DirtyFLRestaurant Inspection Data

HUMBLE WOOD FIRE

HUMBLE WOOD FIRE in GAINESVILLE has 9 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

307 SW 4TH AVE, GAINESVILLE 32601

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13478396

Follow-up Inspection Required

2 high, 5 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed : the restroom door was not self closing.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed : 2 pressurized tanks in the shipping container, not secured.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed : the restroom used by all staff lacked an enclosed trash receptacle.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed : expired licenses in the folder. The current license was proven through Myfloridalicense.com. Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed : multiple pieces of unused/unusable pieces of food service equipment stored outside the back door. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control, and the time marks are not added as items are being swapped out. Observed : only the opening time marks were in place, 7:00am. Each item was then being corrected for the last start time by Ciara. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : on the outside faucet, a back flow device above the splitter, no other back flow devices. A back flow device is needed on each side of the splitter. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash sink by the mechanical sanitizer had multiple dish wash racks blocking access. These were adjusted to permit access. Corrected On-Site
  • 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. Observed : multiple part time workers lacking certificates, they were here over 60 days per the manager.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control/or the plan is not filled out correctly, to hold time/temperature control for safety food. Observed : the wrong license number was on the plan. The correct license number was added. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : 1 expired certificate.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the mid kitchen hand wash sink lacking a handle to release 85° + water. Only cold water was available. A new faucet set and hand wash sink are now available in the shipping storage container. A tech has a date for this Thursday to replace the fixtures. **Corrective Action Taken** Repeat Violation

8/8/2025· 7mo ago

Visit ID: 13477510

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. liquid egg (44F - Cold Holding); cream cheese (47F - Cold Holding) Swiss cheese (47F - Cold Holding); provolone (46F - Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F - Cold Holding); cream cheese (49,50F - Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below. **Corrective Action Taken** Warning - From follow-up inspection 2025-08-08: Cream cheese 46F, Swiss cheese 51F, provolone 53F in cooler under salamander equipment on cooks line. Admin Complaint

7/30/2025· 7mo ago

Visit ID: 10880007

Follow-up Inspection Required

4 high, 3 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The top and side of dish machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and prep reach in cooler gasket soiled. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Multiple tables, storage racks, glass boxes, and mixer outside back door. Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese containers dated 7/16-7/22 13 containers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44F - Cold Holding); cream cheese (47F - Cold Holding) Swiss cheese (47F - Cold Holding); provolone (46F - Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F - Cold Holding); cream cheese (49,50F - Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Simply green spray bottle on middle prep table above salt and on reach in cooler prep next to dill cream cheese being prepped.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside the back door a splitter is added no backflows at the bottom ends of the splitter. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade area soiled.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Back Handwash sink by dish machine, operator placed soap at sink. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in back area nearest back door the hot water knob is missing, operator stated they removed the knob because it was not working.

12/16/2024· 1y 2mo ago

Visit ID: 8837702

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The top of machine.
  • 08B-38-4:Basic - Food stored on floor. Malted barley bucket on floor in storage area, manager placed item on shelf. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. By the washing machine/dryer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard. Interior reach in freezer near back door. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Extra tables, Three compartment sink, and glassware outside of storage containers out back. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind ovens. Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Pacific blue brown paper towels used in direct contact with fish and produce in walk in cooler. The box does not indicate the product is food grade nor does the operator have a letter from the manufacturer stating the item is in fact food grade. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb with splitter and green hose attached no backflow preventer located outside back door. Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6-7 employees present no cerified manager present.

7/23/2024· 1y 7mo ago

Visit ID: 8779632

Follow-up Inspection Required

4 high, 1 int, 8 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on back table over clean sheet pans and parchment paper pan liners. 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. Purses on back table above clean sheet pans and parchment paper pan liners. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Cutting board on small reach in cooler on cooks line. Black reach in cooler in prep area the middle door handle plastic piece is broken. Reach in cooler by office area the inside storage racks are starting to rust. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Next to washer/dryer in side room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bagel cooling racks in walk in cooler. Fan guard in walk in cooler. Dry storage shelves by back door. Exterior oven around door hinges. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Tables, sink, racks, and glassware outside back door. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind oven.
  • 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. Tested at 0ppm, manager replaced sanitizer container, retested at 100ppm. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face then continued weighing out flour, the same employee later touched hair and continued weighing flour.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining herb containers in walk in cooler. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter on faucet outside of back door. Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink next to dish machine. Repeat Violation

3/13/2024· 1y 12mo ago

Visit ID: 8587475

Met Inspection Standards

2 int

  • 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Fermenting cabbage for sauerkraut. Warning - From follow-up inspection 2024-03-13: Operator submitted variance, waiting for approval. **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. Fermenting cabbage for sauerkraut. Warning - From follow-up inspection 2024-03-13: Operator submitted HACCP, waiting on approval. **Time Extended**

1/10/2024· 2y 2mo ago

Visit ID: 8483832

Follow-up Inspection Required

3 high, 5 int, 6 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door kept open.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and other employee items on shelf above butter, sour cream, and fish sand in reach in cooler near office area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of tahini bucket.
  • 14-11-5:Basic - Equipment in poor repair. Cutting board on reach in cooler cooks line and red board in storage with deep cut marks. Shelving has become rusted in reach in cooler by office area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the door jam is soiled. Pipes soiled lining wall near dish machine area. Exterior juicer. The ceiling in walk in cooler. Repeat Violation
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Extra sink and glass pieces in milks crates outside back door area.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Used on dill and cilantro in walk in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above seeds at prep area, employee moved bucket away from food.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter outside back door.
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Fermenting cabbage for sauerkraut. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Multiple blue dish racks in front of Handwash sink making it inaccessible. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at sink by dish machine.
  • 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. Fermenting cabbage for sauerkraut. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf by dough mixer with green liquid no label.

9/13/2023· 2y 6mo ago

Visit ID: 8483288

Follow-up Inspection Required

1 int

  • 53B-02-5:Intermediate - - From initial inspection : 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. Manager stated 3-4 employees not training has been working longer than 2 months. - From follow-up inspection 2023-09-13: No change. Admin Complaint

8/25/2023· 2y 6mo ago

Visit ID: 8378420

Follow-up Inspection Required

1 high, 3 int, 8 basic

  • 14-11-5:Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Racks in reach in cooler with rust starting to pit the surface in reach in cooler by office area. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. The back door when fully closed you can see the sun shining through.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. The floor under the walk in cooler door. Wall soiled near dish machine.
  • 36-24-5:Basic - Hole in or other damage to wall. Next to washing machine/dryer. Repeat Violation
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Small wooden piece under table top mixer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blowing on cooks line. Repeat Violation
  • 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Paintbrush with metal piece holding bristles on brush used to brush crumbs off of mixers not easily cleanable.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Extra sink, cooling rack, parts, folding tables, glass boxes outside of back door.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheeses (49-56F - Cold Holding) in small plastic containers on the flip top part of cooler on cooks line, employees placed those items in the bottom of cooler to drop temperature rapidly. Retemps taken no change. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards stained.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in dish machine area blocked by bread carts. Repeat Violation
  • 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. Manager stated 3-4 employees not training has been working longer than 2 months.