BEQUE HOLIC
3812 W NEWBERRY RD, Gainesville FL 32607 · 952-505-6534
Last inspected Aug 24, 2026 · 11 visits since August 2023
NOV 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation flies on sticky fly trap tape in kitchen. Manager removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels in container of vegetables in reach in cooler on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu in small silver reach in cooler on cooks line, operator moved eggs to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (54F - Cold Holding); beef (52F - Cold Holding) pork (61F - Cold Holding); chicken (53F - Cold Holding) items in reach in cooler on cooks line, operator stated they thaw in the morning in standing water. Other items in cooler below 41F prepped prior day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. dumplings (81F - Hot Holding) at room temperature on cooks line. rice (118F - Hot Holding) in warming cabinet on server line.
Toxic substance/chemical improperly stored. Clorox wipes over clean plates on cooks line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at the end of splitter with green hose attached at mop sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Interior microwave soiled with food debris on server line.
Handwash sink used for purposes other than handwashing. Handwash sink on server line with sanitizer bucket in sink, manager removed items.
No soap provided at handwash sink. At Handwash sink in dish area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not working at sink in prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by clean cups on front line, employee moved drink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer sliding top in back prep area.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
Stored food not covered. Beef and pork in chest reach in freezer no cover.
Time/temperature control for safety food thawed in an improper manner. Beef in standing water in Three compartment sink thawing.
Water leaking from pipe and/or faucet/handle. Under prep sink.
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Wrapped Raw beef and pork stored over raw vegetable dumpling in reach in freezer at the end of the cookline by slicer. Manager moved dumplings.
Toxic substance/chemical improperly stored. Can of paint thinner stored above bags of rice and single service cups. Manager removed paint thinner.
Buildup of food debris/soil residue on equipment door handles. Exterior handle of microwave on cookline soiled with grease. employee cleaned
Duct tape used to repair nonfood-contact surface. Duct tape on walk-in-cooler door on the inside.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored on soft drink syrup box rack. Manager removed aprons
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )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 with food particle in reach in chest freezer at the end of the cookline near slicer.
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority1 Intermediate12 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Noodles prepared 9/25 stored in reach in cooler overnight at 58F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles prepared 9/25 stored in reach in cooler overnight at 58F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb with black on wall in back kitchen across from walk-in-cooler missing a vacuum breaker
Handwash sink not accessible for employee use at all times. Handwash sinks in kitchen blocked by carts, pitchers
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cart with pans and cooking utensils in front of handwash sink on cookline, exposed to splash from handwash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cooking utensils not inverted on cook line with food contact surface up.
Duct tape used to repair nonfood-contact surface. Duct tape use on shelves walk-in-cooler to identify food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup drink stored on prep table with slicing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Chef lunch bag stored on top shelf in walk-in-cooler above food served to the public. Manager placed bag on bottom shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer at end of cookline by slice machine. Ice build up at bottom of door of walk-in-freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two by four wood not sealed on prep table used to block slice machine from hitting tile wall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door handles soiled with food particles
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Standing water in bottom of reach-in-cooler. Reach in cooler on cookline has standing water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device in closet by restrooms.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 5 high priority.
5 High priority8 Intermediate21 Basic
Show 34 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. cook wearing one glove scratched their nose with bare hand then handled cooking equipment and prepared beef steak, but did not wash hands or put on clean glove.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels covering beef in reach in cooler
Raw animal food stored over or with unwashed produce. Open package of Raw beef stored vegetables and rice cakes in reach in freezer, wrapped raw beef over dumplings in reach in freezer. Wrapped raw beef over French fries. Raw chicken stored over raw shrimp in walk-in-cooler. Raw beef over cheese cake in walk-in-freezer. manager moved items
Toxic substance/chemical improperly stored. Bottle of windex stored above items on dry goods storage area rack. Bug spray stored above prep table.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer in dishwash area
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken 50,51F in reach in cooler for 3.5 hours. Employee placed in walk-in-freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on water nozzle of ice tea machine Mold-like substance on interior top office machine
Handwash sink not accessible for employee use at all times. Hand wash sink sign blocked on cookline and also in server area by carts
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No text strips for dishmachine
Packaged food not labeled as specified by law. Container of food removed (salt ) from original container not labelled with name of contents.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice prepared two days earlier with no date mark.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ). Hand soap in squeeze bottle not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at server area in kitchen, water at 65F
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation flies on sticky fly trap tape in kitchen. Manager removed.
Buildup of food debris/soil residue on equipment door handles. Exterior of microwave and reach in freezer soiled with food debris.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in unisex employee bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table and drink bottle on upper shelf above food in walk-in-cooler. Manager discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron hanging on dry goods storage area rack employee back pack stored on dry goods storage area rack. Manager removed 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 Equipment ( drink cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor not cleaned when the least amount of food is exposed. Accumulation of grease under and behind grill and stove on cookline.
Floor tiles missing and/or in disrepair. Floor tile missing in dishwash area
Food stored on floor. Tray of plastic soft drinks on floor in kitchen, box of Chicken on floor in walk-in-cooler
Ice bucket not stored inverted or in a protected manner between uses. Ice bucket used to transport ice not stored inverted or in a protected manner by ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has ice buildup
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula in standing water 66F next to rice machine
Light shield damaged/in disrepair. Light shield missing in dishwash area
No Heimlich maneuver/choking sign posted. Not available.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted in storage area.
Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature
Toilet leaking. Leaking toilet in women's rest room and leaking urinal in men's room - both with out of order signs.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( grapes ) stored over ready-to-eat food ( corn and sauce ) in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. shelves in walk-in-cooler rusting and pitting
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on pre table
Jan 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Call 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
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority8 Intermediate13 Basic
Show 25 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over case of cheese in walk-in cooler. Raw chicken stored over prepped onions in walk-in cooler. Manager moved eggs and chicken to bottom shelf. Raw pork stored over tofu in reach-in cooler across from cook line. Manager 0laced pork on bottom shelf.
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 stored over raw beef in walk-in freezer. Manager moved raw chicken to bottom shelf in walk-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station cooler: chicken (40F - Cold Holding); noodles (40F - Cold Holding); corn (41F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Can of flex seal and wd40 stored on top of reach-in freezer in front of walk-in cooler. Manager removed items during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Krab salad stored in walk-in cooler: krab salad (3 hours 50 minutes) (48F - Ambient Cooling). Manager moved krab salad to walk-in freezer to finish cooling process. Inspector discussed methods with operator to cool items quicker.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea nozzles for tea urns in wait station. Slicer on cook line prep table. Lid for ice bin underneath wait station soda machine.
Handwash sink does not have enough water pressure to properly wash hands. Hot water for hand washing sink across from office.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with a consumer advisory. Manager placed consumer advisory on wall behind host stand.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Employee stated noodles prepared the previous morning.
Spray bottle containing toxic substance not labeled. Spray bottle in wait station.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from walk-in cooler, 71F.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line food-contact shelves. Shelves in dry storage area lined with cardboard.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents in back of kitchen.
Duct tape used to repair nonfood-contact surface. Top of reach-in freezer at end of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach-in freezer across from cook line. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape in dish area and wait station. Manager removed sticky tape during inspection.
Food stored on floor. Plastic containers of soy sauce stored on floor in dry storage area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Outside of ice machine next to office.
Old labels stuck to food containers after cleaning. Containers stored on shelf in front of walk-in cooler.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink across from walk-in cooler.
Stored food not covered. Ham stored in reach-in freezer at end of cook line. Employee wrapped ham during inspection.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over containers of sauce in walk-in cooler. Manager moved raw beef to shelf with other raw items.
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. Chicken stored over beef in walk-in freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake stored in wait station reach-in cooler. Manager stated item opened two days earlier. Manager placed proper date mark on item.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of slicer on prep table across from walk-in cooler. Water nozzle of tea machine in wait station.
No paper towels or mechanical hand drying device provided at handwash sink. Hand towels missing from wait station hand washing sink. Manager provided hand towels.
Spray bottle containing toxic substance not labeled. Spray bottle in ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
Drain cover(s) missing. Drain in ware washing area.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups stored in wait station.
Food stored on floor. Case of vinegar stored on floor in dry storage area next ware washing area. Pork and beef stored on floor in walk-in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from wait station beverage cooler.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in ware washing area.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from walk-in cooler.
Single-service articles improperly stored. Case of chopsticks stored on floor in dry storage room next to ware washing area. Employee placed chopsticks on shelf.
Aug 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority3 Intermediate17 Basic
Show 28 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.
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, put on gloves and proceeded to portion sides in bowls without washing hands. Manager had employee wash hands and change gloves.
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 touched pants and proceeded to prepare food on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves.
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 touched portioned corn side.
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 eating food on line then put on gloves to handle beef on cook line without washing hands. Manager had employee wash hands change gloves and rinse beef off.
Employee washed hands with no soap. Employee rinsed hands and changed gloves without using soap. Manager had employee rewash hands using soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler where sides are portioned: kimchi (48F - Cold Holding). Manager stated item placed in cooler 30 minutes prior to temperature being taken. Manager placed ice underneath pan of kimce to reduce temperature to 41F, kimchi (41F - 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 and the time removed from temperature control cannot be determined. Chicken and rice roll on cook line and kimchi in prep area no time mark. Manager stated items placed out at 12 pm, manager placed proper time mark on items.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of cook line slicer. Blade of can opener on prep table across from three compartment sink. Hot water dispenser nozzle.
Handwash sink used for purposes other than handwashing. Funnel and cup stored in wait station hand washing sink. Manager had employee remove items from sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi stored in walk-in cooler. Manager stated item prepared the previous morning. Manager placed proper date mark on items.
Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
Cardboard used to line food-contact shelves. Storage shelves in dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups stored in wait station. Manager turned containers over.
Duct tape used to repair nonfood-contact surface. Top of reach-in freezer between cook line and wait station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line. Employee removed drink.
Employee eating in a food preparation or other restricted area. Employee eating on cook line. Employee eating dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rice and employee backpack hanging on shelf with soda boxes in dry storage area. Manager removed items.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Pans stored in dish area.
Food stored in a prohibited area. Drink syrups stored in kitchen restroom.
Food stored on floor. Onions stored on floor in walk-in cooler. Beef and pork stored on floor in walk-in freezer.
Ice bucket not inverted between uses. Ice bucket stored in wait station. Manager turned bucket over.
In-use wet wiping cloth/towel used under cutting board. Cutting board on cook line. Employee removed towel from underneath cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind soda nozzles of wait station soda machine. Pipes beneath soda machine.
Old labels stuck to food containers after cleaning. Containers stored on clean dish rack in dish area.
Stored food not covered. Beef stored in reach-in freezer between wait station and cook line. Manager had employee cover beef.
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.