SUGARCREEK RESTAURANT
2226 NW 6 ST, Gainesville FL 32609
Last inspected Sep 11, 2023 · 7 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
SEP 23
Roach activity present as evidenced by live roaches found. Observed: 1 live roach on the floor by the bread rack, went under the baseboard.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016009903 | Feb 26, 2016 | Jun 2, 2016 | $800 |
Inspection history
7 visits, newest first
Sep 11, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Sep 7, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the swinging doors. 1 fly on a syrup container in the dining area, East wall.
Roach activity present as evidenced by live roaches found. Observed: 1 live roach on the floor by the bread rack, went under the baseboard.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of food debris on the blade. ALSO, the soda nozzles have an abundance of foreign substance on the diffusers. ALSO, the ice machine bin has rust on the sides.
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. Observed: 2 certified, others over 60 days do not have verification on hand.
Dead roaches on premises. Observed: 1 dead roach under the Tuscan mural in the dining area. 2 dead roaches under the Monkey mural, dining. 2 dead roaches by the 7 top, dining. 1 dead roach in a bowl on the floor by the bread rack. 1 dead roach by the dish wash machine, kitchen.
Equipment or utensils not designed or constructed in a durable manner. Observed the lower shelf on the dish pit drain board is rusted through.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dish racks have an accumulation of grease and soil.
Sep 6, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority6 Intermediate9 Basic
Show 24 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: the dish wash machine at 0 ppm for chlorine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed: 1 fly by the swinging doors. 1 fly on a syrup container in the dining area, East wall.
Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2023.
Pesticide/insecticide labeled for household use only present in establishment. Observed: household ant and roach spray stored on the bulk sodas. It was moved outside.
Raw animal food stored over or with unwashed produce. Observed: raw shell eggs stored over unprepared potatoes, in a bus pan on the floor in the walk-in cooler.
Roach activity present as evidenced by live roaches found. Observed: 1 live roach on the floor by the bread rack, went under the baseboard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: flip top #2 chop ham 47, shredded cheese 54, chop chicken 54, slice cheese 55, pooled eggs 57F. ALSO, in flip top #1: pork 46, slice ham 54, hash 54F. Slice cheese was above the pans on a plate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: flip top #2 chop ham 47, shredded cheese 54, chop chicken 54, slice cheese 55, pooled eggs 57F. ALSO, in flip top #1: pork 46, slice ham 54, hash 54F. Slice cheese was above the pans on a plate. This was placed in a chest freezer.
Time/temperature control for safety food re-served to customers. Observed: butter packs left on multiple tables frozen solid reuse by next guest. Inspector had staff remove from the table just seated and replace.
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: a plan was not visible when requested.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the can opener with an accumulation of food debris on the blade. ALSO, the soda nozzles have an abundance of foreign substance on the diffusers. ALSO, the ice machine bin has rust on the sides.
Handwash sink used for purposes other than handwashing. Observed: the cook line hand wash sink had a metal container and utensils in it. These were removed.
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. Observed: 2 certified, others over 60 days do not have verification on hand.
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 employees lacking certification do not have verification they have been informed to report if they are ill.
No soap provided at handwash sink. Observed no soap, paper towels at the cook line hand wash sink.
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed food pans with an accumulation of grease stored on the second shelf of the Shake mixer table, with old stickers still attached.
Clean utensils or equipment stored in dirty drawer or rack. Observed small ware stored in soiled pans, metal syrup containers, knives and spatula.
Dead roaches on premises. Observed: 1 dead roach under the Tuscan mural in the dining area. 2 dead roaches under the Monkey mural, dining. 2 dead roaches by the 7 top, dining. 1 dead roach in a bowl on the floor by the bread rack. 1 dead roach by the dish wash machine, kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 1 drink on a microwave table in the kitchen.
Equipment or utensils not designed or constructed in a durable manner. Observed the lower shelf on the dish pit drain board is rusted through.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a scoop stored in 85F water next to the shake mixers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the dish racks have an accumulation of grease and soil.
Standing water in bottom of reach-in-cooler. Observed: 2 reach-in cooler in the kitchen with an accumulation of water pooling inside, the one by the dish it drips on the floor.
Worn, torn and/or soiled floors/carpeting. Observed: floor and baseboard in the dining area with an accumulation of grease and food debris. ALSO, in the kitchen, an abundant accumulation of food and debris along the baseboards, under the equip and on the shelves.
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: ham (45F - Cold Holding); sausage (46F - Cold Holding); cheese (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Items in reach-in cooler next to three compartment sink: cheese (49F - Cold Holding); boiled eggs (48F - Cold Holding); ham (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-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 held on cook line stove top: eggs (97F - Reheating). Manager stated eggs cooked 15 minutes prior to temperature being taken. Manager placed eggs on grill to reheat.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 48 violations recorded, 13 high priority.
13 High priority6 Intermediate29 Basic
Show 48 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, 0 ppm. Manager stated dishes and pans would sanitized in three compartment sink.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling plates without washing hands. Manager had employee wash hands.
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 then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
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 face and handled pancakes without washing hands. Manager had employee wash hands and reheat pancakes.
Hands not washed as needed after changing tasks. Employee went from eating food to handling clean plates without washing hands. Manager had employee wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in area behind front counter. Observed two flies in kitchen area.
Nonfood-grade bags used in direct contact with food. Hash browns in reach-in freezer across from ice machine stored in to go bag.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2023.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw in walk-in cooler dated 6/20, manager stated item should be dated 6/30. Manager placed proper date on item.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: ham (45F - Cold Holding); sausage (46F - Cold Holding); cheese (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F. Items in reach-in cooler next to three compartment sink: cheese (49F - Cold Holding); boiled eggs (48F - Cold Holding); ham (47F - Cold Holding). Manager stated items were at proper temperature at opening. Manager placed items in reach-in freezer to reduce temperature to 41F.
Time/temperature control for safety food re-served to customers. Butters left on tables in between customers to be reused. Manager discarded butters.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item held on cook line stove top: eggs (97F - Reheating). Manager stated eggs cooked 15 minutes prior to temperature being taken. Manager placed eggs on grill to reheat.
Toxic substance/chemical improperly stored. First aid kit stored on top of soda boxes. Manager moved first aid box to shelf with chemicals.
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 written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table. Mixer heads of table top mixer on prep table next to walk-in cooler. Cutting board stored underneath prep table across from walk-in cooler. Microwave on prep table across from grill.
Handwash sink used for purposes other than handwashing. Pans stored in hand washing sink across from grill.
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. No proof of employee reporting agreements.
No soap provided at handwash sink. No soap at hand washing sink across from grill.
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. Establishment has proof of training for two employees. Establishment has five employees.
Bowl or other container with no handle used to dispense food. Bowl used to scoop salsa in reach-in cooler across from grill.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in dry storage area across from ice machine.
Cardboard used to line food-contact shelves. Cardboard on old oven next to kitchen entrance.
Duct tape used to repair nonfood-contact surface. Doors in between front counter and kitchen.
Employee eating in a food preparation or other restricted area. Employee eating biscuit in kitchen. Manager had employee stop eating and discard food.
Employee personal food not properly identified and segregated from food to be served to the public. Employee tuna fish stored on shelf in walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on Reach-in cooler next to three compartment sink. Employee coat on box of ketchup located on shelf across from kitchen entrance.
Equipment and utensils not properly air-dried - wet nesting. Cups stored behind front counter.
Equipment in poor repair. Outside of ice machine rusty.
Floor area(s) covered with standing water. Floor next to three compartment sink.
Floor tiles missing and/or in disrepair. Floor in between dish area and cook line.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape hanging over reach-in cooler across from oven. Manager removed tape.
Food stored on floor. Bag of onions and cooking oil stored on floor on cook line.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster behind building.
Hole in or other damage to wall. Hole in wall beneath hand washing sink next to soda box stand.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from fryer.
In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handle.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in cooler across from grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood above cook line greasy. Pipes underneath three compartment sink soiled. Top of dish machine soiled. Pass through shelf next to grill greasy. Fan covers in walk-in cooler dusty. Walk-in cooler gasket. Area behind soda nozzles. Fan above three compartment sink greasy.
Old labels stuck to food containers after cleaning. Pans stored on shelf beneath prep table across from walk-in cooler.
Open dumpster lid. Dumpster behind building. Dumpster also missing drain plug.
Outer openings not protected with self-closing doors. Back door to kitchen.
Shelf with rust that has pitted the surface. Shelf underneath dish dropoff table.
Single-service articles improperly stored. To go containers stored on floor in dry storage area across from dining room. To go containers stored on shelf in back of kitchen not inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler next to kitchen entrance.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area.
Water leaking from pipe and/or faucet/handle. Pipe beneath hand washing sink across from grill.
Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket next to three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table across from walk-in cooler.
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.