Golden Buddha Restaurant

613 NW 16 Ave, Gainesville, FL 32601 · Permanent Food Service · License 1101298

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 3 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
3 high priority (2 fixed by the Sep 3 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (2 repeats)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct152026

Complaint check

No violations found

First visitOct 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep22026C76Routine inspection11 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 3, 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 visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 3 Intermediate
- 5 Basic
What 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 : on the cook line, in the flip top: the owner stated all food cooked after 1:00 pm. Chicken 45°, beef 45°, chicken 47°. Items were not tagged. Items placed in the chest freezer dropped to below 41°. Walk-in cooler: open tofu( was left out for over 30 minutes) 58°, dropped to 50° in 12 minutes, chicken 51°, beef 50°, chicken 51°. Owner stated all items cooked today. All stems dropped 2-3 degrees in 11 minutes.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed : rice in the warmer, 127°. Owner stated it was a new batch of rice heating up. Owner placed rice and started to reheat the rice quickly.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed : 1 fly by the chest freezer by the register.
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 plan.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed : the men,s restroom hand wash sink does not have water at least 85°.
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Observed : certificate was incomplete. Owner added details.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed : bulk oil stored on the floor by the register.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed : scoops stored in 82° standing water. The water was discarded.
  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.
  Observed : 2 drinks on the prep table. These were moved to the bottom shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed : ice building up in the reach-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed : the hood with a build up of grease.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.