D.P. DOUGH
106 NW 17TH ST STE G, Gainesville FL 32603 · (352) 448-0223
Last inspected Jun 30, 2026 · 5 visits since July 2024
3 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed : a fly by the mop sink area.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Live, small flying insects found Observed : a fly by the mop sink area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : a dough reach-in cooler with an accumulation of dough debris. ALSO, the pan that was left in the steam well had baked on debris. This was moved to the 3 compartment sink
Buildup of food debris/soil residue on equipment door handles. Observed : flour/dough dust/debris on a reach-in cooler handles.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed: change of owner, applied for a no SEAT license, seating was added by the previous owner. Emailed seating change form.
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed: marinara sauce in a reach-in cooler, 45° after being hot held for service last night, and placed in the reach-in cooler, with lid sitting for storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: cheese sauce in a hot holding cabinet, held at 101° overnight. Also, marinara sauce in the reach in cooler still at 45° when cooling overnight, over six hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cheese sauce being hot held at 101° overnight.
Toxic substance/chemical improperly stored. Observed: multipurpose spray cleaner stored on the mid kitchen prep table. This was moved to cleaning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the sauce cup holder on the hot well is soiled.
Spray bottle containing toxic substance not labeled. Observed: blue spray on prep table, no label. Multipurpose cleaner label was added.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an unsealed water bottle on the top shelf over the back line prep table.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed: change of owner, applied for a no SEAT license, seating was added by the previous owner. Emailed seating change form.
No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed. THis was printed and posted.
Old labels stuck to food containers after cleaning. Observed: old labels on clean food pans on the clean dish rack.
Nothing was found. The inspector recorded no violations at all.
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.