Hass Kitchen
1220 W University Ave., Gainesville, FL 32601 · Permanent Food Service · License 1103673
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection1 high priority, 5 intermediate (1 fixed on the spot, 1 repeat), 3 basic-24
- Administrative complaint on Aug 31Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitAug 31, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : red based sauce, pad Thai, in the reach-in cooler, tightly wrapped, 54° made on the 28 of August.
Intermediate5
Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed : vacuum packing of tomato based product occurring upon inspector entering the business. A request for process wavier nor Haccp plan has been received by the State. Items must be removed from packaging by 48 hours of sealing. There was no box to clarify what type of bags were being used.
Repeat violationAdministrative complaint
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Observed : in an ice bath, glass top thermometer reads 22°.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed : 3 staff no documents for Employee Reporting.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : kitchen hand wash sink used as a support for a cutting board. The board was removed.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed : 3 staff over 60 days, no proof of employee training.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed : re wrapped salmon frozen, thawing at room temperature. This was moved to the 3 compartment sink and continuous water stream was added?
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed : multiple cutting boards with deep cuts and mold like substance in the cuts.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed : ice build up in the front line reach-in freezer.
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.