BIG THYME BEEF & BURGERS
931 SW 2 AVE, Gainesville FL 32601 · 9194410444
Last inspected Jul 17, 2026 · 7 visits since August 2023
DEC 23
JUL 24
DEC 24
MAR 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 17, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No handwashing sign provided at a hand sink used by food employees. Observed the hand wash sink lacked a sign. One was then posted.
Mar 26, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese sauce container in reach in cooler by back door. Raw beef over jugs of ready to eat sauces in same cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); turkey (44F - Cold Holding) items sitting in the bottom portion of cooler on front line, employee stated during busy lunch rush containers are constantly brought out cooler and may have sat out for a few minutes while making orders. shrimp (61F - Cold Holding); fish (63F - Cold Holding); fish (61F - Cold Holding); salmon (60F - Cold Holding) items in standing water around the Three compartment sink area, employee stated ice was added on items but had melted, he then put fresh ice on food items. Retemped items at around 50F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers (96F - Hot Holding); cooked onions (97F - Hot Holding) items sitting on cooks line no longer than 3 hours, employee stated they use time as a public health control but does not have written application and no time mark.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held not properly date marked after opening. Tuna salad and potato salad made previous day. Pulled pork, ham, and turkey also missing date mark after opening.
Food-contact surface soiled with food debris, mold-like substance or slime. The back of the slicer blade area is soiled. Interior oven. The top of stove range soiled.
Handwash sink used for purposes other than handwashing. Container of sponges in Handwash sink, employee moved container.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee working for 3 weeks.
Clean equipment/utensils not stored at least 6 inches above the floor. Bus tub full of clean lids on floor under prep table.
Floor area(s) covered with standing water. Around floor drain area by back door.
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on handle of the fryers.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Only Handwash sink in establishment missing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back of the fryers are soiled.
Old labels stuck to food containers after cleaning. Plastic container on clean dish rack with original store sticker still attached.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drain is slow draining.
Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water, salmon was already thawed at 60F, employee item in cooler.
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over packages of bread in reach in cooler, operator moved bacon the bottom. Raw beef over container of strawberries in reach in cooler by back door.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham dated 12/4, operator stated he had sliced the meat this morning, new date mark was placed on container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (79F - Hot Holding); cooked peppers (81F - Hot Holding) items double paned over stove top, spoke to operator about either heating items and holding at 135F or put items on time as a public health control.
Toxic substance/chemical improperly stored. Jug of bleach on top of slicer, manager moved item.
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. Cutting board on reach in cooler on cooks line stained.
Handwash sink used for purposes other than handwashing. Paper towel holder and container of soap in Handwash sink, inspector moved items to wash hands.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee that is not yet food handler certified.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on storage rack above Handwash sink on top of clean spoons, employee moved jacket.
Equipment in poor repair. Large cutting boards with deep cut marks.
Floor area(s) covered with standing water. Near floor drain by back door.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.
Wiping cloth sanitizing solution stored on the floor. Operator placed up off of the floor.
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked inside from outside and started putting on gloves to cook food for an order, inspector stopped him and reminded him to wash hands before putting on gloves.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler heavily stained.
Handwash sink used for purposes other than handwashing. Multiple cleaning towels and ladle in Handwash sink, inspector moved items to wash hands.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Inspector out stack of paper towels by Handwash sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Both employees working at time of inspection.
Bowl or other container with no handle used to dispense food. Small plastic cup inside sugar container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Both air vents and surrounding areas inside.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees water bottle on prep table by sugar above tortillas.
Food stored on floor. Jug of clean cooking oil on floor next to reach in freezer.
In-use tongs stored on equipment door handle between uses. On oven door handle.
No copy of latest inspection report available.
Working containers of food removed from original container not identified by common name. Container with white granulated substance, employee stated it was sugar.
Dec 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained.
Handwash sink used for purposes other than handwashing. Silver scrubbie in Handwash sink, inspector moved scrubbie so hands could be washed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, employees unaware if they have a kit or not, unable to locate kit.
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed napkins by sink.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working for 3 months no certificate.
Cutting board has cut marks and is no longer cleanable. Both cutting boards on reach in coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle on prep table by reach in cooler, employee discarded drink.
Food stored on floor. Jicama drink mixture container on floor.
In-use tongs stored on equipment door handle between uses. On the door handle of oven.
Single-service articles not stored inverted or protected from contamination. Red and white Togo containers with the food contact surface facing upwards.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Inside Handwash sink.
Stored food not covered. Sausages in reach in freezer no cover, employee wrapped item in plastic wrap.
Aug 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0ppm. Operator made new 100ppm.
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 cooking food kept wiping gloved hands on soiled apron.
Food-contact surface soiled with food debris, mold-like substance or slime. Both cutting boards on reach in cooler and steam table.
Handwash sink used for purposes other than handwashing. Towels, apron, and scrubbie pad in Handwash sink, inspector moved items to wash hands.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag on top of cooking pan under microwave on shelf.
Equipment in poor repair. Reach in cooler gasket torn across from oven. Fryer basket green handle melted. Cutting board on steam table multiple cut marks.
Floor area(s) covered with standing water. Under prep sink.
Food stored on floor. Jugs of oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The top of drink cooler. The handle to fryer basket.
Single-service articles not stored inverted or protected from contamination. Red and white checkered Togo plates, employee flipped.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. After inspector washed hands the sink became clogged, the employee plunged sink and the water drained.
Wash/Rinse/Sanitizing solution not maintained clean. Floating food pieces in Three compartment sink sanitizer. Operator made new sanitizer.
Water leaking from pipe and/or faucet/handle. Underneath Three compartment sink sanitizer.
Working containers of food removed from original container not identified by common name. Container of seasoning next to chips, employee labeled as cinnamon sugar.
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.