Cintron
Last inspected: Nov 24, 2025
50
Score
Cintron appears in inspection records 12 times, starting in 2022. The latest inspection on file is from Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly eight violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
Restaurants in Gainesville average 75, so Cintron trails the local norm. This restaurant has more on its record than most do.
12
Inspections
3
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 14, 2025
Routine - Food
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. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-13: flip-top make table cooler on cook line under pass thru window COLD HOLDING Pico de gallo 48F; Cut Tomato 46F; Ham 51; COLD HOLDING in walk-in-cooler beef 46F.Fish 48F; Red beans 51F; Mahi Cevichi 51F; Salsa Criolla 51F **Admin Complaint** - From follow-up inspection 2025-08-14: Flip-top make table cooler in front of grill Shrimp 47F **Admin Complaint**
03A-02-5
86
Aug 13, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-13: flip-top make table cooler on cook line under pass thru window COLD HOLDING Pico de gallo 48F; Cut Tomato 46F; Ham 51; COLD HOLDING in walk-in-cooler beef 46F.Fish 48F; Red beans 51F; Mahi Cevichi 51F; Salsa Criolla 51F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F **Warning** - From follow-up inspection 2025-08-13: Two containers of red beans prepared two days ago and in walk-in-cooler overnight at 51F **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available **Warning** - From follow-up inspection 2025-08-13: No proof of parasite destruction **Admin Complaint**
01D-01-5
64
Aug 12, 2025
Routine - Food
7 critical violations. 4 major violations. 11 minor violations.
View 22 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
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
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
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
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
Washing Fruits and Vegetables
FL-42
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
3
May 19, 2025
Routine - Food
No violations found.
100
Apr 9, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification. **Warning** - From follow-up inspection 2025-04-09: No change. **Time Extended**
53A-07-6
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 employee training. **Warning** - From follow-up inspection 2025-04-09: No change. **Time Extended**
53B-01-5
82
Feb 5, 2025
Routine - Food
4 critical violations. 10 major violations. 15 minor violations.
View 29 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored in kitchen prep sink next to thawing fish. Manager removed bottle of bleach during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line grill: butter (51F,50F - Cold Holding). Manager stated pans of butter were placed in cooler one hour prior to temperature being taken. Manager moved butter 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. Shell eggs stored over juice in dry storage reach-in cooler.
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and began handling pans of food on cook line without washing hands. Manager had employee wash hands to continue working. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles throughout the kitchen. **Repeat Violation**
41-17-4
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in hand washing sink next to kitchen prep sink. Employee removed spoon during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No proof of manager certification. **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kits available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line.
31B-02-4
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 employee training. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employee being informed of their reporting responsibilities.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon cream cheese stored in dry storage reach-in cooler. Manager stated cream cheese was prepared two days earlier. **Repeat Violation**
02C-02-5
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop Caesar dressing on cook line. Manager removed scoop from dressing. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen.
36-34-5
Basic - Drain cover(s) missing. Floor drain in dish area.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach-in cooler across from cook line. Manager removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Container of pork stored on floor in walk-in cooler. Case of soda on floor in wait station. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in wine storage area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture on cook line.
38-07-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster available.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach-in cooler across from back door. Door for cook line reach-in freezer. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Label attached to cut avocado in cook line reach-in cooler. **Repeat Violation**
08B-39-4
Basic - Single-service articles improperly stored. Coffee filters in wait station not covered.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature in prep sink next to kitchen hand washing sink. **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Containers stored on shelf above reach-in cooler across from back door.
02D-01-5
10
Jul 8, 2024
Food-Licensing Inspection
3 critical violations. 3 major violations. 9 minor violations.
View 15 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
19
Mar 27, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Aug 16, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
18
Feb 7, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on prep table next to grill: rice (117F - Hot Holding). Manager stated item placed in warmer 1 hour prior to temperature being taken. Manager had employee reheat item. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine in wait station. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bag of fish in hand washing sink next to back door. Manager had employee remove bag of fish. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in front of walk-in cooler.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf across from dish machine.
24-08-4
Basic - Faucet/handle missing at plumbing fixture. Handle at hand washing sink across from make line.
29-09-4
Basic - Food stored on floor. Sauces stored on floor in walk-in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach- in freezer in liquor storage room.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on fryer handle. Manager had employee remove tongs, employee placed tongs on top of grill. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy.
23-03-4
Basic - Single-service articles improperly stored. To go containers stored on floor in liquor storage room. Manager had employee place containers on shelf. **Corrected On-Site**
25-05-4
47
Aug 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Cintron last inspected?
The most recent health inspection at Cintron on file is from Nov 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at Cintron?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Cintron.
How does Cintron compare to other restaurants in Gainesville?
Cintron most recently scored 50 out of 100, which is lower than the Gainesville average of 75.
Has Cintron's inspection record improved over time?
Yes. Recent inspections at Cintron have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Cintron means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cintron inspected?
Based on the inspection history on file, Cintron is inspected around four times per year on average.
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