BENTO NEWBERRY
3832 W NEWBERY RD 1-J, Gainesville FL 32607 · 305-898-1604
Last inspected Aug 18, 2026 · 11 visits since August 2023
SEP 24
FEB 25
SEP 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food controlled by time held past time expiration. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2 pm.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (48F - Cold Holding) chicken (52F - Cold Holding) items in reach in cooler on cooks line, other items 41F or below.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line. Soda machine nozzle soiled. Milk tea dispensing machine nozzle area.
Accumulation of debris on exterior of warewashing machine. The top of machine soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over reach in cooler on cooks line, employee moved drink.
Show the remaining 4 findings ▾
Equipment in poor repair. Cutting board on reach in cooler on cooks line with deep cut marks. Rusted shelf in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled with grease build up. Fan guard soiled in walk in cooler.
Single-service articles not stored inverted or protected from contamination. Togo plastic lids on cooks line nor flipped, inspector flipped lids.
Stored food not covered. Corn in reach in freezer no lid, operator covered.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 Chlorine
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING rice 46,46F- dated 12/15 and 12/13;; milk 44F- dated 12/15; shrimp 48F- dated 12/10 Ambient Temperature 45F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING rice 46,46F- dated 12/15 and 12/13; milk 44F- dated 12/15; shrimp 48F- dated 12/10 Ambient Temperature 45F
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 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 Chlorine
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING rice 46,46F- dated 12/15 and 12/13;; milk 44F- dated 12/15; shrimp 48F- dated 12/10 Ambient Temperature 45F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING rice 46,46F- dated 12/15 and 12/13; milk 44F- dated 12/15; shrimp 48F- dated 12/10 Ambient Temperature 45F
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 and the time removed from temperature control cannot be determined. Rice used at sushi bar did not have a time mark. Employee marked. Rice had been made three hours earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Handwash sink not accessible for employee use at all times. Large knife in front counter handwash sink. Knife removed
Buildup of food debris/soil residue on equipment door handles. Gaskets and Doors to reach in cooler soiled with food debris.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled refrigerator gloves stored with single sheet aluminum sheets.
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.
Food storage container/container lid cracked or broken. Bin in clean ware rack is cracked.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on back of cooling unit in walk-in-freezer.
Outer openings of establishment cannot be properly sealed when not in operation. Door frame to back door from kitchen missing part of exterior door frame at the bottom of the frame. Door is not attached properly and cannot be closed shut from the inside.
Single-service articles not stored inverted or protected from contamination. Single service trays in kitchen not inverted or protected.
Unnecessary items/unused equipment on the premises. Reach in cooler not working at front counter. Microwave on cookline does not work.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomato, snap peas ) stored over ready-to-eat food ( cooked rice ) in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler rusted and pitted.
Sep 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 3 high priority.
3 High priority3 Intermediate15 Basic
Show 21 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee wearing gloves wipes hands on Wet wiping cloth and cleans food contact prep surface with the same Wet wiping cloth then handles raw fish and prepared food, without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
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 and the time removed from temperature control cannot be determined. Sushi rice not time marked. employee placed time on rice, prepared 45 minutes earlier.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice machine in kitchen
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Two bins of ginger chicken prepared 8/27 with no date of when frozen and thawed. Chef advised both bins taken out on 9/16
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled with accumulation of dirt.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen.
Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Wok on grill is rinsed with running water after each order and not washed, rinsed and sanitized.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled step ladder handing off side of flip-top make table cooler in kitchen. Back back stored about potato starch by back door.
Exterior door has a gap at the threshold that opens to the outside. Kitchen back door has gaps at the bottom and side of door by lock.
Food stored on floor. Box of UDON and two boxes of teriyaki sauce on floor in walk-in-freezer
Ice buildup in reach-in freezer and/or walk-in freezer.\ Walk-in-freezer has ice build up behind cooling unit
No copy of latest inspection report available. Last inspection of 2/6/24 not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the tea dispensing machine at server station.
Single-service articles improperly stored. box of boba straws on floor behind front counter. Single service take out trays not inverted or protected at server station and in front of sushi bar
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler at front counter
Unnecessary items/unused equipment on the premises. Reach in cooler no longer operating under sushi station
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box and no statement that produce has been washed ( cherry tomatoes and avocados ) stored over ready-to-eat food ( cut peppers and sauces ) in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusting
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board and on cookline stove.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
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. Cooked rice stored on make line. Employee stated item placed on make line 30 minutes earlier. Employee placed proper time marking on rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line fryers. Nozzles and area around nozzles for front counter boba machine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has two employee certifications. Manager stated there are 10 employees total.
Accumulation of debris on exterior of warewashing machine. Top of dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in front of cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in freezer across from dish machine next.
Equipment in poor repair. Gasket for reach-in freezer at end of cook line.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Hood filter missing over cook line.
Standing water in bottom of reach-in-cooler. Reach-in cooler behind front counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler across from front counter entrance: creamer (45F - Cold Holding). Manager stated creamer was stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from front counter entrance: creamer (45F - Cold Holding). Manager stated creamer was stored in cooler overnight.
Handwash sink used for purposes other than handwashing. Can stored on hand washing sink next to kitchen entrance. Manager removed can from hand washing sink.
Manager or person in charge lacking proof of food manager certification. Manager on duty has no proof of manager certification.
Accumulation of debris on exterior of warewashing machine. Top of dish machine next to three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front of cook line.
Food stored on floor. Case of fish stored on floor in walk-in freezer.
No Heimlich maneuver/choking sign posted. No choking poster posted in establishment.
Old labels stuck to food containers after cleaning. Containers stored on prep table at end of cook line.
Single-service articles not stored inverted or protected from contamination. To go containers stored on front counter. Manager turned containers over.
Standing water in bottom of reach-in-cooler. Reach-in cooler next to kitchen ice machine.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand washing sink in kitchen across from ice machine.
Time/temperature control for safety food thawed in an improper manner. Chicken and noodles being thawed at room temperature on cook line. Employees placed chicken and noodles underneath running water.
Jan 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 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. Manager primed machine, 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Chicken moved to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: rice (45F - Cold Holding); tofu (44F - Cold Holding); chicken (45F - Cold Holding); noodles (46F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at proper temperature at 11 am, manager stated door open quite a bit for deliveries. Manager opened walk-in freezer door to cool items to 41F. Item in reach-in cooler across from sushi bar area: salmon (46F - Cold Holding). Employee stated item placed in cooler 2 hours prior to temperature being taken. Manager moved salmon to walk-in freezer to reduce temperature to 41F. Item in reach-in cooler across from cook line stove: liquid egg (50F - Cold Holding). Employee stated item placed in reach-in cooler 15 minutes prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food controlled by time held past time expiration. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2 pm.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2:00 pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table at end of cook line: soup (127F - Hot Holding). Employee stated item placed in steam table 30 minutes prior to temperature being taken. Employee turned steam table up to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board reach-in cooler next to kitchen entrance stained.
Handwash sink used for purposes other than handwashing. Can stored in hand washing sink next to kitchen entrance. Employee removal from hand washing 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. Two employee trainings expired.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on shelf in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on dish rack across from dish area.
Food stored on floor. Noodles and shrimp stored on floor in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and wire at the end of the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan dusty. Side of reach-in coolers across from cook line grill. Door tracks for reach-in cooler next to walk-in cooler.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 10, 2023Administrative 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 ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp in walk-in cooler dated 8/2. Manager stated item was prepared on 8/2 and stored in walk-in freezer. Item was then removed on 8/9. Manager had employee place correct date mark on item.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler behind front counter: krab salad (48F,51F - Cold Holding); cream cheese (51F - Cold Holding); krab cakes (52F - Cold Holding). Manager stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler behind front counter: krab salad (48F,51F - Cold Holding); cream cheese (51F - Cold Holding); krab cakes (52F - Cold Holding). Manager stated items stored in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea nozzles and area around nozzles of tea machine behind front counter.
Spray bottle containing toxic substance not labeled. Spray bottle next to prep sink on cook line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom in dining room.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler behind front counter, ambient temperature 51F.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to microwave. Manager removed drink.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the dish machine in dish area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager changed sanitizer water, 75 ppm.
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.