TERRACE MARKET & CAFE
1515 SW ARCHER ROAD, Gainesville FL 32608 · 352-371-0580
Last inspected Mar 4, 2026 · 11 visits since September 2023
JAN 24
SEP 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : soup on the front line hot holding at 124°. Staff turned the thermostat on high and stirred the soup.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed : dish wash staff hike pants and then continue to wash dishes, no hand wash in between.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed : in the walk-in cooler, pooled eggs stored over ready to eat parfait. The eggs were moved to the lowest shelf.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed : 1 cracked egg in the cook line drawer. This was discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : at the pizza station chopped chicken 51°, chopped ham 51°, and shred cheese 47°. The unit was in defrost, or the breaker flipped. Items moved to the walk-in freezer, other items were iced down. ALSO, on the cook line chopped chicken 54°. This was moved to the walk-in freezer. And guacamole in the prep sink 58°. This was moved to the walk-in freezer, reached 32° in 10 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : soup on the front line hot holding at 124°. Staff turned the thermostat on high and stirred the soup.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : at the soda station, the Pepsi, Mt Dew and Dr Pepper nozzles had build up.
Handwash sink used for purposes other than handwashing. Observed : a lid in the cook line hand wash sink. The lid was removed.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Observed : the hi temp dish wash machine reaching 201° on the final rinse.
Equipment and utensils not rinsed between washing and sanitizing. Observed : dish wash staff washing dishes and then putting them straight into the sanitizer sink.
Time/temperature control for safety food thawed in an improper manner. Observed : pouch guacamole thawing in standing water. Fold over temperature was 58°, center was still frozen. These were moved to the walk-in freezer and were at 32° in 10 minutes.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed : 1 cracked egg in the front line cold hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : at the pizza station make table: shredded cheese 49°, marinara 45°, chop ham 48°, chicken 48°. All items were iced down with ice bags.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the Pepsi tip nozzle is soiled.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed : the plate style hi-temp holding thermometer turns off during the cycle. When turning it back on it has then been reset, not functioning properly to hold the highest temp.
Accumulation of lime scale on the inside of the dishmachine. Observed : lime scale at the doors and top sprayer wand in the dish wash machine.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the make table across from the flattop, Provolone 50°, Swiss 45°. Ice bags were added, other items in compliance in this unit. Both were at 39° at the end of the inspection.
Carbon dioxide/helium tanks not adequately secured. Observed: 2 co2 tanks in the dry storage room, not secured. A chain was added
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a shirt on a drying rack in the dish area. The shirt was moved to employee corner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the top of the dish wash machine is soiled. Staff is cleaning it now.
Single-service articles not stored inverted or protected from contamination. Observed: to go clam shells on the front line, food contact side up. These were turned over.
Nov 25, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe lack of any proof of employee training.
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed; the mops sink has a splitter, and on the nonchemical side is lacking a backflow preventer.
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/ Observe Treva could not find her current answer by two major card with four more employees presents, and no other certified food manager manager here.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: the irreversible service taking temperature device was not available during the inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observe lack of any proof of employee training.
Spray bottle containing toxic substance not labeled/not labeled correctly. Observed: a clear liquid in a spray bottle marked for glass cleaner. The liquid was discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: multiple drinks stored on the first prep table in the door. These were moved below.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed: ice building in the walk-in freezer.
Single-service articles not stored inverted or protected from contamination. Observed: clam shells on the front line, food service side up. These were inverted.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: on the front line: provolone 59, Swiss 57, American 56F. Items brought out at 11:00 for lunch. Items moved to the walk-in freezer.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: all certificates shown are expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: 2 covered drinks on the upper shelf of the prep table. These were moved below.
Food stored on floor. Observed bulk oil on the floor by the fryer. This was placed on a shelf.
Single-service articles improperly stored. Observed: an open case of cups at the back of dry storage, on the floor.
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food manager certification expired. 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: Ruby and Treva are expired.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: multiple items stocked after breakfast, above 41F. Items were left on a rolling cart for over 15 minutes. All items moved to the walk-in freezer, some were at 31F in 18 minutes. Cook line slice cheese 51,52. Shred cheese 48,49. Front line tuna 48, rolled ham 52, pork 45, sausage 47, slice cheese 49F.
Food manager certification expired. 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: Ruby and Treva are expired.
Handwash sink used for purposes other than handwashing. Observed a pan in the front line hand wash sink. The pan was removed.
Cooling food not covered. Observed: chicken in the walk-in cooler, cooked this morning, 56F, no cover.
Employee personal food not properly identified and segregated from food to be served to the public. Observed: 2 employee drinks in the walk-in cooler, over guest food. These were moved to the bottom shelf.
Worn, torn and/or soiled floors/carpeting. Observed: the floor around the equipment legs has buildup.
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.