Saffron Spice
1702 W University Ave , Unit E, Gainesville, FL 32603 · Permanent Food Service · License 1103195
What drove the grade
Equipment in poor repair.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection3 basic (3 repeats)-6
- Safety score94
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 visitSep 29, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No-handle bowl used as scoop in tea and cheese. Operator removed both.
Fixed on the spotRepeat violation
Equipment in poor repair.
Ice buildup in reach-in-freezers.
Repeat violation
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 food debris.
Repeat violation
Earlier inspections 1
B88Routine inspection6 violations No follow-up needed
- First visitJul 16, 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
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened yesterday in front reach-in cooler, opened greater than 24 hours prior with no date mark. Employee marked with date.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Reach-in cooler cutting board soiled with mold-like substances. Microwave interior soiled with old food debris and grease accumulation.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of oil on floor next to grill.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
No handle bowls in rice and seasoning. Employee removed each.
Fixed on the spot
Equipment in poor repair.
Ice buildup in the reach-in freezers.
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 mold-like substances.
Repeat 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.
- 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.