Tela
1702 W University Ave, Unit C, Gainesville, FL 32603 · Permanent Food Service · License 1103699
What drove the grade
No proof of required state approved employee training provided for employee hired more than 60 days ago.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 intermediate, 10 basic (4 repeats); basic violations cost 12 at most-15
- Safety score85
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 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Alena working since January with no Food Handler Certificate.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk container of rice with no label. Manager labeled.
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.
Scoop handle submerged in bulk container of salt. Manager removed for cleaning.
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.
Employee drink on front prep table. Manager removed.
Fixed on the spot
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 bulk container of rice. Manager removed.
Fixed on the spot
Equipment in poor repair.
Heavy ice buildup in vent area of walk-in freezer.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Label residue on two food bins on clean storage rack over three compartment sink. Manger removed for cleaning.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Case of To-Go boxes on floor in storage area. Manager moved to shelf in back.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Back handwashing sink faucet leaks. Manager called for repair-person.
Fixed on the spot
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 front prep table. Employee removed at managers direction.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Carbon dioxide tank not secured. Manager chained tank to wall.
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.