Beque Holic
Last inspected: Feb 26, 2026
55
Score
The health department has logged 10 inspections at Beque Holic, the earliest from 2022. The most recent visit was on Feb 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around 14 violations each, up from closer to nine violations before.
The most common issue across all inspections has been “food stored on floor”, showing up three times.
Beque Holic's latest score of 55 falls below the Gainesville average of 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
55
Sep 26, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
32
Feb 21, 2025
Routine - Food
4 critical violations. 6 major violations. 14 minor violations.
View 24 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
7
Jan 13, 2025
Routine - Food
No violations found.
100
Nov 25, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. **Warning** - From follow-up inspection 2024-11-25: No change. **Time Extended**
53B-01-5
90
Nov 22, 2024
Routine - Food
4 critical violations. 8 major violations. 13 minor violations.
View 25 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored over case of cheese in walk-in cooler. Raw chicken stored over prepped onions in walk-in cooler. Manager moved eggs and chicken to bottom shelf. Raw pork stored over tofu in reach-in cooler across from cook line. Manager 0laced pork on bottom shelf.**Corrected On-Site** **Corrected On-Site**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk-in freezer. Manager moved raw chicken to bottom shelf in walk-in freezer. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in wait station cooler: chicken (40F - Cold Holding); noodles (40F - Cold Holding); corn (41F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Can of flex seal and wd40 stored on top of reach-in freezer in front of walk-in cooler. Manager removed items during inspection. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles stored in walk-in cooler. Employee stated noodles prepared the previous morning.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in wait station.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink across from walk-in cooler, 71F.
27-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Krab salad stored in walk-in cooler: krab salad (3 hours 50 minutes) (48F - Ambient Cooling). Manager moved krab salad to walk-in freezer to finish cooling process. Inspector discussed methods with operator to cool items quicker. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tea nozzles for tea urns in wait station. Slicer on cook line prep table. Lid for ice bin underneath wait station soda machine.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water for hand washing sink across from office.
27-19-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available. Inspector provided operator with a consumer advisory. Manager placed consumer advisory on wall behind host stand. **Corrected On-Site**
02B-02-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink across from walk-in cooler.
29-20-5
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf in front of walk-in cooler.
16-46-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in dish area.
16-03-4
Basic - Cardboard used to line food-contact shelves. Shelves in dry storage area lined with cardboard.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vents in back of kitchen.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Top of reach-in freezer at end of cook line.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach-in freezer across from cook line. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly tape in dish area and wait station. Manager removed sticky tape during inspection. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Plastic containers of soy sauce stored on floor in dry storage area.
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
38-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Outside of ice machine next to office.
14-47-4
Basic - Stored food not covered. Ham stored in reach-in freezer at end of cook line. Employee wrapped ham during inspection. **Corrected On-Site**
08B-12-5
13
Jan 26, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over containers of sauce in walk-in cooler. Manager moved raw beef to shelf with other raw items. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored over beef in walk-in freezer.
08A-17-6
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. Cheesecake stored in wait station reach-in cooler. Manager stated item opened two days earlier. Manager placed proper date mark on item. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of slicer on prep table across from walk-in cooler. Water nozzle of tea machine in wait station. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand towels missing from wait station hand washing sink. Manager provided hand towels. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in ware washing area.
41-17-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in ware washing area. **Repeat Violation**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink across from walk-in cooler.
31B-04-4
Basic - Single-service articles improperly stored. Case of chopsticks stored on floor in dry storage room next to ware washing area. Employee placed chopsticks on shelf. **Corrected On-Site**
25-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout the kitchen.
36-34-5
Basic - Drain cover(s) missing. Drain in ware washing area.
29-18-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stored in wait station. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Case of vinegar stored on floor in dry storage area next ware washing area. Pork and beef stored on floor in walk-in freezer.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from wait station beverage cooler.
14-69-4
33
Aug 21, 2023
Routine - Food
No violations found.
100
May 17, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
35
Sep 2, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
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. Observed the dish wash machine at 0 ppm. The system was primed and achieved 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly by the walk-in cooler door.
35A-02-6
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. Observed sweet potato noodles lacking a time mark. A time mark was added for the remaining time. **Corrected On-Site**
03F-02-5
Basic - Food stored on floor. Observed bulk meat on the floor in the walk-in cooler. This was placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed a used apron stored on bulk oil. This was removed. **Corrected On-Site**
21-14-4
58
Frequently Asked Questions
When was Beque Holic last inspected?
The most recent health inspection at Beque Holic on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Beque Holic?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Beque Holic.
How does Beque Holic compare to other restaurants in Gainesville?
Beque Holic most recently scored 55 out of 100, which is lower than the Gainesville average of 75.
Has Beque Holic's inspection record improved over time?
No. Recent inspections at Beque Holic have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beque Holic means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beque Holic inspected?
Based on the inspection history on file, Beque Holic is inspected around three times per year on average.
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