FRESH KITCHEN
With 6 documented inspections, FRESH KITCHEN in GAINESVILLE has achieved a 1.3/5 food safety rating. Food safety practices have remained consistent.
Last inspection: 2 months ago · 6 reports on file
Northwest 62nd Street
Gainesville, Florida, 32607
Durant Estates
Alachua County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
All Inspection Reports
12/22/2025· 2mo ago
Visit ID: 13466226
Met Inspection Standards1 high, 1 int, 5 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on drying rack stacked with water trapped between containers. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and spoons in water on cooks line at 125F, operator turned heat up retemped water above 135F. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area, manager placed sign at Handwash sink. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom reach in freezer in prep area soiled with old food debris.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food stuck on spoon hanging on wall in clean dish area, manager moved spoon to soiled dish area to be washed. **Corrective Action Taken**
- 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. -High temp dish machine temped at 156F twice, after letting the machine sit for some time without running, we tested machine again and thermometer read 165F. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with pink substance at drink machine in lobby, manager cleaned and sanitized during inspection. Corrected On-Site
7/18/2025· 7mo ago
Visit ID: 10922249
Met Inspection Standards1 high, 2 int, 3 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 phone on top of rice cooker on cooks line, manager moved phone. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic bins on shelf above the clean dish side of dish machine, employee placed containers on there sides to prevent wet nesting. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on handle in front of grill, employee moved tongs to containers. Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. At the prep sink, hose laying in sink, manager hung hose on hook. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stained hanging on back wall. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by back door, manager placed roll at sink. Corrected On-Site
1/14/2025· 1y 1mo ago
Visit ID: 8846397
Met Inspection Standards2 high, 2 int, 2 basic
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Multiple plastic containers that are cracked or burnt on clean rack above dish sink area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Large plastic containers on shelf above clean container side of dish machine.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding) 2 containers of marinated chicken in rice under grill, manager stated items were out to fill grill with chicken then leftover chicken placed back in cooler, manager moved items to walk in cooler to rapidly cool down to 41F or below.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above clean equipment in prep area, manager moved bucket to the bottom shelf. Corrected On-Site
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking chicken on cooks line when asked about the fully cook temperature of raw chicken he stated the answer as 160F, inspector explained that raw chicken fully cook temperature is 165F instantaneously.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board heavily stained hanging on wall near walk in cooler, manager discarded board. **Corrective Action Taken**
7/31/2024· 1y 7mo ago
Visit ID: 8787141
Follow-up Inspection Required3 high, 2 int, 4 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on shelf above clean dish area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door tracks at front counter.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2 unused reach in coolers out back door, manager stated he is waiting for company to pick up items.
- 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution in Three compartment sink has food debris inside.
- 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 on cooks line pulled pants up then kept cooking chicken peas on cooks line. Repeat Violation Admin Complaint
- 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 took sip of drink then continued scooping rice no hand wash.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door with hose attached.
- 03C-96-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment non continuous cooking chicken not keeping temperature logs also not cooling chicken after initial heat.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line across from grill. Ice chutes on both drink machines. Repeat Violation
2/7/2024· 2y 1mo ago
Visit ID: 8482652
Follow-up Inspection Required1 high, 3 int, 7 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents outside of walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple boards on cooks line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags, jackets, etc over soda syrup boxes on shelf outside of office.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish shelf to the left of dish washer. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers in dish machine area, label residue is still stuck to some containers.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed cabbage in original cardboard box over washed/prepped green beans in walk in cooler.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink by back door.
- 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 cooking on cooks line wiped hands on pants/apron changed gloves but did not wash hands in between. Repeat Violation Admin Complaint
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Blackened chicken on cooling rack on cooks line, employee states the first cook hits 155F then second cook hits 165F.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on lobby drink machine. Cutting boards on cooks line stained. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
8/24/2023· 2y 6mo ago
Visit ID: 8385990
Met Inspection Standards1 high, 4 int, 6 basic
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on reach in cooler in Togo area, manager discarded drinks. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above dish machine area. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. One spatula hanging on wall on front line the handle has become melted. Cutting boards on cooks line with deep cut marks. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under/behind cooking equipment on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on front line with sliding doors the door track is soiled. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo bowls on shelf in Togo area with the food contact surface facing upwards, manager flipped bowls. Corrected On-Site
- 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 wiped hands on apron reached into pants pockets to get out the cutting gloves. Spoke to manager about implementing a different glove policy.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board hanging on wall outside of walk in cooler stained. Soda nozzles on both machines. Ice chutes on both machines. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket at Handwash sink at prep area.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees having the original Servsafe food handler certificates, 1 employee no longer works with the company the other one does. All other certificates are Safestaff/Servsafe.