POMODORO CAFE
9200 NW 39 AVE STE 100, Gainesville FL 32606 · 3809886
Last inspected May 4, 2026 · 10 visits since September 2023
NOV 24
FEB 25
AUG 25
FEB 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. Employee touched chicken in reach-in cooler across from oven.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 4, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 1 high priority.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Toxic substance/chemical improperly stored. Soap stored above prep table in kitchen. Manager removed soap.
Clam/mussel/oyster tags not marked with last date served. No date on any of the clam tags
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front handwash sink. Manager restocked
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( soap ). Manager labeled bottle
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in back cage area
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee jackets stored on wine bottles and single service trays. Manager removed all the jackets.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up around walk-in-freezer door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station.
Single-service articles improperly stored. Coffee filters no covered or protected. Manager stored coffee filters.
Stored food not covered. Ice cream in walk-in-freezer not covered. Manager placed cover on ice cream
Working containers of food removed from original container not identified by common name. Container of food removed ( sugar and salt ) from original container not labeled with name of contents. Manager labeled containers
Aug 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority1 Intermediate13 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Raspberry sauce can has dent along bottom seam
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched nose with bare hand then handled a clean dish on cookline.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in metal bin above ice at 54F; ham 45F; salmon 46F - ice placed on ham and salmon. Salmon 41F 40 minutes later
Toxic substance/chemical improperly stored. Degreaser and bleach containers stored above handwash sink and next to clean dish storage rack. Manager moved
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin under soda dispensing a home had mold like substance along the top edge of the bin. Manager clean out bin. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. Manager placed can opener in dishwasher area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Handwash sink next to prep table behind dishwasher area exposed to splash. Handwash sink next to steam table with soup exposed to splash from soap dispenser
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bucket used for water in preparing food not inverted. Manager inverted bucket
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys stored above flip-top make table cooler on cookline. Employee backpack stored on dry goods storage area rack above napkins and food parchment paper.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment ( metal bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink by dish washing area. Manager placed new sign at handwash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Manager had no food contact surface cleaned
Old food stuck to clean dishware/utensils. Old food on clean bin on clean storage rack. Manager placed to be washed.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle stored in reach in cooler behind register. Manager discarded bottle.
Single-service articles not stored inverted or protected from contamination. Single service trays not inverted on flip-top make table cooler
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Ratchet strap hook stored above soft drink dispenser boxes
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (lemons ) stored over ready-to-eat food ( sauce and precut lettuce ) in walk in cooler
Working containers of food removed from original container not identified by common name. Container of food removed ( oil, sugar, salt ) from original container not labeled with name of contents.
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area. Manager had employee wash hands and rewash dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over broccoli in reach-in cooler across from cook line steam kettle. Manager placed beef in bottom drawer of cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in wait station ice bath: butter (49F - Cold Holding). Employee stated butter placed in pan one hour prior to temperature being taken. Employee added ice to ice bath to reduce temperature to 41F. Items in cook line drawers beneath grill:fish (48F - Cold Holding); shrimp (49F - Cold Holding); steak (48F - Cold Holding); chicken (49F - Cold Holding). Employee stated items were 41F at 11:00 am. Employee moved items to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in steam table across from cook line: sausage (118F - Hot Holding). Employee stated sausage placed in steam table three hours prior to temperature being taken. Manager moved sausage to oven to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. Deflector plate inside of kitchen ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at dish area hand washing sink. No soap at wait station hand washing sink. Manager provided soap and hand towels at respective hand washing sinks.
Spray bottle containing toxic substance not labeled. Spray bottle next to mop sink. Manager added label to bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table across from ice machine. Employee discarded drink during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf in front of walk-in cooler. Manager moved backpack to area where personal items are stored.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on clean dishes rack across from dish machine.
Ice bucket not inverted between uses. Ice bucket stored on shelf next to kitchen ice machine. Employee turned bucket over during inspection.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Employee removed ice scoop and returned scoop to dish area to be washed,rinsed and sanitized.
No Heimlich maneuver/choking sign posted. No choking poster posted. Inspector provided operator with choking poster. Manager posted choking poster during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area behind soda nozzles of wait station soda machine.
Single-service articles not stored inverted or protected from contamination. To go containers on shelf in dry storage. Employee turned containers over.
Time/temperature control for safety food thawed in an improper manner. Steaks thawing in standing water in kitchen prep sink. Employee placed steak under running water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 200 ppm. Employee added water to bucket, 75 ppm.
Nov 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item in walk-in cooler: house sauce (64F,71F - Cooling). Manager stated sauce was placed in cooler the previous night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in walk-in cooler: house sauce (64F,71F - Cooling). Manager stated sauce was placed in cooler the previous night.
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. Dish machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Marinara sauce in walk-in cooler dated 10/30. Manager stated marinara sauce was prepared two days earlier. Manager placed proper date mark on marinara sauce.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 stored in reach-in cooler across from cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in walk-in cooler: chicken (48F - Cold Holding); noodles (47F - Cold Holding); blue cheese (48F - Cold Holding); cheese (47F - Cold Holding); hamburger (48F - Cold Holding). Manager stated items were at proper temperature at opening. Manager opened door to walk-in freezer to reduce temperatures of food to 41F.
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 stored in front counter display case. Manager stated the cheesecake was opened the previous day. Manager had an employee place the proper date on cheesecake.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in wait station. Blade of can opener on kitchen prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
Bowl or other container with no handle used to dispense food. Container without handle used to scoop garlic stored on shelf underneath kitchen prep table. Manager removed container during inspection.
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 stored in reach-in cooler across from cook line.
Food stored on floor. Bucket of soup stored on floor in walk-in freezer. Manager had employee place bucket on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Gasket of reach-in cooler in pizza make station.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 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. Dish machine in ware washing area, 0 ppm. Manager primed machine, 50 ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up straws off the floor and proceeded to serve drinks to customers without washing hands. Manager had employee wash hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Grouper stored in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in walk-in cooler: hamburger (45F - Cold Holding). Manager stated item was at proper temperature at 11 am, door propped open during a delivery. Manager moved item to walk-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line steam kettle. Can opener on prep table across from kitchen prep sink.
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. Grouper stored in walk-in cooler.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven handle. Employee placed tongs on top of oven.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans on top of warmer across from dish machine in ware washing area. Manager turned pans over.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Manager had employee place chicken under running water.
Wet mop not stored in a manner to allow the mop to dry. Mop in mop sink. Manager had employee discard mop head.
Sep 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 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 touched hair then put on gloves and proceeded to handle containers of food. Manager had employee wash hands and change gloves.
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. Employee touched chicken in reach-in cooler across from oven.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes from the dining room then proceeded to handle plated food in pass through window. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on counter across from pizza oven: fresh garlic in oil (78F - Cold Holding). Manager stated item placed on counter 3 hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from oven: chicken (58F - Cold Holding); fish (49F - Cold Holding); shrimp (51F - Cold Holding); crab (49F - Cold Holding); steak (48F - Cold Holding). Manager stated item placed on counter 3 hours prior to temperature being taken. Manager moved item to walk-in freezer to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in warmer across from office: pizza (111F,115F - Hot Holding). Manager stated items placed in warmer one hour prior to temperature being taken. Manager placed items in oven to reheat.
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. Establishment has no written procedure available. Inspector provided operator with Ritter procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers across from fryers and oven.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no quaternary test kit.
No paper towels or mechanical hand drying device provided at handwash sink. No towels at front counter hand washing sink. Manager had employee place hand towels at sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from pizza oven. Employee discarded drink.
Single-service articles not stored inverted or protected from contamination. Containers on shelf across from office. Manager turned containers over.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor across from pizza oven. Owner placed bucket on shelf.
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.