NOPAL RESTAURANT
5112 NW 34 BLVD, Gainesville FL 32605 · 352-240-6224
Last inspected Aug 4, 2026 · 10 visits since August 2023
SEP 24
JUL 25
DEC 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 3 crawling on wall behind freezers near ice machine, 2 crawling behind cove molding under prep area, approximately 10 on the top of wall in warewashing room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $4,140
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024054907 | Jul 17, 2024 | Oct 16, 2024 | $400 |
| 5--2016045951 | Sep 26, 2016 | Dec 7, 2016 | $2,320 |
| 5--2015038269 | Aug 14, 2015 | Sep 30, 2015 | $1,100 |
| 5--2015021286 | May 6, 2015 | Jul 9, 2015 | $320 |
Inspection history
10 visits, newest first
Aug 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : cooked peppers and onions 98-127° in he storage area. Ice bath was added below and put in the walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : cut boards are stained on the cook line. ALSO, the reach-in freezer in the hall has an accumulation of spills in the bottom.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed : currently all certificates are on line.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed : avocados with stickers in the cook line reach-in cooler. These were brought to the kitchen to be cleaned.
Show the remaining 1 finding ▾
Waste line missing at soda gun holster. Observed : the soda gun holster at the bar does not have a waste line.
Feb 4, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Bottle of Tylenol on shelf above prep table in kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler, operator moved raw chicken to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa (52F - Cold Holding) item sitting on counter at room temperature, operator stated cups are portioned for faster service during lunch, spoke to operator about adding to time as a public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Lemonade drink machine nozzle soiled. Interior reach in cooler on cooks line.
Unnecessary persons in the food preparation, food storage, or warewashing area. 1 child entering prep area.
Drain cover(s) missing. Drain in middle of cooks line.
Employee eating in a food preparation or other restricted area. Employee ate cheese on cooks line.
Equipment in poor repair. Reach in cooler gasket torn on cooks line.
Stored food not covered. Taco salad shells not covered in back storage area, operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut lettuce in walk in cooler, operator moved below.
Walk-in cooler/freezer shelves with rust that has pitted the surface. One shelf in walk in cooler rusted.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 9 findings ▾
Container of medicine improperly stored. Bottle of medicine on shelf above prep table in prep room, operator discarded medicine.
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. 5-6 expired employee certificates in folder.
Bowl or other container with no handle used to dispense food. Plastic containers stacked with no handle in flour container, operator removed container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 beverages on prep table by cutting board in prep area, operator moved drinks below.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers stacked on shelf in dry storage area with water droplets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on cheese reach in cooler under grill on cooks line.
Single-service articles not stored inverted or protected from contamination. Aluminum pans and black/clear togo boxes with the food contact surface facing upwards, operator flipped boxes/pans.
Working containers of food removed from original container not identified by common name. Bulk container in dry storage area no label, operator labeled as flour.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in prep area in the recharge zone.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken diced (45F - Cold Holding); chicken breast (46F - Cold Holding) items in reach in cooler at entrance to cooks line, operator added ice bags to items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from faucet on patio and missing from the bottom left side of mop sink splitter.
No handwashing sign provided at a hand sink used by food employees. Missing from Handwash sink on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler drawer gasket soiled under grill.
Standing water in bottom of reach-in-cooler. In reach in cooler across from Handwash sink on cooks lines.
Stored food not covered. Bin of chips in dry storage no lid, operator covered.
Water leaking from pipe and/or faucet/handle. Pipe under Handwash sink on cook line leaking.
Sep 18, 2024Administrative 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. chicken (49F - Cold Holding); beef (50F - Cold Holding); pork (44F - Cold Holding) items in reach in cooler drawer across from grill, other items in cooler were 41F or below, operator added ice bags to items. Tetemped items dropping below 41F.
Toxic substance/chemical improperly stored. Buckets of paint stored on shelf next to bbq sauce bottles, operator moved paint to the bottom.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary ammonia tested over 500ppm, employee added water retested at 300ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate inside ice machine. Interior oven on cooks line.
Handwash sink used for purposes other than handwashing. 2 knives in Handwash sink in dish room. Cups inside Handwash sink behind bar.
Spray bottle containing toxic substance not labeled. Spray bottle hanging in host stand no label, employee labeled as sanitizer.
Bowl or other container with no handle used to dispense food. Small plastic cups in jalapeños, corn salsa, and pico. Operator removed all cups with no handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table, operator moved phone.
Equipment in poor repair. Large plastic container cracked, operator discarded. Reach in cooler growers gasket is in disrepair on cooks line.
Food stored on floor. Chicken and corn on floor under shelves in walk in cooler.
Ice scoop handle in contact with ice. In ice bin at drink machine in dining room, operator moved ice scoop.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf located above prep table not sealed, operator painted during inspection.
Jul 18, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 17, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies sitting on old trash debris under table in warewashing room.
Roach activity present as evidenced by live roaches found. Observed 3 crawling on wall behind freezers near ice machine, 2 crawling behind cove molding under prep area, approximately 10 on the top of wall in warewashing room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding); beef (46,47F - Cold Holding) reach in cooler across from grill. Other items in cooler were 41F or below, ice was added. wings (46F - Cold Holding); plantains (45F - Cold Holding); chicken (45F - Cold Holding) in reach in cooler across from fryers. Employee stated during summer the kitchen is hotter causing the cooler temp to rise, they had ice in cooler but it had melted, employee placed multiple containers of ice in cooler. ribs (45F - Cold Holding); wings (44F - Cold Holding); pico (46F - Cold Holding); beef (45F - Cold Holding) items in walk in cooler. Employee stated they have the door constantly opened during morning/lunch, other items in cooler 41F or below.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler under flat top. Cutting board on cooks line stained. Interior oven.
Handwash sink used for purposes other than handwashing. Bag of stuff inside Handwash sink at outside bar.
Bowl or other container with no handle used to dispense food. Inside flour container on dry storage shelf and pepper container in reach in cooler on cooks line.
Ceiling tile missing. In back storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table by cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler on cooks line.
Equipment in poor repair. Red cutting board with multiple cut marks on clean dish rack. Spatula laying on prep table in disrepair.
Floor soiled/has accumulation of debris. Under cooking equipment on cooks line and behind water heater. Walls soiled behind water heater. Air vent soiled in kitchen.
No handwashing sign provided at a hand sink used by food employees. Missing sign at inside bar.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves above prep table not sealed.
Water leaking from pipe and/or faucet/handle. Under ice bin behind outside bar.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate15 Basic
Show 20 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. 0ppm, the plastic line had a hole in it, operator fixed line and retested at 100ppm.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler heavily stained. Interior oven soiled on cooks line. Interior reach in cooler drawers under cooking equipment. Interior ice machine.
Spray bottle containing toxic substance not labeled. Bottle hanging on pipe in outside bar area.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Container no handle in pork on steam table.
Cleaned and sanitized equipment or utensils not properly stored. Ice bucket on floor by ice machine.
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 in walk in cooler partly frozen, employee removed fish from package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on table next to clean plates by dish machine.
Equipment and utensils not properly air-dried - wet nesting. Clean containers on dish rack.
Equipment in poor repair. Cutting boards on coolers with deep cut marks. Microwave on cooks line missing handle.
In-use knife/knives stored in cracks between pieces of equipment. Knife between flip top and wall of reach in cooler on cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle in ice.
No handwashing sign provided at a hand sink used by food employees. Behind inside bar.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep table. Wooden piece under dish machine racks next to Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on coolers throughout kitchen. Interior reach in freezer by ice machine. Soda machine in dining area backsplash is soiled.
Plumbing system in disrepair. Under Three compartment sink in outside bar.
Stored food not covered. Multiple items in walk in cooler. Tortilla bowls in dry storage hall. Ice cream in reach in freezer by ice machine.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed tomatoes stored over washed cut brussels sprouts in walk in cooler.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dry storage hall.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. To go thank you bag holding chicken in reach in freezer by ice machine.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on cooling rack above bread pudding and beans in walk in cooler, operator moved chicken to the bottom.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 droppings on floor behind patio bar, no food behind bar. The bar is only in use primarily on the weekends.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F - Cold Holding); tomatoes (48F - Cold Holding) corn salsa (52F - Cold Holding) pork (51F - Cold Holding); sauce (60F - Cold Holding); garlic oil mixture (57F - Cold Holding); cooked cactus (61F - Cold Holding); onions cooked (56F - Cold Holding); chicken (51F - Cold Holding); fish (48F - Cold Holding); shrimp (49F - Cold Holding); steak (48F - Cold Holding)items in reach in coolers on cooks line, some items were 41F or below and some were not. Operator placed ice bags on items. chicken (67F - Cold Holding); milk (64F - Cold Holding) In reach in cooler outside of walk in cooler, operator placed ice in cooler. ribs (50F - Cold Holding) chicken (47F - Cold Holding); corn (46F - Cold Holding); corn (44F - Cold Holding); bread pudding (44F - Cold Holding) in walk in cooler, the cooler was on defrost right before inspection, cooler blowing currently at 43F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At both faucets on outside patio by door to the dining area.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. Soda gun and soda nozzles.
Handwash sink used for purposes other than handwashing. Drink shakers and strainer used for dump sink behind bar. Ice in Handwash sink on cooks line indicating dump sink.
No soap provided at handwash sink. And handwashing sign behind inside bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk in cooler made 2 days previous.
Spray bottle containing toxic substance not labeled. Spray bottles by host stand and outside patio no labels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above clean containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of box of gloves in prep area and phone on reach in cooler cutting board on cooks line.
Equipment in poor repair. Spatula on cooks line the handle is melted.
Food stored on floor. Multiple items on floor in storage room/hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cooks line soiled. Soda nozzle backsplash soiled.
Old labels stuck to food containers after cleaning. On cleaned containers on dish rack.
Raw fruits/vegetables not washed prior to preparation. Employee cutting mangos with the stickers still on fruit indicating the fruit has not been washed.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On reach in cooler next to cutting board on cooks line.
Single-service articles not stored inverted or protected from contamination. Togo boxes on cooks line with the food contact surface facing upwards.
Stored food not covered. Large bin of chips in back storage hallway area no cover, employee covered with plastic wrap.
Uncovered food stored near sink exposed to splash. Cheese sauce in steam table next to Handwash sink on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. And ceiling soiled on cooks line.
Water leaking from pipe and/or faucet/handle. Soda lines leaking behind ice bin at patio bar.
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.