Pop a Top
Last inspected: Oct 20, 2025
86
Score
Going back to 2023, Pop a Top has six inspections in the public record. The most recent report on file is from Oct 20, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Gainesville average 75, so Pop a Top is doing better than most peers. There isn't much in the file that would give a customer pause.
6
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 20, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Oct 16, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Smoked tofu prepped 10/3, in walk in cooler.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef (45F - Cold Holding) tofu (45F - Cold Holding) ham (46F - Cold holding) items in middle double door reach in cooler on back wall on cooks line, thermometer says cooler is 40F, operator stated she was going to put in a maintenance request and monitor cooler temperature. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Non-service animals permitted in the premises of the establishment. Small white dog with customer in dining area, dog started barking in establishment. Talked to management about only allowing service animals within restaurant.
35A-22-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration date, trainers name and certificate number.
53B-10-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Florida restaurant and lodging association photo copied blank certificate being filled out for each employee.
53B-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior small reach in freezer on front line soiled with old food debris. Same reach in freezer gaskets soiled. **Repeat Violation**
23-03-4
52
Jan 31, 2025
Routine - Food
No violations found.
100
Jan 29, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (48F - Cold Holding); ham (53F - Cold Holding) items in reach in cooler under toaster, employee stated she had items out of cooler portioning, other items in cooler were 41F or below. chicken salad (47F - Cold Holding); egg salad (48F - Cold Holding); coleslaw (48F - Cold Holding); tofu (44F - Cold Holding); ham (46F - Cold Holding); roast beef (47F - Cold Holding) items in front middle reach in cooler, cooler days the cooler is at 36F, the lid was opened for a time while stocking pans manager added ice under pans to rapidly drop temperature. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The slicer that was used a previous day. Toaster oven. **Repeat Violation**
22-02-4
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. One employee working for 1 month.
11-26-1
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in storage closet/room.
14-47-4
Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Employee removing lids from sanitizer solution then dipping them into the rinse step of Three compartment sink, inspector explained that the last step before drying is sanitizing.
22-54-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoons handle touching chicken salad directly, manager moved handle out of food. **Corrected On-Site**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air vents under reach in coolers on cooks line. Fan guard and food racks in walk in cooler. **Repeat Violation**
23-03-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution with old food debris.
16-05-4
55
Dec 15, 2023
Food-Licensing Inspection
No violations found.
100
Dec 13, 2023
Food-Licensing Inspection
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw dated 12/6.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (54F - Cold Holding); cheeses (54F - Cold Holding); sandwiches (54F - Cold Holding) items in reach in cooler in lobby with an opened display, cooler running at 54F, no temperature monitoring recorded, unable to determine when items became out of temperature, items also sit in the reach in cooler overnight. See stop sale. chicken salad (47F - Cold Holding); egg salad (48F - Cold Holding) items in reach in cooler on cooks line, other items in cooler were either cooling or 41F or below. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical tablets next to canned chicken, employee moved sanitizer tablets away from food. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board hanging on clean dish rack is stained. Interior opened reach in cooler in dining area.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer behind front counter gaskets soiled. Chip storage shelves.
23-03-4
Basic - Single-service articles improperly stored. Clear Togo boxes on front line, operator flipped boxes. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at Three compartment sink.
29-11-4
Basic - Equipment in poor repair. Cutting board with deep cut marks hanging on clean dish rack.
14-11-5
47
Frequently Asked Questions
When was Pop a Top last inspected?
The most recent health inspection at Pop a Top on file is from Oct 20, 2025. The public record contains six inspections in total.
What is the most common violation at Pop a Top?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Pop a Top.
How does Pop a Top compare to other restaurants in Gainesville?
Pop a Top most recently scored 86 out of 100, which is higher than the Gainesville average of 75.
Has Pop a Top's inspection record improved over time?
Yes. Recent inspections at Pop a Top have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Pop a Top 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 Pop a Top inspected?
Based on the inspection history on file, Pop a Top is inspected around three times per year on average.
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