DirtyFLRestaurant Inspection Data

CLOCK RESTAURANT

2010 North Main Street
Gainesville, Florida, 32609
Alachua County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10708385

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzle of wait station coffee machine. Hood vents above cook line. Door for reach-in freezer across from steam table.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above cook line steam table.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on shelf above prep table across from kitchen ice machine. Employee removed medicine during inspection. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and beard and proceeded to handle clean dishes in dish area. Inspector stopped employee and had employee wash hands. **Corrective Action Taken**
  • 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. Items stored in walk-in cooler: ham dated 1/7, turkey 1/9, soup dated 1/7. Manager stated items were prepared in February and not January.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs stored on cook line in ice bath: eggs (53F - Cold Holding). Manager stated liquid eggs placed in ice bath two hours prior to temperature being taken. Manager placed liquid eggs in smaller pan and added ice to ice bath to reduce temperature of liquid eggs to 41F, eggs (40F - Cold Holding). Corrected On-Site
  • 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. Butter and creamers stored in wait station no time mark. Employee stated items placed out at 8 am. Employee placed proper date mark on items. Corrected On-Site 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. Items stored in cook line steam table: sausage gravy (117F - Hot Holding); brown gravy (121F - Hot Holding); mashed potatoes (109F - Hot Holding). Manager stated items placed in steam table one hour prior to temperature being taken. Manager placed items in microwave to reheat: mashed potatoes (168F - Reheating); brown gravy (175F - Reheating); sausage gravy (172F - Reheating). Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of sanitizer stored next to grits in dry storage area. Manager moved sanitizer during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from kitchen ice machine. Blade and guard of slicer on prep table across from kitchen ice machine.
  • 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/. No certified food manager on duty with 12 employees working.

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8755542

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to back door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gaskets for reach-in cooler in wait station. Walk-in freezer gasket.
  • 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 improper time marking. Items on cook line marked for 10:30 - 2:30 at 9:30 am. Manager placed proper time mark on items. Corrected On-Site Repeat Violation Admin Complaint
  • 03E-06-5:High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheated potatoes in microwave with no cover. Manager wrapped pan with plastic and continued reheating potatoes. **Corrective Action Taken**
  • 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 stored on cook line oven: sausage (98F - Hot Holding). Employee stated item was placed in pan 20 minutes prior to temperature being taken. Employee reheated sausage in fryer, 169F. Items stored in cook line steam table: green beans (117F - Hot Holding); mashed potatoes (111F - Hot Holding). Manager stated items placed in steam table 30 minutes prior to temperature being taken, items reheated, mashed potatoes (177F - Reheating); green beans (196F - Reheating). Corrected On-Site Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to ketchup bottles on front counter. Manager moved hand sanitizer away from ketchup bottles. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Deflector plate inside of ice machine. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
  • 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. Yellow rice stored in reach-in on cook line no time mark. Manager stated item was prepared three days prior. Manager added proper date mark to item. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Authorized manager signature missing from two certificates. Manager added signature to certificates. Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8635566

  • N/A:No Violations Were Observed

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8517562

  • 08B-38-4:Basic - Food stored on floor. Case of cooking oil on cook line floor. Employee placed oil on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Door to reach-in freezer at end of cook line. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager placed eggs on bottom shelf. Corrected On-Site 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. Items on cook line. Employee added proper time mark on items. Corrected On-Site
  • 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 cook line steam table: sausage gravy (131F - Hot Holding). Employee stated item placed in steam table thirty minutes prior to temperature being taken. Employee placed gravy on stove to reheat. Item on cook line grill: sausage (93F - Hot Holding). Employee stated item placed on grill twenty minutes prior to temperature being taken. Employee turned temperature up to reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 grill. Blade of can opener on kitchen prep table. Repeat Violation

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8366887

  • 14-11-5:Basic - Equipment in poor repair. Gasket of reach-in freezer at end of cook line torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condiment shelf in wait station. Area around nozzles of juice machine behind front counter. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Manager turned containers over. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall beneath shelf in dish area.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and proceeded to handle clean plates from cook line.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish room handled dirty dishes from cook line and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw fish in walk-in cooler. Manager moved hamburger to bottom shelf. Corrected On-Site
  • 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 stored on table next to stove: sausage (80F - Hot Holding). Manager stated item prepared 30 minutes prior to temperature being taken. Manager placed item on grill to reheat. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on top of cooking oil on cook line. Manager placed cooking oil on shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line stove. Deflector plate inside of dish machine. Repeat Violation