Humble Wood Fire
Last inspected: Feb 9, 2026
35
Score
Public records show 11 inspections at Humble Wood Fire stretching back to 2022. Inspectors last stopped by on Feb 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited two times.
Compared to other Gainesville restaurants (averaging 75), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
4
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Sewage and Wastewater Properly Disposed
FL-27
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
35
Aug 8, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44F - Cold Holding); cream cheese (47F - Cold Holding) Swiss cheese (47F - Cold Holding); provolone (46F - Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F - Cold Holding); cream cheese (49,50F - Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-08: Cream cheese 46F, Swiss cheese 51F, provolone 53F in cooler under salamander equipment on cooks line. **Admin Complaint**
03A-02-5
86
Jul 30, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
35
Dec 16, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Jul 23, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
33
Mar 13, 2024
Routine - Food
2 major violations.
View 2 violations
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. Fermenting cabbage for sauerkraut. **Warning** - From follow-up inspection 2024-03-13: Operator submitted HACCP, waiting on approval. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Fermenting cabbage for sauerkraut. **Warning** - From follow-up inspection 2024-03-13: Operator submitted variance, waiting for approval. **Time Extended**
03G-46-1
82
Jan 10, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Used on dill and cilantro in walk in cooler.
14-86-1
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above seeds at prep area, employee moved bucket away from food.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of splitter outside back door.
29-34-4
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. Fermenting cabbage for sauerkraut. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Bottle on shelf by dough mixer with green liquid no label.
41-17-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Fermenting cabbage for sauerkraut. **Warning**
03G-46-1
Intermediate - Handwash sink not accessible for employee use at all times. Multiple blue dish racks in front of Handwash sink making it inaccessible. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at sink by dish machine.
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line the door jam is soiled. Pipes soiled lining wall near dish machine area. Exterior juicer. The ceiling in walk in cooler. **Repeat Violation**
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Door kept open.
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and other employee items on shelf above butter, sour cream, and fish sand in reach in cooler near office area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of tahini bucket.
40-06-5
Basic - Equipment in poor repair. Cutting board on reach in cooler cooks line and red board in storage with deep cut marks. Shelving has become rusted in reach in cooler by office area. **Repeat Violation**
14-11-5
Basic - Unnecessary items/unused equipment on the premises. Extra sink and glass pieces in milks crates outside back door area.
33-31-5
29
Sep 13, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Manager stated 3-4 employees not training has been working longer than 2 months. - From follow-up inspection 2023-09-13: No change. **Admin Complaint**
53B-02-5
90
Aug 25, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
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
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
Toilet Rooms Maintained
FL-53
43
Mar 6, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (52F - Cold Holding); cheese (49F - Cold Holding) in both coolers on cooks line in the top portion of coolers with the flip tops, items in plastic containers on top of metal partition. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by dish racks next to dish machine.
31A-09-4
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.
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on rack near the Togo window not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverages on prep table next to back door and on prep table on cooks line across from Three compartment sink.
12B-07-4
Basic - Equipment in poor repair. Cutting boards on cook line and on dry storage shelf with deep cut marks.
14-11-5
Basic - Food stored on floor. Sesame tahini bucket on floor in hallway to washer/dryer.
08B-38-4
Basic - Hole in or other damage to wall. Missing pieces of wall next to washer and dryer. **Repeat Violation**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife under cutting board attached to reach in cooler on cooks line.
10-17-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden board under reach in freezer in employee bathroom.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes under/behind Three compartment sink soiled. Walk in cooler gasket soiled. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On large plastic cambro container on top shelf of cooks line.
16-46-4
43
Oct 24, 2022
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
45
Frequently Asked Questions
When was Humble Wood Fire last inspected?
The most recent health inspection at Humble Wood Fire on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Humble Wood Fire?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited two times, more than any other issue at Humble Wood Fire.
How does Humble Wood Fire compare to other restaurants in Gainesville?
Humble Wood Fire most recently scored 35 out of 100, which is lower than the Gainesville average of 75.
Has Humble Wood Fire's inspection record improved over time?
Results have been roughly steady. Inspections at Humble Wood Fire have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Humble Wood Fire 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 Humble Wood Fire inspected?
Based on the inspection history on file, Humble Wood Fire is inspected around three times per year on average.
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