Mr Han Restaurant
6944 NW 10 Pl, Gainesville, FL 32605 · Permanent Food Service · License 1101752
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 5 routine inspection3 high priority (2 fixed by the Aug 14 follow-up), 2 intermediate (1 fixed on the spot), 5 basic-22
- Violations at the Sep 11 complaint check1 basic-1
- Administrative complaint on Aug 5, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitSep 11, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
3.5% added to bill for card fees not letting customers know, operator changed receipt to no longer to be charged the 3.5% fee.
Fixed on the spot
Earlier inspections 1
D66Routine inspection10 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
No change
More time given
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat 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 : in the flip top reach-in cooler on the cook line: chicken 49,48, pork 50,48, pasta 52, sprouts 48, cabbage 46, egg yolk 46. an ice block was in a pan in the reach-in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed : raw chicken in the walk-in cooler, stored over butter.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed the license expired on 6-1-2026.
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the soda gun at the bar is soiled.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed : the back corner hand wash sink had a pan in it. The pan was removed.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Observed a gap in the hood system.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed : door handles with flour/grease build up.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed : the hand wash sink at the beginning of the cook line leaks when the water is turned on.
Code 33, Garbage and refuse: Garbage can located outside has no lid or lid open/broken.
Observed : the dumpster has no lids.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed : no visible choking poster visible. One was emailed. This was then posted.
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
- 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.