El Indio Commissary Kitchen
5021D NW 34 Blvd, Gainesville, FL 32605 · Permanent Food Service · License 1103639
What drove the grade
Raw animal foods not properly separated from each other during preparation/storage based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic-18
- Administrative complaint on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
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 visitJul 17, 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 visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 cold held at greater than 41°F.
Observed : in the walk-in cooler shredded cheese 44°, prepped yesterday. Salsa pacs prepared onsite on 7-14-26 44°. Prepped raw pork 44°, processed yesterday. A growing ice pad is on the back of the condenser coils. Service tech was called. A pan of ice was moved below the condenser pan.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other during preparation/storage based upon minimum required cooking temperature.
Observed : unprepared cabbage stored under raw shell eggs. The eggs were moved to the bottom shelf.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : the first aid kits with crush/cooling packs stored over new food pans by the back door. The kit was moved to cleaning.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observe: food probe thermometer reading 24°in a properly made ice bath, this was adjusted to 32°.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/cooler and/or walk-in freezer/cooler.
Observed : an ice pack forming on the back of the walk-in cooler condenser coils. A service tech was called. The fans were blowing water droplets onto the floor.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed : mops are stored in grey water.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed : the license that expires on 6-1-2027 was not found onsite. This was found in a file.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed : an unsecured pressurized tank stored by the back door.
No copy of latest inspection report available.
Observed : the last inspection was not available for review.
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.