Taste
4860 NW 39 Ave Ste C, Gainesville, FL 32606 · Permanent Food Service · License 1102701
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection4 intermediate (1 fixed on the spot, 2 repeats), 8 basic-21
- Safety score79
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 visitJul 13, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment using sushi rice on time as a public health control, no application available.
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Bottom of white cutting board on dry storage shelf stained black. -Interior ice bin right side wall soiled.
Repeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present, no certified manager present. Manager showed up during inspection.
Fixed on the spotRepeat violation
Basic8
Code 08, Food protection and cross-contamination: Food stored outside.
Canned pineapple and jugs of sauce on shelf outside back door.
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.
Spoons handle directly touching seasonings.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Interior reach in freezer exposed insulation located outside. -Rusted racks in walk in cooler.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Wooden boards on wall by pass through window not sealed.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Dry storage racks outside walk in cooler soiled with food debris. -Dry storage racks above prep area soiled with grease and dust. -The top shelf above pass through window soiled with dust.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand washing sign missing from server station and sushi.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall/ceiling soiled on the right side of hood system.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.