FLACOS CUBAN BAKERY AND COFFEE SPOT
200 W UNIVERSITY AVE, Gainesville FL 32601
Last inspected Aug 12, 2026 · 11 visits since July 2023
OCT 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 12, 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 : license expired on 6-1-2026.
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed : license expired on 6-1-2026.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the 3 compartment sink with no chlorine or quaternary ammonia indicated in the sanitizer sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : beef left out on the front line counter for 16 minutes, 49°. This was placed in a reach-in freezer for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : 2 types of hot pastries in the front line display case, 123°,118°, beef. Items to go to Time as a public health control, form emailed.
Toxic substance/chemical improperly stored. Observed : blue quaternary ammonia tablets stored on the front line counter. These were moved to cleaning.
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. Observed : lack of a written clean up plan.
Handwash sink used for purposes other than handwashing. Observed : a pan in the front line hand wash sink. The pan was removed.
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/ Observed : there was no current Certified Food Manager card found in the binder.
Carbon dioxide/helium tanks not adequately secured. Observed : 3 co2 tanks upstairs that are not secured.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed : a reach-in cooler on the front line line and a reach-in freezer in the back with insulation visible.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0-100ppm, water filled to the top of sink with 4 tablets added, operator added 1 more tablet to water. Retested at 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens soiled with old food debris/grease. Interior bottom of warm display case with old food debris.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in employee bathroom in the back of kitchen, employee placed paper towels in restroom.
Carbon dioxide/helium tanks not adequately secured. 2 tanks upstairs not secured to anything.
Dead roaches on premises. Inside the bottom of white reach in freezer in side storage room, employee discarded bug and cleaned area.
Equipment in poor repair. Microwave interior top the paint is chipping off located on cooks line. Silver reach in freezer interior doors has exposed insulation, cooler in back storage/oven room.
Food stored on floor. Soda syrup box on floor upstairs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior white reach in freezer soiled with old food debris in back oven room. Reach in cooler door jam soiled with black substance, cooler across from customer ordering area on cooks line, employee cleaned.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on cooks line has standing in the bottom.
Aug 26, 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanada (108F - Hot Holding); chicken empanada (111F - Hot Holding) items in heat display case, operator stated he forgot to turn unit on, food had been in case for no more than 1.5 hours. Case had been turned up high to rapidly reheat items.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork overnight(68F - Cooling); chicken overnight(55F - Cooling) multiple bags of meat double bagged and tied tight in reach in cooler on cooks line, operator stated at night they turn steam tables off, tie bags, then sits in cooler overnight. Items had been in cooler overnight, see stop sale.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. real butter (72F - Cold Holding) item sitting at room temperature on cooks line, operator stated it has been out for 2.5 hours, provided time as a public health control application.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef empanada (108F - Hot Holding); chicken empanada (111F - Hot Holding) items in heat display case, operator stated he forgot to turn unit on, food had been in case for no more than 1.5 hours. Case had been turned up high to rapidly reheat items.
Toxic substance/chemical improperly stored. Bottle of toilet cleaner next to coffee/above salt in side storage room, operator moved chemical.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven in back prep kitchen. Coke and Sprite nozzle soiled on drink machine.
Handwash sink used for purposes other than handwashing. Ice bucket inside Handwash sink on cooks line, inspector moved bucket to wash hands.
No soap provided at handwash sink. Missing at Handwash sink in back prep kitchen, inspector placed extra soap bottle from restroom by Handwash sink to wash hands.
Spray bottle containing toxic substance not labeled. Bottle on window seal in prep kitchen by Handwash sink no label. Bottle hanging on shelf by Three compartment sink in kitchen no label. Operator labeled both as all purpose cleaner.
Bowl or other container with no handle used to dispense food. Small cup with no handle in sugar container on cooks line, operator removed cup.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets with the food contact surface facing upwards on table in back dining(closed)/storage area, operator flipped.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer doors exposed insulation in back prep kitchen.
No handwashing sign provided at a hand sink used by food employees. At Handwash sink on front cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets and door jams on cooler in side storage room. Interior white reach in freezer in back prep kitchen.
Standing water in bottom of reach-in-cooler. Main reach in cooler on cooks line.
Feb 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64F - Cold Holding) items on cooks line at room temperature, operator placed in reach in freezer to rapidly drop in temperature. tempeh (44F - Cold Holding); pork (52F - Cold Holding) items in storage reach in cooler, spoke to operator about using metal instead of plastic. Retemped tempeh at 42.
Toxic substance/chemical improperly stored. 2 bottles hanging on rack above prep area on cooks line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Coke dispenser. Interior oven.
Handwash sink does not have enough water pressure to properly wash hands. The hot water nozzle when turned on doesn't have enough pressure behind prep kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom. Unable to dispense paper towels on cooks line, employee placed a different roll of paper towels by sink.
Bowl or other container with no handle used to dispense food. Cup with no handle in salt and sugar containers.
Ceiling/ceiling tile shows damage or is in disrepair. In bathroom.
Equipment in poor repair. -Cutting boards on reach in coolers with cut marks. -2 container lids cracked. -knife on cooks line the tip of blade has chipped. -rice container lid is cracked on cooks line. -Aluminum foil torn lining shelves in reach in cooler on cooks line. -exposed insulation on reach in freezer doors in back prep area.
Exterior door has a gap at the threshold that opens to the outside. Door in the back prep area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light over back prep area has no shield or covering.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled in storage side kitchen. Fan blades soiled over the back prep kitchen.
Oct 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above the mop sink area.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary ammonia spray bottle over 500ppm, operator added more water retested at 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler in storage room the racks are soiled. Interior dough proofed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia.
Spray bottle containing toxic substance not labeled. Spray bottle containing purple liquid located by Three compartment sink, employee labeled is fabuloso.
Carbon dioxide/helium tanks not adequately secured. Tank located at entrance of prep kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. In hallway between main kitchen and prep kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent area soiled in front of prep kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Silver reach in freezer in prep kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door jam on reach in cooler in prep kitchen. Window seal behind oven in prep kitchen.
Single-service articles improperly stored. Togo box on floor upstairs, employee placed boxes on floor.
Standing water in bottom of reach-in-cooler. Reach in cooler in prep kitchen.
Time/temperature control for safety food thawed in an improper manner. Arepas thawing at room temperature.
Working containers of food removed from original container not identified by common name. Container containing white substance in dry storage room, employee labeled as sugar.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate11 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee toughed cash register and money then put on gloves to start making food orders, inspector stopped him and he discarded gloves, washed hands, then placed on new gloves.
Bowl or other container with no handle used to dispense food. Cup no handle in sugar container in dry storage. Operator removed cup.
Exterior door has a gap at the threshold that opens to the outside. Back door near employee bathroom.
Floor soiled/has accumulation of debris. Upstairs in storage/office area.
Hole in or other damage to wall. In between customer bathrooms.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back prep area both doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line soiled. Window seal behind oven.
Single-service articles improperly stored. Deli paper container on floor in dry storage and roll of paper towels on floor in same room, operator picked items off of floor.
Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line.
Time/temperature control for safety food thawed in an improper manner. Arepas being thawed at room temperature on bottom shelf of prep table. Items still partly frozen, employee placed in reach in cooler.
Unnecessary items/unused equipment on the premises. Multiple items in back of restaurant not being used.
Working containers of food removed from original container not identified by common name. Container in dry storage containing sugar, operator labeled.
Jul 13, 2023Call 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. sour cream (46F - Cold Holding); sausage (45F - Cold Holding); ham (48F - Cold Holding); chicken (45F - Cold Holding); pico (46F - Cold Holding) items placed on ice. Chicken 45F, ham 45-47, sour cream no change, sausage no change. ham (45F - Cold Holding); chicken (47F - Cold Holding) beans (46F - Cold Holding); items more spread out inside cooler and bags cracked open. Retemped chicken 44F, beans no change.
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. beans 4 hours (76F - Cooling) see stop sale.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. beans 4 hours (76F - Cooling).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); sausage (45F - Cold Holding); ham (48F - Cold Holding); chicken (45F - Cold Holding); pico (46F - Cold Holding) items placed on ice. Chicken 45F, ham 45-47, sour cream no change, sausage no change. ham (45F - Cold Holding); chicken (47F - Cold Holding) beans (46F - Cold Holding); items more spread out inside cooler and bags cracked open. Retemped chicken 44F, beans no change.
Toxic substance/chemical improperly stored. Sanitizer bucket stored over oil and salt behind front counter, operator moved sanitizer to the bottom.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler holding kegs.
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.
Food stored on floor. Soda boxes upstairs on floor, operator placed on shelf.
Hole in or other damage to wall. Inside bathroom.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Freezer in back kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In either reach in coolers in front kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door jam (where the gasket meets the cooler) in both front and back kitchen. Soda nozzle backsplash.
Wall soiled with accumulated grease, food debris, and/or dust. Back oven area wall soiled. Behind steam tables.
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.