Fresh Kitchen
700 NW 62 St, Gainesville, FL 32605 · Permanent Food Service · License 1103671
What drove the grade
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (fixed by the Jul 28 follow-up), 3 basic-6
- Safety score94
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 28, 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 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did
not reach 160°F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed : the hi temp dish wash machine only reached a rinse temperature of 148° consistently. The manifold temp reached 184° consistently. Manuel sanitizing is required until corrected.
Basic3
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed : cooked chic peas(38°) left uncovered in the walk-in cooler. A staff member was assigned to cover the pans.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Observed : old labels on the clean dish rack, full size pans.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed : the drying dishes over the dish wash machine were wet nested. The manager turned them on their side to drain.
Fixed on the spot
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
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.