Nopal Dos
Last inspected: Mar 26, 2025
100
Score
Inspectors have visited Nopal Dos eight times, with records going back to 2022. Nopal Dos was last inspected on Mar 26, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near 11 violations each time.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
That puts the facility ahead of the local pack: the average Gainesville restaurant scores 75. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 26, 2025
Complaint Full
No violations found.
100
Mar 13, 2025
Complaint Full
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cheese sauce container in reach in cooler by back door. Raw beef over jugs of ready to eat sauces in same cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (45F - Cold Holding); turkey (44F - Cold Holding) items sitting in the bottom portion of cooler on front line, employee stated during busy lunch rush containers are constantly brought out cooler and may have sat out for a few minutes while making orders. shrimp (61F - Cold Holding); fish (63F - Cold Holding); fish (61F - Cold Holding); salmon (60F - Cold Holding) items in standing water around the Three compartment sink area, employee stated ice was added on items but had melted, he then put fresh ice on food items. Retemped items at around 50F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked peppers (96F - Hot Holding); cooked onions (97F - Hot Holding) items sitting on cooks line no longer than 3 hours, employee stated they use time as a public health control but does not have written application and no time mark. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held not properly date marked after opening. Tuna salad and potato salad made previous day. Pulled pork, ham, and turkey also missing date mark after opening.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The back of the slicer blade area is soiled. Interior oven. The top of stove range soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of sponges in Handwash sink, employee moved container. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. 1 employee working for 3 weeks. **Repeat Violation**
11-26-1
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bus tub full of clean lids on floor under prep table.
24-26-4
Basic - Floor area(s) covered with standing water. Around floor drain area by back door. **Repeat Violation**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs on handle of the fryers.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. Only Handwash sink in establishment missing sign. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The back of the fryers are soiled.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic container on clean dish rack with original store sticker still attached.
16-46-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drain is slow draining.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water, salmon was already thawed at 60F, employee item in cooler. **Corrected On-Site**
06-01-5
27
Dec 12, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham dated 12/4, operator stated he had sliced the meat this morning, new date mark was placed on container. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (79F - Hot Holding); cooked peppers (81F - Hot Holding) items double paned over stove top, spoke to operator about either heating items and holding at 135F or put items on time as a public health control.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Jug of bleach on top of slicer, manager moved item. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over packages of bread in reach in cooler, operator moved bacon the bottom. Raw beef over container of strawberries in reach in cooler by back door. **Corrected On-Site**
08A-05-6
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Paper towel holder and container of soap in Handwash sink, inspector moved items to wash hands.
31A-11-4
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. 1 employee that is not yet food handler certified.
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on storage rack above Handwash sink on top of clean spoons, employee moved jacket. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Large cutting boards with deep cut marks.
14-11-5
Basic - Floor area(s) covered with standing water. Near floor drain by back door.
36-22-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed up off of the floor. **Corrected On-Site**
21-38-4
26
Jul 9, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
Dec 21, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
43
Aug 25, 2023
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
37
Feb 7, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
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. Employee touched hair while putting on apron then touched fryer basket handle.
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (90F - Hot Holding) item sitting on grill, employee placed item in reach in cooler to drop below 41F. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach in cooler that is stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Stack of soiled towels inside Handwash sink, inspector moved items too wash hands. **Corrected On-Site**
31A-11-4
Basic - Equipment in poor repair. Cutting boards with deep cut marks.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at front make line.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Clear boxes near reach in freezer and salad boxes on cooks line. Operator flipped. **Corrected On-Site**
25-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on top of table next to Togo boxes. Employee moved items. **Corrected On-Site**
40-06-5
50
Aug 3, 2022
Food-Licensing Inspection
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed no sanitizer of any kind. Chlorine bleach was obtained and is now on site. **Corrected On-Site**
22-38-5
Intermediate - No soap provided at handwash sink. Observed no soap at the hand wash sink. ALSO, no paper towels.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed both cutting boards are stained.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Observed lack of a probe thermometer.
05-08-4
Basic - No Heimlich maneuver/choking sign posted. Observed lack of a choking poster.
51-13-4
Basic - Outer openings not protected with self-closing doors. Observed no self closing doors.
35B-03-4
61
Frequently Asked Questions
When was Nopal Dos last inspected?
The most recent health inspection at Nopal Dos on file is from Mar 26, 2025. The public record contains eight inspections in total.
What is the most common violation at Nopal Dos?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Nopal Dos.
How does Nopal Dos compare to other restaurants in Gainesville?
Nopal Dos most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Nopal Dos' inspection record improved over time?
Results have been roughly steady. Inspections at Nopal Dos have averaged around 11 violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nopal Dos means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Nopal Dos inspected?
Based on the inspection history on file, Nopal Dos is inspected around three times per year on average.
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