ESPERANZA
2441 NW 43 ST STE 13, Gainesville FL 32606
Last inspected Nov 24, 2025 · 11 visits since August 2023
□ Not on the state's active licence list
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.
JAN 24
JUL 24
FEB 25
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on cookline
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025072692 | Aug 12, 2025 | Dec 4, 2025 | $1,000 |
Inspection history
11 visits, newest first
Nov 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Frozen muzzles in zip log bag stored over frozen bread in reach in freezer
Toxic substance/chemical improperly stored. Spray bottle of stain remover hanging on shelf facing stirrers and straws. Chef removed spray bottle.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by handwash sink at bar missing vacuum breaker
Floor area(s) covered with standing water. Standing water in front of reach in cooler at bar.
Show the remaining 4 findings ▾
In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled with grease in kitchen. Gaskets on reach in freezer soiled with food particles, microwave handle on cookline soiled with grease
Silverware/utensils stored upright with the food-contact surface up. Clean silverware with food contact surface upright at server area
Unnecessary items/unused equipment on the premises. Walk-in-cooler in disrepair and not operating or holding any food.
Aug 14, 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. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F; salsa 48F
Aug 13, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F; salsa 48F
Aug 12, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 38 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority7 Intermediate19 Basic
Show 39 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F
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 not wearing gloves handled cell phone and put in back pocket then handled utensils on cook line
Non-food grade paper/paper towel used as liner for food container. Mixed washed cut leafy greens wrapped in handwash sink paper towels.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available
Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2025
Raw animal food stored over/not properly separated from ready-to-eat food. Cheesecake batter prepared with raw egg stored over Ready-To-Eat dulce de Leche in reach in cooler. Manager removed batter. Raw Mahi stored over Garlic and Cut Tomato's. Manager removed mahi
Roach activity present as evidenced by live roaches found. One live roach on cookline
Rodent activity present as evidenced by rodent droppings found. Three rodent droppings by dishmachine and two droppings under three-compartment sink at bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F; salsa 48F
Toxic substance/chemical improperly stored. hand sanitizer stored with food in dry goods storage area, Manager removed sanitizer
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose Bibb behind building with attached hose.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
Handwash sink not accessible for employee use at all times. Utensils store in handwash sink in kitchen. Manager removed items
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche de Pescado is cooked in lime juice per. Not marked on menu as raw ingredient Manager
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Manager restocked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cheesecake mix prepared two days earlier not date marked
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Manager discarded spray bottle
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 82F
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (flour).
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stored Pitchers not inverted. Manager inverted
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip-top make table cooler and walk-in-cooler at 52F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
Duct tape used to repair nonfood-contact surface. Duct tape used on handle and door of reach in cooler on cookline
Employee eating in a food preparation or other restricted area. Employee drinking on cookline from a closed container. Drink stored on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee hat stored over single service forks and bottles of Tabasco
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Food stored on floor. Box of cooking oil stored on floor in kitchen. Two boxes of soft drink syrup in hallway
Hole in or other damage to wall. Hole in the wall behind chemical rack. Hole in wall under dishmachine ( missing outlet cover)
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in kitchen
No copy of latest inspection report available. Last inspection not available at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Outer openings of establishment cannot be properly sealed when not in operation. Door frame to Back door near walk-in-cooler is in disrepair and has a large gap along the bottom of the door frame
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drains slow at server area
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in dry goods storage area over food items. Manager moved all tools
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler pitted with rust
Working containers of food removed from original container not identified by common name. Container of food removed (corn meal, flour ) from original container not labeled with name of contents.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with cart. Manager removed cart.
May 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 4 high priority.
4 High priority10 Intermediate15 Basic
Show 29 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling pans of food on cook line without washing hands. Manager had employee wash hands to continue working.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over juice in dry storage reach-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: butter (51F,50F - Cold Holding). Manager stated pans of butter were placed in cooler one hour prior to temperature being taken. Manager moved butter to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of bleach stored in kitchen prep sink next to thawing fish. Manager removed bottle of bleach during inspection.
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 written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers.
Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen prep sink. Employee removed spoon during inspection.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kits available.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training.
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. No proof of employee being informed of their reporting responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon cream cheese stored in dry storage reach-in cooler. Manager stated cream cheese was prepared two days earlier.
Spray bottle containing toxic substance not labeled. Spray bottles throughout the kitchen.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop Caesar dressing on cook line. Manager removed scoop from dressing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
Drain cover(s) missing. Floor drain in dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Manager removed drink during inspection.
Food stored on floor. Container of pork stored on floor in walk-in cooler. Case of soda on floor in wait station.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in wine storage area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line.
No Heimlich maneuver/choking sign posted. No choking poster available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in cooler across from back door. Door for cook line reach-in freezer.
Raw fruits/vegetables not washed prior to preparation. Label attached to cut avocado in cook line reach-in cooler.
Single-service articles improperly stored. Coffee filters in wait station not covered.
Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in prep sink next to kitchen hand washing sink.
Working containers of food removed from original container not identified by common name. Containers stored on shelf above reach-in cooler across from back door.
Jul 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate13 Basic
Show 21 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 handled clean dishes then proceeded to handle clean dishes in dish area.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three components sink, 50 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line grill: cheese (45F,44F - Cold Holding). Employee stated cheese placed in cooler 2 hours prior to temperature being taken. Manager moved cheese to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Sanitizer stored over prep sink next to kitchen hand washing sink. Manager removed sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on kitchen prep table. Blade of can opener on prep table in dish area. Soda gun in bar area.
Handwash sink used for purposes other than handwashing. Bag of shrimp stored in kitchen hand washing sink. Employee removed shrimp from hand washing sink. Employee dumped ice in wait station hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brulee stored in cook line reach-in cooler. Employee stated item was prepared on 7/6.
Spray bottle containing toxic substance not labeled. Spray bottle in dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen.
Exterior door has a gap at the threshold that opens to the outside. Back door next to the office.
Floor tiles missing and/or in disrepair. Kitchen floor in front of back door.
Food stored on floor. Container of margarine and cooking oil stored on kitchen floor. Soda boxes stored on floor in hallway next to wait station.
Hole in or other damage to wall. Corner of wall between hallway and wait station.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on cook line stored in standing water, 89F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles of wait station soda machine. Back of wait station tea machine.
Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink.
Raw fruits/vegetables not washed prior to preparation. Cut avocado in kitchen reach-in cooler in front of pass through window.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in wait station.
Stored food not covered. Cakes stored in wait station freezer.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in kitchen hand washing sink. Employee placed shrimp in walk-in cooler to continue thawing.
Mar 27, 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 any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certification expired.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 2 high priority.
2 High priority4 Intermediate17 Basic
Show 23 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 handled dirty dishes then proceeded to handle clean dishes without washing hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while on phone and proceeded to handle clean utensils without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line grill stained. Behind deflector plate of wait station ice machine. Water nozzle of wait station tea machine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee certification expired.
No soap, towels and hand washing sign provided at handwash sink. Hand washing sink on cook line.
Spray bottle containing toxic substance not labeled. Spray bottle stored in dish area. Operator labeled.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line nonfood-contact shelves. Shelf in dish area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at end of cook line next to back door.
Dead roaches on premises. One dead roach in ladies restroom. Five dead roaches in closet for air handler. Three dead roaches in liquor room.
Duct tape used to repair nonfood-contact surface. Duct tape used for mixing bowl. Manager discarded mixing bowl.
Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
Floor and wall tiles missing and/or in disrepair. Floor tiles in front of back door. Wall in bar area.
Food stored on floor. Case of cooking oil on floor next to walk-in cooler.
Food-contact surface not smooth and easily cleanable. Spatula handle on cook line melted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in cup of water on bar counter, 68F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves.
Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
Silverware/utensils dried with a towel/cloth. Pans in dish room being dried with cloth.
Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
Stored food not covered. Flour on prep shelf not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Working containers of food removed from original container not identified by common name. Container of flour on prep shelf.
Aug 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate8 Basic
Show 18 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 containers of food without washing hands. Manager had employee wash hands.
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 handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Pesticide/insecticide labeled for household use only present in establishment. Two cans of raid stored across from dish area.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over meatloaf in walk-in cooler. Manager had employee place eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: butter (48F - Cold Holding); noodles (46F - Cold Holding); Poultry (48F - Cold Holding); American cheese (47F - Cold Holding); cheddar cheese (48F - Cold Holding). Manager stated items placed in cooler 3 hours prior to temperature being taken. Manager had employee placed items in reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Can of Lysol stored on reach-in freezer in dry storage area. Manager removed can of Lysol.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in dish area. Cutting board on reach-in cooler next to grill. Deflector plate inside of ice machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with six employees working. Certified food manager arrived during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles stored in walk-in cooler. Manager stated item prepared the previous morning. Manager had employee place proper date mark on item.
Spray bottle containing toxic substance not labeled. Spray bottle stored in back of kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish being thawed in kitchen not removed from vacuum packaging as label instructs.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks in reach-in cooler next to grill.
Faucet/handle in disrepair at plumbing fixture. Hot water handle at cook line hand washing sink not working.
Food stored on floor. Cans of tomatoes and tomato paste on floor in dry storage area.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located in dry storage area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven.
Screen in door torn/in poor repair. Screen to back door torn.
Time/temperature control for safety food thawed in an improper manner. Fish thawed in standing water on cook line. Employee placed fish under cold running water.
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.