Clock Restaurant
2010 N Main St, Gainesville, FL 32609 · Permanent Food Service · License 1101280
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection5 high priority (2 fixed by the Aug 11 follow-up, 3 fixed on the spot), 3 intermediate (1 repeat), 8 basic (1 repeat)-34
- Complaint after follow-up on Aug 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score54
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 11, 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 6, 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.
Cheese 52°F, tuna 47°F, chicken 46°F, beef 47°F.
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ham (48°F - Cold Holding); tuna (45°F - Cold Holding); chicken salad (45°F - Cold Holding) items in flip top reach in cooler on cooks line, employee placed ice on items. Manager stated items were 41°F or below 3 hours previous. coleslaw (45°F - Cold Holding) item in front counter reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef over pork in walk in cooler. Raw shell eggs over cooked potatoes in walk in cooler. All raw items placed below.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-Employee on cooks line touched glasses on face then started plating foods.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 flies flying in kitchen.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Orange multi surface cleaner over Togo boxes in dining room. Manager moved chemicals.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Chili in walk in cooler dated 7/6 frozen then pulled 8/4 missing date it was pulled.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior deflector plate in ice machine. -Interior old ice cream reach in freezer on front wait line.
Repeat violation
Code 31, Handwash sinks and supplies: Soap dispenser at handwash sink not working/unable to dispense soap.
At Handwash sink in dish machine area.
Basic8
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife between prep table and wall by back, manager moved knife.
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 microwave on cooks line, employee discarded drink.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Hood filters soiled with grease above cooks line. -Fan blowing on cooks line soiled with dust.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups on the wait station line.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles cracked in dish area.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled behind flat top with grease/dust.
Ceiling tile missing.
In the back area of kitchen.
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.
Small employee snack cake on shelf above clean plate on cooks line.
Repeat 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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.