PARLOR DOUGHNUTS GAINESVILLE
931 SW 2 AVE, Gainesville FL 32601 · 904-535-8453
Last inspected Oct 2, 2025 · 7 visits since August 2023
AUG 23
JAN 24
AUG 24
DEC 24
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Oct 2, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees wiped hands on pants/aprons no glove change or hand wash then both started engaging in cooking foods.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly crawling on the edge of cutting board.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dough and basil in reach in cooler, employee moved chicken to the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F - Cold Holding)38; sauce (47F - Cold Holding); sausage (46F - Cold Holding) 41on the top portion of cooler, a container was missing causing a gap. Employee placed empty container in the place.
Toxic substance/chemical improperly stored. Spray chemical bottle by seasoning shakers and Togo plates by front window, operator moved bottle.
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.
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels at sink.
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. 1 employee who has been employed for 2 months no training.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee working no food handler training.
Current Hotel and Restaurant license not displayed. The old license expiring 6/1/2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, operator moved.
Food stored on floor. Jug of oil on floor under table.
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and table, employee moved.
No copy of latest inspection report available.
Aug 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority6 Intermediate7 Basic
Show 18 findings ▾
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 with gloved hands then continued adding toppings to sandwich.
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 took customers order on iPad, then put on gloves and placed pita on flat top.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2nd flip top reach in cooler: Taziki sauce (58F - Cold Holding); feta (58F - Cold Holding); pizza sauce (58F - Cold Holding); mozzarella (57F - Cold Holding); tomatoes (59F - Cold Holding); Stand up cooler by three comp sink: chicken raw (49F - Cold Holding); chicken (50F - Cold Holding); ricotta (49F - Cold Holding); spinach cheese pastry (49F - Cold Holding) 1st flip top cooler: ranch (buttermilk) (54F - Cold Holding); taziki sauce cup (51-54F - Cold Holding) All items was placed in units a little less then 4 hours ago, employee moved all time/temperature control for safety food items into reach in freezers and other working reach in coolers to rapidly drop food temperature.
Toxic substance/chemical improperly stored. Chemical spray bottle on shelf above reach in cooler, employee moved spray bottle.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at Three compartment sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee working today is his first day.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Employee stated they would serve an undercooked burger if the customers request, employee posted consumer advisory.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water heater not turned on, inspector turned on to properly wash hands.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Jugs of oil on floor under counter.
No conspicuously located ambient air temperature thermometer in holding unit. Stand up reach in cooler nearest Three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side areas of salamander equipment.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and screen door left open while in operation.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler on cooks line.
Working containers of food removed from original container not identified by common name. Container of white powder substance next to pizza dough roller, employee stated it was flour.
Jan 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on grill, discarded gloves, then started to put new gloves on, inspector stopped employee and he washed hands then put on gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly crawling on cutting board. Operator cleaned and sanitized cutting board.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding) item at the bottom of cooler, fan blowing from the top and large dough container under fan possibly blocking the cold air from reaching bottom items. Operator moved dough containers.
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. Tested sanitizer bucket at over 200ppm chlorine, operator dumped most of solution out and added more water. Retested at 100ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of ricotta cheese in reach in cooler opened 3 days ago no date mark.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utilizing chlorine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working at time of inspection no proof of training, other employee stated that certificates are kept with the kitchen manager whom is not present.
Equipment in poor repair. Cutting board on reach in cooler with marks from cooler lids handle. Reach in cooler flip top lid the handle is broken.
Single-service articles improperly stored. Togo silverware and napkins on floor under front counter. Togo boxes with the food contact surface facing upwards.
Sep 7, 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. cheese (56F - Cold Holding); taziki sauce (57F - Cold Holding); tomatoes 10 minutes (64F - Cooling); sausage (51F - Cold Holding); mozzarella (54F - Cold Holding); mushrooms (55F - Cold Holding); falafel (56F - Cold Holding) items in stand up large reach in cooler on cooks line and flip top reach in cooler. Thermometers read 40F. Other items are below 41F. Operator placed ice on items.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Container of medicine improperly stored. Container holding neosporian and bandages on shelf above plastic silverware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (56F - Cold Holding); taziki sauce (57F - Cold Holding); tomatoes 10 minutes (64F - Cooling); sausage (51F - Cold Holding); mozzarella (54F - Cold Holding); mushrooms (55F - Cold Holding); falafel (56F - Cold Holding) items in stand up large reach in cooler on cooks line and flip top reach in cooler. Thermometers read 40F. Other items are below 41F. Operator placed ice on items.
Toxic substance/chemical improperly stored. 3 tea bottles next to cleaner spray bottles on shelf, employee moved tea bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Fan guard soiled in small reach in cooler.
Handwash sink used for purposes other than handwashing. Pans in Handwash sink, inspector moved pans to wash hands.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Utilizing chlorine bleach but has quaternary ammonia test kit.
Equipment in poor repair. Plastic container cracked holding sliced cheeses in reach in cooler. Cutting boards on reach in cooler with deep cut marks.
Food stored on floor. Jug of oil and mustard on floor. Operator placed on shelf.
Single-service articles not stored inverted or protected from contamination. Togo boxes by Togo window not flipped over. Box of Togo silverware on floor under front counter.
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.