Amrit Palace
3105 SW 34 St, Gainesville, FL 32608 · Permanent Food Service · License 1103557
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection5 high priority (3 fixed by the Aug 28 follow-up, 2 fixed on the spot), 7 intermediate (2 fixed on the spot), 9 basic; intermediate violations cost 18 at most-42
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 28, 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 - 1st 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Yogurt sauce 44, chicken 45, soup 44, lamb 46. In both walk-in-coolers.
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Chickpeas marked 8/14 in walk-in-cooler, operator stated item had old labels on container.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chicken (44°F - Cold Holding); chickpeas (48°F - Cold Holding); spinach (88°F - Cold Holding); soup (46°F - Cold Holding) items in walk-in-cooler, all other items 41°F or below.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw lamb over cauliflower in walk-in-cooler.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Burn gel on shelf above reach-in-cooler on cooks line. Employee moved item.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food with an expired license on 6/1/2026.
Administrative complaint
Intermediate7
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior ice machine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink full of bowls in corner of front line.
No soap provided at handwash sink.
At handwashing sink in back area by walk-in-cooler, employee placed item at sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
2 spray bottles no labels in back kitchen. Employee labeled items.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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 & Lodging Association (SafeStaff) 866-372-7233. All employees.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour bin has no label.
Code 08, Food protection and cross-contamination: Food stored on floor.
Samosas on floor in walk-in-freezer and onions on floor in walk-in-cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs on handle on cooks line, employee moved tongs.
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 prep table on cooks line. Employee moved drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl no handle scoop in flour container.
Equipment in poor repair.
Cutting board on cooks line with gray/black cut marks.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on containers on clean dish rack.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood soiled with dust above cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted by ice machine.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.