Cantina Anejo
1680 W University Ave, Ste 10, Gainesville, FL 32603 · Permanent Food Service · License 1103730
What drove the grade
No soap provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 intermediate (fixed on the spot, 1 repeat), 9 basic (1 repeat)-15
- Safety score85
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 visitOct 23, 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
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Soap dispenser in men's restroom fallen off wall. Manager reattached during inspection.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of sanitizer at front bar not labeled. Manager labeled during inspection.
Fixed on the spot
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of flour not labeled. Manager labeled during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Tong handle touching lettuce in reach-in-cooler. Manager removed.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Four tongs on oven door handle. Manager removed.
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 next to food. Manager discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice buildup in walk-in-freezer on cooling unit.
Utensils in poor condition.
Two handles melted on spatulas.
Code 25, Single-service items: Single-service articles improperly stored.
Case of single-serve cups on floor in storage area. Manager moved to shelf.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Soda gun hose disconnected. Reattached during inspection.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee speaker on shelf over prep table.
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.