HUMBLE WOOD FIRE
307 SW 4TH AVE, Gainesville FL 32601 · 8507664467
Last inspected Feb 9, 2026 · 9 visits since August 2023
JAN 24
JUL 24
DEC 24
JUL 25
FEB 26
— STEADY
5 inspections within 19 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. Cream cheese containers dated 7/16-7/22 13 containers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control, and the time marks are not added as items are being swapped out. Observed : only the opening time marks were in place, 7:00am. Each item was then being corrected for the last start time by Ciara.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : on the outside faucet, a back flow device above the splitter, no other back flow devices. A back flow device is needed on each side of the splitter.
Handwash sink not accessible for employee use at all times. Observed the hand wash sink by the mechanical sanitizer had multiple dish wash racks blocking access. These were adjusted to permit access.
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. Observed : multiple part time workers lacking certificates, they were here over 60 days per the manager.
Show the remaining 8 findings ▾
No written procedures available for use of time as a public health control/or the plan is not filled out correctly, to hold time/temperature control for safety food. Observed : the wrong license number was on the plan. The correct license number was added.
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 expired certificate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the mid kitchen hand wash sink lacking a handle to release 85° + water. Only cold water was available. A new faucet set and hand wash sink are now available in the shipping storage container. A tech has a date for this Thursday to replace the fixtures.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed : the restroom door was not self closing.
Carbon dioxide/helium tanks not adequately secured. Observed : 2 pressurized tanks in the shipping container, not secured.
Covered waste receptacle not provided in women's bathroom. Observed : the restroom used by all staff lacked an enclosed trash receptacle.
Current Hotel and Restaurant license not displayed. Observed : expired licenses in the folder. The current license was proven through Myfloridalicense.com.
Unnecessary items/unused equipment on the premises. Observed : multiple pieces of unused/unusable pieces of food service equipment stored outside the back door.
Aug 8, 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. liquid egg (44F - Cold Holding); cream cheese (47F - Cold Holding) Swiss cheese (47F - Cold Holding); provolone (46F - Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F - Cold Holding); cream cheese (49,50F - Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below.
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese containers dated 7/16-7/22 13 containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44F - Cold Holding); cream cheese (47F - Cold Holding) Swiss cheese (47F - Cold Holding); provolone (46F - Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F - Cold Holding); cream cheese (49,50F - Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below.
Toxic substance/chemical improperly stored. Simply green spray bottle on middle prep table above salt and on reach in cooler prep next to dill cream cheese being prepped.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside the back door a splitter is added no backflows at the bottom ends of the splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade area soiled.
No soap provided at handwash sink. Back Handwash sink by dish machine, operator placed soap at sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in back area nearest back door the hot water knob is missing, operator stated they removed the knob because it was not working.
Accumulation of debris on exterior of warewashing machine. The top and side of dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and prep reach in cooler gasket soiled.
Unnecessary items/unused equipment on the premises. Multiple tables, storage racks, glass boxes, and mixer outside back door.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Pacific blue brown paper towels used in direct contact with fish and produce in walk in cooler. The box does not indicate the product is food grade nor does the operator have a letter from the manufacturer stating the item is in fact food grade.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb with splitter and green hose attached no backflow preventer located outside back door.
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/ 6-7 employees present no cerified manager present.
Accumulation of debris on exterior of warewashing machine. The top of machine.
Food stored on floor. Malted barley bucket on floor in storage area, manager placed item on shelf.
Hole in or other damage to wall. By the washing machine/dryer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard. Interior reach in freezer near back door.
Unnecessary items/unused equipment on the premises. Extra tables, Three compartment sink, and glassware outside of storage containers out back.
Wall soiled with accumulated grease, food debris, and/or dust. Behind ovens.
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm, manager replaced sanitizer container, retested at 100ppm.
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 scratched face then continued weighing out flour, the same employee later touched hair and continued weighing flour.
Non-food grade paper/paper towel used as liner for food container. Lining herb containers in walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter on faucet outside of back door.
No paper towels or mechanical hand drying device provided at handwash sink. Or soap at Handwash sink next to dish machine.
Bathroom door left open other than during cleaning or maintenance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on back table over clean sheet pans and parchment paper pan liners.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses on back table above clean sheet pans and parchment paper pan liners.
Equipment in poor repair. Cutting board on small reach in cooler on cooks line. Black reach in cooler in prep area the middle door handle plastic piece is broken. Reach in cooler by office area the inside storage racks are starting to rust.
Hole in or other damage to wall. Next to washer/dryer in side room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bagel cooling racks in walk in cooler. Fan guard in walk in cooler. Dry storage shelves by back door. Exterior oven around door hinges.
Unnecessary items/unused equipment on the premises. Tables, sink, racks, and glassware outside back door.
Wall soiled with accumulated grease, food debris, and/or dust. Behind oven.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Fermenting cabbage for sauerkraut.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fermenting cabbage for sauerkraut.
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Non-food grade paper/paper towel used as liner for food container. Used on dill and cilantro in walk in cooler.
Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above seeds at prep area, employee moved bucket away from food.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter outside back door.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Fermenting cabbage for sauerkraut.
Handwash sink not accessible for employee use at all times. Multiple blue dish racks in front of Handwash sink making it inaccessible.
No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at sink by dish machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Fermenting cabbage for sauerkraut.
Spray bottle containing toxic substance not labeled. Bottle on shelf by dough mixer with green liquid no label.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door kept open.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and other employee items on shelf above butter, sour cream, and fish sand in reach in cooler near office area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of tahini bucket.
Equipment in poor repair. Cutting board on reach in cooler cooks line and red board in storage with deep cut marks. Shelving has become rusted in reach in cooler by office area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the door jam is soiled. Pipes soiled lining wall near dish machine area. Exterior juicer. The ceiling in walk in cooler.
Unnecessary items/unused equipment on the premises. Extra sink and glass pieces in milks crates outside back door area.
Sep 13, 2023Call 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 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. Manager stated 3-4 employees not training has been working longer than 2 months.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheeses (49-56F - Cold Holding) in small plastic containers on the flip top part of cooler on cooks line, employees placed those items in the bottom of cooler to drop temperature rapidly. Retemps taken no change.
Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards stained.
Handwash sink not accessible for employee use at all times. Handwash sink in dish machine area blocked by bread carts.
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. Manager stated 3-4 employees not training has been working longer than 2 months.
Equipment in poor repair. Multiple cutting boards with deep cut marks. Racks in reach in cooler with rust starting to pit the surface in reach in cooler by office area.
Exterior door has a gap at the threshold that opens to the outside. The back door when fully closed you can see the sun shining through.
Floor soiled/has accumulation of debris. The floor under the walk in cooler door. Wall soiled near dish machine.
Hole in or other damage to wall. Next to washing machine/dryer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Small wooden piece under table top mixer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blowing on cooks line.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Paintbrush with metal piece holding bristles on brush used to brush crumbs off of mixers not easily cleanable.
Unnecessary items/unused equipment on the premises. Extra sink, cooling rack, parts, folding tables, glass boxes outside of back door.
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.