DirtyFLRestaurant Inspection Data

DJS CAST IRON BURGERS

Health inspection records show DJS CAST IRON BURGERS in GAINESVILLE has 7 inspections with a food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

213 NW 10 AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13483701

Follow-up Inspection Required

3 high, 2 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Small plastic container with white substance inside no label, employee stated it is salt.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate a French fry then continued to bag customer food.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Hot water is turned off, employees washing hands after touching raw beef.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (60F - Cold Holding) item in reach in cooler under grill, employee stated fries get restocked from commissary kitchen approximately 1 hour ago, spoke to owner about temperature control for transport. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tongs in Handwash sink, employee moved tongs. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off, operator turned on. Corrected On-Site

8/7/2025· 7mo ago

Visit ID: 13483340

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding); lettuce (46,47F - Cold Holding) items in reach in cooler across from grill. Other items 41F or below. beef (51F - Cold Holding); parcooked fries (89F - Cold Holding) items in cooler under grill. Spoke to employee about getting ice on items. Warning - From follow-up inspection 2025-08-07: Beef 51, item next to fries 66F cooling. Admin Complaint

8/5/2025· 7mo ago

Visit ID: 10906880

Follow-up Inspection Required

2 high, 1 basic

  • 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 bag on top of oven. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding); lettuce (46,47F - Cold Holding) items in reach in cooler across from grill. Other items 41F or below. beef (51F - Cold Holding); parcooked fries (89F - Cold Holding) items in cooler under grill. Spoke to employee about getting ice on items. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. parcooked fries (90F - Hot Holding) item in oven, oven is off, spoke to employee about either cold holding item or turning oven on.

1/21/2025· 1y 1mo ago

Visit ID: 8882377

Met Inspection Standards

1 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled located on ceiling near Three compartment sink.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Thermos cup on top of oven which contains cookies.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food on shelf above sauce containers to be used for the public's food.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of oven which contains cookies.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 35B-09-4:Basic - Screen in door torn/in poor repair. Screen door on the back of truck the screening is torn. Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw beef on flat top then grabbed spatulas handle and moved cooked beef patty to bun, did not change gloves or wash hands.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee out of 3 who has been employed for 3 months no training.

9/6/2024· 1y 6mo ago

Visit ID: 8711041

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 35B-09-4:Basic - Screen in door torn/in poor repair. Back screen door the bottom portion screen corner is torn.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over portioned sauces in reach in cooler, employee moved beef below. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding); blanched fries (49F - Cold Holding) items in reach in cooler drawers, operator stated they had other drawers open restocking the back up sodas and water.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of sharpening stones in Handwash sink, employee moved item. Corrected On-Site

2/15/2024· 2y ago

Visit ID: 8499019

Met Inspection Standards

1 high, 1 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee items over sauce and pickles in reach in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler. Operator moved beef. Corrected On-Site

9/13/2023· 2y 6mo ago

Visit ID: 8337374

Met Inspection Standards

1 high, 1 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large drink in reach in cooler above food to be served to the public. Operator moved drinks. Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Bread container under paper towel dispenser. Operator moved. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent on ceiling soiled. Behind the fryers soiled. Hood filters above grill.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple paper boats. Operator marked the top one to not use. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F - Cold Holding) in reach in cooler drawers, other foods are 41 or below. butter (80F - Cold Holding) sitting on top of cooler, owner moved to metal pan and placed on grill to hot hold. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven.