Crybaby's
Last inspected: Feb 6, 2026
52
Score
Across the available record, Crybaby's has 15 inspections on file, the first dated 2022. Crybaby's was last inspected on Feb 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around five violations each, up from closer to three violations before.
Looking across the full record, “nonfood-contact equipment exposed” is the recurring theme, flagged three times.
Crybaby's latest score of 52 falls below the Gainesville average of 75. Diners may want to weigh the inspection history when deciding to visit.
15
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
52
Nov 5, 2025
Complaint Partial
No violations found.
100
Aug 12, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
58
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 14, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Nov 20, 2024
Routine - Food
No violations found.
100
Sep 4, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48F - Cold Holding); cream (49F - Cold Holding); butter (48F - Cold Holding) items in walk in cooler, operator stated door was propped open during bread delivery and prep during the day is extensive. **Warning** - From follow-up inspection 2024-09-04: Butter 44, cheese 45. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. Soup vide cooking steak. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-04: **Time Extended**
03G-50-1
78
Aug 30, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying in mop closet. 1 fly flying in upstairs liquor storage room.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48F - Cold Holding); cream (49F - Cold Holding); butter (48F - Cold Holding) items in walk in cooler, operator stated door was propped open during bread delivery and prep during the day is extensive. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In prep sink with black hose attached to threaded hose Bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cutting board on reach in cooler stained. Fryer basket soiled.
22-02-4
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. Soup vide cooking steak. **Repeat Violation** **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles behind bar with green liquid inside, manager stated it is sanitizer and labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic containers no handle in rice flour.
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler with deep cut marks.
14-09-4
Basic - Floor area(s) covered with standing water. In mop bucket closet in hallway near restrooms.
36-22-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall behind prep sink. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans blowing on cooks line. Seasoning dry storage shelves. Interior reach in freezer behind bar next to swinging kitchen doors. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers. Floor soiled under cooking equipment on cooks line.
36-27-5
35
Mar 29, 2024
Routine - Food
No violations found.
100
Feb 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Sous vide cooking steak. **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
03G-50-1
90
Jan 23, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bagged liquid pasteurized egg. Raw fish over bread in reach in freezer.
08A-05-6
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 in kitchen tested 0ppm, primed line and ran multiple times no change. **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carton of heavy cream dated 1/11 in cooler behind crybaby's bar.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on top of reach in cooler, over prep table, and on prep table. Manager moved all buckets to the bottom. Bar clean powder sanitizer packets over ketchup packets upstairs, operator moved ketchup above chemical. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. Sous vide cooking steak. **Warning**
03G-50-1
Basic - Duct tape used to repair nonfood-contact surface. Duct tape around pipe on wall behind crybaby's bar. Duct tape on reach in cooler gasket in prep area in kitchen.
14-71-4
Basic - Equipment in poor repair. Small cutting boards with deep cut marks behind bar at a baby Js. Reach in cooler in prep area of kitchen the gasket is torn. 1 fryer basket where some of the metal pieces are bent/broken.
14-11-5
Basic - In-use utensil stored in sanitizer between uses. Knife in sani bucket at prep area, manager moved knife. Thermometer probe in sanitizer bucket on cooks line.**Corrected On-Site** **Corrected On-Site**
10-18-5
Basic - Light shield damaged/in disrepair. 2 light shields above dish machine area in kitchen.
38-01-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden interior of both bars the wooden pieces. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment in kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. 3 containers on clean dish rack with old labels peeling away.
16-46-4
35
Sep 14, 2023
Routine - Food
No violations found.
100
Jul 13, 2023
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2023.
50-17-3
High Priority - Toxic substance/chemical improperly stored. Spray bottle with blue liquid inside on prep table.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple small items in Handwash sink behind bar.
31A-11-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing with raw eggs. **Warning**
02B-04-5
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. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Inspector provided copy. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on prep table with blue liquid inside. **Repeat Violation**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Mixer stored on floor in front of reach in cooler on cooks line.
24-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf next to clean plates above prep area. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf above prep table.
40-06-5
Basic - Hole in or other damage to wall. Inside storage mop closet.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar and womens restroom.
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pieces behind bar holding soda guns up.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both fans blowing on cooks line soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box of napkins on floor upstairs.
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Keg cooler behind bar. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Towards the top of the wall above the dish machine. **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink in kitchen.
29-11-4
23
Jan 6, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
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
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
Nov 1, 2022
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 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 employee touch cooked French fries with bare hands.
09-01-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 30 rodent droppings on floor in back of kitchen between the CO2 tank and soda box system. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from reach-in freezer in dry storage: Caesar dressing (46F - Cold Holding); chicken (46F - Cold Holding); beef (47F - Cold Holding); oysters (ambient) (48F). Employee stated items were at the proper temperature at 4 pm. Manager moved items to reach-in freezer to reduce temperature to 41F. **Warning**
03A-02-5
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. Observed employee touch hair and put on gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-25-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for chlorine sanitizer.
16-37-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags stored on shelf in kitchen.
01C-03-4
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. Establishment has no consumer advisory for oysters. Inspector provided consumer advisory to operator, operator placed consumer advisory behind the bar. **Corrected On-Site**
02A-01-4
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 across from reach-in freezer in dry storage, ambient temperature 48F.
14-74-7
Basic - Working containers of food removed from original container not identified by common name. Container of sugar on shelf across from dish machine.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar on shelf across from dish machine.
14-01-5
35
Frequently Asked Questions
When was Crybaby's last inspected?
The most recent health inspection at Crybaby's on file is from Feb 6, 2026. The public record contains 15 inspections in total.
What is the most common violation at Crybaby's?
Across the inspection record, “nonfood-contact equipment exposed” has been cited three times, more than any other issue at Crybaby's.
How does Crybaby's compare to other restaurants in Gainesville?
Crybaby's most recently scored 52 out of 100, which is lower than the Gainesville average of 75.
Has Crybaby's inspection record improved over time?
No. Recent inspections at Crybaby's have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Crybaby's 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 Crybaby's inspected?
Based on the inspection history on file, Crybaby's is inspected around five times per year on average.
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