AFTERNOON RESTAURANT
231 NW 10 AVE, Gainesville FL 32601 · 352-727-7604
Last inspected Jun 23, 2026 · 14 visits since August 2023
JAN 25
MAY 25
AUG 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 roach crawling on floor between prep area and dish machine area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025055964 | May 30, 2025 | Aug 20, 2025 | $600 |
Inspection history
14 visits, newest first
Jun 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Jun 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items stored in walk-in cooler: salmon (48F - Cooling); potatoes (47F - Cooling); potatoes (48F - Cooling). Manager stated items prepared the previous day.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and put on apron to handle clean pans without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: cooked mushrooms (52F - Cold Holding); feta cheese (54F - Cold Holding); egg (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager added ice to items to reduce temperature to 41F. Items stored in reach-in cooler next to pass through window: boiled eggs (46F - Cold Holding); feta cheese (48F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager added ice to items to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line soiled one reach-in coolers stained.
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.
Floor tiles missing and/or in disrepair. Floor on cooks line soiled line.
No mop sink or curbed cleaning facility provided at establishment. Mop sink in back room pipes in disrepair, establishment dumping water in storm drain.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach-in freezer across from dish area. Walk-in cooler gasket soiled with mold-like substance.
Silverware/utensils dried with a towel/cloth. Employee using wiping cloth to dry clean glasses in dish area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peaches stored over bread on kitchen rolling rack. Manager moved peaches to another rack.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine soiled with mold-like substance.
Dec 29, 2025Call Back - Admin. complaint recommendedComplaint Investigation
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. beef (45F - Cold Holding); cheese (46F - Cold Holding); sausage gravy (44F - Cold Holding); greens (45F - Cold Holding) items in reach in cooler across from flat top, cooler constantly opened during service the flip top part of cooler held open while busy, ice was placed in cooler to help cool items back down to below 41F, cooler thermometer reads 40F.
Dec 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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 pushed glasses up onto face then put gloves on hands and began cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); cheese (46F - Cold Holding); sausage gravy (44F - Cold Holding); greens (45F - Cold Holding) items in reach in cooler across from flat top, cooler constantly opened during service the flip top part of cooler held open while busy, ice was placed in cooler to help cool items back down to below 41F, cooler thermometer reads 40F.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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 makes house pickles, fresh garlic is cooked in brine then cooled and placed over cucumbers, item lasts up to 14 days.
Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen you can see the sun shining through the top, bottom, and sides of door.
Floors not maintained smooth and durable. On cooks line some tiles are cracked/missing.
Oct 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects found. One fly landed on seasoning container on shelf above prep.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage (44F - Cold Holding); yogurt (44F - Cold Holding) items in walk in cooler, other items 41F or below, fan blowing at 42F, operator stated they did receive truck delivery this morning. Lids were cracked on containers to allow cold air to get to food product.
Food-contact surface soiled with food debris, mold-like substance or slime. The lid on strawberry vinegar is soiled.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Egg yolk vinaigrette made with raw egg yolks no heat is applied to food item.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of tea machine not inverted, manager flipped container over.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler by coffee maker in kitchen, manager moved drink.
In-use knife/knives stored in cracks between pieces of equipment. 2 knives between reach in cooler and counter, employees moved to magnetic strips.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans soiled in dish area and on cooks line.
Unnecessary items/unused equipment on the premises. Extra reach in cooler and ice bin outside back storage/walk in cooler area.
May 31, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 16 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
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 on front line pushed up glasses on his face while talking to a server then placed on gloves and started preparing an order.
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 took a sip of his drink then touched fryer basket handles.
Live, small flying insects found. Observed approximately 1 live fly on cooling rack near dish area and 1 on a clean plate in same area.
Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches on the floor under clean dish storage shelving outside of alcohol storage closet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (55F - Cold Holding); boiled egg (46F - Cold Holding); cream (45F - Cold Holding); salmon mix (46F - Cold Holding); cooked onions (47F - Cold Holding) items on front line in small plastic containers within large metal pans inside the top of reach in cooler, employee placed ice within the metal pans to rapidly drop food temperatures. Lettuce 51, boiled egg 43, cream 40, cooked onions 41.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets tested over 500ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ R.Welch expired 6/6/2024.
Handwash sink used for purposes other than handwashing. Employee on cooks line washed knives at Handwash sink on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on table in kitchen over seasonings.
Equipment in poor repair. Multiple cut marks on cook line and prep area with cut marks.
Floor soiled/has accumulation of debris. Under the backside of cooking equipment on cooks line.
Floor tiles missing and/or in disrepair. On the cook line in front of ovens.
Food stored on floor. Containers of onions on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket and interior.
Raw fruits/vegetables not washed prior to preparation. Avocados being cut with original sticker attached.
Unnecessary items/unused equipment on the premises. Multiple freezers, coolers, tables, etc outside walk in cooler.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (45F - Cold Holding); sour cream (46F - Cold Holding); lettuce (47F - Cold Holding); cooked onions (46F - Cold Holding) items in plastic containers in metal containers in the top of reach in cooler on front line, employee added ice to metal containers to drop temperatures to below 41F. Retemped items between 42 and 43F. yogurt (44F - Cold Holding) item in walk in cooler other items 41F, operator cracked lid to rapidly drop temperature to below 41F. Retemped at 42F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (80F - Hot Holding) item sitting on shelf above cooks line, operator stated they sit there until an order comes in then they reheat for service, operator added to time as a public health control.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in walk in cooler opened yesterday, operator dated.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager expired 6/6/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
Handwash sink used for purposes other than handwashing. Handwash sink on cooks line with ice inside the sink indicating it was used as a dump sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 7/2024 out of approximately 25 employees.
Clean linens stored on floor. Bag of clean linens on floor in storage closet, operator placed on shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler next to clean utensils on cooks line and multiple drinks on reach in cooler across from togo window. Operator moved all items to office.
Equipment in poor repair. Cutting board with deep cut marks on reach in cooler on cooks line near Handwash sink.
Food stored on floor. Onions on floor in walk in cooler, operator placed onions on shelf.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in storage closet and mop sink area unsealed.
Unnecessary items/unused equipment on the premises. Multiple sinks, coolers, and tables outside back of restaurant.
Nov 18, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
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 on cooks line sliced toast touching it with bare hands then plated food for service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked eggs (45-46F - Cold Holding) eggs cooked yesterday but water was added today from the tap, spoke to manager about adding colder water or ice to make sure the water doesn't affect the eggs temperature.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Richard Welch expired 6/6/2024.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead bugs on sticky pad behind cook line equipment.
Bowl or other container with no handle used to dispense food. Metal bowl inside cooked potatoes on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink thermos on top of reach in cooler on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board on cooks line. Employee lunch box on shelf above door to be served to the public in walk in cooler. Manager moved all items.
Equipment in poor repair. One spatula on cooks line the handle has become burnt/warped. Cutting board on cooler on cooks line with deep cut marks.
Floor soiled/has accumulation of nd cook line equipment. Ceiling soiled in prep area.
In-use tongs stored on equipment door handle between uses. On oven handle on cooks line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in back closet in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line. Fan guard in walk in cooler. Fans located in dish area and cooks line.
Unnecessary items/unused equipment on the premises. Unused freezer, Handwash sink, and prep table behind outside walk in cooler.
Working containers of food removed from original container not identified by common name. Bulk containers on bottom shelf of prep, containers contains brown sugar and cornmeal operator labeled.
Jan 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
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 grabbed toast from pass through window with bare hand, set toast down on board then placed gloves on, inspector spoke to employee about using a utensil to get toast down or wear gloves before touching toast.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on wooden table in front of ice machine.
Non-food grade paper/paper towel used as liner for food container. White paper towels lining containers of green onions, chives, mint, and other varies herbs in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter mixture (59F - Cold Holding) item sitting on top part of cooler, operator stated item was out of cooler for no more than 2 hours, he placed item back in cooler. butter pats (57F - Cold Holding) items on front counter by area where servers grab food to deliver to tables.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer container at front coffee bar area tested over 500 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooler of cooks line stained.
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/ 8 employees working at time of inspection, manager not present.
Bowl or other container with no handle used to dispense food. Metal bowl used to scoop potatoes on cooks line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler on cooks line, operator moved drink to the bottom shelf.
Food stored on floor. Containers of onions, carrots, and bacon on floor in walk in cooler.
In-use tongs stored on equipment door handle between uses. On oven door handle, operator moved tongs to shelf.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in side storage closet in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on cooks line soiled. Fan blowing on cooks line. Fan guards in walk in cooler on ceiling.
Unnecessary items/unused equipment on the premises. 2-3 coolers unused outside of walk in cooler.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
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. 2 employee cutting lemons and tomatoes no gloves.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in reach in freezer in storage area.
Roach activity present as evidenced by live roaches found. 1 roach crawling on floor between prep area and dish machine area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) in container on top of reach in cooler, employees placed item back in cooler stating it was out due too an order.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on front line.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in employee bathroom.
Spray bottle containing toxic substance not labeled. Bottle in dish machine area and bottle under front counter both containing blue liquid.
Duct tape used to repair nonfood-contact surface. Dehydrator lid fixed with duct tape. Wall patched with black duct tape.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on counter at prep area and drink in walk in cooler on same shelf and juices and wine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker and phone on shelf next to bottle of oil in kitchen.
Equipment in poor repair. Multiple cutting boards with deep cut marks on prep table and reach in coolers on cooks line. Reach in cooler across from prep table gasket torn.
Exterior door has a gap at the threshold that opens to the outside. Door on the back of kitchen you can see sun shining through when door is closed indicating a gap.
Floors not maintained smooth and durable. On cooks line. Cove molding behind ice machine peeling off of wall.
Food stored on floor. Boxed items and onions on floor in walk in cooler.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in side storage room holding juices on shelves. Wooden wall piece holding paper towels in kitchen the top part of divider that paint is peeling away.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Fan blowing in dish area.
Old labels stuck to food containers after cleaning. On large plastic container on clean dish rack.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Unwrapped paper straws at front counter.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink inside employee bathroom standing water.
Unnecessary items/unused equipment on the premises. Unused coolers, ice machine and sinks in back alley way of establishment.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area. Under front counter and coffee making area. Floor soiled behind cooking equipment on cooks line.
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.