Bingo Deli & Pub
Last inspected: Mar 17, 2026
67
Score
Across the available record, Bingo Deli & Pub has nine inspections on file, the first dated 2022. The latest inspection on file is from Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
“Employee beverage container on a food preparation table” comes up most often, recorded four times in the inspection record.
Bingo Deli & Pub's latest score of 67 falls below the Gainesville average of 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
67
Sep 19, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
70
Apr 16, 2025
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Roasted tomatoes dated 4/8, see stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 4 days ago.
02C-02-5
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. 3 employees expired.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle by front counter no label, operator stated it is sanitizer.
41-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags kept in envelope in no particular order. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags do not dates on them.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ovens.
22-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator has been serving raw oysters as specials but does not have an advisory posted anywhere for oysters, inspector provided a copy and he posted on wall. **Corrected On-Site**
02A-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink by table top oven and heat plate that is cooking clams, operator moved drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of Publix sushi in top portion of reach in cooler over food to be served to the public, operator placed on the bottom and labeled personal. **Corrected On-Site**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum togo plates on shelf by dining area with no cover and the food contact surface is facing upwards, employee flipped. **Corrected On-Site**
25-06-4
35
Sep 11, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted tomatoes dated 8/24.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato (53F - Cold Holding); shrimp (51F - Cold Holding); corn (51F - Cold Holding) items in reach in cooler on front line, manager placed items on ice. Corn 43, potato 43, shrimp 47. butter (77F - Cold Holding) sitting out of cooler for no more than 4 hours as stated by operator. Spoke to operator about placing on time as public health control if the butter normally sits out on counter. Operator voluntarily discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags in cup not in order. **Repeat Violation**
01C-05-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
53B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on table by cutting board in prep area, operator moved drinks to the bottom. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water at 71F, operator discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on shelf near prep area. **Repeat Violation**
23-03-4
52
Mar 4, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment making sauerkraut with vinegar and cabbage at room temperature and sous vide cooking, he has submitted plans but is waiting for approval. **Repeat Violation**
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened canned beverage on prep table next to Handwash sink outside of walk in cooler. Operator moved drink out of kitchen. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
23-03-4
74
Dec 21, 2023
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Oct 16, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Bottle of pills on shelf next to seasoning containers.
41-07-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, Employee had just changed sanitizer refill jug, operator ran sanitizer for a little to properly dispense sanitizer amount. Retested at 200ppm. **Corrected On-Site**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked pork dated 10/7 in walk in cooler.
01B-24-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Sprouting seeds/beans. Pickling cabbage for homemade sauerkraut. **Warning**
03G-46-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill containers up with water and utensils.
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Owner printed and posted during inspection. Gin fizz on cocktail menu states it contains egg whites missing the word "raw." Operator reprinted menus adding an asterisk next to item. **Corrected On-Site**
02B-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Brown Togo plates on top shelf on front cooks line.
25-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to oven and drink on back prep table, operator moved drinks. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of lotion on shelf next to seasonings.
40-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, same as triple sink, operator remade buckets and retested at 200ppm. **Corrected On-Site**
21-08-4
39
Apr 3, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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 - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( disinfectant ).
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing hand wash sink sign at bar. Inspector provided hand wash sink sign.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (cucumbers, lemons ) stored over ready-to-eat food ( wings, beef,clams ) in walk in cooler
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in a manner not allowed to dry.
42-01-4
70
Dec 20, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheesecake made 2 days previous, operator labeled. **Corrected On-Site**
02C-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Shaved beef sandwich served, operator printed and posted. **Corrected On-Site** **Repeat Violation**
02B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack.
24-08-4
Basic - Equipment in poor repair. Green cutting board on shelf with deep score marks.
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar, operator cleaned out all water. **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Shrimp butter in walk in cooler, operator covered. **Corrected On-Site**
08B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bandaids on shelf with dried foods, operator moved items. **Corrected On-Site**
40-06-5
64
Frequently Asked Questions
When was Bingo Deli & Pub last inspected?
The most recent health inspection at Bingo Deli & Pub on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Bingo Deli & Pub?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Bingo Deli & Pub.
How does Bingo Deli & Pub compare to other restaurants in Gainesville?
Bingo Deli & Pub most recently scored 67 out of 100, which is lower than the Gainesville average of 75.
Has Bingo Deli & Pub's inspection record improved over time?
No. Recent inspections at Bingo Deli & Pub have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bingo Deli & Pub 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 Bingo Deli & Pub inspected?
Based on the inspection history on file, Bingo Deli & Pub is inspected around three times per year on average.
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