DirtyFLRestaurant Inspection Data

TERRACE MARKET & CAFE

TERRACE MARKET & CAFE maintains a 3.5/5 food safety rating based on 11 health department inspections in GAINESVILLE. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 11 reports on file

1515 SW ARCHER ROAD

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 11 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3667004

Call Back - Complied

3/3/2026· 1w ago

Inspection #: 3667004

Warning Issued

9/22/2025· 5mo ago

Visit ID: 13524991

Met Inspection Standards
  • N/A:No Violations Were Observed

9/19/2025· 5mo ago

Visit ID: 10942189

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Observed : lime scale at the doors and top sprayer wand in the dish wash machine.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed : 1 cracked egg in the front line cold hold.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : at the pizza station make table: shredded cheese 49°, marinara 45°, chop ham 48°, chicken 48°. All items were iced down with ice bags. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the Pepsi tip nozzle is soiled.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed : the plate style hi-temp holding thermometer turns off during the cycle. When turning it back on it has then been reset, not functioning properly to hold the highest temp.

2/20/2025· 1y ago

Visit ID: 8892157

Met Inspection Standards

1 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the dry storage room, not secured. A chain was added Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a shirt on a drying rack in the dish area. The shirt was moved to employee corner. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine is soiled. Staff is cleaning it now. **Corrective Action Taken**
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: to go clam shells on the front line, food contact side up. These were turned over. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the make table across from the flattop, Provolone 50°, Swiss 45°. Ice bags were added, other items in compliance in this unit. Both were at 39° at the end of the inspection. Corrected On-Site

11/25/2024· 1y 3mo ago

Visit ID: 8891845

Follow-up Inspection Required

1 int

  • 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. Observe lack of any proof of employee training. Warning - From follow-up inspection 2024-11-25: No change. Admin Complaint

9/17/2024· 1y 5mo ago

Visit ID: 8771404

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple drinks stored on the first prep table in the door. These were moved below. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: ice building in the walk-in freezer.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed: clam shells on the front line, food service side up. These were inverted. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed; the mops sink has a splitter, and on the nonchemical side is lacking a backflow preventer.
  • 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/ Observe Treva could not find her current answer by two major card with four more employees presents, and no other certified food manager manager here.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the irreversible service taking temperature device was not available during the inspection.
  • 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. Observe lack of any proof of employee training. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled/not labeled correctly. Observed: a clear liquid in a spray bottle marked for glass cleaner. The liquid was discarded. Corrected On-Site

1/23/2024· 2y 1mo ago

Visit ID: 8595799

Met Inspection Standards
  • N/A:No Violations Were Observed

1/22/2024· 2y 1mo ago

Visit ID: 8496890

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 covered drinks on the upper shelf of the prep table. These were moved below. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed bulk oil on the floor by the fryer. This was placed on a shelf. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Observed: an open case of cups at the back of dry storage, on the floor.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the front line: provolone 59, Swiss 57, American 56F. Items brought out at 11:00 for lunch. Items moved to the walk-in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: all certificates shown are expired. Warning

9/12/2023· 2y 6mo ago

Visit ID: 8496337

Met Inspection Standards

1 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Ruby and Treva are expired. - From follow-up inspection 2023-09-12: Ruby Lang, 10-11-2020 servsafe. **Time Extended** **Corrective Action Taken**

9/11/2023· 2y 6mo ago

Visit ID: 8371449

Follow-up Inspection Required

1 high, 2 int, 3 basic

  • 08B-12-5:Basic - Cooling food not covered. Observed: chicken in the walk-in cooler, cooked this morning, 56F, no cover.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed: 2 employee drinks in the walk-in cooler, over guest food. These were moved to the bottom shelf. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor around the equipment legs has buildup.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: multiple items stocked after breakfast, above 41F. Items were left on a rolling cart for over 15 minutes. All items moved to the walk-in freezer, some were at 31F in 18 minutes. Cook line slice cheese 51,52. Shred cheese 48,49. Front line tuna 48, rolled ham 52, pork 45, sausage 47, slice cheese 49F. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Ruby and Treva are expired.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a pan in the front line hand wash sink. The pan was removed. Corrected On-Site