Inspection Report

Florida DBPR Inspection Report
Enforcement

AFTERNOON RESTAURANT

231 NW 10 AVE · GAINESVILLE · Alachua County · FL 32601

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Inspection Summary

Inspection dateDecember 18, 2025
Inspection typeComplaint Full
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3686121
Visit number1
Inspection Visit ID13594919
DBPR license1103494

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority2 Intermediate2 Basic0 Critical0 Non-Critical6 Total
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All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 2

#3High Priority12A-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 pushed glasses up onto face then put gloves on hands and began cooking.

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F – Cold Holding); cheese (46F – Cold Holding); sausage gravy (44F – Cold Holding); greens (45F – Cold Holding) items in reach in cooler across from flat top, cooler constantly opened during service the flip top part of cooler held open while busy, ice was placed in cooler to help cool items back down to below 41F, cooler thermometer reads 40F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Corrective Action TakenRepeat ViolationAdmin Complaint

Intermediate 2

#5Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#6Intermediate03G-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. Establishment makes house pickles, fresh garlic is cooked in brine then cooled and placed over cucumbers, item lasts up to 14 days. **Warning**

Warning

Basic 2

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen you can see the sun shining through the top, bottom, and sides of door.

#2Basic36-11-4

Basic – Floors not maintained smooth and durable. On cooks line some tiles are cracked/missing.

Inspector observations synchronized from DBPR on August 16, 2026 7:42 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 37 · No longer used
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.