Neighbourhood
Gainesville32091
Restaurants54
Spotless inspections4%
Ordered shut1
Fines$8k
A 26B 4C 8D 7F 5Not rated 4
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rehydrated onions at triple sink (88F - Cold Holding) for approximately 1.5 hours per person in charge. Person in charge placed ice in containers and placed containers in walk-in cooler.
High priorityKRYSTAL →Jul 20, 2026
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. Observed rehydrated onions on cook line missing time stamp. Out for approximately one hour per person in charge. Person in charge added time stamp.
High priorityKRYSTAL →Jul 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed; multiple food items at temperatures of 58-61F in flip top cooler near three compartment sink. Person in charge stated food items were stored in reach in cooler over night on truck and not removed from reach in cooler for any reason. Cooked brisket at temperatures of 112-124F in steam well on cook line. Person in charge stated brisket is cooked and cooled then reheated on truck. Person in charge also stated brisket is reheated to minimum temperature of 140F then returned to steam well. Reheating process began between 8:30 and 9:30 am, more than 2 hours prior.
High priorityGS FOOD TRUCK →Jun 1, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items at temperatures of 58-61F in flip top cooler near three compartment sink. Person in charge stated food items were stored in reach in cooler over night on truck and not removed from reach in cooler for any reason. House made potato salad, mac and cheese, cooked wings, Cole slaw, cut tomatoes (58-61F - Cold Holding)
High priorityGS FOOD TRUCK →Jun 1, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cooked brisket at temperatures of 112-124F in steam well on cook line. Person in charge stated brisket is cooked and cooled then reheated on truck. Person in charge also stated brisket is reheated to minimum temperature of 140F then returned to steam well. Reheating process began between 8:30 and 9:30 am, more than 2 hours prior. Cooked brisket (112-124F - Reheating)
High priorityGS FOOD TRUCK →Jun 1, 2026
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used to line lemons and herb in bar and on cook line. Operator removed,paper towels from both foods. Also, Observed cardboard in container of rice on cook line used,to separate rices.
High priorityTIP THAI CUISINE →May 29, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw beef, half and half, cut cabbage (44F-45F - Cold Holding) in walk-in-cooler. Operator stated they have been in and out of the walk-in-cooler a lot this morning. Operator stated she will keep the door closed to chill foods.
High priorityTIP THAI CUISINE →May 29, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) on cook line. Operator added more water to dilute solution.Retested at 100ppm.
High priorityTIP THAI CUISINE →May 29, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat potato salad in single door reach-in cooler. Operator removed raw shelled eggs to properly store.
High priorityDELICIOUS COUNTRY COOKING →May 28, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. house made coleslaw, house made potato salad (57F-59F - Cold Holding) in small glass door fridge. Operator stated items were stored in cooler overnight. Unable to determine when cooler stopped being able to maintain temperature of 41F and below. See stop sale.
High priorityDELICIOUS COUNTRY COOKING →May 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house made coleslaw, house made potato salad (57F-59F - Cold Holding) in small glass door fridge. Operator stated items were stored in cooler overnight. Unable to determine when cooler stopped being able to maintain temperature of 41F and below. See stop sale. Also, raw pork, raw chicken (54F-56F - Cold Holding) on bottom shelf in single door reach-in cooler. Observed pans and bags of food blocking fan at interior top of cooler. Operator separated foods for air to flow properly throughout cooler.
High priorityDELICIOUS COUNTRY COOKING →May 28, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing from splitter at threaded hose bibb that is supplying water to MFDV
High priorityDELICIOUS COUNTRY COOKING →May 28, 2026