Clock Restaurant
Last inspected: Nov 6, 2025
29
Score
The health department has logged 10 inspections at Clock Restaurant, the earliest from 2022. The latest inspection on file is from Nov 6, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 13 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 75, which Clock Restaurant's 29 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
29
Jul 9, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
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
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
11
Feb 10, 2025
Routine - Food
7 critical violations. 2 major violations. 3 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. Medicine stored on shelf above prep table across from kitchen ice machine. Employee removed medicine during inspection. **Corrected On-Site**
41-07-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and beard and proceeded to handle clean dishes in dish area. Inspector stopped employee and had employee wash hands. **Corrective Action Taken**
12A-25-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Items stored in walk-in cooler: ham dated 1/7, turkey 1/9, soup dated 1/7. Manager stated items were prepared in February and not January.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Liquid eggs stored on cook line in ice bath: eggs (53F - Cold Holding). Manager stated liquid eggs placed in ice bath two hours prior to temperature being taken. Manager placed liquid eggs in smaller pan and added ice to ice bath to reduce temperature of liquid eggs to 41F, eggs (40F - Cold Holding). **Corrected On-Site**
03A-02-5
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. Butter and creamers stored in wait station no time mark. Employee stated items placed out at 8 am. Employee placed proper date mark on items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored in cook line steam table: sausage gravy (117F - Hot Holding); brown gravy (121F - Hot Holding); mashed potatoes (109F - Hot Holding). Manager stated items placed in steam table one hour prior to temperature being taken. Manager placed items in microwave to reheat: mashed potatoes (168F - Reheating); brown gravy (175F - Reheating); sausage gravy (172F - Reheating). **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Container of sanitizer stored next to grits in dry storage area. Manager moved sanitizer during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 certified food manager on duty with 12 employees working.
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table across from kitchen ice machine. Blade and guard of slicer on prep table across from kitchen ice machine.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind nozzle of wait station coffee machine. Hood vents above cook line. Door for reach-in freezer across from steam table.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above cook line steam table.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk-in cooler.
14-17-4
25
Oct 30, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Mar 20, 2024
Complaint Partial
No violations found.
100
Feb 15, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Items on cook line. Employee added proper time mark on items. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in cook line steam table: sausage gravy (131F - Hot Holding). Employee stated item placed in steam table thirty minutes prior to temperature being taken. Employee placed gravy on stove to reheat. Item on cook line grill: sausage (93F - Hot Holding). Employee stated item placed on grill twenty minutes prior to temperature being taken. Employee turned temperature up to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in walk-in cooler. Manager placed eggs on bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill. Blade of can opener on kitchen prep table. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Door to reach-in freezer at end of cook line. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Case of cooking oil on cook line floor. Employee placed oil on shelf. **Corrected On-Site**
08B-38-4
52
Oct 4, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs and proceeded to handle clean plates from cook line.
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish room handled dirty dishes from cook line and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw hamburger stored over raw fish in walk-in cooler. Manager moved hamburger to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage stored on table next to stove: sausage (80F - Hot Holding). Manager stated item prepared 30 minutes prior to temperature being taken. Manager placed item on grill to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on top of cooking oil on cook line. Manager placed cooking oil on shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to cook line stove. Deflector plate inside of dish machine. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Gasket of reach-in freezer at end of cook line torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condiment shelf in wait station. Area around nozzles of juice machine behind front counter. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall beneath shelf in dish area.
36-27-5
35
Jun 21, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
37
Jan 11, 2023
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 3, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Worn, torn and/or soiled floors/carpeting. Observed in the hot water heater room next to the mop sink, an accumulation of grease. Observed the wall at the left end of the storage room, White flour along the base board and grease accumulation under the shelves. The flour was being swept up. This item: **Corrective Action Taken**
36-10-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk co2 was not secured. The chain was rerouted and attached to the wall hooks. **Corrected On-Site**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on the front line juice machine, the area behind the spouts has foreign substance visible. A brush and cloth were being used to clean out these crevices. **Corrective Action Taken**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall under the cook line time as a public health control board has dried debris.
36-27-5
82
Frequently Asked Questions
When was Clock Restaurant last inspected?
The most recent health inspection at Clock Restaurant on file is from Nov 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Clock Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Clock Restaurant.
How does Clock Restaurant compare to other restaurants in Gainesville?
Clock Restaurant most recently scored 29 out of 100, which is lower than the Gainesville average of 75.
Has Clock Restaurant's inspection record improved over time?
No. Recent inspections at Clock Restaurant have averaged around 13 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Clock Restaurant 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 Clock Restaurant inspected?
Based on the inspection history on file, Clock Restaurant is inspected around three times per year on average.
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