EAST END EATERY
1202 NE 8TH AVE, Gainesville FL 32601 · 3523783756
Last inspected Jul 7, 2026 · 7 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 3 dead roaches stuck on sticky pads in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023040912 | May 10, 2023 | Apr 15, 2024 | $300 |
| 5--2023030139 | Mar 10, 2023 | Oct 30, 2023 | $800 |
Inspection history
7 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed : cook staff cutting tomato, that would not be cooked immediately, with bare hands. Hands were washed, gloves added.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : shredded cheese in the w door reach-in cooler, 59°. This had been out for 35 minutes during a large order. The container was uncovered. 14 minutes later, 56°. Then placed in a reach-in freezer for quicker cooling.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : cigarettes left on prep table. These were placed on the shelf below.
No Heimlich maneuver/choking sign posted. Observed lack of a choking poster. One was emailed.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Basket in Handwash sink in side storage room, operator moved basket.
No paper towels or mechanical hand drying device provided at handwash sink. No drying device at Handwash sink in side storage room, operator placed napkins at Handwash sink.
Dead roaches on premises. 1 dead roach on floor by reach in freezers in main kitchen, operator cleaned area during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door jams are soiled with slime substance, operator started cleaning during inspection.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rosemary chicken dated 5/1, operator stated they prepped the chicken on 5/1 then placed in freezer then they pulled the chicken from the freezer yesterday, she re dated item as 7/17.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (47F - Cold Holding); cream (46F - Cold Holding); gazpacho (47F - Cold Holding) items in double door reach in cooler behind front counter, ambient cooler temp 43F, operator stated they had a large breakfast rush and cooler was kept open often. Items were placed on ice or in different coolers. Retemped gazpacho no change (lid was removed), cream 43, milk was used.
Records/documents for required employee training do not contain all of the required information. One certificate missing expiration date and date the course was taken, operator wrote dates.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Meat/cheese slicer in side storage room. Interior microwave in kitchen, employee cleaned.
Accumulation of dead insects or other pests, in control devices. Sticky pad located in small storage closet outside of restrooms.
Bowl or other container with no handle used to dispense food. Plastic container used as a scoop in panko, operator removed cup.
Duct tape used to repair nonfood-contact surface. Duct tape inside reach in cooler labeling shelves, cooler located in storage side room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Reach in cooler used for dry storage gasket soiled under slicer. Drain and drain lines under prep sink on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind trash can on cooks line. Floor soiled under racks on cooks line.
Working containers of food removed from original container not identified by common name. Container in dry storage area, operator labeled item as panko.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then touched reach in cooler door handle to get more eggs then touched pan handle on cooks line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half half cream (50F - Cold Holding) in small reach in cooler at server drink area, item was in cooler for 1 hour, manager moved item to larger cooler behind front counter.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at prep sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line, employee cleaned. Reach in cooler on cooks line the racks are soiled
Accumulation of dead insects or other pests, in control devices. Dead bugs on sticky pad in storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior white reach in freezer in storage room.
Stored food not covered. 2 shrimp in chest reach in freezer in kitchen no cover on shrimp, manager threw item away.
Unnecessary items/unused equipment on the premises. Chairs and old equipment outside the back patio area, someone is scheduled to pick items up.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs, cheeses, and potatoes on cooks line no time mark, operator stated items have been out of cooler for 2 hours.
Clam/mussel/oyster tags not marked with last date served. Establishment serves clams.
No paper towels or mechanical hand drying device provided at handwash sink. In sink in prep room, operator placed napkins at sink.
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. 1 employee working no training available, inspector provided copy and employee read and signed agreement.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 3 dead roaches stuck on sticky pads in kitchen.
Bowl or other container with no handle used to dispense food. Cup used as a scoop in bread crumb container in side prep room. Operator removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee drink on prep table on cooks line, manager moved drink.
Equipment in poor repair. Container is cracked containing dried rice.
Hole in or other damage to wall. Paint/sealant peeling away from wall at Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior doors on ovens on cooks line. Sides of cooking equipment on cooks line.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed knife then continued to cut fruit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100ppm, operator added more quaternary ammonia, retested at 250ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheeses (55,58F - Cold Holding); tomato mix (67F - Cold Holding) items out on table for 2 orders previous too inspection, employee placed back in cooler. Retemped items cheeses 43,46, tomato mix 56.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
Spray bottle containing toxic substance not labeled. Hanging on chemical rack, employee labeled as degreaser.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead roaches on sticky pads in main kitchen and side storage room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table on cooks line, employee discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Carton of cigarettes on prep table of cooks line, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest reach in freezer gasket next to door to dining/kitchen. Reach in cooler on cooks line part where gasket meets cooler when closed.
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.