Pomodoro Cafe

9200 NW 39 Ave Ste 100, Gainesville, FL 32606 · Permanent Food Service · License 1102824

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
3 high priority (fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 6 basic (2 repeats)
-23
Administrative complaint on Sep 2, since fixed
Reduced 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

1 inspection · 2 visits

Sep22026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  butter (61°F - Cold Holding); item on top of ice on front line, operator pushed butter down into the ice. chicken (45°F - Cold Holding) fish (44°F - Cold Holding) beef (46°F - Cold Holding) items in saute reach in cooler, operator added ice.
  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 fish over cooked chicken in reach in cooler drawers across from oven. Operator swapped.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer tablets by pepper on front line. Operator moved tablets.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior deflector plate soiled in ice machine. Can opener blade soiled with old food debris.
  Repeat violation
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on prep table by plastic wrap. Drinks over oil/vinegar on front line, operator moved all drink.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On plastic containers on clean dish rack.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler door track soiled a cross from oven. Hood filters above grill soiled with grease.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Metal containers on clean dish rack.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  At sink on server alley.
- 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.
  Cup of yogurt on top of uncut tomatoes in reach in cooler across from fryers, operator moved.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.