Original American Kitchen
Last inspected: Dec 29, 2025
58
Score
Going back to 2022, Original American Kitchen has 12 inspections in the public record. The most recent report on file is from Dec 29, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Original American Kitchen's latest score of 58 falls below the Gainesville average of 75. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Insects, Rodents, and Animals Not Present
FL-38
58
Aug 11, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
45
Feb 12, 2025
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
82
Dec 27, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning** - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. **Admin Complaint** - From follow-up inspection 2024-12-27: 1 live roach on shelf next to coffee machine. **Admin Complaint**
35A-05-4
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 Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning** - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
03G-46-2
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. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning** - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-27: **Time Extended**
03G-50-1
70
Dec 16, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning** - From follow-up inspection 2024-12-16: Observed 1 roach under Three compartment sink, manager killed and sanitized area. **Admin Complaint**
35A-05-4
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 Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning** - From follow-up inspection 2024-12-16: **Time Extended**
03G-46-2
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. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning** - From follow-up inspection 2024-12-16: **Time Extended**
03G-50-1
70
Dec 9, 2024
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 roach on sanitizer jug under Three compartment sink. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bacon (45F - Cold Holding); beef (44F - Cold Holding) items in reach in cooler under flat top, other items were 41F or below, employee added ice. egg (53F - Cold Holding) item at room temperature next to fryers, employee placed on ice. Retemped items at 41F or below. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
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 Process Waiver for the method observed in use during the inspection. Vacuum sealing mashed potatoes, quinoa, beef, etc. **Warning**
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. Interior ice bin at drink machine in kitchen. Interior ice machine the white deflector plate is soiled. Hot water spouts soiled with white residue at drink area in the back. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife inside Handwash sink on cooks line, employee moved knife. **Corrected On-Site**
31A-11-4
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. Vacuum sealing multiple food items (mashed potatoes, beef, quinoa, etc.) **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on hook behind bar.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Scoop in seasoning container on cooks line.
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Walk in freezer door the metal is chipping away.
36-51-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking on cooks line.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above Three compartment sink.
24-08-4
Basic - Floor area(s) covered with standing water. On floor behind the bar. Walk in freezer floor soiled.
36-22-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece on top of ice machine not sealed.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The metal partition between fryers and stove top on cooks line. Can opener table attachment soiled. Walk in cooler door gasket soiled. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer racks with rust pitting the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar located in dry storage area, manager labeled. **Corrected On-Site**
02D-01-5
29
Jul 3, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
50
Feb 19, 2024
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board by dish machine. **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. Behind the bar.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle hanging shelf outside of office with blue liquid. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Bar top not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. The finish has deteriorated on the bar top making it no longer smooth easily cleanable.
36-52-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Red fish fillets thawed in reach in cooler package not opened, see stop sale.
06-09-1
Basic - Equipment in poor repair. Rusted shelves in walk in cooler. **Repeat Violation**
14-11-5
Basic - Hole in or other damage to wall. Wall in disrepair at the walk in cooler door area.
36-24-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood piece under coffee machine and on top of ice machine. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling rack inside walk in cooler. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On plastic containers above Three compartment sink. **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut in half avocado in reach in cooler with sticker still attached. Employee washed all remaining avocados. **Corrected On-Site**
08B-39-4
Basic - Stored food not covered. Stuffed jalepenos in walk in freezer. Operator covered. **Corrected On-Site**
08B-12-5
47
Oct 4, 2023
Routine - Food
No violations found.
100
Sep 25, 2023
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 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. Employee grabbed bread buns out of package, toasted untouched side then took burger off of grill and used his fingers to push meat off of spatula onto bun. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (51F - Cold Holding); spinach dip (48F - Cold Holding); cream (49F - Cold Holding); asparagus cooked (53F - Cold Holding); crab cake mix (46F - Cold Holding) items in reach in cooler on cooks line, manager stated during lunch rush cooler is kept open, operator closed all lids and added ice to ambiently chill food products. Retemped items, most items are dropping but has not reached 41F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Noodles cooked 9/18.
01B-28-5
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. Dish washer wiped hands on clothes then proceeded to put away clean dishes.
12A-28-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum sealing ready to eat foods and raw chicken.
03G-43-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained. Interior wall of ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filling up pans with water at Handwash sink on cooks line. Bar Handwash sink full of lemon seeds, employees juicing lemons by sink and dumped seeds into sink.
31A-11-4
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. Sous vide cooking raw chicken and vacuum packaging ready to eat foods. **Repeat Violation**
03G-50-1
Basic - Wiping cloth sanitizing solution stored on the floor. On the cooks line, operator placed up off of floor. **Corrected On-Site**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0ppm, operator changed sanitizer dispensing bucket at Three compartment sink, retested at 50ppm. **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cooks line.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine with the food contact facing upward. **Repeat Violation**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on cooks line and shelf above prep table. **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Bar reach in cooler in back kitchen handle broken/ missing plastic piece. Cutting boards on cooks line with multiple cut marks. Shelves in walk in cooler the surface has becomes rusted. **Repeat Violation**
14-11-5
Basic - Insect control device installed over food preparation area. Small wall bug plug in above bulk sugar/flour/seasoning bag in back storage area.
35B-02-4
Basic - Light shield damaged/in disrepair. Light shield missing at unit above Three compartment sink and near bar reach in cooler in back storage area.
38-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cooks line across from fryers.
05-09-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. 2 wooden pieces under Handwash sink in kitchen across from walk in cooler. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door handle. Exterior soda nozzles at drink machine in the back area. Exterior dish machine.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean plastic containers on clean dish rack. **Repeat Violation**
16-46-4
20
Mar 13, 2023
Complaint Full
No violations found.
100
Oct 31, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill. Soda gun in bar area. Ice bin for kitchen ice machine. **Repeat Violation**
22-02-4
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. Milk and cut watermelon in walk-in cooler. Manager stated items opened the previous day, manager had employee place proper date on item. **Corrected On-Site**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air conditioning vent throughout the kitchen.
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer door.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.
16-46-4
70
Frequently Asked Questions
When was Original American Kitchen last inspected?
The most recent health inspection at Original American Kitchen on file is from Dec 29, 2025. The public record contains 12 inspections in total.
What is the most common violation at Original American Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Original American Kitchen.
How does Original American Kitchen compare to other restaurants in Gainesville?
Original American Kitchen most recently scored 58 out of 100, which is lower than the Gainesville average of 75.
Has Original American Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Original American Kitchen have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Original American 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 Original American Kitchen inspected?
Based on the inspection history on file, Original American Kitchen is inspected around four times per year on average.
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