Raising Cane's Restaurants #1217
3433 SW Archer Rd, Gainesville, FL 32608 · Permanent Food Service · License 1103842
What drove the grade
No violations found
How the score was calculated
- Starting score100
- No deductions. Clean latest visit and nothing pending.
- Safety score100
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 2, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
A90Routine inspection6 violations, 2 high priority No follow-up needed
- First visitJul 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair and then put on gloves. Manager had employee remove gloves and wash hands and put on a new pair of gloves.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
One fly on chicken prep area.
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle for sugar, touching the sugar. Removed from sugar
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on clean prep pans.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Prep pans wet-nesting in the dish storage area.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Soufflé cups not inverted.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.