BINGO DELI & PUB
619 SOUTH MAIN ST UNIT 1A, Gainesville FL 32601 · 352-538-5456
Last inspected Mar 17, 2026 · 7 visits since October 2023
MAR 24
SEP 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted tomatoes dated 8/24.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed : in the walk-in cooler, non food grade paper towel used to dry out herbs.
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. Observed : only 2 certificates shown for current staff. Multiple staff over 60 days.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : large drink thermos stored on the expo table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a jacket on the wood cutting/prep table. This was moved below.
Show the remaining 1 finding ▾
Single-service articles/tableware not stored inverted or protected from contamination. Observed : on the half wall between the kitchen and the dining area, plates and table ware food contact side up.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Butane fuel on shelf above clean plates and sugar, operator moved item below.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by plastic wrap, operator moved below.
Equipment in poor repair. Small cutting board with cut marks behind bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior stand up reach in freezer.
Unclean building components, attachments or fixtures. Air vent on ceiling above walk in cooler soiled.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority7 Intermediate4 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Roasted tomatoes dated 4/8, see stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in envelope in no particular order.
Clam/mussel/oyster tags not marked with last date served. Oyster tags do not dates on them.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator has been serving raw oysters as specials but does not have an advisory posted anywhere for oysters, inspector provided a copy and he posted on wall.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 4 days ago.
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. 3 employees expired.
Spray bottle containing toxic substance not labeled. Spray bottle by front counter no label, operator stated it is sanitizer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by table top oven and heat plate that is cooking clams, operator moved drink.
Employee personal food not properly identified and segregated from food to be served to the public. Container of Publix sushi in top portion of reach in cooler over food to be served to the public, operator placed on the bottom and labeled personal.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Single-service articles not stored inverted or protected from contamination. Aluminum togo plates on shelf by dining area with no cover and the food contact surface is facing upwards, employee flipped.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted tomatoes dated 8/24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato (53F - Cold Holding); shrimp (51F - Cold Holding); corn (51F - Cold Holding) items in reach in cooler on front line, manager placed items on ice. Corn 43, potato 43, shrimp 47. butter (77F - Cold Holding) sitting out of cooler for no more than 4 hours as stated by operator. Spoke to operator about placing on time as public health control if the butter normally sits out on counter. Operator voluntarily discarded.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags in cup not in order.
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. 2 employees.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on table by cutting board in prep area, operator moved drinks to the bottom.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 71F, operator discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on shelf near prep area.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served 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 making sauerkraut with vinegar and cabbage at room temperature and sous vide cooking, he has submitted plans but is waiting for approval.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened canned beverage on prep table next to Handwash sink outside of walk in cooler. Operator moved drink out of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Dec 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Sprouting seeds/beans. Pickling cabbage for homemade sauerkraut.
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Bottle of pills on shelf next to seasoning containers.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, Employee had just changed sanitizer refill jug, operator ran sanitizer for a little to properly dispense sanitizer amount. Retested at 200ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork dated 10/7 in walk in cooler.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Sprouting seeds/beans. Pickling cabbage for homemade sauerkraut.
Handwash sink used for purposes other than handwashing. Observed employee fill containers up with water and utensils.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Owner printed and posted during inspection. Gin fizz on cocktail menu states it contains egg whites missing the word "raw." Operator reprinted menus adding an asterisk next to item.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to oven and drink on back prep table, operator moved drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of lotion on shelf next to seasonings.
Single-service articles not stored inverted or protected from contamination. Brown Togo plates on top shelf on front cooks line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, same as triple sink, operator remade buckets and retested at 200ppm.
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.