washing hands. Manager had employee wash hands. **Corrective Action Taken**

  • 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 touched lettuce and tomatoes while preparing a salad. Manager instructed employee to use tongs or gloves to prepare salads.

  • High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2023. **Repeat Violation** **Admin Complaint**

  • High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to pizza oven: tomatoes (47F - Cold Holding); ham (46F - Cold Holding); sausage (47F - Cold Holding); cheese (46F - Cold Holding). Employee stated item placed in cooler one hour prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F: ham (41F - Cold Holding); tomatoes (40F - Cold Holding); cheese (41F - Cold Holding). **Corrected On-Site**

Zaxby's

1 NW 10th Ave., Gainesville

Routine inspection on Aug. 21

Follow-up inspection required: Violations require further review, but are not an immediate threat to the public.

One total violation, with one high-priority violation

  • High Priority - - From initial inspection: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken water/batter (52F - Cold Holding); chicken (50-54F - Cold Holding) items in raw chicken cooler on cooks line. Employee stated the cooler is not working and is being replaced soon. Employee stated items had been placed in cooler between 10-11am to get ready for the day. Ice was added to food items. **Warning** - From follow-up inspection 2023-08-21: Chicken 49F Chicken water 48F. **Admin Complaint**

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 from Aug. 21-27