RICE & SHINE CAFE
3117 SW 34 ST STE 1, Gainesville FL 32608 · 352.554.5407
Last inspected Jun 19, 2026 · 14 visits since October 2023
JAN 25
JUL 25
JAN 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed : a fly around the 3 compartment sink in the kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jun 19, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : at the flip top by the office:chicken 44°, pork 46°, ice bags added. ALSO, flip top on the cook line : pork 46°( ice bag added), sliced Swiss 55°(moved to freezer). Swiss was above the chill fill line since 9:30am.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed : the outside faucet neat the main entrance lacks a vacuum breaker.
No probe thermometer provided to measure temperature of food products. Observed : lack of a probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed : red Korean sauce in the walk-in cooler not date marked. This was made on 6-16-2026, and a date label was being produced to attach to the container.
Carbon dioxide/helium tanks not adequately secured. Observed : the outside co2 tank is not secured.
Cutting board has cut marks and is no longer cleanable. Observed : the cutting board in the wait station has deep grooves with stains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : an unsealed employee drink on the prep reach-in cooler on the cook line.
Employee with no beard guard/restraint while engaging in food preparation. Observed : beard guards not worn upon entry. Beard guards were then added.
Food not stored at least 6 inches off of the floor. Observed : some shelves in the walk-in freezer are not 6" off the floor.
Food stored on floor. Observed : bulk packaged meat on the floor of the walk-in freezer. These were moved to a shelf.
Garbage on the ground and/or pad around dumpster. Observed : garbage on the ground around the dumpster.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : 3 spoons in standing water (71°) on the front line. The water was dumped.
Time/temperature control for safety food thawed in an improper manner. Observed : the sliced frozen beef in the prep sink was not submerged(the water was running.) The beef was placed in a stock pot to allow for water spillover. The excess meat that would not be submerged was moved to the walk-in cooler.
May 29, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority1 Intermediate14 Basic
Show 18 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands and continued food preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach-in coolers: cheese (46F - Cold Holding); tomatoes (46F - Cold Holding); lettuce (45F - Cold Holding); sausage (48F - Cold Holding); shell eggs (48F - Cold Holding); shell egg (49F - Cold Holding); steak (44F - Cold Holding).
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. On cookline: Sanitizer Bucket (Chlorine 200ppm). Employee remixed solution to: Sanitizer Bucket (Chlorine 50ppm).
Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler cutting board soiled with mold-like substances.
Carbon dioxide/helium tanks not adequately secured. Exterior carbon dioxide tank not secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top shelf in kitchen not inverted or protected.
Cutting board has cut marks and is no longer cleanable. Reach-in cooler cutting board grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table. Employee discarded drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal speaker on shelf above reach-in cooler prep table. Employee removed speaker.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while preparing food.
Employee with no beard guard/restraint while engaging in food preparation. Employee preparing food with no beard guard.
Floor area(s) covered with standing water. Standing water on floor at mop sink and walk-in cooler.
Food stored on floor. In walk-in freezer: case of chicken on floor. Employee moved to shelf.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in bulk container of rice. Employee removed.
Stored food not covered. In walk-in cooler: sausage not covered. Employee covered with plastic wrap.
Water leaking from pipe and/or faucet/handle. Leaking faucet at mop sink.
Wet mop not stored in a manner to allow the mop to dry. Wet mop at sink not hanging to dry. Employee moved to elevated position on sink edge to dry.
Jan 13, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the kitchen 3 compartment sink at 0 ppm for chlorine. The sink was dumped and refreshed to 100 ppm for chlorine.
Toxic substance/chemical improperly stored. Observed : liquid dish wash detergent stored on top of the dish wash machine. This was moved to the pre rinse side of the area.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the hand wash sink by the front line ice maker only has water at 69° at time of inspection.
Ceiling tile missing. Observed : a corner piece of tile is missing over the white tiled wall on the front.
Floor tiles missing and/or in disrepair. Observed : on the front line by the ice maker, the floor is uneven and not sealed.
Jul 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Live, small flying insects found Observed : a fly around the 3 compartment sink in the kitchen.
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 time, lacking a time mark. An adjusted time mark was added.
Toxic substance/chemical improperly stored. Observed : eco lab spray sanitizer stored next to styrofoam cups. The spray was moved below.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the dining area faced cutting board is stained.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed : lack oF a visible test kit for the eco lab Sanitizer spray.
Records/documents for required employee training do not contain all of the required information. Observed : the international Food Service Executives employee cards are not completely filled out.
Food not stored at least 6 inches off of the floor. Observed : food in the walk-in freezer on shelves close to the floor, not stored six inches off the floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed : multiple knives between equipment in two areas on the cook line. Knives were to be washed, rinsed and sanitized each 4 hours and left on a clean sanitized surface, not in cracks or between. Equipment.
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. Observed : wet mops are hanging in the 3 compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed : cryovac beef left on the counter to thaw at room temperature. Currently 40°.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the back side of the slicer blade and frame have debris. ALSO, the can opener blade has dried food debris on it. This item
Ice buildup in reach-in freezer and/or walk-in freezer. Observed: the walk-in freezer floor has chunks of ice under the shelves. There is an ice sculpture growing on the shelf below the fans.
Sep 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed: the sanitizer bucket on the front line, per staff was chlorine. This tested to 0 ppm for chlorine. Chlorine was added to 100 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: shell eggs in the cook line flip top reach-in cooler, in a carton above the cold level of the unit, 54°. These were placed in the walk-in freezer for 11 minutes to quick chill and then were placed below in the cold hold unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes in the hot hold unit on the front line, 89°. According to staff, this was an overage from a recent order. These were placed in a steaming hot well to be brought back to 165°.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with an accumulation of dried food debris.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a back pack behind the secondary counter, stored with guest food. The back pack was moved to the floor.
May 21, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the corner flip top on the cool line: Link sausage 49, pork patty 45, chopped ham 50, Sliced ham 49, cheese 49, uncooked bacon 44F. Items were stocked after 9:00 am. Items iced and moved to the walk-in cooler. Ocala heat n air called to service.
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. Observed: lack of a plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer, used today, had an accumulation of food debris. This was cleaned during the inspection. **Corrected On-Site* ALSO, the can opener had dried food debris on the blade. This was moved to be washed. **Corrective Action Taken* ALSO, the flattop and surrounding area have an accumulation of cooked on grease.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed: 2 original and 2 paper copies of certificates.
Floor tiles missing and/or in disrepair. Observed: kitchen tiles missing corners.
Light shield damaged/in disrepair. Observed: the light shield over the back door is hanging down.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the vent in the kitchen and office has an accumulation of dust.
Feb 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: at the cold make table on the front line in the corner, pork Pattie 45, cubed ham 46, large link pork 47F. Ice bags are being added.
Toxic substance/chemical improperly stored. Observed: 3 bottles of spray sanitizer stored on the wait station bar, with to go clam shell carry out containers, ketchup, mustard and to go items. The sprays were moved to cleaning. ALSO, bleach jugs stored next to bulk potatoes by the walk-in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed: dish wash machine(uses chlorine) no working test strips available.
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. Observed: Homer lacks an Employee Reporting form. He handles dish washing, clean dishes and cleaning.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed: the vent along the wall in the back kitchen has an accumulation of dust.
In-use wet wiping cloth/towel used under cutting board. Observed a wet cloth under the cutting board on the front line.
No copy of latest inspection report available. Observed: the last inspection was not available for review.
Oct 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line flip top reach-in cooler in the corner: pork 49,50,54, potato 44, shred cheese 54, slice cheese 54. The slice cheese was above the other food pans. There was an open section missing a food pan. Items were brought/stocked at opening. Items being ice bagged or moved to the walk-in freezer. Time as a public health control was emailed along with cooler tips.
Toxic substance/chemical improperly stored. Observed a sanitizer spray stored next to bulk sugar on the front line. The spray was moved to cleaning.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. It was move to dish and is being cleaned now. **Corrective Action Taken* ALSO, the diffuser on the Sprite dispenser has build up. This was disassembled and is being cleaned. **corrective action* ALSO, the lower back slicer guard on the meat slicer has dried residue.
No probe thermometer provided to measure temperature of food products. Observed: the only probe thermometer available is digital and needs a battery.
In-use knife/knives stored in cracks between pieces of equipment. Observed: on the cook line, a French style knife stored between a prep table and reach-in cooler. It was moved to a clean surface.
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.