BENTO CAFE
Newberry Road
Gainesville, Florida, 32607
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in front of cook line. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in freezer across from dish machine next.
- 14-11-5:Basic - Equipment in poor repair. Gasket for reach-in freezer at end of cook line.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filter missing over cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler behind front counter.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
- 03F-02-5: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. Cooked rice stored on make line. Employee stated item placed on make line 30 minutes earlier. Employee placed proper time marking on rice. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line fryers. Nozzles and area around nozzles for front counter boba machine.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has two employee certifications. Manager stated there are 10 employees total.
Food safety inspection conducted on 2/6/2025 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine next to three compartment sink.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front of cook line.
- 08B-38-4:Basic - Food stored on floor. Case of fish stored on floor in walk-in freezer.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster posted in establishment.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on prep table at end of cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on front counter. Manager turned containers over. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to kitchen ice machine.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand washing sink in kitchen across from ice machine.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and noodles being thawed at room temperature on cook line. Employees placed chicken and noodles underneath running water. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler across from front counter entrance: creamer (45F - Cold Holding). Manager stated creamer was stored in cooler overnight. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from front counter entrance: creamer (45F - Cold Holding). Manager stated creamer was stored in cooler overnight. Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Can stored on hand washing sink next to kitchen entrance. Manager removed can from hand washing sink. Corrected On-Site Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty has no proof of manager certification.
Food safety inspection conducted on 9/16/2024 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 1/26/2024
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 1/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/24/2024
High Priority
6
Intermediate
3
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on shelf in kitchen.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on dish rack across from dish area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Noodles and shrimp stored on floor in walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and wire at the end of the cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan dusty. Side of reach-in coolers across from cook line grill. Door tracks for reach-in cooler next to walk-in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
- 22-41-4: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. Dish machine in dish area, 0 ppm. Manager primed machine, 50 ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Chicken moved to bottom shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: rice (45F - Cold Holding); tofu (44F - Cold Holding); chicken (45F - Cold Holding); noodles (46F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at proper temperature at 11 am, manager stated door open quite a bit for deliveries. Manager opened walk-in freezer door to cool items to 41F. Item in reach-in cooler across from sushi bar area: salmon (46F - Cold Holding). Employee stated item placed in cooler 2 hours prior to temperature being taken. Manager moved salmon to walk-in freezer to reduce temperature to 41F. Item in reach-in cooler across from cook line stove: liquid egg (50F - Cold Holding). Employee stated item placed in reach-in cooler 15 minutes prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time held past time expiration. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2 pm. Repeat Violation Admin Complaint
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2:00 pm.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table at end of cook line: soup (127F - Hot Holding). Employee stated item placed in steam table 30 minutes prior to temperature being taken. Employee turned steam table up to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board reach-in cooler next to kitchen entrance stained. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Can stored in hand washing sink next to kitchen entrance. Employee removal from hand washing sink. Corrected On-Site
- 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. Two employee trainings expired.
Food safety inspection conducted on 1/24/2024 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).
Inspection on 8/14/2023
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 8/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/10/2023
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom in dining room.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler behind front counter, ambient temperature 51F.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to microwave. Manager removed drink. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the dish machine in dish area. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager changed sanitizer water, 75 ppm. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp in walk-in cooler dated 8/2. Manager stated item was prepared on 8/2 and stored in walk-in freezer. Item was then removed on 8/9. Manager had employee place correct date mark on item. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler behind front counter: krab salad (48F,51F - Cold Holding); cream cheese (51F - Cold Holding); krab cakes (52F - Cold Holding). Manager stated items stored in cooler overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler behind front counter: krab salad (48F,51F - Cold Holding); cream cheese (51F - Cold Holding); krab cakes (52F - Cold Holding). Manager stated items stored in cooler overnight. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea nozzles and area around nozzles of tea machine behind front counter. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to prep sink on cook line.
Food safety inspection conducted on 8/10/2023 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).