La Cocina de Abuela
125 NW 23 Ave, Gainesville, FL 32609 · Permanent Food Service · License 1103169
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 4 routine inspection4 high priority (3 fixed on the spot), 3 intermediate, 11 basic (3 repeats); basic violations cost 12 at most-36
- Administrative complaint on Aug 4Counts in full until a follow-up finds the problems fixed-20
- Safety score44
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 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 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.
sausage (122°F - Hot Holding); empanada (127°F - Hot Holding) items in display case other items over 135°F. Retemped sausage 186°F empanada 183°F. plantains (125°F - Hot Holding) item in steam table at front counter, other items above 135°F. Retemped plantains 208°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked foods in reach in cooler in side storage area. Chicken was moved below.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Soap over single service Togo lids in side storage room, employee moved soap.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment open and operating with an expired license of 6/1/2026.
Administrative complaint
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Dust pan in front counter Handwash sink. -Fan blocking Handwash sink at front counter.
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/ No proof of food manager.
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. No proof of training.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
-Jug of vegetable oil on floor in side storage room. -Bag of peas on floor in side room. Oil was placed on shelf.
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.
2 opened drinks on shelf above prep table in kitchen.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Scoop with no handle in uncooked rice, employee removed scoop.
Fixed on the spot
Reach-in cooler shelves with rust that has pitted the surface.
Metal shelves in reach in cooler in side storage room with rust on the surface.
Hood filter missing from automatic fire suppression/exhaust system.
1 filter missing from hood system in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Hood vents soiled with grease. -Reach in cooler gasket soiled in produce cooler. -Exterior ice machine door soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Metal bowls on clean storage shelf with the food contact upwards. Manager turned bowls over.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Plastic wrap on floor in prep area, operator placed item on table.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
2 tiles in middle prep kitchen.
Repeat violation
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Lights in side dry storage room.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
2 tanks not secured in side storage room.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.