FLYING BISCUIT CAFE
4150 NW 16TH BLVD, Gainesville FL 32605 · 352-373-9500
Last inspected Jan 26, 2026 · 8 visits since September 2023
FEB 24
SEP 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 containers of cooked yellow rice 9/17 (1 in the walk in cooler and 1 in hot box on cool line.)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 adjusted hat on head, then grabbed clean plate off of shelf to place food on, inspector stopped employee and reminded him to wash hands after touching his hat/clothes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) item sitting on the bar edge in bowls, spoke to manager about either placing items on time control or keeping items in cooler.
Establishment offers undercooked comminuted meat on the child menu. Kids cheeseburger has an asterisk next to the item indicating this item can be served raw or undercooked.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior hot holding cabinet metal shelves are soiled at the end of cooks line across from Handwash sink.
Show the remaining 1 finding ▾
Utensils in poor condition. 1 spatula handle burnt/disrepair on the cooks line, manager discarded spatula.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. 2 employees on the cooks line cracked raw shell eggs, one changed gloves the other just wiped gloves no hand wash for either.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (50F - Cold Holding); black bean mix (49F - Cold Holding); tomatoes (47F - Cold Holding); liquid egg (48F - Cold Holding) items in reach in cooler across from cooking ranges.
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. 2 employees expired 7/31/25.
Equipment in poor repair. Interior shelf is broken in reach in cooler across from cooking ranges.
Hood filter missing from automatic fire suppression/exhaust system. All hood filters are currently being washed not in place on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small fan in prep area soiled.
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 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 into pan, wiped gloved hands on clean towel then touched spoon and stirred cooking food on burner, spoke to employee about washing hands and changing gloves between cracking eggs.
Non-food grade paper/paper towel used as liner for food container. White paper towel on top of leafy green food items in reach in cooler on cooks line, unable to verify if paper towels are food grade.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (68F - Cold Holding) butter pats in container at room temperature by pass through window, manager stated item was out of cooler for 3 hours, she placed back in cooler to rapidly chill down.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom oven in prep area.
Handwash sink used for purposes other than handwashing. Handwash sink on server alley has syrup bottles in sink.
In-use knife/knives stored in cracks between pieces of equipment. 1 knife between flip top cooler lids on reach in cooler on cooks line.
Old labels stuck to food containers after cleaning. 1 old label on metal container stacked on clean dish rack.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Peppers and tomatoes in original cardboard boxes on shelf above ready to eat items (cooked greens, sausage gravy, etc) in walk in cooler.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee came back into kitchen from hallway/bathroom area, put on apron then at Handwash sink washed hands for maybe 5 seconds before drying them.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 2 containers of cooked yellow rice 9/17 (1 in the walk in cooler and 1 in hot box on cool line.)
Shell eggs in use or stored with cracks or broken shells. See stop sale. 3 shell eggs cracked in container on shelf in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (49F - Cold Holding); feta cheese (51F - Cold Holding); black beans (52F - Cold Holding); ham (51F - Cold Holding); sausage (50F - Cold Holding); liquid egg (51F - Cold Holding) items in reach in cooler across from fryers. Operator stated during busy rush the cooler is constantly kept open during service, thermometer inside unit read 50F, employees placed ice on items to rapidly chill items.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ M Costa 8/23/2024, manager stated she is scheduled soon to take test.
Handwash sink used for purposes other than handwashing. Employee rinsed grill scraper at Handwash sink at the end of cooks line.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in dish area. Handwash sink in dish area missing soap. Manager replaced items at Handwash sink.
Accumulation of debris on exterior of warewashing machine. The sliding door track on dish machine is soiled.
Bowl or other container with no handle used to dispense food. Small cup in mango with no handle, manager removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler on cooks line, employee moved drink to designated area.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean rack in prep area.
Utensils in poor condition. Spatulas on cooks line 1 had burn/scorch marks on handle.
Feb 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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 putting away clean dishes adjusted hat then continued putting away clean plates. Employee on cooks line kept touching pants and shirt then continued cooking.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. red velvet batter (61F - Cold Holding); egg wash (72F - Cold Holding) items sitting on counter of cooks line. Egg wash was supposed to be in ice bath but ice had melted away, employee replaced ice. Red velvet batter is a seasonal item very popular during February item constantly being in and out of cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior back top corners of ice bin behind bar.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in Handwash sink on cooks line, employees moved bucket.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink in dish washing area, employee changed batteries.
Duct tape used to repair nonfood-contact surface. The reach in cooler handle behind bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee green thermos cup on top of tortilla box in prep room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and bag on top of canned drinks behind bar.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Potatoes on cooks line, employees placed item back in cold holding unit.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoops handle in black bean mixture in reach in cooler drawers on cooks line.
No handwashing sign provided at a hand sink used by food employees. Handwash sink in corner of cooks line.
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean mix (47F - Cold Holding) feta (47F - Cold Holding); egg liquid (48F - Cold Holding) items in top of reach in cooler on cooks line, other items are 41 or below. Ice was added to food items. Retemped items between 43-44.
Toxic substance/chemical improperly stored. Hand soap next to tortillas and bread on top of reach in cooler on cooks line, employee moved soap.
Handwash sink used for purposes other than handwashing. Pitcher of water in Handwash sink at the beginning of cooks line. Metal pan in Handwash sink in corner of cooks line. Manager moved items.
Accumulation of debris on exterior of warewashing machine. On the bottom edges of doors.
Bowl or other container with no handle used to dispense food. Plastic cup in bean mixture in drawer on cooks line.
Duct tape used to repair nonfood-contact surface. Reach in cooler handle behind bar fixed with red duct tape.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on dry storage shelf at entrance to kitchen above single service items. Drink on top of reach in cooler on cooks line. Employees moved most beverages.
Equipment and utensils not properly air-dried - wet nesting. Plastic container on shelf above prep table.
Equipment in poor repair. 1 spatula that has become burned/warped.
Floor soiled/has accumulation of debris. Under prep tables.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzle backsplash behind bar. Reach in cooler gaskets soiled on sliding drawers. Reach in cooler at end of cooks line the door jam is soiled.
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.