43 STREET BREAKFAST HOUSE
4410 NW 25 PL, Gainesville FL 32606 · 352-339-5882
Last inspected Aug 6, 2026 · 11 visits since August 2023
SEP 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed three flies in kitchen area. Observed one fly in wait station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Container of medicine improperly stored. 2 bottles of pills on reach in cooler on front line. Manager moved medicine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat sausage in walk in cooler, manager moved salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (45F - Cold Holding); sausage (52F - Cold Holding) ham (45F - Cold Holding) items on cooks line, moved to walk in freezer. Cheese 40, ham 43, sausage 46.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from 2 faucets outside back door.
Show the remaining 7 findings ▾
Handwash sink used for purposes other than handwashing. Handwash sink on server line with ice inside indicating a dump sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler by balsamic reduction bottle, employee moved drink.
Equipment and utensils not properly air-dried - wet nesting. Metal containers stacked with water droplets.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives between steam table and cutting board on cooks line. Employees moved knives.
No handwashing sign provided at a hand sink used by food employees. Missing at sink on cooks line.
Open dumpster lid.
Raw fruits/vegetables not washed prior to preparation. Banana with sticker on peel cut in half.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
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. dishmachine at 0ppm, Employee replaced chlorine container and primed machine and dishmachine recorded 50ppm Cl.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves breaded raw Chicken and put in fryer, then removed glove and put on a clean glove without washing hands.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment.
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. Commercially processed reduced oxygen packaged fish not removed from the package while frozen as indicated on the package. Fish at 39F and was removed from freezer less than 12 hours earlier.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on prep table, purse hanging on soft drink syrup box rack, backpacks over flour bins. Chef removed all items
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked (bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water in back kitchen area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on back of cooling unit and on floor of walk-in-freezer. Chef instructed employee to remove ice build up.
No handwashing sign provided at a hand sink used by food employees. Missing handwash sink sign missing at at dishwash area
Single-service articles not stored inverted or protected from contamination. Single service take out trays not inverted or protected in kitchen. Chef inverted trays
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomato ) stored over ready-to-eat food ( spinach ) in walk in cooler. Chef removed spinach from under tomato
Water leaking from pipe and/or faucet/handle. Leaking faucet pipe at dishwash area. Chef tightened pipe.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority0 Intermediate8 Basic
Show 14 findings ▾
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. Dish machine in dish area,0 ppm. Employee primed dish machine, 50 ppm.
Live, small flying insects found. Observed three flies in kitchen area. Observed one fly in wait station.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over tofu in kitchen walk-in cooler. Manager moved hamburger to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi stored in cook line reach-in cooler next to steam table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on rolling cart at end of cook line: pancake batter (49F,45F - Cold Holding). Manager stated pancake batter placed on cart one hour prior to temperature being taken. Manager moved pancake batter to reach-in freezer to reduce the to 41F. Item in reach-in cooler across from cook line: sausage (49F - Cold Holding). Manager stated sausage was placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded sausage.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
Accumulation of debris on exterior of warewashing machine. Top of dish machine. Employee cleaned dish machine during inspection.
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. Mahi stored in cook line reach-in cooler next to steam table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of buns in dry storage area. Employee removed drink during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle# of Gatorade in reach-in freezer next to soda box stand. Manager removed Gatorade during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of buns in dry storage area. Employee removed bag during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
Old labels stuck to food containers after cleaning. Containers stored on shelves in dish area.
Open dumpster lid. Dumpster in parking lot.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority2 Intermediate15 Basic
Show 25 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook wearing gloves cracked raw shelled eggs then handled cooking utensils, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager and Manager spoke with cook.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves adjusted head bandana then changed gloves but did not wash hands. Manager spoke with cook.
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. Cook wearing gloves adjusted slacks then handled cooking utensils. Another cook not wearing gloves wipes hands on apron then handled serving plate. Manager discussed with both cooks.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left building to outside walk-in-cooler and brought back chorizo into the kitchen, opened the chorizo bag and handled chorizo, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager. Inspector spoke with employee
Raw animal food stored over or with unwashed produce. Raw Chicken over carrots in walk-in-cooler. Manager instructed employee to rearrange items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following item and cold holding temperatures in the reach -in Cooler under grill: Hamburger (45F - Cold Holding). Hamburger had been in reach in cooler overnight. Reach in cooler had Johnson cake mix at 48F, and had been in reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following item and cold holding temperatures in the reach -in Cooler under grill: Hamburger (45F - Cold Holding). Hamburger had been in reach in cooler overnight. Reach in cooler at the end of the cookline had Johnson cake mix at 48F, and had been in reach in cooler overnight. The following items and cold holding temperatures in the reach-in Cooler under grill: Salmon (44F - Cold Holding); steak (45F - Cold Holding); Chicken (44F - Cold Holding). These items had been on the cook line for less than 2 hours. Manager had all of these items placed in walk-in-cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed Potato 120F. Mashed potatoes had been prepared 2 hours earlier..Manager had mashed potatoes re heated
Food-contact surface soiled with food debris, mold-like substance or slime. Knives soiled with food particles on magnet in kitchen
Packaged food not labeled as specified by law. The following items in containers did not have labels: Sesame seed oil, flour, and sugar bin. Manager placed labels on all the containers
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (salt bin). Manager removed portion cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook line soled with dirt and grease
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean ware rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on soft drink syrup boxes. Manager removed jacket. Employee backpacks store above bins for sugar, flour and panko. Manager reassigned location of where personal items should be placed.
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Equipment ( clean ware rack )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food storage container/container lid cracked or broken. Cracked lid on yeast container. Manager replaced lid
Food stored on floor. Box of soda syrup stored on floor in front bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in both walk-in-freezers.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil in non-time/temperature control food stored with handle touching food ( panko). Manager removed scoop and placed in dishwash area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler off cookline has accumulation of debris
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack. Manager discussed with dishwasher
Open dumpster lid. Dumpster lid open
Single-service articles improperly stored. Coffee filters at coffee machine not protected. Manager placed in plastic bag.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( strawberries and Tomato ) stored over ready-to-eat food ( cream cheese) in walk in cooler. Manager placed cream cheese on another shelf.
Oct 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: cheese (48F - Cold Holding); turkey bacon (47F - Cold Holding); ham (48F - Cold Holding); sausage (47F - Cold Holding). Manager stated items were placed in cooler at 6:00 am. Manager moved items to reach-in cooler to reduce temperature to 41F.
Sep 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 6 high priority.
6 High priority1 Intermediate10 Basic
Show 17 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of slaw in reach-in cooler across from kitchen entrance dated 9/16.
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 touched face and proceeded to handle clean plate in wait station pass through window without washing hands. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over pasteurized egg whites in outside walk-in cooler. Manager removed ground beef from walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over shell eggs in outside walk-in cooler. Manager moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: cheese (48F - Cold Holding); turkey bacon (47F - Cold Holding); ham (48F - Cold Holding); sausage (47F - Cold Holding). Manager stated items were placed in cooler at 6:00 am. Manager moved items to reach-in cooler to reduce temperature to 41F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from back door. Soda gun in wait station.
Accumulation of debris on exterior of warewashing machine. Top of dish machine in dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in prep area.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Manager placed tongs on top of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket.
Open dumpster lid. Dumpster in parking lot.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Manager turned containers over.
Stored food not covered. Corned beef stock in walk-in freezer.
Water leaking from pipe and/or faucet/handle. Hand washing sink in dish area.
Jun 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice in walk-in cooler. Manager placed fish on bottom shelf of rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in cook line grill drawers: sausage (48F - Cold Holding); cheese (51F - Cold Holding); ham (46F - Cold Holding); hamburger (47F - Cold Holding). Manager stated items placed in drawers three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F: sausage (35F - Cold Holding); cheese (34F - Cold Holding); ham (35F - Cold Holding); hamburger (34F - Cold Holding).
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. Pancake batter, waffle batter, ham and cheese stored on rolling carts located on the cook line no time mark. Manager placed proper time marks on items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door. Manager placed vacuum breaker on faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler.
Drain cover(s) missing. Drain underneath hand washing sink in wait station. Drain in outside walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line reach-in cooler. Manager removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee can of tobacco and wallet stored on shelf above cook line reach-in cooler. Manager removed items from shelf.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in front counter wait station.
Food storage container/container lid cracked or broken. Cracked container and lid in reach-in cooler next to soda box stand.
Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer at end of cook line. Exterior of floor mixer in prep area.
Open dumpster lid. Dumpster in parking lot.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink in dish area.
Oct 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. Raw pork stored over onions in outside walk-in cooler. Manager placed onions on a different shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron stored on prep table next to hand washing sink at end of cook line. Employee keys stored on shelf above prep counter with waffle iron. Manager removed items from counter and shelf.
Hole in or other damage to wall. Paneling pulling away from wall next to ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in dish area. Employee cleaned top of dish machine during inspection.
Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries stored over batter in walk-in cooler. Manager discarded batter.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in back corner of kitchen. Observed one fly in prep area next to back door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in ice bath on pancake side of cook line: eggs (58F - Cold Holding). Manager stated item placed in ice bath 30 minutes prior to temperature being taken. Manager added ice to ice bath: eggs (43F - Cold Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Cutting board on steam table cutting board.
Drain cover(s) missing. Drain in outside walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored on shelf in walk-in cooler. Manager discarded water.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler across from cook line oven. Manager removed bottle from reach-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging from shelf in prep area. Manager had employee remove purse.
Equipment and utensils not properly air-dried - wet nesting. Pans stored in dish area.
Food stored on floor. Case of pork stored on floor in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of soda machine in wait station.
Old labels stuck to food containers after cleaning. Containers stored in dish area.
Open dumpster lid. Dumpster in front parking lot. Manager closed lid.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.