Bite Down
3330 SW Archer Road, Vin# 3675, Gainesville, FL 33608 · Mobile Food Dispensing Vehicle · License 5856188
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic (2 repeats)-29
- Administrative complaint on Aug 14Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In vertical reach-in-cooler for two hours: greens (48°F - Cold Holding); potato salad (47°F - Cold Holding). Operator moved to freezer to cool faster.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Operator grabbed trash can and moved it and continued food preparation without washing hands or changing gloves. Inspector commented and operator washed hands and changed gloves.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Square countertop cutting board soiled with mold-like substances.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink blocked by large dirty pot. Operator moved pot.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink. Operator moved napkins to sink area.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Joseph food manager certification expired 7-25-26.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in reach-in-cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of oil on floor.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils in standing water at 93°F, 91°F.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Square countertop cutting board grooved.
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.
Personal speaker sitting on container of oil. Operator moved speaker to shelf.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.