DirtyFLRestaurant Inspection Data

UNDERGROUND KITCHEN

UNDERGROUND KITCHEN in GAINESVILLE has 8 health inspections on record with an overall food safety rating of 3.8/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 8 reports on file

722 NW 5 AVE

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 8 health inspection reports

All Inspection Reports

3/4/2026· 1w ago

Inspection #: 3648887

Inspection Completed - No Further Action

7/17/2025· 7mo ago

Visit ID: 10827316

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

7/17/2025· 7mo ago

Visit ID: 10951806

Met Inspection Standards

2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe under Handwash sink leaking on floor.

4/25/2025· 10mo ago

Visit ID: 8881644

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Stove top is cracked. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In the walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In white reach in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside of walk in cooler. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 2 knives in Handwash sink, operator moved items. Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has chlorine bleach but has quaternary ammonia test kit.
  • 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. Operator vacuum seals raw steaks. Warning

9/5/2024· 1y 6mo ago

Visit ID: 8774180

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. The stove top is cracked by the door.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen. Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near the walk in cooler.

2/7/2024· 2y 1mo ago

Visit ID: 8543192

Met Inspection Standards

2 int

  • 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-02-07: No change. **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Manager expired 6/24/2023. Warning - From follow-up inspection 2024-02-07: No change. **Time Extended**

2/7/2024· 2y 1mo ago

Visit ID: 8543476

Follow-up Inspection Required

1 int, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above hood system area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on reach in cooler.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Owner taking study course during inspection, he will email his certificate to inspector when completed. Repeat Violation Admin Complaint

11/2/2023· 2y 4mo ago

Visit ID: 8389937

Follow-up Inspection Required

2 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 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. Wooden pieces attached to ceiling in kitchen. Repeat Violation
  • 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager expired 6/24/2023. Warning