Resident Coffee
4401 NW 25 Pl Ste J, Gainesville, FL 32606 · Permanent Food Service · License 1103808
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 Aug 6 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 6 basic (4 repeats)-16
- Safety score84
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 6, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
yogurt (45°F - Cold Holding) item in reach in cooler on cooks line other items 41°F or below. whipped butter (84°F - Cold Holding) at room temperature by heat lamp, employee discarded.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Hanging on dirty dish cart, manager labeled as sanitizer.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with/over ready-to-eat food.
Unwashed avocados with stickers attached above cooked plantains and cooked tortillas on cooling rack. Manager moved avocados below.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
Spatula and spoon in sanitizer water on cooks line, employee discarded sanitizer water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer ice build up.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Metal containers with old sticker residue still attached in prep area.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood area soiled with dust.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket by door to lobby not inverted, operator inverted.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.