Raise Your Glass
7415 NW 4 Blvd #30, Gainesville, FL 32607 · Permanent Food Service · License 1103624
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
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 visitSep 4, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
turkey (52°F - Cold Holding); cheese (47°F - Cold Holding) items in large reach in cooler on cooks line, cooler restocked today with a lot of food and lid kept open.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over orange juice in reach in cooler by prep table. Operator moved.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Sanitizer spray bottle over glasses on cart in back kitchen, operator moved chemical.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink in kitchen blocked by chair, operator moved chair.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use tongs located outside on smoker not stored in a protected manner between uses.
Operator moved tongs inside.
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.
Employee drink next to pepperonci on prep table, employee moved drink.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum pans on cart not inverted, operator flipped.
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.