HUMBLE WOOD FIRE
619 S MAIN ST UNIT 1B NORTH, Gainesville FL 32601 · 352.339-2716
Last inspected Jun 9, 2026 · 8 visits since October 2023
AUG 24
MAR 25
JUL 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked garlic sauce (74F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened yesterday. Employee added date.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris. Cutting board soiled with mold like substance.
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. One certificate expired 12/2025.
Dead roaches on premises. Three dead roaches on floor near office.
Show the remaining 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags, cups, glasses, and phone on prep table over food wrap.
Equipment in poor repair. Handle on reach in make table taped together. Cutting boards have deep grooves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk on cooler soiled with dust.
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee hair on mozzarella cheese balls, see stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Black beans made 11/6.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (45F - Cold Holding); item in reach in cooler on cooks line. Retemped at 44F. blue cheese (45F - Cold Holding) items in plastic container within another plastic container, operator moved both items to reach in freezer. Retemped at 42F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior small pizza dough cooler behind front counter. Stained cutting board on top of reach in cooler on cooks line.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Multiple drinks on table above plastic wrap and tin foil storage.
Equipment in poor repair. Cutting board with deep cut marks on top of reach in cooler.
No handwashing sign provided at a hand sink used by food employees. Missing from bathroom closet to private door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior double door reach in freezer by dish machine soiled with old food debris. Fire suppression nozzle above fryers soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. Behind/above Three compartment sink/dish area.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade area soiled.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serves eggs cooked to order on the brunch menu no advisory, operator posted on wall.
Accumulation of debris on exterior of warewashing machine.
Designated employee eating/drinking area located in a food preparation or other restricted area causing possible cross contamination. Multiple drinks on counter over single service storage (piping bags, plastic wrap, and aluminum foil near walk in cooler.)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on table over aluminum foil, plastic wrap, and piping bags.
Equipment in poor repair. Flip top reach in cooler in back kitchen the floor lid of the right handle is in disrepair. Cutting board on reach in cooler with deep cut marks.
Unclean building components, attachments or fixtures. Pipes lining ceiling in back kitchen are soiled.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both reach-in coolers. Ice bin for ice machine in bar area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers undercooked eggs on the weekend, no consumer advisory posted. Inspector provided operator with consumer advisory, operator posted consumer advisory on side of dessert case.
Accumulation of debris on exterior of warewashing machine. Top of dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of coffee on kitchen prep table across from three door reach-in cooler. Employee removed drink during inspection.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to bar area three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. Shelves in three door reach-in cooler next to kitchen reach-in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind three compartment sink.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. White paper towels lining fresh herb containers, operator has reached out to distributor to prove whether or not item is food grade, he is waiting for a response.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tempeh prepped 8/20.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (45F - Cold Holding); buttermilk (45F - Cold Holding); mozzarella bites (46F - Cold Holding) items in 3 door reach in cooler in prep part of kitchen, other items were 41F or below thermometer on operators phone app said cooler was at 36F, employees did say they were in and out of cooler during morning prep and sauce was out refilling hot holding unit. Retemped sauce 45, mozzarella bites, 45, and buttermilk 43.
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/ Brett Adler 12/14/2023 and Veronika Kelly 8/26/2024.
Handwash sink used for purposes other than handwashing. Handwash sink behind front counter with ice inside indicating the sink was used as a dump sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The hot water knob did not work so operator removed, unable to dispense hot water at this time. Sink located at entrance of kitchen behind swinging door.
Cutting board has cut marks and is no longer cleanable. Cutting board on top of reach in cooler on cooks line.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee drink and food area designated on table above tortillas and cooking oil jugs.
No handwashing sign provided at a hand sink used by food employees. Handwash sink next to Three compartment sink, operator printed and posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in the top of 3 door reach in cooler.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink thermos on shelf above milk cartons in reach in cooler. Operator moved drink to designated employee shelf in reach in cooler on the top shelf above other foods to be sold to the public.
Feb 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. On cut leafy greens in reach in coolers on front and back cooks lines.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked tempeh dated 12/20 and 1/26.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked garlic/oil mix (64F - Cold Holding) at room temperature dated 1/7.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked garlic/oil mix (64F - Cold Holding) at room temperature dated 1/7. See stop sale.
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/ One manager certificate expired December 14, 2023.
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/ Observed 5 employees working no certified manager.
Cutting board has cut marks and is no longer cleanable. Green cutting board cooks line.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table top of employee drinks and employee food located on the shelf over cooking oil and single service wrap.
Employee personal food not properly identified and segregated from food to be served to the public. Employee designated shelf is above other food items that are sold to the public in reach in cooler in prep area.
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked garlic sauce (74F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauce (45-46F - Cold Holding) in walk in cooler, manager stated she had the door open while cleaning and organizing cooler. Other items in cooler were 41F or below. cooked garlic sauce (74F - Cold Holding) item in squeeze bottle on top of reach in cooler in corner of kitchen, item out of cooler for 4.5 hours see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table above tortillas and cooking oil, spoke to manager about moving employee designated area to a different location on the bottom shelf. Manager moved drink.
Employee personal food not properly identified and segregated from food to be served to the public. Designated employee shelf is at the top of the reach in cooler at the prep area spoke to manager about placing employee shelf on the bottom.
Equipment in poor repair. Cutting boards in kitchen prep area with multiple score marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on cooks line the left door gasket is soiled.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on cooks line. Manager started cleaning out cooler during inspection.
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.