DirtyFLRestaurant Inspection Data

BENTO CAFE

BENTO CAFE has 8 health inspections on file for its ST PETERSBURG location, with an overall rating of 1.9/5. Food safety practices have remained consistent.

Newberry Road
Gainesville, Florida, 32607
Alachua County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/3/2025

Inspection #: Visit ID: 13557692

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in deli cooler across from rice cookers on cook line. Warning - From follow-up inspection 2025-11-03: Observed TCS food items stored inside the reach in deli cooler across from the rice cooker on the cook line. The person in charge, Rachel, was observed on the cook line preparing food at the time of callback inspection and stated that she did not know if anything was being done to repair the unit to hold cold foods at 41 degrees or below. She also stated that she was off yesterday and did not know why items were being stored inside the reach in cooler. Admin Complaint
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board on cook line grooved. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on reach in deli cooler cutting board on cook line. Items were moved. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-11-03: Drink stored on reach in deli cooler at the time of callback inspection. **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil boxes stored on the floor next to walk station. Warning - From follow-up inspection 2025-11-03: Five gallon bucket of soy sauce stored on floor next to hand sink across from dish machine at the time of callback inspection. **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in deli cooler across from rice cookers on cook line. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris and mold like substance throughout kitchen and front counter. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean containers stored on dish racks above three compartment sink and across from dish machine. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Plumbing not connected to hand sink next to three compartment sink, and not operable. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli reach in coolers on cook line soiled with dried food debris. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach in deli cooler next to single utility sink in front counter. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 08B-27-4:High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Rice cookers on cook line. Warning - From follow-up inspection 2025-11-03: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in deli cooler across from rice cookers and hot holding box: pork dumplings (51F - Cold Holding); tofu (50F - Cold Holding); bag of potstickers (56F - Cold Holding) ; cut lettuce (51F - Cold Holding) The inspector placed a probe thermometer inside the reach in cooler for a few minutes, and the ambient temperature reached 51 degrees. Food items were removed from the cooler and discarded by a kitchen employee voluntarily. Warning - From follow-up inspection 2025-11-03: Double door reach in deli cooler across from rice cookers and hot holding box at callback inspection: pork dumplings (53F - Cold Holding); package cooked noodles (60F - Cold Holding); cut lettuce (53F - Cold Holding); cut lettuce mix (65F - Cold Holding) Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The Person in Charge stated that green beans and lo mein are held using Time as a Public Health Control. The inspector was unable to confirm if the foods are held under TPHC or discarded for quality reasons. Green beans are reportedly held for 30 minutes, and lo mein for four hours. Employee time stamped items for 11:30am. Repeat Violation Warning - From follow-up inspection 2025-11-03: Rachel, the person in charge, stated that the establishment is not utilizing time as a public health control. All items are being held either cold at 41 degrees or below, or hot at 135 degrees and above, at the time of the callback inspection. **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133F - Hot Holding) Discussed the reheating process for soup and verifying that it reaches 165 degrees or above. The temperature was not checked during reheating. Employee dicarded item's voluntarily. Admin Complaint - From follow-up inspection 2025-11-03: Miso soup (193F - Hot Holding) At the time of the callback inspection, green beans were observed in the hot holding box at (116F - Hot Holding) Confirmed with the person in charge that time as a public health control is not being used for this item. Admin Complaint
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucks rack and hose sprayer stored inside hand sink next to three compartment sink. Items were removed. Corrected On-Site Warning - From follow-up inspection 2025-11-03: Single service gloves stored inside hand sink across from dish machine at the time of callback inspection. **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink. Warning - From follow-up inspection 2025-11-03: Missing at hand sink next to three compartment sink at the time of callback inspection. **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At hand sink next to three compartment sink. Warning - From follow-up inspection 2025-11-03: Missing at hand sink next to three compartment sink at the time of callback inspection. **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge provided the inspector a blank written procedures. No other written procedures can be accessed. Warning - From follow-up inspection 2025-11-03: Rachel, the person in charge, stated that the establishment is not utilizing time as a public health control. All items are being held either cold at 41 degrees or below, or hot at 135 degrees and above, at the time of the callback inspection. **Time Extended**

Inspection Date: 10/23/2025

Inspection #: Visit ID: 10873195

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold like substance. Warning
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in deli cooler across from rice cookers on cook line. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License posted expired on 2/1/2025. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board on cook line grooved. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored on reach in deli cooler cutting board on cook line. Items were moved. Corrected On-Site Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Fryer oil boxes stored on the floor next to walk station. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in deli cooler across from rice cookers on cook line. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets soiled with food debris and mold like substance throughout kitchen and front counter. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean containers stored on dish racks above three compartment sink and across from dish machine. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Plumbing not connected to hand sink next to three compartment sink, and not operable. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Deli reach in coolers on cook line soiled with dried food debris. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in deli cooler next to single utility sink in front counter. Warning
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Rice cookers on cook line. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in deli cooler across from rice cookers and hot holding box: pork dumplings (51F - Cold Holding); tofu (50F - Cold Holding); bag of potstickers (56F - Cold Holding) ; cut lettuce (51F - Cold Holding) The inspector placed a probe thermometer inside the reach in cooler for a few minutes, and the ambient temperature reached 51 degrees. Food items were removed from the cooler and discarded by a kitchen employee voluntarily. Warning
  • 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 has no time marking and the time removed from temperature control cannot be determined. See stop sale. The Person in Charge stated that green beans and lo mein are held using Time as a Public Health Control. The inspector was unable to confirm if the foods are held under TPHC or discarded for quality reasons. Green beans are reportedly held for 30 minutes, and lo mein for four hours. Employee time stamped items for 11:30am. Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (133F - Hot Holding) Discussed the reheating process for soup and verifying that it reaches 165 degrees or above. The temperature was not checked during reheating. Employee dicarded item's voluntarily. Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitation bucks rack and hose sprayer stored inside hand sink next to three compartment sink. Items were removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to three compartment sink. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink next to three compartment sink. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge provided the inspector a blank written procedures. No other written procedures can be accessed. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dispenser at hand sink on the end of the cook line. Warning

Inspection Date: 3/14/2025

Inspection #: Visit ID: 10795944

  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2025-03-14: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand sink near dish - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. - From follow-up inspection 2025-03-14: **Time Extended**

Inspection Date: 3/10/2025

Inspection #: Visit ID: 8858789

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cooks line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink near dish
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 03F-02-5:High Priority - No time mark on egg wash on line
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon wild caught
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked noodles 73f Cooked green beans 73f

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8785208

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at rear of kitchen has mold like substance.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table behind front counter. Manager removed. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes below hood system not inverted for protection.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler underneath pass through window.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in sushi/vinegar area behind front counter not landing on food or food contact surfaces.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of cook line at 1:25 pm: cooked shrimp (50F - Cold Holding); egg roll (50F - Cold Holding); cooked chicken (50F - Cold Holding) Employee moved items to reach in freezer. Temperatures taken again at 1:50 pm: cooked shrimp (40F - Cold Holding); egg roll (42F - Cold Holding); cooked chicken (43F - Cold Holding) Corrected On-Site
  • 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 has no time marking and the time removed from temperature control cannot be determined. Sushi rice behind front counter with no time stamp. Manager put on time stamp of 1:00 pm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board next to fryers has built up food debris.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled. Manager labeled. Corrected On-Site

Inspection Date: 5/1/2024

Inspection #: Visit ID: 8659819

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine is soiled with mold like substances. Ice machine at far end of kitchen has mold like substance. Repeat Violation Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 25-06-4:Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. To go boxes at front door not inverted for protection. Warning - From follow-up inspection 2024-05-01: **Time Extended**

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8565453

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute on soda machine is soiled with mold like substances. Ice machine at far end of kitchen has mold like substance. Repeat Violation Warning
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above reach in cooler across from wok station. Manager removed. Corrected On-Site Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water on cooktop at 127 F. Repeat Violation Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go boxes at front door not inverted for protection. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen noodles thawing in standing water of three compartment sink. Manager thawed under running water. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dishwasher machine on,y reached 145.7 F after running more than 6 times. Sanitization will occur in three compartment sink at 200 ppm quaternary. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies by three compartment sink not landing on food or food contact surfaces. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by three compartment sink is used to store spray bottles. Manager removed. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink by three compartment sink. Manager replaced soap. Corrected On-Site Warning

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8383774

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine along far wall of kitchen has mold like substances.
  • 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. Tuna in reduced oxygen packaging being thawed in walk in cooler without first scoring the packaging.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on sushi prep station and kitchen have grooved cut marks and are no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored above clean dishes in ware washing area. 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. Employee cell phone on prep table in between reach in coolers in kitchen and next to hand wash sink. Employee removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in water on cooktop of 95 F.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi prep area not stored in sanitizing solution.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves when going from battering raw chicken to ready-to-eat foods, but did not wash hands in between gloves being changed.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on sushi prep station and kitchen have built up food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from dish machine used to store cleaning supplies. Hand wash sink behind front register on plans being used to rinse boba blender. Manager removed items from hand wash sinks. Corrected On-Site
  • 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/
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink outside walk in cooler unable to dispense paper towels.