DirtyFLRestaurant Inspection Data

DJS CAST IRON BURGERS

Health inspection records show DJS CAST IRON BURGERS in GAINESVILLE has 5 inspections with a food safety rating of 3.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

213 NW 10 AVE

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 5 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 10892254

Met Inspection Standards

2 int, 2 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Internal bathroom.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal half gallon of milk over sauce to be sold to public in reach in cooler.
  • 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.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bathroom Handwash sink.

1/21/2025· 1y 1mo ago

Visit ID: 10725058

Met Inspection Standards
  • N/A:No Violations Were Observed

11/20/2024· 1y 3mo ago

Visit ID: 8883272

Follow-up Inspection Required

2 int

  • 03G-42-2:Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Pickling cucumbers. Warning - From follow-up inspection 2024-11-20: Spoke to operator via email, he is working on submitting. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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. Preserving pickles (cooking, cooling, preserving shelf life past 7 days.) Warning - From follow-up inspection 2024-11-20: **Time Extended**

9/9/2024· 1y 6mo ago

Visit ID: 8791801

Follow-up Inspection Required

2 high, 3 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on drying shelf.
  • 08B-38-4:Basic - Food stored on floor. Prepped container of lettuce on floor in walk in cooler.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly in the sugar. Operator moved scoop. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Container of medicine over Togo brown containers. Men's vitamin bottle on shelf above dried seasonings and canned items. Manager moved items to office. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024, owner paid during inspection. Corrected On-Site
  • 03G-42-2:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Pickling cucumbers. Warning
  • 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. Preserving pickles (cooking, cooling, preserving shelf life past 7 days.) Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf in back storage area with purple liquid inside. Operator labeled as degreaser. Corrected On-Site

3/13/2024· 1y 12mo ago

Visit ID: 8309751

Met Inspection Standards

2 int

  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Pre paring house made pickles, heat is being applied with extended shelf life.
  • 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. Pre paring house made pickles, heat is being applied with extended shelf life.