Creeks 19th
Last inspected: Nov 6, 2025
100
Score
Going back to 2022, Creeks 19th has 10 inspections in the public record. The newest entry in the record is dated Nov 6, 2025. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
“Accumulation of debris inside warewashing machine” comes up most often, recorded five times in the inspection record.
The city-wide average for Alachua sits at 75, putting Creeks 19th on the better side of that line. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
45
Jul 21, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
37
Jan 27, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
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. Liquid eggs stored in reach-in cooler across from cook line ovens. Manager stated the eggs were opened the previous morning. The manager voluntarily discarded eggs during inspection. **Corrective Action Taken**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Microwave on shelf above warmers. Deflector plate inside of kitchen ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped ice in front counter hand washing sink.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for establishment.
05-08-4
Basic - Stored food not covered. Pan of cheese sauce in reach-in cooler across from cook line ovens.
08B-12-5
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line. **Repeat Violation**
29-49-6
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.
10-12-5
Basic - Equipment in poor repair. Gasket for reach-in cooler across from cook line coolers.
14-11-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach-in freezer in dry storage area.
08B-49-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above dish area.
36-34-5
47
Sep 10, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dish machine next to three compartment sink, 0 ppm. **Warning** - From follow-up inspection 2024-09-10: Dish machine, 0 ppm. **Admin Complaint**
22-41-4
86
Sep 3, 2024
Routine - Food
7 critical violations. 4 major violations. 8 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler at end of cook line: hamburger (54F - Cold Holding). Manager stated item placed in reach-in cooler on 8/30. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler at end of cook line: hamburger (54F - Cold Holding). Manager stated item placed in reach-in cooler on 8/30. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pan of fish stored in reach-in cooler across from cook line grill. **Repeat Violation** **Admin Complaint**
01B-13-4
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. Employ adjusted glasses and proceeded to handle lettuce and tomatoes for a sandwich without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves. **Corrective Action Taken**
12A-25-4
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. Dish machine next to three compartment sink, 0 ppm. **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler at end of cook line: pork (47F - Cooling). Manager stated pork was cooked and placed in cooler the previous day. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler at end of cook line: pork (47F - Cooling). Manager stated pork was cooked and placed in cooler the previous day.
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or hand towels at kitchen hand washing sink.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food training available for one employee, manager stated there are ten employees.
53B-13-5
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
16-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pan of fish stored in reach-in cooler across from cook line grill. **Repeat Violation**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan next to kitchen hand washing sink. Area around hot water nozzle for coffee machine in bar area. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line fryer.
29-49-6
Basic - Uncovered food stored near sink exposed to splash. Items stored in warmer on prep table next to cook line hand washing sink. Manager placed lids on pans of food. **Corrected On-Site**
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cook line grills.
36-27-5
16
Jan 26, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to back door: butter (59F,58F - Cold Holding); whipped topping (59F,60F - Cold Holding); coleslaw (60F - Cold Holding); slaw (60F,59F,58F - Cold Holding). Manager stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to back door: butter (59F,58F - Cold Holding); whipped topping (59F,60F - Cold Holding); coleslaw (60F - Cold Holding); slaw (60F,59F,58F - Cold Holding). Manager stated items stored in cooler overnight **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from cook line grill. **Repeat Violation** **Admin Complaint**
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line grill stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in hand washing sink in back of kitchen. Employee removed wiping cloth from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for sanitizer buckets.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner behind front counter. Employee placed label on bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. **Repeat Violation**
16-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler next to back door, ambient temperature 60F.
14-74-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from cook line grill. **Repeat Violation**
06-09-1
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 grill. Employee moved drink to office area. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored behind front counter.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on cook line oven handle. Manager placed tongs on top of grill.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind cook line grill greasy. Top of dish machine in dish area. Gasket of reach-in freezer in storage area next to office.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of cook line reach-in freezer. Employee moved bucket to bottom shelf of cook line prep table.
21-44-1
27
Sep 22, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of hand sanitizer stored on shelf at end of cook line next to spices. Employee moved bottle of sanitizer to area next to sink. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to hand washing sink at end of cook line: noodles (53F - Cold Holding); chicken wings (51F - Cold Holding). Employee stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in reach-in cooler next to hand washing sink at end of cook line: noodles (53F - Cold Holding); chicken wings (51F - Cold Holding). Employee stated items stored in cooler overnight.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled garbage can, changed gloves and proceeded to handle breading pan on cook line without washing hands. Inspector stopped employee and had employee wash hands. **Corrective Action Taken**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill stained. Microwave next to kitchen hand washing sink. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No hand soap at hand washing sink in back of kitchen.
31B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line fryer.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of dish machine.
10-12-5
Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink. **Repeat Violation**
16-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans stored on shelf in dish area.
24-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish stored in reach-in cooler across from cook line grill.
06-09-1
Basic - Dead roaches on premises. Observed two dead roaches on floor in back of kitchen. **Repeat Violation**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in cooler in dry storage area.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wallet stored next to Worcestershire sauce on shelf at end of cook line.
40-06-5
Basic - Food stored on floor. Two cases of cooking oil stored on floor in dry storage area.
08B-38-4
29
Feb 23, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from oven: chicken (46F - Cold Holding). Manager stated item placed in cooler three hours prior to temperature being taken. Manager voluntarily discarded item. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap and hand towels at cook line hand washing sink. Manager provided soap and hand towels . **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in bar area hand washing sink. Manager removed spoon. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand washing sink. **Repeat Violation**
27-16-4
Basic - Accumulation of debris inside warewashing machine. Dish machine in back of kitchen.
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above dish machine.
36-34-5
Basic - Dead roaches on premises. Observed two dead roaches in cabinet underneath bar area hand washing sink. Observed two dead roaches on floor in front of cook line hand washing sink.
35A-03-4
Basic - Equipment in poor repair. Gasket of reach-in cooler across from oven torn.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Cook line hand washing sink hot water handle missing.
29-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line shelf.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind grill greasy. **Repeat Violation**
23-03-4
45
Sep 19, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Creeks 19th last inspected?
The most recent health inspection at Creeks 19th on file is from Nov 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Creeks 19th?
Across the inspection record, “accumulation of debris inside warewashing machine” has been cited five times, more than any other issue at Creeks 19th.
How does Creeks 19th compare to other restaurants in Alachua?
Creeks 19th most recently scored 100 out of 100, which is higher than the Alachua average of 75.
Has Creeks 19th's inspection record improved over time?
Yes. Recent inspections at Creeks 19th have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Creeks 19th means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Creeks 19th inspected?
Based on the inspection history on file, Creeks 19th is inspected around three times per year on average.
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