DirtyFLRestaurant Inspection Data

ESPERANZA

Food safety records indicate ESPERANZA in GAINESVILLE has 7 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

2441 NW 43 ST STE 13

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/14/2025

Inspection #: Visit ID: 13491226

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F Repeat Violation Admin Complaint - From follow-up inspection 2025-08-13: flip-top make table cooler on cook line under pass thru window COLD HOLDING Pico de gallo 48F; Cut Tomato 46F; Ham 51; COLD HOLDING in walk-in-cooler beef 46F.Fish 48F; Red beans 51F; Mahi Cevichi 51F; Salsa Criolla 51F Admin Complaint - From follow-up inspection 2025-08-14: Flip-top make table cooler in front of grill Shrimp 47F Admin Complaint

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13489946

  • 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available Warning - From follow-up inspection 2025-08-13: No proof of parasite destruction Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F Warning - From follow-up inspection 2025-08-13: Two containers of red beans prepared two days ago and in walk-in-cooler overnight at 51F Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F Repeat Violation Admin Complaint - From follow-up inspection 2025-08-13: flip-top make table cooler on cook line under pass thru window COLD HOLDING Pico de gallo 48F; Cut Tomato 46F; Ham 51; COLD HOLDING in walk-in-cooler beef 46F.Fish 48F; Red beans 51F; Mahi Cevichi 51F; Salsa Criolla 51F Admin Complaint

Inspection Date: 8/12/2025

Inspection #: Visit ID: 10952947

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (flour). Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored Pitchers not inverted. Manager inverted Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip-top make table cooler and walk-in-cooler at 52F.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on handle and door of reach in cooler on cookline
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking on cookline from a closed container. Drink stored on prep 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. employee hat stored over single service forks and bottles of Tabasco
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
  • 08B-38-4:Basic - Food stored on floor. Box of cooking oil stored on floor in kitchen. Two boxes of soft drink syrup in hallway Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in the wall behind chemical rack. Hole in wall under dishmachine ( missing outlet cover)
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in kitchen Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available. Last inspection not available at time of inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Door frame to Back door near walk-in-cooler is in disrepair and has a large gap along the bottom of the door frame
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drains slow at server area
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in dry goods storage area over food items. Manager moved all tools Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler pitted with rust
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of food removed (corn meal, flour ) from original container not labeled with name of contents. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee not wearing gloves handled cell phone and put in back pocket then handled utensils on cook line Repeat Violation Admin Complaint
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Mixed washed cut leafy greens wrapped in handwash sink paper towels.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2025 Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cheesecake batter prepared with raw egg stored over Ready-To-Eat dulce de Leche in reach in cooler. Manager removed batter. Raw Mahi stored over Garlic and Cut Tomato's. Manager removed mahi Corrected On-Site Repeat Violation Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on cookline Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Three rodent droppings by dishmachine and two droppings under three-compartment sink at bar Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. hand sanitizer stored with food in dry goods storage area, Manager removed sanitizer Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose Bibb behind building with attached hose.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils store in handwash sink in kitchen. Manager removed items Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche de Pescado is cooked in lime juice per. Not marked on menu as raw ingredient Manager Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Manager restocked 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. cheesecake mix prepared two days earlier not date marked Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Manager discarded spray bottle Corrected On-Site Repeat Violation Admin Complaint
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 82F Warning
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with cart. Manager removed cart. Corrected On-Site

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10816522

  • N/A:No Violations Were Observed

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10773507

  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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 proof of manager certification. Warning - From follow-up inspection 2025-04-09: No change. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. Warning - From follow-up inspection 2025-04-09: No change. **Time Extended**

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8823172

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop Caesar dressing on cook line. Manager removed scoop from dressing. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
  • 29-18-4:Basic - Drain cover(s) missing. Floor drain in dish area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Manager removed drink during inspection. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of pork stored on floor in walk-in cooler. Case of soda on floor in wait station. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in wine storage area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. No choking poster available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in cooler across from back door. Door for cook line reach-in freezer. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Label attached to cut avocado in cook line reach-in cooler. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters in wait station not covered.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in prep sink next to kitchen hand washing sink. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers stored on shelf above reach-in cooler across from back door.
  • 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 entered kitchen and began handling pans of food on cook line without washing hands. Manager had employee wash hands to continue working. **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. Shell eggs stored over juice in dry storage reach-in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: butter (51F,50F - Cold Holding). Manager stated pans of butter were placed in cooler one hour prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored in kitchen prep sink next to thawing fish. Manager removed bottle of bleach during inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen prep sink. Employee removed spoon during inspection. Corrected On-Site Repeat Violation
  • 53A-07-6:Intermediate - No certified food manager for establishment. 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 proof of manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kits available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee being informed of their reporting responsibilities.
  • 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. Lemon cream cheese stored in dry storage reach-in cooler. Manager stated cream cheese was prepared two days earlier. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles throughout the kitchen. Repeat Violation

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8686563

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door next to the office.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen floor in front of back door.
  • 08B-38-4:Basic - Food stored on floor. Container of margarine and cooking oil stored on kitchen floor. Soda boxes stored on floor in hallway next to wait station.
  • 36-24-5:Basic - Hole in or other damage to wall. Corner of wall between hallway and wait station.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in dry storage area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on cook line stored in standing water, 89F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of wait station soda machine. Back of wait station tea machine.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado in kitchen reach-in cooler in front of pass through window.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in wait station.
  • 08B-12-5:Basic - Stored food not covered. Cakes stored in wait station freezer.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen hand washing sink. Employee placed shrimp in walk-in cooler to continue thawing. Corrected On-Site
  • 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 handled clean dishes then proceeded to handle clean dishes in dish area.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three components sink, 50 ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (45F,44F - Cold Holding). Employee stated cheese placed in cooler 2 hours prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer stored over prep sink next to kitchen hand washing sink. Manager removed sanitizer. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen prep table. Blade of can opener on prep table in dish area. Soda gun in bar area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bag of shrimp stored in kitchen hand washing sink. Employee removed shrimp from hand washing sink. Employee dumped ice in wait station hand washing sink.
  • 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. Créme brulee stored in cook line reach-in cooler. Employee stated item was prepared on 7/6.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area.