CLOCK RESTAURANT
2010 N MAIN ST, Gainesville FL 32609 · 352.375.1411
Last inspected Aug 11, 2026 · 10 visits since October 2023
OCT 24
FEB 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 2 flies flying in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Call Back - Admin. complaint recommendedRoutine Inspection
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. ham (48F - Cold Holding); tuna (45F - Cold Holding); chicken salad (45F - Cold Holding) items in flip top reach in cooler on cooks line, employee placed ice on items. Manager stated items were 41F or below 3 hours previous. coleslaw (45F - Cold Holding) item in front counter reach in cooler.
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
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 on cooks line touched glasses on face then started plating foods.
Live, small flying insects found. 2 flies flying in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over pork in walk in cooler. Raw shell eggs over cooked potatoes in walk in cooler. All raw items placed below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); tuna (45F - Cold Holding); chicken salad (45F - Cold Holding) items in flip top reach in cooler on cooks line, employee placed ice on items. Manager stated items were 41F or below 3 hours previous. coleslaw (45F - Cold Holding) item in front counter reach in cooler.
Toxic substance/chemical improperly stored. Orange multi surface cleaner over Togo boxes in dining room. Manager moved chemicals.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate in ice machine. -Interior old ice cream reach in freezer on front wait line.
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. Chili in walk in cooler dated 7/6 frozen then pulled 8/4 missing date it was pulled.
Soap dispenser at handwash sink not working/unable to dispense soap. At Handwash sink in dish machine area.
Ceiling tile missing. In the back area of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave on cooks line, employee discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small employee snack cake on shelf above clean plate on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Cups on the wait station line.
Floor tiles missing and/or in disrepair. Floor tiles cracked in dish area.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and wall by back, manager moved knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease above cooks line. -Fan blowing on cooks line soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind flat top with grease/dust.
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Food with mold-like growth. See stop sale. Two lemons with mold in walk-in-cooler. Manager discarded.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. See Stop sale Container of broccoli and cheese soup with date mark of 10/30. Chef discarded the soup.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Container of broccoli and cheese soup with date mark of 10/30. Chef discarded the soup.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of broccoli and cheese soup with date mark of 10/30. Chef discarded the soup.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has calcium accumulation on tip of liquid discharge spout. Manager cleaned off spout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tray of meat loaf prepared 11/4 and two containers of taco soup prepared 11/3 per chef with no date mark. chef placed date on all items.
Bowl or other container with no handle used to dispense food. Food dispensed ( flour in dry goods storage area)with a lid without a handle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hats stored on shelf with condiments, on top of soft drink syrup boxes and aprons hanging off clean ware rack. Soiled oven mitts stored on top of aluminum foil box in kitchen. Manager removed all items.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in-freezer behind cooling unit and on the floor.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Insulation exposed on top of the door of reach in freezer at the end of the cookline.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, and re-used in walk-in-cooler.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted or protected in kitchen. Coffee filters not stored or protected at server station. Manager stored filters.
Water softener salt (food) stored in a location that is not clean and dry. Salt for water softener stored on floor in dry goods storage area. Manager placed bags on shelf.
Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device.
Working containers of food removed from original container not identified by common name. Container of food removed ( flour ) from original container not labeled with name of contents on cookline. Manager placed label on container
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate14 Basic
Show 27 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and continued to work with food without washing hands.
Live, small flying insects found Two live flies in kitchen area.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Vegetable soup and broccoli soup in walk in cooler made 7/2/25, discard date 7/8/25.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One egg in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled shell eggs 68F on prep table at cook line. Manager placed in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Pancake batter and home fries on cook line with wrong date.
Employee washed hands in a sink other than an approved handwash sink. Male employee in ware wash area washed hands in triple sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Slicer blade soiled with food debris. Mixer heads soiled with food debris. Gasket soiled in ice cream freezer. Manager began cleaning.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips for wiping cloth buckets.
No soap provided at handwash sink. Sink in ware wash area. Also, no hand wash sign at sink at front counter. Refilled towels during this inspection.
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. Three employee training certificates expired.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink in server station 77F.
Bowl or other container with no handle used to dispense food. Cup in seasoning on cook line. Cup in croutons at front line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table in kitchen. Moved.
Employee personal food not properly identified and segregated from food to be served to the public. Gatorade and skittles on shelf in reach in cooler on cook line. Two boxes of cookies on prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife in cardboard at toaster on front line.
In-use wet wiping cloth/towel used under cutting board. One towel under red cutting board on cook line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer door on cook line has exposed insulation. Walk in freezer has ice buildup up around door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with grease. Exterior of reach in freezer soiled with food debris. Gasket on ice cream chest freezer soiled with black substance. Employees began cleaning.
Outer openings of establishment cannot be properly sealed when not in operation. Crack at bottom of back door.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink on cook line has a slow drain.
Stored food not covered. Ice cream with no lid in chest freezer. Covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
Water softener salt (food) stored in a location that is not clean and dry. Bags of salt on floor in dry storage.
Working containers of food removed from original container not identified by common name. No label on bin of flour in kitchen.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Red extinguisher near back door.
Feb 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Container of medicine improperly stored. Medicine stored on shelf above prep table across from kitchen ice machine. Employee removed medicine during inspection.
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 and beard and proceeded to handle clean dishes in dish area. Inspector stopped employee and had employee wash hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Items stored in walk-in cooler: ham dated 1/7, turkey 1/9, soup dated 1/7. Manager stated items were prepared in February and not January.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs stored on cook line in ice bath: eggs (53F - Cold Holding). Manager stated liquid eggs placed in ice bath two hours prior to temperature being taken. Manager placed liquid eggs in smaller pan and added ice to ice bath to reduce temperature of liquid eggs to 41F, eggs (40F - 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. Butter and creamers stored in wait station no time mark. Employee stated items placed out at 8 am. Employee placed proper date mark on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in cook line steam table: sausage gravy (117F - Hot Holding); brown gravy (121F - Hot Holding); mashed potatoes (109F - Hot Holding). Manager stated items placed in steam table one hour prior to temperature being taken. Manager placed items in microwave to reheat: mashed potatoes (168F - Reheating); brown gravy (175F - Reheating); sausage gravy (172F - Reheating).
Toxic substance/chemical improperly stored. Container of sanitizer stored next to grits in dry storage area. Manager moved sanitizer during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from kitchen ice machine. Blade and guard of slicer on prep table across from kitchen ice machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager on duty with 12 employees working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzle of wait station coffee machine. Hood vents above cook line. Door for reach-in freezer across from steam table.
Old labels stuck to food containers after cleaning. Containers stored on shelf above cook line steam table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 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 improper time marking. Items on cook line marked for 10:30 - 2:30 at 9:30 am. Manager placed proper time mark on items.
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Employee reheated potatoes in microwave with no cover. Manager wrapped pan with plastic and continued reheating potatoes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored on cook line oven: sausage (98F - Hot Holding). Employee stated item was placed in pan 20 minutes prior to temperature being taken. Employee reheated sausage in fryer, 169F. Items stored in cook line steam table: green beans (117F - Hot Holding); mashed potatoes (111F - Hot Holding). Manager stated items placed in steam table 30 minutes prior to temperature being taken, items reheated, mashed potatoes (177F - Reheating); green beans (196F - Reheating).
Toxic substance/chemical improperly stored. Hand sanitizer stored next to ketchup bottles on front counter. Manager moved hand sanitizer away from ketchup bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Deflector plate inside of ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yellow rice stored in reach-in on cook line no time mark. Manager stated item was prepared three days prior. Manager added proper date mark to item.
Records/documents for required employee training do not contain all of the required information. Authorized manager signature missing from two certificates. Manager added signature to certificates.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf next to back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Gaskets for reach-in cooler in wait station. Walk-in freezer gasket.
Mar 20, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager placed eggs on bottom shelf.
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. Items on cook line. Employee added proper time mark on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in cook line steam table: sausage gravy (131F - Hot Holding). Employee stated item placed in steam table thirty minutes prior to temperature being taken. Employee placed gravy on stove to reheat. Item on cook line grill: sausage (93F - Hot Holding). Employee stated item placed on grill twenty minutes prior to temperature being taken. Employee turned temperature up to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Blade of can opener on kitchen prep table.
Food stored on floor. Case of cooking oil on cook line floor. Employee placed oil on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Door to reach-in freezer at end of cook line.
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and proceeded to handle clean plates from cook line.
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 in dish room handled dirty dishes from cook line and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw fish in walk-in cooler. Manager moved hamburger to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage stored on table next to stove: sausage (80F - Hot Holding). Manager stated item prepared 30 minutes prior to temperature being taken. Manager placed item on grill to reheat.
Toxic substance/chemical improperly stored. Sanitizer bucket stored on top of cooking oil on cook line. Manager placed cooking oil on shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line stove. Deflector plate inside of dish machine.
Equipment in poor repair. Gasket of reach-in freezer at end of cook line torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condiment shelf in wait station. Area around nozzles of juice machine behind front counter.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Manager turned containers over.
Wall soiled with accumulated grease, food debris, and/or dust. Wall beneath shelf in dish area.
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.