Beque Holic
3812 W Newberry Rd, Gainesville, FL 32607 · Permanent Food Service · License 1102836
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection6 high priority (4 fixed by the Aug 24 follow-up, 2 fixed on the spot, 1 repeat), 5 intermediate (1 fixed on the spot), 7 basic (1 repeat)-42
- Administrative complaint on Aug 18, 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 · 2 visitsRoutine inspection
- Follow-up visitAug 24, 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 visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
beef (54°F - Cold Holding); beef (52°F - Cold Holding) pork (61°F - Cold Holding); chicken (53°F - Cold Holding) items in reach in cooler on cooks line, operator stated they thaw in the morning in standing water. Other items in cooler below 41°F prepped prior day.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
dumplings (81°F - Hot Holding) at room temperature on cooks line. rice (118°F - Hot Holding) in warming cabinet on server line.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over tofu in small silver reach in cooler on cooks line, operator moved eggs to the bottom.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towels in container of vegetables in reach in cooler on cooks line.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing at the end of splitter with green hose attached at mop sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Clorox wipes over clean plates on cooks line.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade. Interior microwave soiled with food debris on server line.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwash sink on server line with sanitizer bucket in sink, manager removed items.
Fixed on the spot
No soap provided at handwash sink.
At Handwash sink in dish area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Paper towel dispenser not working at sink in prep area.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Beef in standing water in Three compartment sink thawing.
Code 08, Food protection and cross-contamination: Stored food not covered.
Beef and pork in chest reach in freezer no cover.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink by clean cups on front line, employee moved drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in reach in freezer sliding top in back prep area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler shelves soiled.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under prep sink.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.