K-Inacup
931 SW 2nd Ave Ste 10, Gainesville, FL 32601 · Permanent Food Service · License 1103741
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 basic-15
- Safety score85
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 visitOct 27, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed : sweet and sour red sauce on the stove, no heat being applied, 100°.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed : portioned pork over wonton skins in the reach-in freezer.
Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
Observed : by asking questions about the mop sink full of dirty dishes, the staff related that they dump mop water on the ground outside and don't use the mop sink. They were told this is not in compliance with their license and to cease dumping waste water outside. The mop sink was emptied of dishes.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed : sanitizer sink 400+ ppm for quaternary ammonia. Lots of water was added to 300 ppm.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed : cases of bulk oil stored on the floor. ALSO, bulk onions stored on the floor.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed : soapy water in the middle sink. Staff was shown on a rare sheet and explained the correct order. Sinks were set up in the correct order.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Observed : cases of single serve lids stored on the floor.
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.