DirtyFLRestaurant Inspection Data

CLOCK RESTAURANT

Health inspection records show CLOCK RESTAURANT in GAINESVILLE has 7 inspections with a food safety rating of 1.6/5. Food safety practices have remained consistent.

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

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/6/2025

Inspection #: Visit ID: 13457105

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Food dispensed ( flour in dry goods storage area)with a lid without a handle. 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. Employee hats stored on shelf with condiments, on top of soft drink syrup boxes and aprons hanging off clean ware rack. Soiled oven mitts stored on top of aluminum foil box in kitchen. Manager removed all items. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer behind cooling unit and on the floor.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation exposed on top of the door of reach in freezer at the end of the cookline. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, and re-used in walk-in-cooler.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service trays not inverted or protected in kitchen. Coffee filters not stored or protected at server station. Manager stored filters. **Corrective Action Taken**
  • 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Salt for water softener stored on floor in dry goods storage area. Manager placed bags on shelf. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( flour ) from original container not labeled with name of contents on cookline. Manager placed label on container Corrected On-Site Repeat Violation
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Two lemons with mold in walk-in-cooler. Manager discarded.
  • 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. See Stop sale Container of broccoli and cheese soup with date mark of 10/30. Chef discarded the soup.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of broccoli and cheese soup with date mark of 10/30. Chef discarded the soup. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of broccoli and cheese soup with date mark of 10/30. Chef discarded the soup.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has calcium accumulation on tip of liquid discharge spout. Manager cleaned off spout. Corrected On-Site Repeat Violation
  • 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. Tray of meat loaf prepared 11/4 and two containers of taco soup prepared 11/3 per chef with no date mark. chef placed date on all items.

Inspection Date: 7/9/2025

Inspection #: Visit ID: 10907439

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in seasoning on cook line. Cup in croutons at front line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table in kitchen. Moved. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gatorade and skittles on shelf in reach in cooler on cook line. Two boxes of cookies on prep table in kitchen.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in cardboard at toaster on front line.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. One towel under red cutting board on cook line.
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer door on cook line has exposed insulation. Walk in freezer has ice buildup up around door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease. Exterior of reach in freezer soiled with food debris. Gasket on ice cream chest freezer soiled with black substance. Employees began cleaning. **Corrective Action Taken**
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Crack at bottom of back door.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink on cook line has a slow drain.
  • 08B-12-5:Basic - Stored food not covered. Ice cream with no lid in chest freezer. Covered. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted. Repeat Violation
  • 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Bags of salt on floor in dry storage.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No label on bin of flour in kitchen.
  • 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. Male employee touched face and continued to work with food without washing hands. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found Two live flies in kitchen area.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vegetable soup and broccoli soup in walk in cooler made 7/2/25, discard date 7/8/25.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in reach in cooler on cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled shell eggs 68F on prep table at cook line. Manager placed in freezer. **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. Pancake batter and home fries on cook line with wrong date.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee in ware wash area washed hands in triple sink. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Slicer blade soiled with food debris. Mixer heads soiled with food debris. Gasket soiled in ice cream freezer. Manager began cleaning. **Corrective Action Taken** 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 ammonium test strips for wiping cloth buckets.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in ware wash area. Also, no hand wash sign at sink at front counter. Refilled towels during this inspection. **Corrective Action Taken**
  • 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. Three employee training certificates expired.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink in server station 77F.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Red extinguisher near back door.

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