Haile Village Bistro
Last inspected: Dec 2, 2025
61
Score
Haile Village Bistro appears in inspection records 10 times, starting in 2022. The most recent visit was on Dec 2, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Compared to other Gainesville restaurants (averaging 75), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jul 24, 2025
Routine - Food
No violations found.
100
Jul 23, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Dec 18, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: Grassland whipped butter portion packs in the wait station reach-in cooler, 58°. These had been out during the morning service. These will be iced down and placed in the reach-in freezer. ALSO, slice cheese on the cook line 45°. The stack of cheese was level with the top of the pan, this was reduced and placed inside the reach-in cooler. **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cook line cutting boards have dark stains. ALSO, the can opener has dried food debris on it. ALSO, both soda guns have build up. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in the dish wash machine hand wash sink, metal scrub pads.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed: lack of drying devices at the dish wash machine and dessert lines hand wash sinks.
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice building on the walk-in freezer curtains. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: a spatula in 86° water on the cook line.
10-07-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed: the floor behind the wait station soda machine and behind the bar equipment has an accumulation of debris.
36-10-4
55
Jul 26, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
52
Feb 22, 2024
Routine - Food
No violations found.
100
Feb 21, 2024
Routine - Food
5 critical violations. 5 major 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: cook staff cutting lettuce, no gloves. Staff was directed to wash hands and add gloves. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the dessert area reach-in cooler: milk 45, cream cheese 46. Both were moved to a kitchen reach-in cooler. **Corrective Action Taken** **Warning**
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 and the time removed from temperature control cannot be determined. Observed: fry batter on the cook line, lacking a time mark. An adjusted sticker was produced. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Observed: spray chemicals stored next to alcohol bottles at the bar. The sprays were moved to cleaning. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed: a hose connection under the hand wash sink(hose reel), lacking a vacuum breaker.
29-34-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed: some expired certificate.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the cutting boards on the cook line are stained. ALSO, the reach-in cooler on the cook line, the internal doors are soiled. This was being cleaned. ALSO, the soda guns at the bar are soiled, These 2 items **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed lack of an irreversible surface temperature taking device for the hi-temp dish wash machine. Items were researched on line to order. **Corrective Action Taken** **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink. Observed: lack of soap at the ice room hand wash sink and the dessert line hand wash sink. Also lack of paper towels at the dessert hand wash sink. Also the dessert area hand wash sink lacks a sign. A sign was produced, paper towels and soap were added. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed: the added brunch menu has eggs any style, no consumer advisory. Staff then cleaned the laminated menus and added asterisks. The manager is working at making labels to add to the menu. The main menu has a consumer advisory. **Corrective Action Taken**
02B-02-5
29
Oct 19, 2023
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly in the dessert area. Items were plastic wrapped after that. ALSO, 2 flys at the bar, floor drain.
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Observed: sanitizer stored by the alcohol,(at the bar). This was moved below. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits at 128F hot holding. These were placed on the flattop until reaching 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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 and the time removed from temperature control cannot be determined. Observed: eggs on the dessert prep table, no time mark. A time mark for 2.5 more hours was produced. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over in the white upright reach-in freezer. All items were not commercially sealed. The park was moved below. ALSO, Observed raw pork over in the walk-in freezer. All items were not commercially sealed. The park was moved below. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of debris on both soda gun nozzles. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed: a spoon in the cook line hand wash sink. It was removed. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed: lack of a surface temperature taking device. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in the ice machine closet, no paper towels or soap.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed the bulk and backup co2 outside are not secure. **Repeat Violation**
51-11-4
Basic - Floor tiles missing and/or in disrepair. Observed: a floor tile missing a corner on the cook line.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: an accumulation of debris on top of the dish wash machine.
23-03-4
27
Feb 2, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items and hot holding temperatures in the steam Bain: mash potato (128F - Hot Holding); Grits (126F - Hot Holding). Manager advise that both items had been in the steam Bain for more than four hours. Manager discarded.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and hot holding temperatures in the steam Bain: mash potato (128F - Hot Holding); Grits (126F - Hot Holding). Manager advise that both items had been in the steam Bain for more than four hours. Manager discarded.
01B-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. Observed high temperature dishmachine at 136F
22-49-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance on the inside of the food contact surface of the nozzles on the soda dispensing gun at server station at bar.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food flour
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured outside next to keg cooler.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Observed licensed displayed with date of 6/1/2022. Manager printed current copy of license. **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed coffee cup stored on prep table in kitchen. Manager removed cup. **Corrected On-Site**
12B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed cook with beard and no beard guard on cook line.
13-04-4
Basic - Equipment in poor repair. Observed reach in cooler in back of kitchen with torn gaskets.
14-11-5
Basic - Food stored on floor. Observed box of bread on floor in walk-in-freezer. Manager place box of bread on shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of two reach in cooler on the cook line.
29-49-6
Basic - Toilet/urinal not flushing/functioning properly. Observed urinal covered and out of service in men's room.
32-23-4
32
Sep 19, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Frequently Asked Questions
When was Haile Village Bistro last inspected?
The most recent health inspection at Haile Village Bistro on file is from Dec 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Haile Village Bistro?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Haile Village Bistro.
How does Haile Village Bistro compare to other restaurants in Gainesville?
Haile Village Bistro most recently scored 61 out of 100, which is lower than the Gainesville average of 75.
Has Haile Village Bistro's inspection record improved over time?
Yes. Recent inspections at Haile Village Bistro have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Haile Village Bistro 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 Haile Village Bistro inspected?
Based on the inspection history on file, Haile Village Bistro is inspected around three times per year on average.
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