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 Feb. 2-8, 2026. 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 Feb. 2-8 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 were temporarily closed by inspectors?
These restaurants failed their Feb. 2-8 inspections and were temporarily closed. Follow-upinspections are required.
Which Alachua County restaurants had high priority violations?
Mobile food dispensing vehicle
Routine Inspection on Feb. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
1 total violation, with 1 high-priority violation
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High Priority – From initial inspection : High Priority – Operating with an expired Division of Hotels and Restaurants license. At time of inspection license expired 06/01/2025 and open and operating being utilized to serve food to the public. 61C-1.002(6) Renewal – The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law. **Admin Complaint** – From follow-up inspection 2026-02-05: At time of follow up inspection license remains expired 06/01/2025. **Admin Complaint**
4217 NW 16th Blvd., Gainesville
Routine Inspection on Feb. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with 1 high-priority violation
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : Krab in a pan on the back prep table, 61°. This was set out to thaw about 1 hour ago. This was placed back in the walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
US 301, Hawthorne
Complaint Inspection on Feb. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
12 total violations, with 4 high-priority violations
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High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler; pulled pork (45-48F – Cold Holding); collard greens (46-51F – Cold Holding); Mac and cheese (57F – Cold Holding); green beans (66F – Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler. **Corrective Action Taken** **Warning**
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High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw mesquite chicken stored over raw pork shoulder. Employee switched storage levels. **Corrected On-Site**
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High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler; pulled pork (45-48F – Cold Holding); collard greens (46-51F – Cold Holding); Mac and cheese (57F – Cold Holding); green beans (66F – Cold Holding) all items cooked the previous day and cooled in covered pans stacked on each other in the walk in cooler overnight. Operator had employee start removing from walk in cooler.
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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. Home fries identified on time as public health control written procedures and held out on cook line missing product time marking. Employee added time marker to container. **Corrected On-Site**
3501 SW Second Ave., Gainesville
Complaint Inspection on Feb. 4
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
31 total violations, with 7 high-priority violations
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High Priority – Non-food grade paper/paper towel used as liner for food container. Bar napkins lining fruit skewers behind bars, napkins are not food grade.
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High Priority – Nonfood-grade bags used in direct contact with food. Togo bag wrapped around tortillas on cooks line.
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High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pineapple and corn in reach in cooler under flat top on cooks line.
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High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards. **Warning**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half cream (47F – Cold Holding) item in top portion of cooler not under pans fill line, employee moved carton below. **Corrective Action Taken**
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High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F – Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F – Hot Holding) item in heating cabinet. cooked peppers (79F – Hot Holding); item sitting at room temp on cooks line. chicken (129F – Hot Holding); steak (114F – Hot Holding) items on stove top the burner not turned on high enough. **Warning**
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High Priority – Toxic substance/chemical improperly stored. Windex by clean plates on cooks line, employee moved windex. **Corrected On-Site**
3501 SW Second Ave., Gainesville
Complaint Inspection on Feb. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
4 total violations, with 2 high-priority violations
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High Priority – – From initial inspection : High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve salsa stations no sneezeguards. **Warning** – From follow-up inspection 2026-02-05: No change. **Time Extended**
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High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (121F – Hot Holding) item in steam table on cooks line not all parts were above 135F. beans (122F – Hot Holding) item in heating cabinet. cooked peppers (79F – Hot Holding); item sitting at room temp on cooks line. chicken (129F – Hot Holding); steak (114F – Hot Holding) items on stove top the burner not turned on high enough. **Warning** – From follow-up inspection 2026-02-05: Steak 132F and beans steam table 130F. **Admin Complaint**
3904 SW Archer Road, Gainesville
Complaint Inspection on Feb. 2
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
7 total violations, with 1 high-priority violation
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High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : gravy under the heat lamp, on the shelf over the hot well: 108°, gravy 106° and 111°. Items were on temperature control, yet were removed from the hot well and placed covered under the heat lamps. It was near closing so the manager chose to discard. **Corrected On-Site** **Warning**
5112 NW 34th Blvd., Gainesville
Complaint Inspection on Feb. 4
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
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High Priority – Container of medicine improperly stored. Bottle of Tylenol on shelf above prep table in kitchen. **Repeat Violation** **Admin Complaint**
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High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler, operator moved raw chicken to the bottom. **Corrected On-Site**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (52F – Cold Holding) item sitting on counter at room temperature, operator stated cups are portioned for faster service during lunch, spoke to operator about adding to time as a public health control.
110 NE 16th Ave., Gainesville
Routine Inspection on Feb. 2
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
6 total violations, with 2 high-priority violations
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High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed : prep staff move to the 3 compartment sink, drop off dish, rinse hands, wipe on pants and move back to add gloves and work on food prep. **Repeat Violation** **Admin Complaint**
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High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Observed : pork over onion rings in the food service building, not commercially packaged, in the white standup freezer.
4113 NW 16th Blvd., Gainesville
Routine Inspection on Feb. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 1 high-priority violation
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High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink. Owner tried to switch hoses on the splitter, back flow was sealed in place. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
6915 SE 221st St., Hawthorne
Complaint Inspection on Feb. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
17 total violations, with 3 high-priority violations
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High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw ground beef, placed on grill then without a hand wash step comtinued to work with ready to eat foods, cheese and burger bun.
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High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. In cook line low reach in cooler, 2 fully thawed mahi pieces fully sealed in reduced oxygen packaging. Operator removed from reach in cooler. **Corrective Action Taken**
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High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, Mac and cheese (51F – Cold Holding) placed in reach in cooler 2 hours prior and stored inside sealed styrofoam containers inside pan of top portion of cooler. Discussed with operator and removed from styrofoam and back into metal container to receive proper air flow. **Corrective Action Taken**
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 Feb. 2-8 2026
