One Love Cafe
4989 NW 40 Pl, Gainesville, FL 32606 · Permanent Food Service · License 1103341
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (1 repeat), 7 basic (2 repeats)-33
- Administrative complaint on Aug 25Counts in full until a follow-up finds the problems fixed-20
- Safety score47
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 25, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Turkey 8/14, tomatoes 8/15, and Mac cheese sauce 8/18 in walk in cooler.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sour cream (52°F - Cold Holding) item in small cups in ice water, cups on bottom is 41°F or below while cups on top were not. Employee placed bag of ice on top.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Burn gel on shelf by seasonings above clean plates, employee moved gel.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Red cutting board on the bottom of prep table stained with black substance. Interior top of reach in coolers on cooks line soiled with old food debris.
Repeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ E.Einmo 9/10/2025.
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee, everyone else is newer than 60 days.
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on cutting board of reach in cooler on cooks line. Drink on top shelf above food in reach in freezer. All drinks moved.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk in cooler shelves starting to rust the surface.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Reach in cooler on cooks line left door has exposed insulation.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Togo boxes on shelf above sauce station not inverted, employee flipped.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In reach in cooler on cooks line and keg cooler behind front counter.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling and air vent in office soiled with dust.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone on reach in cooler on cooks line, employee moved phone.
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.
- Stop sale
- An order that the food can’t be sold or served.