16th Avenue Diner
207 NE 16 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1100097
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection2 high priority, 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : sliced ham in the cook line flip top, 54°, an ice bag was added.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : on the flat top rack, sausage, 94°.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed ice being dumped in the front line hand wash sink. This was then melted away.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed : lack of any current employee certificates, all expired.
Basic6
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed : fresh French toast mix in a container with a lid, 22-10. The lid had not been fully washed, per the owner. The tape was removed and today's date was added.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the cook line flip top gaskets are soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Observed : the dumpster lids are open.
Garbage on the ground and/or pad around dumpster.
Observed : trash on the ground around the dumpster.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Observed : the dumpster is now on soft ground.
Unnecessary items/unused equipment on the premises.
Observed : an unused ice maker stored outside in the grass.
Reporting only1
Code 49, Flammable materials: Flammables stored near a source of ignition.
For reporting purposes only. Observed : jackets piled on the electric water heating device.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.