BONCHON GAINESVILLE
3205 CLARK BUTLER BLVD STE 50, Gainesville FL 32608 · 352.224.2061
Last inspected Mar 24, 2026 · 10 visits since July 2023
JUL 24
DEC 24
FEB 25
DEC 25
MAR 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cream cheese in the glass door reach-in cooler at 47F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter missing vacuum breaker.
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 one employee certification. Manager stated there are thirty employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Handles for reach-in cooler next to cook line fryer soiled with old food debris.
Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf next to kitchen entrance. Employee turned containers over.
Dec 19, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 17, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2025Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
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. Observed: in the flip top make table across from the flat top: Krab 50, egg roll 50, cut leafy greens 46. The items below were at 43/42. There is a floor fan which blows under the table, yet blows across the top of the unit. Items on this side were warmer than on the right side.
Feb 13, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 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. Observed: in the flip top make table across from the flat top: Krab 50, egg roll 50, cut leafy greens 46°. The items below were at 43/42°. There is a floor fan which blows under the table, yet blows across the top of the unit. Items on this side were warmer than on the right side.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shrimp on a make table on the cook line:67°. This was cooled to 51° in 18 minutes. This was being quick thawed per the staff. Staff was reminded: thaw submerged in water, with running(cold) water until 41°. ALSO, Krab stix in a pan on the cook line: 67°. These were moved to a reach-in freezer, 17 minutes later they had reached 51° and will remain in the reach-in freezer until 41° or below.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of the dish wash machine has an accumulation of debris.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cream cheese in the glass door reach-in cooler at 47F.
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. Observed: a lack of a time mark for the sushi rice and sriracha/mayo mix.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the soda nozzles have an abundance of buildup on the diffusers and cones.
Handwash sink used for purposes other than handwashing. Observed the fry area hand wash sink used as a dump sink.
Equipment or utensils not designed or constructed in a durable manner. Observed: the Suzumo sushi rice rolling mat has frayed edges.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the ice chute is soiled.
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg rolls on the cook line, 43-48F. All were placed loose in the reach-in freezer and achieved 38F in 14 minutes.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the grey Y and back of the ice chute are soiled.
Water leaking from pipe and/or faucet/handle. Observed: the pipes at the back flow system behind the dish wash machine leak during operation.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. Observed: 1 reach-in cooler is not working, as is evidenced by a technician working on it. Do not store time/temperature control for safety food until it can hold at 41F or below.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the grey Y ice activator in the wait station is soiled.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: seared tuna at the sushi station, 44F. This was moved to the reach-in freezer. ALSO, egg roll, 50F. Moved to the freezer. Items may have been out for single orders.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the bar soda gun was solid. This was cleaned and wrapped, as it is not in use and plans to remove it have been implemented.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: spatulas stored in 117F water on the flattop. The water was changed in the last 20 minutes. The pan was placed on the hottest portion of the flattop to bring to 165F and then hold at 135F or above.
Single-service articles improperly stored. Observed: single serve items stored under the wait station soda machine. Items moved to non drain cabinets.
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.