Rice & Shine Cafe

3117 SW 34 St Ste 1, Gainesville, FL 32608 · Permanent Food Service · License 1103497

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Food-contact surface soiled with food debris, mold-like substance or slime.Intermediate, repeat · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
2 intermediate (1 fixed on the spot, 1 repeat), 10 basic (8 repeats); basic violations cost 12 at most
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct222026

Complaint inspection

12 violations found

First visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 Intermediate
- 10 Basic
What the inspector cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach-in-cooler cutting boards soiled with mold-like substances.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Cleaning pad in front kitchen hand wash sink. Manager removed.
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of opened steak on floor in walk-in-freezer. Manager moved to shelf.
  Fixed on the spotRepeat violation
- 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.
  Handle submerged in mushroom powder. Manager removed.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Open employee drink on prep table, shelf above prep table, oven, and back prep table. Manager discarded all.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Cutting boards grooved.
  Repeat violation
  Utensils in poor condition.
  Plates chipped on shelf over front reach-in-cooler.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Microwave exterior soiled with grease accumulation. Walk-in-cooler gaskets soiled with mold-like substances. Reach-in-freezer gaskets soiled with old food debris.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor around cooking equipment soiled with grease and food accumulation.
- 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.
  Employee phone on prep table and on shelf over prep table. Manager had employee remove.
  Fixed on the spotRepeat violation
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Tire iron on rack holding clean pans. Manager removed tire tool.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Exterior carbon dioxide tank not secured.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep252026B84Routine inspection11 violations No follow-up needed

First visitSep 25, 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.
11 violations found:
- 1 Intermediate
- 10 Basic
What the inspector cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Reach-in-cooler cutting boards soiled with mold-like substances.
  Repeat violation
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Case of food on floor in walk-in-freezer. Manager moved to shelf.
  Fixed on the spotRepeat violation
- 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.
  Handle submerged in flour. Manager removed.
  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.
  Open employee drink on prep table. Manager discarded.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees not wearing beard guards. Manager had employees don beard guards.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Cutting boards grooved.
  Repeat violation
  Utensils in poor condition.
  Plates chipped on shelf over front reach-in-cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach-in-cooler gaskets soiled with old food debris.
- 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.
  Employees phones, keys, and speaker on prep table and shelf over prep table. Manager removed phones, keys, and speaker.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Wet mop in bucket not hanging to dry. Manager moved mop to basin.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Exterior carbon dioxide tank not secured.
  Repeat 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.
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.