DI BIG JERK GAINESVILLE
619 W UNIVERSITY AVE, Gainesville FL 32601 · 9544151109
Last inspected Aug 14, 2026 · 12 visits since July 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
Live, small flying insects found. 3 flies in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023003789 | Oct 31, 2022 | May 19, 2023 | $920 |
| 5--2020039304 | Aug 5, 2020 | Nov 2, 2020 | $400 |
Inspection history
12 visits, newest first
Aug 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed : the current license expired on 6-1-2025.m
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : opened Almond breeze 45°. This was placed in the walk-in freezer open for quick chilling.
Handwash sink used for purposes other than handwashing. Observed : cook line staff get water from the front line hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of paper towels at the prep sink hand wash sink.
Show the remaining 7 findings ▾
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 1 certificate available for review, multiple over 60 days.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed : 3 restrooms, none are self closing.
Carbon dioxide/helium tanks not adequately secured. Observed : 1 co2 tank unsecured outside.
Food stored on floor. Observed bulk oil on the floor in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : scoop in a pan of 80° water next to the bean cookers. This was placed into 135+ degree water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : food service drawer handles are soiled.
Single-service articles improperly stored. Observed : single serve clams shells, a case on the floor in the dry storage area.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator added more chemicals, retested at 300ppm.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink in prep room.
Spray bottle containing toxic substance not labeled. One spray bottle no label on bottom prep shelf in prep room.
Floor soiled/has accumulation of debris. In back corner of walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink behind front counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Working containers of food removed from original container not identified by common name. Bulk containers in back prep room, operator labeled sugar and flour.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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 tied his shoes then immediately put on gloves and started mixing food items on stove, other employee told him to discard gloves and wash hands.
Live, small flying insects found. 3 flies in walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. Establishment open with expired license 6/1/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken wings (52F - Cold Holding); pasta (47F - Cold Holding); cooked beef (51F - Cold Holding); cheese (50F - Cold Holding) items in walk in cooler, operator stated the cooler was cold this morning, door has been left opened for a bit throughout the day. Operator started placing ice on all items in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at Handwash sink in prep room.
No soap provided at handwash sink. Missing at Handwash sink in prep room.
Bathroom door left open other than during cleaning or maintenance. Employee bathroom in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in freezer where employee is prepping cabbage, employee moved drink.
Floor area(s) covered with standing water. In the walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep room.
Unnecessary items/unused equipment on the premises. Fryer and reach in cooler outside back door.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate11 Basic
Show 21 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling food in prep area without washing hands. Manager had employee wash hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw hamburger on grill and proceeded to handle to go containers without changing gloves and washing hands. Manager had employee wash hands and change gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item stored in glass reach-in cooler across from cook line grill: cheese (47F,51F). Manager stated cheese stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in glass reach-in cooler across from cook line grill: cheese (47F,51F). Manager stated cheese stored in cooler overnight.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of band saw in prep area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels or hand washing sign at prep area.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser next to three compartment sink.
Covered waste receptacle not provided in women's bathroom. Both unisex bathrooms in dining room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table across from cook line grill.
Equipment in poor repair. Gasket for walk-in freezer torn.
Food stored on floor. Cooking oil stored on floor next to cook line grill. Manager placed cooking oil on shelf.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in prep room next to back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Fan covers in walk-in cooler.
Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage room in back of dining room.
Time/temperature control for safety food thawed in an improper manner. Ox tails thawing at room temp in prep sink located in prep room. Manager placed ox tails in walk-in cooler to continue thawing.
Uncovered food stored near sink exposed to splash. Cook line grill located next to hand washing sink.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from cook line grill. Manager placed bucket on shelf beneath prep table.
Working containers of food removed from original container not identified by common name. Container of food on shelf in prep area.
Observed electrical wiring in disrepair. For reporting purposes only. Outlet next to back door missing cover leaving wires exposed.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to ice machine.
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. One employee working no certificates available.
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtails (122F - Hot Holding); curry chicken (128F - Hot Holding); jerk chicken (118F - Hot Holding) items on cook line on the stove and in oven, the heat source had been turned off, operator turned on heat sources and retemped oxtail 164, jerk chicken 125, curry chicken 201.
Toxic substance/chemical improperly stored. Sanitizer bucket on table above bag of uncooked rice, operator moved item below.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in back prep room. Operator placed paper towels by sink. Handwash sign at front counter sink and prep room Handwash sink.
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. One employee working no certificates available.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoops handle directly in rice, operator removed scoop.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in prep room regular lightbulbs no covering.
Mar 1, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The ice machine was moved to the back of cooks line and the dishwasher was removed. Handwash sink was also removed at the front of cooks line.
Feb 29, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. At the front of cooks line.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The ice machine was moved to the back of cooks line and the dishwasher was removed. Handwash sink was also removed at the front of cooks line.
Jul 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken (44F - Cold Holding); veg (44F - Cold Holding); pork (44-45F - Cold Holding); chicken (45F - Cold Holding); fish (44F - Cold Holding); sauces (45F - Cold Holding) cooler blowing at 40-41F, gap under door letting all cold air escape cooler, operator placed all items in ice pans while he fixed door. On ice machine: sauces with vegetables (53,57F - Cold Holding) items in container on top of ice, bottom portion was 41F or below the top portions were warmer. Operator added ice directly into the food.
Jul 19, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate13 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside then starting washing dishes no Handwash.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2021.
Rodent activity present as evidenced by rodent droppings found. Approximately 15 under desk in office, 30 on floor under back prep/storage table, 5 in Handwash sink in back storage room, 5 under shelf next to chest reach in freezer in hallway.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken (44F - Cold Holding); veg (44F - Cold Holding); pork (44-45F - Cold Holding); chicken (45F - Cold Holding); fish (44F - Cold Holding); sauces (45F - Cold Holding) cooler blowing at 40-41F, gap under door letting all cold air escape cooler, operator placed all items in ice pans while he fixed door. On ice machine: sauces with vegetables (53,57F - Cold Holding) items in container on top of ice, bottom portion was 41F or below the top portions were warmer. Operator added ice directly into the food.
Handwash sink used for purposes other than handwashing. Box of Packets of Togo utensils inside Handwash sink at front counter and stack of Togo boxes on top of Handwash sink behind ice machine. Operator moved items.
No paper towels or mechanical hand drying device provided at handwash sink. All Handwash sinks in kitchen. No sign at hand sink next to fryers.
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. 1 employee cooking.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Carbon dioxide/helium tanks not adequately secured. One tank behind front counter. Operator chained.
Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on floor behind front counter. Operator placed on shelf.
Dead roaches on premises. 1 stuck to wall above Handwash sink next to fryers and 2 stuck on sticky pad in back storage/prep room.
Dead rodent present. One Attached to sticky trap under Three compartment sink/ warewashing area.
Equipment in poor repair. Red cutting board on back storage shelf with deep cut marks and cracks.
Floor soiled/has accumulation of debris. Throughout kitchen behind cooking equipment and under tables. Standing water on floor near fryers.
Floor tiles missing and/or in disrepair. Enterance to back storage/prep room. Wall junction to floor behind toilet in restroom by door leading out to patio.
Food stored on floor. Containers of sauce on floor in walk in cooler. Operator placed on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 84F on ice machine. Scoop in water by smoothie blender area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallet used as a shelf in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled on cooks line. Reach in cooler flip top lid handle is soiled. Light hanging on cooks line soiled. Squeeze sauce bottles the lids are soiled.
Old labels stuck to food containers after cleaning. On squeeze sauce bottles on prep table where the labels are peeling off.
Single-service articles not stored inverted or protected from contamination. Stack of white Togo boxes in Handwash sink behind ice machine.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in hallway outside of employee bathroom in the recharge zone.
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.