Fresh Kitchen
Last inspected: Dec 22, 2025
61
Score
Inspectors have visited Fresh Kitchen eight times, with records going back to 2022. The most recent visit was on Dec 22, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
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.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
By comparison, the average Gainesville facility scores 75, putting Fresh Kitchen on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Dec 22, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
61
Jul 18, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Jan 14, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding) 2 containers of marinated chicken in rice under grill, manager stated items were out to fill grill with chicken then leftover chicken placed back in cooler, manager moved items to walk in cooler to rapidly cool down to 41F or below.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above clean equipment in prep area, manager moved bucket to the bottom shelf. **Corrected On-Site**
41-10-4
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking chicken on cooks line when asked about the fully cook temperature of raw chicken he stated the answer as 160F, inspector explained that raw chicken fully cook temperature is 165F instantaneously.
53B-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board heavily stained hanging on wall near walk in cooler, manager discarded board. **Corrective Action Taken**
22-02-4
Basic - Old labels stuck to food containers after cleaning. Large plastic containers on shelf above clean container side of dish machine.
16-46-4
Basic - Food storage container/container lid cracked or broken. Multiple plastic containers that are cracked or burnt on clean rack above dish sink area.
14-38-4
55
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
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
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
43
Feb 7, 2024
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking on cooks line wiped hands on pants/apron changed gloves but did not wash hands in between. **Repeat Violation** **Admin Complaint**
12A-28-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Blackened chicken on cooling rack on cooks line, employee states the first cook hits 155F then second cook hits 165F.
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on lobby drink machine. Cutting boards on cooks line stained. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags, jackets, etc over soda syrup boxes on shelf outside of office.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish shelf to the left of dish washer. **Repeat Violation**
24-08-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers in dish machine area, label residue is still stuck to some containers.
16-46-4
Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed cabbage in original cardboard box over washed/prepped green beans in walk in cooler.
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink by back door.
29-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents outside of walk in cooler.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple boards on cooks line.
14-09-4
45
Aug 24, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
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
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
43
Feb 6, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 3rd pans of cauliflower mash supposed to be discarded 3 hours prior to inspection.
03F-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 3rd pans held on time control not discarded at the end of time control.
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager expired January 2021.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on back storage rack heavily stained. Soda machine nozzles. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak being served medium rare at 135F. **Repeat Violation**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink holder with drinks on top of reach in cooler at front counter that holds beverages and cookies. Operator moved drinks. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on clean shelf at dish machine. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in water in cooks line at 112F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawers holding raw chicken the handles are soiled. Soda machine nozzle backsplash. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the dish machine area.
36-27-5
41
Aug 17, 2022
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Employee switched from working with raw animal foods clean dishes to ready-to-eat food without washing hands. Went from handling raw chicken and touched clean dishes without washing hands in between on the cookline. Inspector reviewed proper hand washing procedures with employee and manager. **Corrective Action Taken**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear prep area.
35A-02-6
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. Feta cheese opened on 8-15. Date label added to container during inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris or slime. Cutting boards hanging in clean dish storage area.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Steak cooked to only 135F.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by walk-in cooler. **Corrected On-Site**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided during this inspection. Raw beef cooked to only 135F.
02B-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sitting in mop bucket.
42-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease buildup.
23-03-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Grab and Go desserts and drinks not labeled with address and/or date made.
02D-03-4
Basic - In-use ladle stored on grill equipment tray hanging at knee level between uses. Moved during this inspection.
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dish storage area: Food storage pans stacked together wet nesting.
24-08-4
33
Frequently Asked Questions
When was Fresh Kitchen last inspected?
The most recent health inspection at Fresh Kitchen on file is from Dec 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Fresh Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Fresh Kitchen.
How does Fresh Kitchen compare to other restaurants in Gainesville?
Fresh Kitchen most recently scored 61 out of 100, which is lower than the Gainesville average of 75.
Has Fresh Kitchen's inspection record improved over time?
Yes. Recent inspections at Fresh Kitchen have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fresh Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fresh Kitchen inspected?
Based on the inspection history on file, Fresh Kitchen is inspected around two times per year on average.
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