DirtyFLRestaurant Inspection Data

CHEFFREY'S FOOD TRAILER AND SPECIAL EVENTS

219 Northwest 10th Avenue
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/24/2025

Inspection #: Visit ID: 8887862

  • 14-11-5:Basic - Equipment in poor repair. Chest reach in freezer lid has exposed insulation exterior by back door. Black cutting board with cut marks.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler by Handwash sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest reach in freezer gasket and door jam area. Repeat Violation
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door propped open with one flying insect in food truck.
  • 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizing solution in Three compartment sink soiled.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was outside then stepped inside and immediately started taking orders and hanging tickets no handwashing occurred.
  • 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 topped burger with feta cheese, tomato, and lettuce with bare hands.
  • 35A-02-7:High Priority - Live, small flying insects found. 1 flying insect in food truck.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pickled onions heat treated (45F - Cold Holding); cheese (50F - Cold Holding) items in small reach in cooler by Handwash sink. Ambient thermometer states 45F. Items not in cooler longer than 4 hours, operator moved all time/temperature control for safety food to reach in cooler that's ambient temp is below 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 and the time removed from temperature control cannot be determined. Pickled onions heat treated no time mark, item was out 40 minutes.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Catch plate inside reach in cooler under flip top food containers. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee.

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8887810

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (77F - Cold Holding); cut cabbage (73F - Cold Holding) items sitting on counter for 1 hour, operator placed in cooler. corned beef (51F - Cold Holding); cheese (51F - Cold Holding); raw beef (50F - Cold Holding); pork (53F - Cold Holding) items in reach in cooler, operator stated he had a busy lunch rush the cooler was held open and some items taken out of cooler very frequently. Warning - From follow-up inspection 2024-09-13: Cooked onions 46, corned beef 46. Admin Complaint

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8709908

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On silver reach in cooler. Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair. Near cooking equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom legs and shelf of prep table. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (77F - Cold Holding); cut cabbage (73F - Cold Holding) items sitting on counter for 1 hour, operator placed in cooler. corned beef (51F - Cold Holding); cheese (51F - Cold Holding); raw beef (50F - Cold Holding); pork (53F - Cold Holding) items in reach in cooler, operator stated he had a busy lunch rush the cooler was held open and some items taken out of cooler very frequently. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior small silver cooler.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Napkin dispenser in Handwash sink, operator moved item. Corrected On-Site

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8517423

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior containers holding extra equipment. Repeat Violation

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8517330

  • N/A:No Violations Were Observed

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8332091

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest reach in freezer by door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Where the wall and prep table come into contacted.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over sauce in reach in cooler, operator moved mushrooms to the bottom. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Vacuuming sealing raw pork belly. Sous vide cooking pork belly. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles 2 days ago, operator labeled. Corrected On-Site