Afternoon Restaurant
Last inspected: Dec 29, 2025
86
Score
Afternoon Restaurant has been inspected 14 times since 2022. On Dec 29, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly eight violations earlier on.
“Employee beverage container on a food preparation table” comes up most often, recorded four times in the inspection record.
Compared to the broader Gainesville restaurant scene, where the average is 75, this is a stronger showing. There isn't much in the file that would give a customer pause.
14
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 29, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding); cheese (46F - Cold Holding); sausage gravy (44F - Cold Holding); greens (45F - Cold Holding) items in reach in cooler across from flat top, cooler constantly opened during service the flip top part of cooler held open while busy, ice was placed in cooler to help cool items back down to below 41F, cooler thermometer reads 40F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-29: Bean mix 47, cheese 50. **Admin Complaint**
03A-02-5
86
Dec 18, 2025
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 13, 2025
Routine - Food
No violations found.
100
Aug 11, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
May 31, 2025
Complaint Full
No violations found.
100
May 30, 2025
Complaint Full
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on front line pushed up glasses on his face while talking to a server then placed on gloves and started preparing an order.
12A-25-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line took a sip of his drink then touched fryer basket handles.
12A-05-4
High Priority - Live, small flying insects found. Observed approximately 1 live fly on cooling rack near dish area and 1 on a clean plate in same area. **Warning**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 10 live roaches on the floor under clean dish storage shelving outside of alcohol storage closet. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (55F - Cold Holding); boiled egg (46F - Cold Holding); cream (45F - Cold Holding); salmon mix (46F - Cold Holding); cooked onions (47F - Cold Holding) items on front line in small plastic containers within large metal pans inside the top of reach in cooler, employee placed ice within the metal pans to rapidly drop food temperatures. Lettuce 51, boiled egg 43, cream 40, cooked onions 41. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets tested over 500ppm.
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee on cooks line washed knives at Handwash sink on cooks line. **Repeat Violation**
31A-11-4
Intermediate - 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/ R.Welch expired 6/6/2024. **Repeat Violation**
53A-03-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on table in kitchen over seasonings. **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Multiple cut marks on cook line and prep area with cut marks. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under the backside of cooking equipment on cooks line.
36-73-4
Basic - Food stored on floor. Containers of onions on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket and interior.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados being cut with original sticker attached.
08B-39-4
Basic - Unnecessary items/unused equipment on the premises. Multiple freezers, coolers, tables, etc outside walk in cooler. **Repeat Violation**
33-31-5
Basic - Floor tiles missing and/or in disrepair. On the cook line in front of ovens.
36-17-5
22
Jan 21, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (80F - Hot Holding) item sitting on shelf above cooks line, operator stated they sit there until an order comes in then they reheat for service, operator added to time as a public health control. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled eggs (45F - Cold Holding); sour cream (46F - Cold Holding); lettuce (47F - Cold Holding); cooked onions (46F - Cold Holding) items in plastic containers in metal containers in the top of reach in cooler on front line, employee added ice to metal containers to drop temperatures to below 41F. Retemped items between 42 and 43F. yogurt (44F - Cold Holding) item in walk in cooler other items 41F, operator cracked lid to rapidly drop temperature to below 41F. Retemped at 42F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in walk in cooler opened yesterday, operator dated. **Corrected On-Site**
02C-03-5
Intermediate - 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/ One manager expired 6/6/2024. **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on cooks line with ice inside the sink indicating it was used as a dump sink.
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 7/2024 out of approximately 25 employees.
53B-14-5
Basic - Clean linens stored on floor. Bag of clean linens on floor in storage closet, operator placed on shelf. **Corrected On-Site**
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler next to clean utensils on cooks line and multiple drinks on reach in cooler across from togo window. Operator moved all items to office. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Cutting board with deep cut marks on reach in cooler on cooks line near Handwash sink. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Onions on floor in walk in cooler, operator placed onions on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in storage closet and mop sink area unsealed. **Repeat Violation**
14-47-4
Basic - Unnecessary items/unused equipment on the premises. Multiple sinks, coolers, and tables outside back of restaurant. **Repeat Violation**
33-31-5
33
Nov 18, 2024
Complaint Partial
No violations found.
100
Jul 29, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
39
Jan 19, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee grabbed toast from pass through window with bare hand, set toast down on board then placed gloves on, inspector spoke to employee about using a utensil to get toast down or wear gloves before touching toast. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on wooden table in front of ice machine.
35A-02-6
High Priority - Non-food grade paper/paper towel used as liner for food container. White paper towels lining containers of green onions, chives, mint, and other varies herbs in walk in cooler.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter mixture (59F - Cold Holding) item sitting on top part of cooler, operator stated item was out of cooler for no more than 2 hours, he placed item back in cooler. butter pats (57F - Cold Holding) items on front counter by area where servers grab food to deliver to tables.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer container at front coffee bar area tested over 500 ppm.
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooler of cooks line stained. **Repeat Violation**
22-02-4
Intermediate - 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/ 8 employees working at time of inspection, manager not present.
53A-05-6
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in side storage closet in prep area. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket on cooks line soiled. Fan blowing on cooks line. Fan guards in walk in cooler on ceiling. **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. 2-3 coolers unused outside of walk in cooler. **Repeat Violation**
33-31-5
Basic - Bowl or other container with no handle used to dispense food. Metal bowl used to scoop potatoes on cooks line.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler on cooks line, operator moved drink to the bottom shelf. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Containers of onions, carrots, and bacon on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle, operator moved tongs to shelf. **Corrected On-Site**
10-20-4
27
Aug 10, 2023
Routine - Food
No violations found.
100
Aug 4, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
20
Mar 20, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee place trash in garbage bin and push the garbage deeper into garbage bin then wiped hands with paper towels with no hand wash then serve cup of coffee for customer. **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water with a temperture of less than 70F
12A-19-4
Intermediate - 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. Observed person in charge at 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. Inspector provided vomitting and diarrhea procedure. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink by coffee station used as a dump sink for milk
31A-11-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed shelves in dry goods storage area made of wood and are not smooth and easily cleanable.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan located above dishmachine soiled with accumulation of dust.
23-03-4
Basic - Outer openings not protected with self-closing doors. Exterior side door from kitchen does not have a self closing mechanism
35B-03-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape and food labels on ice machine door **Repeat Violation**
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored above flip-top make table cooler on cook line.
12B-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( sugar bin )
10-01-5
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Observed side exterior door frame rusted with gap in frame on the out side and missing frame on the inside.
35B-04-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed straws available for customers are not individually wrapped and all can be handled by any customer.
25-09-4
41
Oct 3, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
58
Frequently Asked Questions
When was Afternoon Restaurant last inspected?
The most recent health inspection at Afternoon Restaurant on file is from Dec 29, 2025. The public record contains 14 inspections in total.
What is the most common violation at Afternoon Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Afternoon Restaurant.
How does Afternoon Restaurant compare to other restaurants in Gainesville?
Afternoon Restaurant most recently scored 86 out of 100, which is higher than the Gainesville average of 75.
Has Afternoon Restaurant's inspection record improved over time?
Yes. Recent inspections at Afternoon Restaurant have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Afternoon Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Afternoon Restaurant inspected?
Based on the inspection history on file, Afternoon Restaurant is inspected around four times per year on average.
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