El Indio 34 ST
5011 NW 34 Blvd, Gainesville, FL 32605 · Permanent Food Service · License 1101372
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 basic-11
- Safety score89
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 visitJul 15, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : beef chips hot holding in the hot well, 89°. These were then reheated to 177° in the microwave.
Fixed on the spot
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135°F in all parts.
Observed : in the hot well on the cook line, reheated internal temperature of precooked beef chips, 89°. This was placed in the microwave and heated and stirred until it was above 165°.(177°)
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Observed : 1 flying insect near the 3 compartment sink.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : employee drink stored on the chip bin on the cook line. The drink was discarded.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : there was no visible choking poster. One was emailed.
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.