DJS CAST IRON BURGERS
213 NW 10 AVE, Gainesville FL 32601
Last inspected Feb 2, 2026 · 5 visits since March 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
3 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024, owner paid during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No paper towels or mechanical hand drying device provided at handwash sink. At bathroom Handwash sink.
Bathroom door left open other than during cleaning or maintenance. Internal bathroom.
Employee personal food not properly identified and segregated from food to be served to the public. Personal half gallon of milk over sauce to be sold to public in reach in cooler.
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 2 findings ▾
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Pickling cucumbers.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Preserving pickles (cooking, cooling, preserving shelf life past 7 days.)
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Container of medicine improperly stored. Container of medicine over Togo brown containers. Men's vitamin bottle on shelf above dried seasonings and canned items. Manager moved items to office.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024, owner paid during inspection.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Pickling cucumbers.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Preserving pickles (cooking, cooling, preserving shelf life past 7 days.)
Spray bottle containing toxic substance not labeled. Bottle on shelf in back storage area with purple liquid inside. Operator labeled as degreaser.
Cutting board has cut marks and is no longer cleanable. Cutting board on drying shelf.
Food stored on floor. Prepped container of lettuce on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly in the sugar. Operator moved scoop.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Pre paring house made pickles, heat is being applied with extended shelf life.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pre paring house made pickles, heat is being applied with extended shelf life.
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.