Bento Cafe
Last inspected: Dec 23, 2025
100
Score
Bento Cafe has been inspected 12 times since 2022. The latest inspection on file is from Dec 23, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 12 violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
No violations found.
100
Dec 19, 2025
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
64
Dec 16, 2025
Routine - Food
4 critical violations. 2 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice used at sushi bar did not have a time mark. Employee marked. Rice had been made three hours earlier. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING rice 46,46F- dated 12/15 and 12/13; milk 44F- dated 12/15; shrimp 48F- dated 12/10 Ambient Temperature 45F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: COLD HOLDING rice 46,46F- dated 12/15 and 12/13; ; milk 44F- dated 12/15; shrimp 48F- dated 12/10 Ambient Temperature 45F **Warning**
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm Chlorine **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large knife in front counter handwash sink . Knife removed **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets and Doors to reach in cooler soiled with food debris. **Repeat Violation**
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled refrigerator gloves stored with single sheet aluminum sheets.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Food storage container/container lid cracked or broken. Bin in clean ware rack is cracked.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on back of cooling unit in walk-in-freezer. **Repeat Violation**
14-69-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Door frame to back door from kitchen missing part of exterior door frame at the bottom of the frame. Door is not attached properly and cannot be closed shut from the inside. **Repeat Violation**
35B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service trays in kitchen not inverted or protected. **Repeat Violation**
25-06-4
Basic - Unnecessary items/unused equipment on the premises. Reach in cooler not working at front counter. Microwave on cookline does not work. **Repeat Violation**
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomato, snap peas ) stored over ready-to-eat food ( cooked rice ) in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in-cooler rusted and pitted. **Repeat Violation**
14-17-4
26
Sep 17, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
22
Feb 6, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Sep 16, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from front counter entrance: creamer (45F - Cold Holding). Manager stated creamer was stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler across from front counter entrance: creamer (45F - Cold Holding). Manager stated creamer was stored in cooler overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Can stored on hand washing sink next to kitchen entrance. Manager removed can from hand washing sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty has no proof of manager certification.
53A-01-7
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine next to three compartment sink.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front of cook line.
36-34-5
Basic - Food stored on floor. Case of fish stored on floor in walk-in freezer.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster posted in establishment.
51-13-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on prep table at end of cook line.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on front counter. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to kitchen ice machine.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand washing sink in kitchen across from ice machine.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and noodles being thawed at room temperature on cook line. Employees placed chicken and noodles underneath running water. **Corrected On-Site**
06-01-5
39
Jan 26, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2:00 pm.
03F-01-5
High Priority - Time/temperature control for safety food controlled by time held past time expiration. See stop sale. Krab salad stored in sushi bar area time marked to expire at 2 pm. **Repeat Violation** **Admin Complaint**
01B-19-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler: rice (45F - Cold Holding); tofu (44F - Cold Holding); chicken (45F - Cold Holding); noodles (46F - Cold Holding); chicken (45F - Cold Holding). Manager stated items were at proper temperature at 11 am, manager stated door open quite a bit for deliveries. Manager opened walk-in freezer door to cool items to 41F. Item in reach-in cooler across from sushi bar area: salmon (46F - Cold Holding). Employee stated item placed in cooler 2 hours prior to temperature being taken. Manager moved salmon to walk-in freezer to reduce temperature to 41F. Item in reach-in cooler across from cook line stove: liquid egg (50F - Cold Holding). Employee stated item placed in reach-in cooler 15 minutes prior to temperature being taken. Employee moved item to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Chicken moved to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager primed machine, 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in steam table at end of cook line: soup (127F - Hot Holding). Employee stated item placed in steam table 30 minutes prior to temperature being taken. Employee turned steam table up to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board reach-in cooler next to kitchen entrance stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Can stored in hand washing sink next to kitchen entrance. Employee removal from hand washing sink. **Corrected On-Site**
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. Two employee trainings expired.
53B-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on shelf in kitchen.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on dish rack across from dish area. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Noodles and shrimp stored on floor in walk-in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and wire at the end of the cook line.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan dusty. Side of reach-in coolers across from cook line grill. Door tracks for reach-in cooler next to walk-in cooler.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
14-17-4
21
Aug 14, 2023
Routine - Food
No violations found.
100
Aug 10, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler behind front counter: krab salad (48F,51F - Cold Holding); cream cheese (51F - Cold Holding); krab cakes (52F - Cold Holding). Manager stated items stored in cooler overnight. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shrimp in walk-in cooler dated 8/2. Manager stated item was prepared on 8/2 and stored in walk-in freezer. Item was then removed on 8/9. Manager had employee place correct date mark on item. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler behind front counter: krab salad (48F,51F - Cold Holding); cream cheese (51F - Cold Holding); krab cakes (52F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle next to prep sink on cook line.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea nozzles and area around nozzles of tea machine behind front counter. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to microwave. Manager removed drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf across from dish machine.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the dish machine in dish area. **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager changed sanitizer water, 75 ppm. **Corrected On-Site**
21-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's restroom in dining room.
32-04-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler behind front counter, ambient temperature 51F.
14-74-7
39
Mar 13, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: shrimp (48F - Cold Holding); egg (50F - Cold Holding); noodles (46F - Cold Holding). Employee stated items placed in cooler 3 hours prior to temperature being taken. Employee placed ice on items to reduce temperature: shrimp (40F - Cold Holding); eggs (42F - Cold Holding); noodles (42F - Cold Holding). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles for tea machines behind front counter. **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from three compartment sink.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill and fryers greasy. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored above three compartment sink.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler next to walk-in cooler.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from grill.
29-49-6
61
Jul 12, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the dining area soda machine nozzle has accumulation of debris. ALSO, the ice chute has foreign substance on the edge. - From follow-up inspection 2022-07-12: Chute is clear. Soda nozzle, no change **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Observed multiple ceiling tiles missing over the walk-in cooler. **Repeat Violation** - From follow-up inspection 2022-07-12: No change **Time Extended**
36-36-4
86
Frequently Asked Questions
When was Bento Cafe last inspected?
The most recent health inspection at Bento Cafe on file is from Dec 23, 2025. The public record contains 12 inspections in total.
What is the most common violation at Bento Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Bento Cafe.
How does Bento Cafe compare to other restaurants in Gainesville?
Bento Cafe most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Bento Cafe's inspection record improved over time?
Yes. Recent inspections at Bento Cafe have averaged around seven violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bento Cafe 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 Bento Cafe inspected?
Based on the inspection history on file, Bento Cafe is inspected around three times per year on average.
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