43 Street Breakfast House
4410 NW 25 Pl, Gainesville, FL 32606 · Permanent Food Service · License 1103143
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 Aug 6 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 6 basic (3 repeats)-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 visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cheese (45°F - Cold Holding); sausage (52°F - Cold Holding) ham (45°F - Cold Holding) items on cooks line, moved to walk in freezer. Cheese 40, ham 43, sausage 46.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over ready to eat sausage in walk in cooler, manager moved salmon.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing from 2 faucets outside back door.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
2 bottles of pills on reach in cooler on front line. Manager moved medicine.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink on server line with ice inside indicating a dump sink.
Basic6
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Banana with sticker on peel cut in half.
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
2 knives between steam table and cutting board on cooks line. Employees moved knives.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf above reach in cooler by balsamic reduction bottle, employee moved drink.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal containers stacked with water droplets.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at sink on cooks line.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.