Chop Stix Cafe
Last inspected: Nov 12, 2025
74
Score
Inspectors have visited Chop Stix Cafe nine times, with records going back to 2022. Inspectors last stopped by on Nov 12, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Among Gainesville restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Nov 12, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
74
Aug 26, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
64
Feb 14, 2025
Routine - Food
No violations found.
100
Dec 13, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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. Observed: the sushi rice lacked a time mark. An adjusted sticker was added. **Corrected On-Site**
03F-02-5
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. Observed: prep staff chopping onions for storage, no gloves. Hands were washed and gloves were added. **Corrected On-Site**
09-01-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: all certificates shown are expired. **Warning**
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed: herbs in a colander draining in the kitchen hand wash sink. The colander was removed. **Corrected On-Site**
31A-11-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed: lack of a covered trash can in the employee restroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: an employee insulated cup on the prep line table.
12B-07-4
Basic - Floor tiles missing and/or in disrepair. Observed: damaged floor tiles in the dish wash machine area.
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed: the bar hand wash sink lacks a sign.
31B-04-4
50
Sep 6, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: soy milk in the wait station reach-in cooler, 54°. This was moved to the reach-in freezer. This had been left out during lunch. ALSO, fish roe at the sushi bar, 56°. Staff left this out. This was placed in the sushi reach-in freezer. **Corrective Action Taken**
03A-02-5
High Priority - Raw fish cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Observed battered fish pulled from the fryer at 134°. This was placed back in the fryer to 178°. **Corrected On-Site**
03C-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. the license was paid for during the inspection. **Corrected On-Site** **Admin Complaint**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the white shroud in the ice maker is soiled.
22-02-4
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. Observed: some long term employees do not have a current certificate.
53B-14-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed: exposed insulation inside the walk-in freezer at the door.
14-36-5
50
Jan 25, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 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. Observed: bare hand used to add plant food to a bowl of soup. A utensil was added to the vegetable bowl for future use. **Corrected On-Site**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzles with buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a red scrub pad and spoon in the hand wash sinks.
31A-11-4
Intermediate - No soap provided at handwash sink. Observed lack of soap at the bar hand wash sink.
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: lack of trainers number. Number were added by Kristy. **Corrected On-Site**
53B-10-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed: cook line reach-in cooler handles have accumulation of dried food debris.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 4 tanks by the bar and 1 tank in the storage room, not secured.
51-11-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed: the white upright reach-in freezer has a torn gasket. **Repeat Violation**
14-10-4
50
Oct 3, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the coke nozzle with an accumulation of foreign substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the back kitchen hand wash sink. Paper towels were added. **Corrected On-Site**
31B-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed: the door for the Employee restroom does not self close. **Repeat Violation**
32-04-4
Basic - Equipment in poor repair. Observed: the gasket for the white upright reach-in freezer is compromised.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed: a bus pan of frozen water below the condenser pan in the walk-in freezer. The pan was emptied and replaced. No warmth or heat was noted on the heat tape for the drain, nor for the walk-in freezer door, which has an accumulation of ice.
14-69-4
70
May 30, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Proper Sanitizer Contact Time and Concentration
FL-33
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment Adequate to Maintain Product Temperature
FL-29
47
Nov 18, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license displayed dated 6/1/2021.....expired **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu in flip-top make table cooler in kitchen at 48F. Tofu container was overfill above the Cahill line. Manager removed excess tofu and placed in Reach in Cooler
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance (de-greaser)
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in women's bathroom. Employee located cover to trash can and covered. **Corrected On-Site**
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple stacked containers (drink cups) on the clean ware rack that were not properly air dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed door to Walk-in Cooler, one hinge missing and door to Walk-in Freezer does not latch closed. Manager advised the door will be serviced today. Observed gasket torn on Reach in Freezer in kitchen **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen soiled.
23-03-4
Basic - Open dumpster lid. Observed dumpster lid open
33-16-4
Basic - Self-closing device on bathroom door disconnected/broken. Observed employee bathroom door in back of house self closing mechanism disconnected.
32-17-4
50
Frequently Asked Questions
When was Chop Stix Cafe last inspected?
The most recent health inspection at Chop Stix Cafe on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Chop Stix Cafe?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Chop Stix Cafe.
How does Chop Stix Cafe compare to other restaurants in Gainesville?
Chop Stix Cafe most recently scored 74 out of 100, which is about the same as the Gainesville average of 75.
Has Chop Stix Cafe's inspection record improved over time?
Yes. Recent inspections at Chop Stix Cafe have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Chop Stix Cafe 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 Chop Stix Cafe inspected?
Based on the inspection history on file, Chop Stix Cafe is inspected around three times per year on average.
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