DirtyFLRestaurant Inspection Data

EAT AT TINKER

502 South Main Street
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 1/8/2025

Inspection #: Visit ID: 8830706

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooler on cooks line that has a burn mark making cutting board no longer smooth.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Behind the bar.
  • 08B-38-4:Basic - Food stored on floor. Beef on floor in walk in freezer, employees placed on shelf. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine on server alley. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container on shelf in server alley, manager stated the item is flour.
  • 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 walked into kitchen from outside no glove change or Handwash then he began touching lids on food containers in reach in cooler on cooks line. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose Bibb under Handwash sink in prep area. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on server alley with ice inside indicating Handwash sink used as dump sink. Handwash sink by dish area with container inside sink and sink behind bar with ice trays inside. Repeat Violation

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8761026

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl inside salt container.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table, employee moved item to the bottom. Corrected On-Site 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. Phone on shelf above reach in cooler and prep area on cooks line. Repeat Violation
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. On floor next to ice machine.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at server station, handle was placed off of ice. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen sausage thawing at room temperature on counter.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under Handwash sink behind bar is in disrepair, when water is turned on the water just falls onto the floor.
  • 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. Observed multiple employees go outside back door then when they returned none of them washed hands before going back to working with food.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on grill, placed on new gloves before washing hands. Spoke to him about washing hands in between glove change.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on top part of hot warmer on cooks line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding) item in shallow pan placed inside larger pan in top of reach in cooler on cooks line, spoke to manager about adding ice to larger pan, ice was added to pan. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under Handwash sink at entrance to kitchen.
  • 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.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Large jug of soap in Handwash sink by dish area, inspector moved jug below sink to wash hands. Repeat Violation

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8589381

  • N/A:No Violations Were Observed

Inspection Date: 1/10/2024

Inspection #: Visit ID: 8389630

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened water bottles throughout kitchen next to coolers and heat lamp table.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of soda syrup box hookup.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plates and bowls on clean dish rack.
  • 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. Scoop inside ice machine and spoon inside milk powder behind bar. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean metal pans with old stickers on them on bottom shelf of table near slicer. Repeat Violation
  • 14-12-4:Basic - Utensils in poor condition. 3 plastic containers on clean dish rack that has become melted/warped.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container in prep area with white granules inside no label. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of medicine pills on shelf next to microwave in prep area, employee moved medicine. Corrected On-Site Repeat Violation Admin Complaint
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine temped at 153F. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over container of yuca sticks. Repeat Violation Admin Complaint
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichuri sauce (58F - Cold Holding) homemade sauce containing fresh garlic and oil sitting on counter next to cooler, employee placed item in cooler. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia Three compartment sink over 500ppm. Operator added water retested 200ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep reach in cooler stained. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mixer blade in Handwash sink in prep area, employee moved blade. Corrected On-Site
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator stated they use raw egg whites in 2 bar drinks, on the menu the drinks do not state that they use egg whites. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated they put raw egg white inside 2 bar drinks. Inspector provided consumer advisory and operator posted on wall. Corrected On-Site
  • 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. Bagged cooked meats in walk in cooler made a few days ago no date mark.

Inspection Date: 9/7/2023

Inspection #: Visit ID: 8491443

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead in side room where music is played.
  • 14-11-5:Basic - Equipment in poor repair. 1 cutting board on clean dish rack melted. Multiple cutting boards throughout kitchen with deep cut marks. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment behind bar.
  • 08B-38-4:Basic - Food stored on floor. Multiple items in both walk in cooler and walk in freezer. (Cheese, beans, etc) Repeat Violation
  • 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 in ice bins.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stand up reach in freezer gasket soiled on cooks line. Fan blowing in warewashing area. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Large plastic containers on clean dish rack.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Outside back door near food truck.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour container in dry storage room.
  • 41-07-4:High Priority - Container of medicine improperly stored. Sleeve of pills next to microwave in prep area. Employee moved items to first aid kit. Corrected On-Site Repeat Violation Admin Complaint
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermometer reached 152-153. Operator set up manual sanitizer 200ppm quaternary ammonia. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over mayo in walk in cooler. Raw shell eggs over cheese in walk in cooler. Raw beef over cakes in walk in freezer. Repeat Violation Admin Complaint
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven. Cutting boards on coolers and clean dish rack stained. Coke nozzle at drink machine at wait station. 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. Flan and cheesecake in reach in cooler at wait station. Milk in reach in cooler behind bar.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle on bottom shelf at cooks line, sanitizer spray.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area, operator stated the handle quit working and a new one has been ordered to fix.