The Top Restaurant
Last inspected: Jan 12, 2026
100
Score
Inspectors have visited The Top Restaurant 13 times, with records going back to 2022. The newest entry in the record is dated Jan 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly six violations earlier on.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited three times.
The city-wide average for Gainesville sits at 75, putting The Top Restaurant on the better side of that line. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 8, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
61
Jan 28, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over tempeh and ranch in reach in cooler behind inside bar kitchen, manager moved eggs to the bottom. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle by whirl on shelf under prep in main kitchen, manager moved spray bottle. **Corrected On-Site**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One cocktail manager expired 8/2024.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on shelf at prep area that are stained. **Repeat Violation**
22-02-4
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. Packages of raw tuna in walk in cooler, some pieces still frozen, manager removed all tuna from packaging. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair. 2 shelves in walk in cooler the rust has started to pitt the surface. White cutting boards on shelf at prep area has cut marks. **Repeat Violation**
14-11-5
Basic - Food stored outside. Box of opened salt on counter behind outside bar, bar not open during inspection, manager moved item to cabinet to protect while bar is not open. **Corrected On-Site**
08B-42-4
Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink at beginning of cooks line, sign has fallen on the floor behind some pipes, manager picked up sign and placed back on wall. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above middle part cooks line. Reach in freezer gasket soiled on cooks line and in bar kitchen. Reach in cooler gasket soiled in bar kitchen. **Repeat Violation**
23-03-4
Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Unwrapped straws stored behind outside bar, manager moved items to cabinet to protect while bar is not open. **Corrected On-Site**
25-11-5
Basic - Working containers of food removed from original container not identified by common name. 2 bulk containers on wheels no labels, manager labeled as flour. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Sep 4, 2024
Routine - Food
No violations found.
100
Aug 30, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 roaches on floor under server terminal counter located at the entrance of main kitchen. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (46F - Cold Holding) in display cooler, manager discarded voluntarily. inside kitchen walk in cooler: butter (44F - Cold Holding); goat cheese (44F - Cold Holding); sausage (45F - Cold Holding); bean cake (44F - Cold Holding) ambient temperature of cooler is 42F, a lot of prep occurred before inspection, multiple items cooling in cooler. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside across from the side of walk in freezer by the water heater.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at end of cooks line with a pitcher inside. Employee filled bucket up at Handwash sink near dish machine area.
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired. **Repeat Violation**
53B-14-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. At the end of cooks line, manager stated they ordered a replacement.
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket oiled on cooks line. Soiled good filters above flat top/fryer area. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container on bottom shelf in prep area, manager labeled as corn starch. **Corrected On-Site**
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee energy drink on shelf above reach in cooler on cooks line.
12B-07-4
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 on cooks line. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Cutting board on reach in cooler on cooks line with deep cut marks. Strainer on clean dish rack the wire is torn.
14-11-5
35
Mar 29, 2024
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
Dec 12, 2023
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
22
Jul 25, 2023
Routine - Food
No violations found.
100
Jul 21, 2023
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Primed line to read 50ppm. **Corrected On-Site**
22-41-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon in menu has an asterisk next to it under chimmichurri grill indicating salmon would be served undercooked. **Warning**
01D-01-5
High Priority - Pesticide-emitting strip present in food prep area. Hanging on shelf in shared prep kitchen.
41-24-4
High Priority - Roach activity present as evidenced by live roaches found. 2 roaches crawling on floor in room behind inside bar. **Admin Complaint**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 7 on top of dish machine and 4 in cabinet underneath server computer terminal. **Admin Complaint**
35A-04-4
High Priority - Toxic substance/chemical improperly stored. Cleaner bottle above maple bitters on storage rack behind inside bar.
41-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
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. Opened cream container in reach in cooler behind inside bar.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler on cooks line. Can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink next to Three compartment sink behind the inside bar. In room with dish machine in shared prep kitchen.
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Cutting boards on reach in coolers of cooks line with deep score marks.
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath equipment behind the inside bar. Standing water behind inside bar near the entrance from dining area. Wall behind dish machine area soiled.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On flat top handle on cooks line. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above main cooks line soiled. Reach in freezer gasket soiled located on the cooks line.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on cooks line top shelf the food contact surface is facing upwards.
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line nearest the Handwash sink.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor under Handwash sink on cooks line, operator placed in extra pan. **Corrected On-Site**
21-38-4
17
Mar 22, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vaccum breaker on exterior side of building in the broom area next to the walk-in-cooler
29-34-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink in walk-in-cooler stored above food served to the public.
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two male employee on cook line with beard and no beard guard, and one with no hair restraint..
13-04-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice at bar.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven door handle in the kitchen
10-20-4
Basic - Current Hotel and Restaurant license not displayed. Observed establishment displayed an expired Division of Hotels and Restaurants license dated 6/1/2022
50-09-4
67
Oct 26, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
55
Frequently Asked Questions
When was The Top Restaurant last inspected?
The most recent health inspection at The Top Restaurant on file is from Jan 12, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Top Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at The Top Restaurant.
How does The Top Restaurant compare to other restaurants in Gainesville?
The Top Restaurant most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has The Top Restaurant's inspection record improved over time?
Yes. Recent inspections at The Top Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Top Restaurant 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 The Top Restaurant inspected?
Based on the inspection history on file, The Top Restaurant is inspected around four times per year on average.
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