Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
PUBLIC & GENERAL
License Number:
SEA1103322
Rank:
Seating
License Expiration Date:
06/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
1000 NE 16 AVE BLDG H GAINESVILLE, FL 32601
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/19/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
3
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
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.
Snapper fillets in reach in cooler on cooks line and walk in cooler. See stop sale.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened beverage on prep table, operator moved items. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in sanitizer between uses.
Knife in sanitizer bucket at front charcuterie line. Employee moved knife. **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Dry storage shelves in back storage room. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan guard in walk in cooler.
Clean dish rack in prep area. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Bulk containers on bottom shelf of prep table, operator labeled as flour and sugar. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee placed raw beef patty of flat top changed gloves and started touching clean equipment, no Handwash occurred.
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee cooking on cooks line wiped hands on soiled apron and continued cooking.
High 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 had one gloved hand and one not gloved he grabbed toasted bun off of flat top with bare hand and placed on plate.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cheese in reach in cooler in prep area and walk in cooler. Operator moved eggs to the bottom shelf below ready to eat foods. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (45F - Cold Holding) sausage (50F - Cold Holding) cheese (45F - Cold Holding) items in small plastic containers in the top of reach in cooler on cooks line, manager added ice to items retemped sausage 43, tomato 41, cheese 40. **Corrected On-Site**
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants.
Pickled items such as corn salsa, pickles, and mixed vegetables. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
