HASS KITCHEN
1220 West University Avenue
Gainesville, Florida, 32601
Alachua County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-27-4:High Priority - - From initial inspection : High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred. **Warning** - From follow-up inspection 2025-02-21: Employee cracked raw shell eggs, changed gloves and washed hands with cold water, proper handwashing is with warm water at least 85F. **Admin Complaint**
- 03G-41-2:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-21: **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. Cold smoking salmon in house. Vacuum sealing cooked steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-21: **Time Extended**
Food safety inspection conducted on 2/21/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 2/19/2025
High Priority
12
Intermediate
9
Basic
13
Total
34
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. On the top of dish machine.
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Pipes under Three compartment sink and top part on ice machine.
- 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 holding ice for making drinks.
- 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 hanging on rack next to bag of onions in back storage area.
- 14-11-5:Basic - Equipment in poor repair. Silver double door produce cooler both gaskets are torn. Multiple cutting boards throughout all of kitchen with deep cut marks. **Repeat Violation**
- 52-11-4:Basic - Food offered in a way that misleads/misinforms the consumer. Menu states steak is cooked sous vide,
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Battering station of buttermilk and flour by Handwash sink on cooks line. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Oil on floor on cooks line and in outside storage shed, flour on floor in outside storage shed, can of beans, mustard, and hot sauce on floor in storage area of kitchen.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Both small reach in freezers on cooks line. **Repeat Violation**
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on drawers under cook top. Sliding door tracks on reach in cooler in middle prep area. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Silver cooler on cooks line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, colored tubes not in correct chemical buckets, operator swapped detergent and sanitizer tubes correctly, primed sanitizer line and retested at 50ppm. **Corrected On-Site**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Both employees on cooks line cracked eggs onto flat top and changed gloves then started playing other food orders no Handwashing occurred. **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee battered raw chicken on cooks line changed gloves then started cutting bread, no handwashing occurred. **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 cooking on cooks line wiped gloved hands on pants then continued cooking food on stove top. **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee prepping thyme off of twigs, thyme is used for garnishing food items, employee placed on gloves. **Corrected On-Site**
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. When asked where the mop sink is located the person in charge stated they throw mop water outside on the ground. Inspector pointed out the mop sinks location by Handwash sink in dry storage area.
- 01D-03-5:High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In house cold smoked salmon, cured egg yolk, and vacuum sealed beef. Operator has been placed on warning multiple times for the special processes but has not submitted any process waiver or haccp plan for these same items.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice dated 2/9, cooked veggies 2/12, cooked mushrooms 2/12, and feta 2/10. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (81F - Cold Holding) item at room temperature on cooks line. beef (47F - Cold Holding); item in bag inside cooler drawer on cooks line. butter (54F - Cold Holding); on cooks line at room temperature. lettuce (52F - Cold Holding); tomatoes (48F - Cold Holding) items in flip top portion of cooler, cold air vents are not covered therefore when cooler is open the cold air is just escaping into the air of the restaurant. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese gravy (128F - Hot Holding); hollandaise (132F - Hot Holding) items in steam table for 2 hours, gaps in steam table to where the steam is escaping.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 20pm, operator added water to dilute solution, retested at 100ppm. **Corrected On-Site**
- 03G-41-2:Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing egg yolk in house. **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. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on back prep area stained black. Interior deflector plate inside dish machine. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Fork inside Handwash sink in coffee area, employee removed fork. **Corrected On-Site**
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 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. 2 employees working at the time of inspection.
- 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. 2 employees working at time of inspection.
- 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. Cold smoking salmon in house. Vacuum sealing cooked steak. **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 on cooks line.
Food safety inspection conducted on 2/19/2025 revealed 34 total violations (12 high priority, 9 intermediate, 13 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-41-2:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended** - From follow-up inspection 2024-09-04: Sous chef stated they have filled out the process waiver but not yet submitted. **Admin Complaint**
- 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. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended** - From follow-up inspection 2024-09-04: Sous chef stated they are currently in the process of filling all haccp plans out. **Admin Complaint**
Food safety inspection conducted on 9/4/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-41-2:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **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. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-07-03: **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 7/1/2024
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach behind ice machine.
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer gasket torn on cooks line. Interior small reach in freezer exposed insulation. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dry storage shelves. Air vent cover soiled on wall in dry storage area. Wall soiled behind dish machine area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Small reach in freezers on cooks line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door track is soiled. Bulk storage containers the handle areas is soiled. **Repeat Violation**
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. On plastic containers on clean dish rack.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado that is cut with original sticker on fruit.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Battering flour and milk wash next to Handwash sink by fryers. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon (salmon is cold smoked) over prosciutto in reach in cooler. Raw shell egg whites stored above other ready to eat items.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cheeses (58-72F - Cold Holding); cut leafy greens (70F - Cold Holding); tomato (60F - Cold Holding); salmon (73F - Cold Holding); cabbage mix (64F - Cold Holding); cheese butter (81F - Cold Holding) butter (79F - Hot Holding) items out of temperature more than 4 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheeses (58-72F - Cold Holding); cut leafy greens (70F - Cold Holding); tomato (60F - Cold Holding); salmon (73F - Cold Holding); cabbage mix (64F - Cold Holding); cheese butter (81F - Cold Holding) items in reach in cooler at the end of cooks line, employee stated items have been in cooler for more than 4 hours. The top portion of cooler is full on plastic containers instead of metal container and dividers so the coolers cold air is escaping out of the top of cooler. See stop sale. buttermilk (81F - Cold Holding) at room temperature located at battering station, establishment was closing at time of inspection so item was voluntarily discarded. butter (79F - Hot Holding) item at room temperature by grill, operator stated item had been out for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap stored over jugs of vinegar in outside storage shed.
- 03G-41-2:Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing raw egg yolk. **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. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line and in drink area. Interior deflector plate soiled inside ice machine. **Repeat Violation**
- 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. Sous vide cooking steak. Cold smoking salmon. Vacuum sealing steak. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 7/1/2024 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).