HASS KITCHEN
1220 W UNIVERSITY AVE. · GAINESVILLE · Alachua County · FL 32601
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking orders at computer terminal, immediately started making coffee without first washing hands. **Warning**
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs into pan, did not change gloves or wash hands before touching reach in cooler door handles. **Warning**
12A-11-4High Priority – Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee stepped out restroom, walked onto cooks line and immediately put on gloves and cut bread. **Warning**
28-14-5High Priority – Evidence of mop/cleaning wastewater dumped onto ground. Puddles of dirty mop water outside of back door, employee also stated they take mop water outside.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw bacon on flat top and did not change gloves before touching clean utensils. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (70F – Cold Holding); item at beginning of cooks line, employee placed ice on item. buttermilk (67F – Cold Holding) by fryer at room temperature, employee placed on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High 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. Butter on cooks line no time mark, time as a public health control application has all options checked, unsure how employees really track time. Employee stated item has not been out of cooler for 2 hours. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (112F – Hot Holding); spicy hollandaise (114F – Hot Holding); gravy (112F – Hot Holding) items in steam table, employee states the items are discarded every 4 hours, items not listed on time as a public health control application and no time mark. **Warning**
Intermediate 4
03G-46-2Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment vacuum seals steak and herbs and cold smokes salmon in house. Establishmenton open warning from 2/19/26. **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Interior sliding door reach in cooler soiled with syrups.
53A-05-6Intermediate – 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/ 4 employees present no certified manager.
03G-50-1Intermediate – 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 vacuum seals steak and herbs and cold smokes salmon in house. Establishment on open warning from 2/19/26.**Repeat Violation** **Repeat Violation**
Basic 13
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine with the food contact facing upwards.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of ice cooler next to tog boxes. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Interior small reach in freezer on cooks line exposed insulation and gasket torn. **Repeat Violation**
08B-38-4Basic – Food stored on floor. Panko, cornmeal, and oil on floor in outside storage shed.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in both small reach in freezers on cooks line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers gasket soiled under flat top. Syrup bottles in outside storage shed soiled with white powder. Dry storage shelf in back kitchen soiled with dust. Sliding door tracks soiled on reach in cooler by coffee. **Repeat Violation**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Banana sliced in half with sticker still attached to peel, spoke to employee about removing sticker and washing fruit before cutting.
29-49-6Basic – Standing water in bottom of reach-in-cooler. In double door reach in cooler in kitchen.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Salmon and chicken thawing in Three compartment sink at room temperature.
08B-54-4Basic – Uncovered food stored near sink exposed to splash. Buttermilk/flour next to Handwash sink on cooks line exposed to splash. **Repeat Violation**
33-31-5Basic – Unnecessary items/unused equipment on the premises. Reach in cooler outside back door.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. At end of cooks line between small reach in freezers. **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Container with white granulated substance under counter in cooks line, no label.
Inspector observations synchronized from DBPR on August 13, 2026 7:30 PM.
Violation category totals
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
5 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
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.