AFTERNOON RESTAURANT
231 Northwest 10th Avenue
Gainesville, Florida, 32601
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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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).
Inspection on 1/19/2024
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl used to scoop potatoes on cooks line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler on cooks line, operator moved drink to the bottom shelf. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Containers of onions, carrots, and bacon on floor in walk in cooler. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, operator moved tongs to 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 side storage 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 gasket on cooks line soiled. Fan blowing on cooks line. Fan guards in walk in cooler on ceiling. Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2-3 coolers unused outside of walk in cooler. Repeat Violation
- 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 grabbed toast from pass through window with bare hand, set toast down on board then placed gloves on, inspector spoke to employee about using a utensil to get toast down or wear gloves before touching toast. Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on wooden table in front of ice machine.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. White paper towels lining containers of green onions, chives, mint, and other varies herbs in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter mixture (59F - Cold Holding) item sitting on top part of cooler, operator stated item was out of cooler for no more than 2 hours, he placed item back in cooler. butter pats (57F - Cold Holding) items on front counter by area where servers grab food to deliver to tables.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer container at front coffee bar area tested over 500 ppm.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooler of cooks line stained. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 8 employees working at time of inspection, manager not present.
Food safety inspection conducted on 1/19/2024 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 8/10/2023
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 8/10/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/4/2023
High Priority
4
Intermediate
3
Basic
14
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Dehydrator lid fixed with duct tape. Wall patched with black duct tape. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on counter at prep area and drink in walk in cooler on same shelf and juices and wine. 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. Speaker and phone on shelf next to bottle of oil in kitchen.
- 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks on prep table and reach in coolers on cooks line. Reach in cooler across from prep table gasket torn.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Door on the back of kitchen you can see sun shining through when door is closed indicating a gap.
- 36-11-4:Basic - Floors not maintained smooth and durable. On cooks line. Cove molding behind ice machine peeling off of wall.
- 08B-38-4:Basic - Food stored on floor. Boxed items and onions on floor in walk in cooler.
- 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 side storage room holding juices on shelves. Wooden wall piece holding paper towels in kitchen the top part of divider that paint is peeling away. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Fan blowing in dish area. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On large plastic container on clean dish rack.
- 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Unwrapped paper straws at front counter.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink inside employee bathroom standing water.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused coolers, ice machine and sinks in back alley way of establishment.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area. Under front counter and coffee making area. Floor soiled behind cooking equipment on cooks line.
- 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. 2 employee cutting lemons and tomatoes no gloves.
- 08A-17-6: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. Raw chicken over raw pork in reach in freezer in storage area.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 roach crawling on floor between prep area and dish machine area. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) in container on top of reach in cooler, employees placed item back in cooler stating it was out due too an order. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on front line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in employee bathroom.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle in dish machine area and bottle under front counter both containing blue liquid.
Food safety inspection conducted on 8/4/2023 revealed 21 total violations (4 high priority, 3 intermediate, 14 basic).