CREEKS 19TH
11440 TURKEY CREEK BLVD, Alachua FL 32615 · 386.588.3215
Last inspected Jul 23, 2026 · 11 visits since September 2023
JAN 25
JUL 25
NOV 25
JUN 26
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked noodles dated 6/17.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (47F - Cold Holding) item in reach in cooler by dish machine next to multiple cooling items, ice was added around food item. Retemped item below 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top back corners and interior bottom part of reach in cooler on cooks line soiled with old food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef made 2 days ago and hot dogs opened 4 days ago in reach in cooler in corner of kitchen, operator placed dates on items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above seasoning containers, employee moved drink to the bottom.
Show the remaining 3 findings ▾
Floor tiles missing and/or in disrepair. -In multiple areas of kitchen missing some tiles. -Some cove molding is in disrepair in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. Thermometer in small reach in cooler by dish machine.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cooks line.
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked noodles dated 6/17.
Toxic substance/chemical improperly stored. Cleaning tablets over bulk sugar container on dry storage shelf. Hand soap above tomatoes on dry storage shelves. Operator moved all chemicals below food.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 cutting boards on cooks line stained. Interior bottom of reach in cooler on cooks line.
Building components, attachments or fixtures in poor repair. The back of hood system has exposed insulation making it not smooth/easily cleanable.
Floor tiles missing and/or in disrepair. In multiple areas tiles missing in kitchen. Cove molding missing in varies areas of kitchen.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Missing from men's restroom, employee placed sign in restroom.
No mop sink or curbed cleaning facility provided at establishment. Mop sink not in designated location, operator stated he dumps water in 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top and under flat top soiled with old food debris and grease.
Standing water in bottom of reach-in-cooler. In main reach in cooler on cooks line.
Nov 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were in the reach in cooler in the corner of the cook line and the reach in cooler next to the handwash sink behind the cook line; COLD HOLDING Sausage gravy 48F; Alfredo Sauce 49F; Cole slaw 51F; Pork 48F; pasta 47F. All the items had been in the reach in cooler for over 24 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were in the reach in cooler in the corner of the cook line and the reach in cooler next to the handwash sink behind the cook line; COLD HOLDING Sausage gravy 48F; Alfredo Sauce 49F; Cole slaw 51F; Pork 48F; pasta 47F. All the items had been in the reach in cooler for over 24 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea machine has calcium accumulation on tip of liquid discharge spout
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The following items were not date marked and per Manager prepared on Sausage gravy prepared 11/2 Alfredo Sauce 11/2 Pork 11/3 Pasta 11/3
Bowl or other container with no handle used to dispense food. Food dispensed ( Pico de gallo )with a portion cup without a handle. Manager removed portion cup.
Ceiling tile missing. Grate cover missing on air conditioner intake in kitchen.
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled oven mitts stored on dry good storage rack above condiments and plates. Manager removed oven mitts.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor tiles missing and/or in disrepair. Floor tiles missing and/or worn out on the cookline.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine, 0ppm. Manager primed machine, 50 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over spinach in reach-in cooler next to dish area. Manager placed eggs on bottom shelf.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
No soap provided at handwash sink. No soap at dish area hand washing sink.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in wait station.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Ceiling vent missing. Air conditioning vent at end of cook line missing.
Clean equipment/utensils not stored at least 6 inches above the floor. Pots stored on floor across from cook line grill.
Floor tiles missing and/or in disrepair. Floor tiles missing on cook line.
Ice bucket not inverted between uses. Ice bucket behind front counter. Manager turned ice bucket over.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to kitchen ice machine.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 12 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs stored in reach-in cooler across from cook line ovens. Manager stated the eggs were opened the previous morning. The manager voluntarily discarded eggs during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Microwave on shelf above warmers. Deflector plate inside of kitchen ice machine.
Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above dish area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in freezer in dry storage area.
Equipment in poor repair. Gasket for reach-in cooler across from cook line coolers.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line.
Stored food not covered. Pan of cheese sauce in reach-in cooler across from cook line ovens.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Portable fire extinguisher next to dish machine.
Sep 10, 2024Call 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm.
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority4 Intermediate8 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler at end of cook line: pork (47F - Cooling). Manager stated pork was cooked and placed in cooler the previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler at end of cook line: pork (47F - Cooling). Manager stated pork was cooked and placed in cooler the previous day.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employ adjusted glasses and proceeded to handle lettuce and tomatoes for a sandwich without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pan of fish stored in reach-in cooler across from cook line grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler at end of cook line: hamburger (54F - Cold Holding). Manager stated item placed in reach-in cooler on 8/30.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler at end of cook line: hamburger (54F - Cold Holding). Manager stated item placed in reach-in cooler on 8/30.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or hand towels at kitchen hand washing sink.
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. Food training available for one employee, manager stated there are ten employees.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pan of fish stored in reach-in cooler across from cook line grill.
Floor tiles missing and/or in disrepair. Floor tiles missing on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan next to kitchen hand washing sink. Area around hot water nozzle for coffee machine in bar area.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line fryer.
Uncovered food stored near sink exposed to splash. Items stored in warmer on prep table next to cook line hand washing sink. Manager placed lids on pans of food.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grills.
Jan 26, 2024Administrative complaint recommendedRoutine Inspection
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 ▾
Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from cook line grill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to back door: butter (59F,58F - Cold Holding); whipped topping (59F,60F - Cold Holding); coleslaw (60F - Cold Holding); slaw (60F,59F,58F - Cold Holding). Manager stated items stored in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to back door: butter (59F,58F - Cold Holding); whipped topping (59F,60F - Cold Holding); coleslaw (60F - Cold Holding); slaw (60F,59F,58F - Cold Holding). Manager stated items stored in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained.
Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand washing sink in back of kitchen. Employee removed wiping cloth from hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for sanitizer buckets.
Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner behind front counter. Employee placed label on bottle.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
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. Reach-in cooler next to back door, ambient temperature 60F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from cook line grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line grill. Employee moved drink to office area.
Equipment and utensils not properly air-dried - wet nesting. Cups stored behind front counter.
In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line grill greasy. Top of dish machine in dish area. Gasket of reach-in freezer in storage area next to office.
Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of cook line reach-in freezer. Employee moved bucket to bottom shelf of cook line prep table.
Sep 22, 2023Administrative 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled garbage can, changed gloves and proceeded to handle breading pan on cook line without washing hands. Inspector stopped employee and had employee wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to hand washing sink at end of cook line: noodles (53F - Cold Holding); chicken wings (51F - Cold Holding). Employee stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to hand washing sink at end of cook line: noodles (53F - Cold Holding); chicken wings (51F - Cold Holding). Employee stated items stored in cooler overnight.
Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored on shelf at end of cook line next to spices. Employee moved bottle of sanitizer to area next to sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained. Microwave next to kitchen hand washing sink.
No soap provided at handwash sink. No hand soap at hand washing sink in back of kitchen.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf in dish area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from cook line grill.
Dead roaches on premises. Observed two dead roaches on floor in back of kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler in dry storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wallet stored next to Worcestershire sauce on shelf at end of cook line.
Food stored on floor. Two cases of cooking oil stored on floor in dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryer.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dish machine.
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.