Chop Stix Cafe
3500 SW 13 St, Gainesville, FL 32608 · Permanent Food Service · License 1102727
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 inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 7 basic (1 repeat)-19
- Safety score81
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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On cookline: shell egg, 1 hour (65°F - Cold Holding). Manager moved to ice bath to cool.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Prep reach-in cooler cutting board soiled with mold-like substances.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink next to sushi cooler contained a pan and food debris in the basin. Manager removed.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle of sanitizer with no label on shelf next to three compartment sink. Manager labeled bottle.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Open jug of cooking oil on floor at woks. Container of broth on floor in walk-in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No-handle bowl used as scoop in corn starch. Manager discarded bowl.
Fixed on the spot
Equipment in poor repair.
Cutting board grooved. Jamb around walk-in freezer door damaged and exposing insulation.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on cutting boards soiled with of reach-in cooler. Manager moved to sani-bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Prep reach-in cooler cutting boards soiled with food debris and mold-like substances.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Bowls in center of kitchen stored not inverted or protected.
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 purses stored in contact with sauce containers. Manager moved purses.
Fixed on the spotRepeat violation
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.
- 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.