AFTERNOON RESTAURANT
231 Northwest 10th Avenue
Gainesville, Florida, 32601
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/21/2025
High Priority
2
Intermediate
5
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor. Bag of clean linens on floor in storage closet, operator placed on shelf. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler next to clean utensils on cooks line and multiple drinks on reach in cooler across from togo window. Operator moved all items to office. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Cutting board with deep cut marks on reach in cooler on cooks line near Handwash sink. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Onions on floor in walk in cooler, operator placed onions on shelf. **Corrected On-Site**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in storage closet and mop sink area unsealed. **Repeat Violation**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Multiple sinks, coolers, and tables outside back of restaurant. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (45F - Cold Holding); sour cream (46F - Cold Holding); lettuce (47F - Cold Holding); cooked onions (46F - Cold Holding) items in plastic containers in metal containers in the top of reach in cooler on front line, employee added ice to metal containers to drop temperatures to below 41F. Retemped items between 42 and 43F. yogurt (44F - Cold Holding) item in walk in cooler other items 41F, operator cracked lid to rapidly drop temperature to below 41F. Retemped at 42F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (80F - Hot Holding) item sitting on shelf above cooks line, operator stated they sit there until an order comes in then they reheat for service, operator added to time as a public health control. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in walk in cooler opened yesterday, operator dated. **Corrected On-Site**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager expired 6/6/2024. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line with ice inside the sink indicating it was used as a dump sink.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 7/2024 out of approximately 25 employees.
Food safety inspection conducted on 1/21/2025 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).
Inspection on 11/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
2
Intermediate
1
Basic
11
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead bugs on sticky pad behind cook line equipment.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl inside cooked potatoes on cooks line. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink thermos on top of reach in cooler on cooks line. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on cooks line. Employee lunch box on shelf above door to be served to the public in walk in cooler. Manager moved all items. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. One spatula on cooks line the handle has become burnt/warped. Cutting board on cooler on cooks line with deep cut marks.
- 36-73-4:Basic - Floor soiled/has accumulation of nd cook line equipment. Ceiling soiled in prep area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cooks line. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in back closet in prep area. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line. Fan guard in walk in cooler. Fans located in dish area and cooks line. **Repeat Violation**
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused freezer, Handwash sink, and prep table behind outside walk in cooler. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers on bottom shelf of prep, containers contains brown sugar and cornmeal operator labeled. **Corrected On-Site**
- 09-01-4: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 on cooks line sliced toast touching it with bare hands then plated food for service. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggs (45-46F - Cold Holding) eggs cooked yesterday but water was added today from the tap, spoke to manager about adding colder water or ice to make sure the water doesn't affect the eggs temperature. **Repeat Violation** **Admin Complaint**
- 53A-03-7: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/ Richard Welch expired 6/6/2024.
Food safety inspection conducted on 7/29/2024 revealed 14 total violations (2 high priority, 1 intermediate, 11 basic).