PERKINS RESTAURANT AND BAKERY
6825 W NEWBERRY RD, Gainesville FL 32605
Last inspected Oct 13, 2025 · 10 visits since November 2023
NOV 23
MAR 24
SEP 24
JAN 25
AUG 25
▼ IMPROVING
5 inspections trending up, 28 points better than where it started.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at all at Handwash sink outside of dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Oct 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified manager for establishment.
Aug 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) item in server alley reach in cooler in front of main pass through window, cooler thermometer reads 40F, operator placed item in walk in cooler. Retemped item 45F. potatoes (48F - Cold Holding); turkey (47F - Cold Holding); pork chop (49F - Cold Holding); mashed potatoes (51F - Cold Holding); rice (49F - Cold Holding) items in cooler under main grill, one drawer will not fully close due to wrong size gasket, employee started moving items to walk in cooler.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified manager for establishment.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) item in server alley reach in cooler in front of main pass through window, cooler thermometer reads 40F, operator placed item in walk in cooler. Retemped item 45F. potatoes (48F - Cold Holding); turkey (47F - Cold Holding); pork chop (49F - Cold Holding); mashed potatoes (51F - Cold Holding); rice (49F - Cold Holding) items in cooler under main grill, one drawer will not fully close due to wrong size gasket, employee started moving items to walk in cooler.
Toxic substance/chemical improperly stored. Chemical spray bottle next to single service togo containers on cooks line, manager moved chemical.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on server alley cooler stained.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified manager for establishment.
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 employees present.
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. No proof of training for the 6 employees working at the time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table by clean plates on cooks line, manager moved drink.
Equipment in poor repair. Display cooler at front counter one sliding door is repaired with duct tape. Cutting boards at back prep area with deep cut marks.
Floor tiles missing and/or in disrepair. Multiple tiles on cooks line cracked or missing. Floor tile by dish machine cracked. Hole in wall in back storage room.
No copy of latest inspection report available. Last inspection was January 2025.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden boards added to wall in back prep area not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Reach in freezer gasket soiled on cooks line. Shelves in walk in cooler soiled.
Standing water in bottom of reach-in-cooler. Server reach in cooler in front of main pass through window and main reach in cooler on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Around air duct system in back storage room.
Jan 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server grabbed plated food from pass through window placed plate on tray then moved the cooked potatoes around with her bare hands, spoke to employee about not touching any cooked or ready to eat foods with her bare hands hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and pork over cooked ribs in walk in cooler, employee moved ribs above raw items.
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. Sanitizer bucket quaternary ammonia tested stronger than 400ppm, operator added water and retested at 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach in coolers of cooks line and server alley that are stained. The top of reach in cooler on cooks line there is a crease in the metal causing old food debris to build up.
Spray bottle containing toxic substance not labeled. Spray bottle hanging by dish machine area, operator labeled as pine sol cleaner.
Equipment in poor repair. Door on cold display cooler repaired with duct tape. Cutting boards on cook line and server alley reach in coolers with deep cut marks. Reach in freezer on cooks line the interior left door has exposed insulation and exposed insulation on the outside of right door due to handle being broken.
Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
Floor tiles missing and/or in disrepair. In front of the dish machine area and on the cooks line. Hole in wall located in back storage room.
In-use knife/knives stored in cracks between pieces of equipment. 1 knife between work table and reach in cooler on cooks line and 5 knives between wall and work table at back prep area, employee moved all knives.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden wall attachments at back prep area not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior pie reach in freezer is soiled in storage area. Food racks in walk in cooler. Fan guard in walk in cooler. Unused/broken coolers on cooks line used for counter space are soiled.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 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, touched clean spatula handle and clean plate, inspector stopped employee and had him wash his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (46F - Cold Holding); gravy (46F - Cold Holding); salmon (47F - Cold Holding); melon (47F - Cold Holding); beef (46F - Cold Holding); rice (46F - Cold Holding) items in walk in cooler, manager had taken temperatures this morning and everything was 41F or below, one fan in walk in cooler was not working at time of inspection, ice pans were added to cooler to help drop ambient temperature and technician was called. pancake batter (57F - Cold Holding); French toast mix (52F - Cold Holding); hashbrown mixture (46F - Cold Holding) items in reach in cooler on cooks line nearest mop sink, employee stated they were on time control sitting at room temperature but it was slow so he removed items from time and placed back in cooler, inspector spoke to both employee and manager about food items once they are placed on time they can not go back into cooler for temperature holding. Items moved to walk in freezer to rapidly drop temperatures.
Establishment offers undercooked comminuted meat on the child menu. On the kids menu there is an asterisk next to the cheeseburger indicating the kids cheeseburger will be offered undercooked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler heavily stained at end of cooks line nearest ice machine. Interior microwave on front line/server line.
Handwash sink used for purposes other than handwashing. Handwash sink on cooks line full of ice indicating the sink was used as a dump sink.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certificate of manager that no longer works here expired 12/2023.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to get dispenser to work, awhile later the employees had fixed dispenser, paper towels are being dispensed.
Dead roaches on premises. 2 dead under Handwash sink and rack in dish machine area. Manager cleaned and sanitized area.
Equipment in poor repair. Cutting board on cooks line near ice machine and cutting boards hanging at prep with deep cut marks. Sliding door on display cooler behind front counter broken "fixed" with duct tape.
Floor tiles missing and/or in disrepair. In front of dish machine the tiles are cracked making water stand on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cups handle directly in sugar on front line, employee moved handle out of food.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in dish machine area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces added to wall in back prep area not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard soiled in walk in cooler. Multiple reach in cooler sides and cooking equipment sides on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Behind storage racks in storage room. Floor soiled under racks in dry storage room.
Working containers of food removed from original container not identified by common name. Container with white substance inside, manager stated it was sugar and labeled.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 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. Observed 0 ppm for the dish wash machine. A new jug was added and primed, = 100 ppm.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed: 1 Out of shell egg, in the carton.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed slice cheese on the cook line 45, cut tomato 46, these 2 items were iced down, milk 49 F in the wait station reach-in cooler. This item was moved to the walk-in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed eggs on the cook line, no time mark. Adjusted end time 7:00 added.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple cutting boards are stained on the cold.
Handwash sink used for purposes other than handwashing. Observed a spoon in the cook line hand wash sink. It was removed.
No certified food manager for establishment. 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 lack of a Certified Food Manager for the business.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: kids meal has an asterisk to denote it is available to be under cooked.
In-use tongs stored on equipment door handle between uses. Observed: tings on handles on the cook line.these were moved to dish.
Old food stuck to clean dishware/utensils. Observed: a plate washed 2 x in the dish wash machine, still retains cheese.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets stored next to food on the cook line and dessert line.
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority5 Intermediate17 Basic
Show 26 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pancake batter on cooks line out for 2 hours, employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. tater tots (98-112F - Hot Holding) in fryer basket, employee stated item was cooked for an order but has cooked too much, operator discarded item.
Toxic substance/chemical improperly stored. Sanitizer bucket on top of Bavarian cream container in prep area, operator moved bucket.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of walk in freezer near soda hookups.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake in pie cooler no date mark, operator dated.
Establishment offers undercooked comminuted meat on the child menu. Cheeseburger listed on kids menu has an asterisk mark leading to consumer advisory printed on menu indicating establishment may serve kids burger undercooked.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards heavily stained. Interior reach in cooler drawers under grill nearest mop sink.
Spray bottle containing toxic substance not labeled. 3 bottles hanging on rack at dish machine area.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No water at all at Handwash sink outside of dry storage area.
Accumulation of debris on exterior of warewashing machine. Employee cleaned during inspection.
Bowl or other container with no handle used to dispense food. 2oz container in diced tomatoes in server reach in cooler, operator removed cup.
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. Salmon in walk in cooler.
Duct tape used to repair nonfood-contact surface. Sliding reach in cooler door at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened red Gatorade on shelf above food in main walk in cooler, operator moved drink.
Equipment in poor repair. Multiple cutting boards with deep cut marks. Ice build up in reach in freezer outside in shed holding pies.
Floor soiled/has accumulation of debris. Inside produce walk in cooler.
Floor tiles missing and/or in disrepair. On cooks line. Ceiling tile missing in pie prep area of kitchen.
Food stored on floor. Pickles in main walk in cooler and chicken in walk in freezer, operator placed on shelf.
In-use tongs stored on equipment door handle between uses. Two pairs hanging on fryer handles on cooks line, operator moved tongs.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler on cooks line nearest mop sink the right side door has exposed insulation on the inside of cooler.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces attached to racks and wall at prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under grill above reach in cooler drawers. Fan guard in main walk in cooler.
Open dumpster lid. Operator closed lids.
Single-service articles not stored inverted or protected from contamination. Black boxes on cooks line on microwave, operator flipped boxes.
Standing water in bottom of reach-in-cooler. Server reach in cooler. Reach in cooler with exposed insulation.
Stored food not covered. Fried pickles and cheese sticks in walk in cooler, operator placed lids on item.
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.