MR HAN RESTAURANT
6944 NW 10 PL · GAINESVILLE · Alachua County · FL 32605
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed line, 50ppm. **Corrected On-Site**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched fried snack strips to mix with bare hands.
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line drank some water placed cup on shelf then continued cooking food.
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food. Storing fried snacks inside. **Repeat Violation** **Admin Complaint**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Ginger piece directly on top of raw chicken in reach in cooler on cooks line. Raw fish over cabbage in walk in cooler. **Repeat Violation** **Admin Complaint**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of sanitizer, detergent, and rinse aid buckets under dish machine area. 2 on top of plastic containers on shelf, 1 inside clean metal pan on same shelf. 4 on floor under same shelves in side storage room. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (80F – Cold Holding); fresh garlic oil mixture (76F – Cold Holding) items sitting on seasoning cart on the cooks line, employee placed items in reach in cooler. chicken (41-46F – Cold Holding) the bottom half of this food item was cool the top half of food item was warmer. Employee closed lid to cooler to help contain cold air. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Grill cleaner spray bottle on same cart as seasonings at the end of cooks line. **Repeat Violation** **Admin Complaint**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Repeat Violation**
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 manager not at establishment. **Repeat Violation** **Admin Complaint**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep sink no towels, employee restocked towel holder. **Corrected On-Site**
Basic 12
35A-03-4Basic – Dead roaches on premises. 1 dead roach on employee bathroom floor inside kitchen.
29-18-4Basic – Drain cover(s) missing. In between walk in cooler and cooks line, operator placed cover over drain. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above reach in cooler on cooks line.
12B-02-4Basic – Employee eating/drinking in a food preparation or other restricted area. Employee drank water on he cooks line.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Plate of food on shelf above wooden serving plates on bottom shelf of cooks line.
14-11-5Basic – Equipment in poor repair. Interior top of reach in freezer cracked by mop closet. **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Under server alley. **Repeat Violation**
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by mop closet. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs on handle of rolling cart on cooks line. **Repeat Violation**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener attachment soiled. **Repeat Violation**
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screened door propped open in kitchen while establishment is open. **Repeat Violation**
29-49-6Basic – Standing water in bottom of reach-in-cooler. With the flip top on reach in cooler on cooks line.
Inspector observations synchronized from DBPR on August 10, 2026 8:43 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 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.