Scuola 2
Last inspected: Oct 2, 2025
100
Score
Inspectors have visited Scuola 2 seven times, with records going back to 2022. The latest inspection on file is from Oct 2, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Among Gainesville restaurants, the typical score is 75; Scuola 2 is comfortably above that bar. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 2, 2025
Food-Licensing Inspection
No violations found.
100
Dec 12, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly crawling on the edge of cutting board. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee touched apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both employees wiped hands on pants/aprons no glove change or hand wash then both started engaging in cooking foods.
12A-28-4
High Priority - Toxic substance/chemical improperly stored. Spray chemical bottle by seasoning shakers and Togo plates by front window, operator moved bottle. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (49F - Cold Holding)38; sauce (47F - Cold Holding); sausage (46F - Cold Holding) 41on the top portion of cooler, a container was missing causing a gap. Employee placed empty container in the place. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dough and basil in reach in cooler, employee moved chicken to the bottom. **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 - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels at sink. **Corrected On-Site**
31B-02-4
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. 1 employee who has been employed for 2 months no training.
53B-02-5
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 no food handler training. **Repeat Violation**
11-26-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and table, employee moved. **Corrected On-Site**
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Current Hotel and Restaurant license not displayed. The old license expiring 6/1/2024.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler, operator moved. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Jug of oil on floor under table. **Repeat Violation**
08B-38-4
25
Aug 16, 2024
Routine - Food
No violations found.
100
Jan 4, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Tested sanitizer bucket at over 200ppm chlorine, operator dumped most of solution out and added more water. Retested at 100ppm. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (45F - Cold Holding) item at the bottom of cooler, fan blowing from the top and large dough container under fan possibly blocking the cold air from reaching bottom items. Operator moved dough containers. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly crawling on cutting board. Operator cleaned and sanitized cutting board.
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed raw chicken on grill, discarded gloves, then started to put new gloves on, inspector stopped employee and he washed hands then put on gloves.
12A-07-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working at time of inspection no proof of training, other employee stated that certificates are kept with the kitchen manager whom is not present.
53B-13-5
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. Container of ricotta cheese in reach in cooler opened 3 days ago no date mark.
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Utilizing chlorine.
16-37-1
Basic - Equipment in poor repair. Cutting board on reach in cooler with marks from cooler lids handle. Reach in cooler flip top lid the handle is broken. **Repeat Violation**
14-11-5
Basic - Single-service articles improperly stored. Togo silverware and napkins on floor under front counter. Togo boxes with the food contact surface facing upwards. **Repeat Violation**
25-05-4
37
Aug 25, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
May 11, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (46F - Cold Holding); tomatoes (45F - Cold Holding) chicken (47F - Cold Holding) ham (45F - Cold Holding); taziki sauce (46F - Cold Holding) other items in cooler 41F. **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in Three compartment sink then started cooking food. **Repeat Violation**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponges and towel inside Handwash sink, inspector moved items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water heater turned off. Inspector turned on. **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between reach in coolers. Tongs on oven door handle. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Food stored on floor. Water bottles on floor. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Large white cutting board on reach in cooler with deep cut marks and burn mark. Reach in cooler door handle not screwed on tightly. **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above reach in cooler, operator moved items. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on the ceiling by back door.
36-34-5
Basic - Single-service articles not stored inverted or protected from contamination. All Togo boxes by window. Togo utensils on floor.**Repeat Violation** **Repeat Violation**
25-06-4
47
Dec 7, 2022
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
High Priority - Employee washed hands with cold water. Hot water heater was turned off, so employees were washing hands with cold water. **Warning**
12A-19-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding garlic and oil.
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomatoes in reach in cooler, employee moved chicken to the bottom. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Observed small fly stuck to the inside of the garlic and oil container. See stop sale.
01B-03-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw chicken on grill, then proceeded to touch counter top and clean towel. **Warning**
12A-12-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in Three compartment sink. **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Multiple items stored in Handwash sink, employee moved items. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water heater was off, employee turned on. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Flour container on floor.
08B-38-4
Basic - Equipment in poor repair. Cutting board with deep cut marks.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Knives between reach in cooler and counter top. Employee moved all items. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Box of Togo boxes on floor under front counter.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef and ham thawing at room temperature in Three compartment sink.
06-01-5
22
Frequently Asked Questions
When was Scuola 2 last inspected?
The most recent health inspection at Scuola 2 on file is from Oct 2, 2025. The public record contains seven inspections in total.
What is the most common violation at Scuola 2?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Scuola 2.
How does Scuola 2 compare to other restaurants in Gainesville?
Scuola 2 most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Scuola 2's inspection record improved over time?
Yes. Recent inspections at Scuola 2 have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Scuola 2 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 Scuola 2 inspected?
Based on the inspection history on file, Scuola 2 is inspected around two times per year on average.
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