Afternoon Restaurant
231 NW 10 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103494
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 Oct 1 routine inspection4 high priority (2 fixed by the Oct 5 follow-up, 2 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot), 4 basic (1 repeat)-30
- Administrative complaint on Oct 1, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Observed : orange aioli dated from 9-22-2026, in the walk-in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : on the cook line, far flip top, slice cheese 49°, guacamole 46°, pooled eggs 51°. ALSO, salmon on the prep station 54°, guacamole 56°. Items stocked after breakfast rush. Ice bags added.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : cooked breakfast potatoes hanging over the fryer, 116°. These were about to be drooped back in the fryer and then served to a waiting guest.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : sani spray on the side prep table with bulk salt. This was moved to cleaning.
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Establishment smoking food as a preservation method without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed : manager states bacon and turkey are smoked/cured. Process wavier has been applied for. Time extension.
Establishment curing food without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed : manager states bacon and turkey are cured. Process wavier has been applied for. Time extension.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed : manager states yogurt made on site using sous vide. Process wavier has been applied for. Time extension.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed : pink hand soap was not labeled at the cook line hand wash sink. A label was added.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : a canned drink on the side prep table.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed : when closed, the back door has a gap.
Outer openings not protected with self-closing doors.
Observed : the back door is not self closing.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed : in multiple places in the kitchen, floor tiles are chipped, and or the floor is not smooth for cleaning purposes.
Repeat violation
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Digital copy of the HACCP is potentially already filled out and will be sent, potentially today, at this point in time there has been no change and it's not been received nor sent.
At the first visitRepeat violation
Follow-up, Jun 23, 2026More time given
No change.
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.
- Stop sale
- An order that the food can’t be sold or served.