Flacos Cuban Bakery and Coffee Spot
200 W University Ave, Gainesville, FL 32601 · Permanent Food Service · License 1103131
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (2 fixed by the Aug 12 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 2 basic (2 repeats)-32
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
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 visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
No change, application for Change owner was on a laptop during the callback.
More time given
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 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.
Observed : beef left out on the front line counter for 16 minutes, 49°. This was placed in a reach-in freezer for quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : 2 types of hot pastries in the front line display case, 123°,118°, beef. Items to go to Time as a public health control , form emailed.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed : the 3 compartment sink with no chlorine or quaternary ammonia indicated in the sanitizer sink.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : blue quaternary ammonia tablets stored on the front line counter. These were moved to cleaning.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed : license expired on 6-1-2026.
Administrative complaint
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed : lack of a written clean up plan.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : a pan in the front line hand wash sink. The pan was removed.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed : there was no current Certified Food Manager card found in the binder.
Basic2
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Observed : a reach-in cooler on the front line line and a reach-in freezer in the back with insulation visible.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed : 3 co2 tanks upstairs that are not secured.
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.