DJS CAST IRON BURGERS
213 NW 10 AVE, Gainesville FL 32601 · 352-258-7280
Last inspected Jul 20, 2026 · 9 visits since September 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding); blanched fries (49F - Cold Holding) items in reach in cooler drawers, operator stated they had other drawers open restocking the back up sodas and water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2026.
Jul 16, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the chef base: hand rolled hamburgers 57°, frys pre blanched 79°, beef 53°, sliced cheese 53°. ALSO, in the flip top, top section:lettuce 49°, cut tomato 52°. All items came from the commissary kitchen walk-in cooler, arriving at 10:15 am. Items must be discarded by 2:15 pm. Time as a public health control form emailed and discussed with the owner.
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. Observed : 1 staff member has a current certificate, the others are expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 drinks stored on the sliding lid reach-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : keys stored on the sliding door cabinet reach-in cooler with the house sauce.
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Observed : the decal that is visible is the one exited on 6-1-2026.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed : the license number does not meet the 2" high requirement.
No Heimlich maneuver/choking sign posted. Observed : the choking poster is in the book, not visibly posted.
No copy of latest inspection report available. Observed : the last inspection was not in the book.
Outer openings not protected with self-closing doors. Observed : the exterior screen is not self closing.
Outer openings of establishment cannot be properly sealed when not in operation. Observed : the screen door has a gap at the bottom, and the screen is not attached to the frame in all areas.
Jan 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate a French fry then continued to bag customer food.
Employee washed hands with cold water. Hot water is turned off, employees washing hands after touching raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (60F - Cold Holding) item in reach in cooler under grill, employee stated fries get restocked from commissary kitchen approximately 1 hour ago, spoke to owner about temperature control for transport.
Handwash sink used for purposes other than handwashing. Tongs in Handwash sink, employee moved tongs.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off, operator turned on.
Working containers of food removed from original container not identified by common name. Small plastic container with white substance inside no label, employee stated it is salt.
Aug 7, 2025Call 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. tomatoes (47F - Cold Holding); lettuce (46,47F - Cold Holding) items in reach in cooler across from grill. Other items 41F or below. beef (51F - Cold Holding); parcooked fries (89F - Cold Holding) items in cooler under grill. Spoke to employee about getting ice on items.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding); lettuce (46,47F - Cold Holding) items in reach in cooler across from grill. Other items 41F or below. beef (51F - Cold Holding); parcooked fries (89F - Cold Holding) items in cooler under grill. Spoke to employee about getting ice on items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. parcooked fries (90F - Hot Holding) item in oven, oven is off, spoke to employee about either cold holding item or turning oven on.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of oven.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw beef on flat top then grabbed spatulas handle and moved cooked beef patty to bun, did not change gloves or wash hands.
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 out of 3 who has been employed for 3 months no training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents soiled located on ceiling near Three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Thermos cup on top of oven which contains cookies.
Employee personal food not properly identified and segregated from food to be served to the public. Container of employee food on shelf above sauce containers to be used for the public's food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of oven which contains cookies.
No Heimlich maneuver/choking sign posted.
Screen in door torn/in poor repair. Screen door on the back of truck the screening is torn.
Sep 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over portioned sauces in reach in cooler, employee moved beef below.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (53F - Cold Holding); blanched fries (49F - Cold Holding) items in reach in cooler drawers, operator stated they had other drawers open restocking the back up sodas and water.
Handwash sink used for purposes other than handwashing. Container of sharpening stones in Handwash sink, employee moved item.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Screen in door torn/in poor repair. Back screen door the bottom portion screen corner is torn.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese in reach in cooler. Operator moved beef.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple employee items over sauce and pickles in reach in cooler.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (46F - Cold Holding) in reach in cooler drawers, other foods are 41 or below. butter (80F - Cold Holding) sitting on top of cooler, owner moved to metal pan and placed on grill to hot hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Large drink in reach in cooler above food to be served to the public. Operator moved drinks.
Food stored in a location that is exposed to splash/dust. Bread container under paper towel dispenser. Operator moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vent on ceiling soiled. Behind the fryers soiled. Hood filters above grill.
Single-service articles not stored inverted or protected from contamination. Multiple paper boats. Operator marked the top one to not use.
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.