Eat at Tinker
Last inspected: Jan 15, 2026
43
Score
Eat at Tinker appears in inspection records nine times, starting in 2022. Eat at Tinker was last inspected on Jan 15, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Compared to other Gainesville restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
43
Jul 31, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
26
Jan 8, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked into kitchen from outside no glove change or Handwash then he began touching lids on food containers in reach in cooler on cooks line. **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose Bibb under Handwash sink in prep area. **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink on server alley with ice inside indicating Handwash sink used as dump sink. Handwash sink by dish area with container inside sink and sink behind bar with ice trays inside. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on top of ice machine not inverted.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooler on cooks line that has a burn mark making cutting board no longer smooth.
14-09-4
Basic - Floor area(s) covered with standing water. Behind the bar.
36-22-4
Basic - Food stored on floor. Beef on floor in walk in freezer, employees placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. In ice machine on server alley. **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food racks in walk in cooler.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container on shelf in server alley, manager stated the item is flour.
02D-01-5
41
Jul 16, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
27
Jan 19, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Bottle of medicine pills on shelf next to microwave in prep area, employee moved medicine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine temped at 153F. **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over container of yuca sticks. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichuri sauce (58F - Cold Holding) homemade sauce containing fresh garlic and oil sitting on counter next to cooler, employee placed item in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia Three compartment sink over 500ppm. Operator added water retested 200ppm. **Corrected On-Site**
41-18-4
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. Operator stated they use raw egg whites in 2 bar drinks, on the menu the drinks do not state that they use egg whites. **Warning**
02B-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator stated they put raw egg white inside 2 bar drinks. Inspector provided consumer advisory and operator posted on wall. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bagged cooked meats in walk in cooler made a few days ago no date mark.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep reach in cooler stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Mixer blade in Handwash sink in prep area, employee moved blade. **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Clean metal pans with old stickers on them on bottom shelf of table near slicer. **Repeat Violation**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Container in prep area with white granules inside no label. **Repeat Violation**
02D-01-5
Basic - Utensils in poor condition. 3 plastic containers on clean dish rack that has become melted/warped.
14-12-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened water bottles throughout kitchen next to coolers and heat lamp table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of soda syrup box hookup.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plates and bowls on clean dish rack.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop inside ice machine and spoon inside milk powder behind bar. **Repeat Violation**
10-01-5
17
Sep 7, 2023
Complaint Full
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
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
23
Apr 13, 2023
Routine - Food
5 critical violations. 7 major violations. 8 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. First aid kit stored on shelf above pass through window.
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2022. Operator stated he has sent in a check to renew license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw beef and cooked soup in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (63F - Cold Holding); ham (54F - Cold Holding); 1 item sitting on cutting board, other 2 items in reach in cooler with the lids opened. The cooler is across from steam table.
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine data plate states it is hot water sanitizing but the thermometer said the hottest it got was 137F.
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cooks line and prep area with stains. Can opener blade soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the entrance to kitchen blocked by 2 large containers, employees moved containers. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at entrance to kitchen and server alley Handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Walk in cooler added where original exit was next to Three compartment sink. **Repeat Violation** **Admin Complaint**
51-16-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only observed 1 certificate, no others available. Operator stated that he submitted plans and will reach out to plan review. **Repeat Violation** **Admin Complaint**
53B-02-5
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. Observed black copy of certificate but no signatures.
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. Almost all cooked meats in walk in cooler no dates.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on shelf above reach in cooler on cooks line. **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 next to single service cups in dry storage closet.
40-06-5
Basic - Equipment in poor repair. Multiple cutting boards on cooks line and prep area with deep cut marks. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil jugs on floor at dry storage hall.
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor at server alley, employee placed up off of floor. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf holding dish machine is soiled. Multiple reach in cooler gaskets soiled in kitchen and behind bar. Fryer basket handles. Hood filters above cooking equipment. Shelf by fryer and reach in freezer soiled. Can opener table attachment soiled. Soda gun holder soiled behind bar. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind slicer. Floor soiled under ice machine and reach in cooler on server alley. Floor soiled under cooking equipment. **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of cooking oil on prep table not labeled. **Repeat Violation**
02D-01-5
16
Dec 15, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The addition of a walk in cooler inside, walk in freezer outside, and moved warewashing area to from its original wall to the opposite side of kitchen. **Warning** - From follow-up inspection 2022-12-08: **Time Extended** - From follow-up inspection 2022-12-15: **Time Extended**
51-16-7
90
Frequently Asked Questions
When was Eat at Tinker last inspected?
The most recent health inspection at Eat at Tinker on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Eat at Tinker?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Eat at Tinker.
How does Eat at Tinker compare to other restaurants in Gainesville?
Eat at Tinker most recently scored 43 out of 100, which is lower than the Gainesville average of 75.
Has Eat at Tinker's inspection record improved over time?
Results have been roughly steady. Inspections at Eat at Tinker have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Eat at Tinker 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 Eat at Tinker inspected?
Based on the inspection history on file, Eat at Tinker is inspected around three times per year on average.
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