THE TOP RESTAURANT
30 North Main Street
Gainesville, Florida, 32601
Alachua County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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. Packages of raw tuna in walk in cooler, some pieces still frozen, manager removed all tuna from packaging. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. 2 shelves in walk in cooler the rust has started to pitt the surface. White cutting boards on shelf at prep area has cut marks. **Repeat Violation**
- 08B-42-4:Basic - Food stored outside. Box of opened salt on counter behind outside bar, bar not open during inspection, manager moved item to cabinet to protect while bar is not open. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink at beginning of cooks line, sign has fallen on the floor behind some pipes, manager picked up sign and placed back on wall. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above middle part cooks line. Reach in freezer gasket soiled on cooks line and in bar kitchen. Reach in cooler gasket soiled in bar kitchen. **Repeat Violation**
- 25-11-5:Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Unwrapped straws stored behind outside bar, manager moved items to cabinet to protect while bar is not open. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 2 bulk containers on wheels no labels, manager labeled as flour. **Corrected On-Site** **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over tempeh and ranch in reach in cooler behind inside bar kitchen, manager moved eggs to the bottom. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle by whirl on shelf under prep in main kitchen, manager moved spray bottle. **Corrected On-Site**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One cocktail manager expired 8/2024.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on shelf at prep area that are stained. **Repeat Violation**
Food safety inspection conducted on 1/28/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 9/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/30/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on shelf above reach in cooler 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. Phone on shelf above reach in cooler on cooks line. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Cutting board on reach in cooler on cooks line with deep cut marks. Strainer on clean dish rack the wire is torn.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. At the end of cooks line, manager stated they ordered a replacement.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket oiled on cooks line. Soiled good filters above flat top/fryer area. **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container on bottom shelf in prep area, manager labeled as corn starch. **Corrected On-Site**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 4 roaches on floor under server terminal counter located at the entrance of main kitchen. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (46F - Cold Holding) in display cooler, manager discarded voluntarily. inside kitchen walk in cooler: butter (44F - Cold Holding); goat cheese (44F - Cold Holding); sausage (45F - Cold Holding); bean cake (44F - Cold Holding) ambient temperature of cooler is 42F, a lot of prep occurred before inspection, multiple items cooling in cooler. **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside across from the side of walk in freezer by the water heater.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end of cooks line with a pitcher inside. Employee filled bucket up at Handwash sink near dish machine area.
- 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. 3 employees expired. **Repeat Violation**
Food safety inspection conducted on 8/30/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).