Perkins Restaurant & Bakery
Last inspected: Jan 21, 2026
47
Score
Going back to 2022, Perkins Restaurant & Bakery has 11 inspections in the public record. The newest entry in the record is dated Jan 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
That's lower than the typical Gainesville restaurant, which scores around 75. This restaurant has more on its record than most do.
11
Inspections
1
Critical latest
1
Major latest
10
Minor latest
Inspection History
Jan 21, 2026
Complaint Full
1 critical violation. 1 major violation. 10 minor violations.
View 12 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. Quaternary ammonia over 500ppm, operator had employees add water, retested at 300ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave soiled with old food/grease on cooks line. Reach in cooler on cooks line the metal piece between cooler and cutting board soiled with old food.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. The exterior top of dish machine soiled.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Cracked ceiling tile above dirty dish area at dish machine area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around air vent soiled with dust on cooks line. Wall soiled with dust in back storage/prep room. **Repeat Violation**
36-34-5
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach in cooler on cooks line, employee moved phone to pocket. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee cooking with long facial hair no beard guard.
13-04-4
Basic - Equipment in poor repair. Reach in cooler sliding door repaired with duct tape at front counter. Large white cutting boards on reach in cooler on cooks line with deep cut marks. Blue cutting board with deep cut marks on back prep storage. Exposed insulation in working reach in freezer and reach in cooler on cooks line. **Repeat Violation**
14-11-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece attached to wall in back prep.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line and freezer in back prep/storage. Fan guard soiled with dust in walk in cooler nearest cooks line. Backs of fryers soiled with grease. Unused equipment on cooks line soiled. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Main reach in cooler on cooks line. **Repeat Violation**
29-49-6
47
Oct 13, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified manager for establishment. **Warning** - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-10-13: Person in charge has manager test scheduled for 10/24 but has not yet taken test. **Admin Complaint**
53A-02-7
90
Aug 7, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) item in server alley reach in cooler in front of main pass through window, cooler thermometer reads 40F, operator placed item in walk in cooler. Retemped item 45F. potatoes (48F - Cold Holding); turkey (47F - Cold Holding); pork chop (49F - Cold Holding); mashed potatoes (51F - Cold Holding); rice (49F - Cold Holding) items in cooler under main grill, one drawer will not fully close due to wrong size gasket, employee started moving items to walk in cooler. **Warning** - From follow-up inspection 2025-08-07: Server alley reach in cooler: tomatoes 44-45F. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No certified manager for establishment. **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
53A-02-7
78
Aug 5, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
33
Jan 17, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 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. Server grabbed plated food from pass through window placed plate on tray then moved the cooked potatoes around with her bare hands, spoke to employee about not touching any cooked or ready to eat foods with her bare hands hands.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and pork over cooked ribs in walk in cooler, employee moved ribs above raw items. **Corrected On-Site**
08A-05-6
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. Sanitizer bucket quaternary ammonia tested stronger than 400ppm, operator added water and retested at 200ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach in coolers of cooks line and server alley that are stained. The top of reach in cooler on cooks line there is a crease in the metal causing old food debris to build up.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging by dish machine area, operator labeled as pine sol cleaner. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior pie reach in freezer is soiled in storage area. Food racks in walk in cooler. Fan guard in walk in cooler. Unused/broken coolers on cooks line used for counter space are soiled.
23-03-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden wall attachments at back prep area not sealed.
14-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. 1 knife between work table and reach in cooler on cooks line and 5 knives between wall and work table at back prep area, employee moved all knives. **Corrected On-Site**
10-17-4
Basic - Floor tiles missing and/or in disrepair. In front of the dish machine area and on the cooks line. Hole in wall located in back storage room.
36-17-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
36-73-4
Basic - Equipment in poor repair. Door on cold display cooler repaired with duct tape. Cutting boards on cook line and server alley reach in coolers with deep cut marks. Reach in freezer on cooks line the interior left door has exposed insulation and exposed insulation on the outside of right door due to handle being broken.
14-11-5
39
Sep 17, 2024
Routine - Food
No violations found.
100
Mar 29, 2024
Routine - Food
No violations found.
100
Nov 13, 2023
Routine - Food
No violations found.
100
Mar 25, 2023
Routine - Food
No violations found.
100
Jul 22, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022 - From follow-up inspection 2022-07-22: No change **Time Extended**
50-17-2
Intermediate - - From initial inspection : 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. Employee training for five employees, establishment employs 30 employees. - From follow-up inspection 2022-07-22: No change **Time Extended**
53B-13-5
78
Jul 20, 2022
Routine - Food
9 critical violations. 2 major violations. 8 minor violations.
View 19 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in walk-in cooler located in prep area in back of kitchen: cream cheese (49,50,51,50,51,49F - Cold Holding); sausage (50,49,51,51,50F - Cold Holding); butter (51,50,49F - Cold Holding). Manager stated items are stored in cooler over night. **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2022
50-17-2
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Items in walk-in cooler in prep area in back of kitchen: rice (49F - Cooling); pot roast (51F - Cooling). Manager stated items prepared the previous day at 6:00 pm. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Items in walk-in cooler in prep area in back of kitchen: rice (49F - Cooling); pot roast (51F - Cooling). Manager stated items prepared the previous day at 6:00 pm. **Warning**
03D-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on top of ice machine. Manager moved spray bottle to area where chemicals are stored. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Item in walk-in cooler in prep area in back of kitchen: melons (50F - Cooling). Manager stated item prepared the previous day. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item in walk-in cooler in prep area in back of kitchen: melons (50F - Cooling). Manager stated item prepared the previous day **Warning**
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in walk-in cooler located in prep area in back of kitchen: cream cheese (49,50,51,50,51,49F - Cold Holding); sausage (50,49,51,51,50F - Cold Holding); butter (51,50,49F - Cold Holding). Manager stated items are stored in cooler over night. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Dishes on clean dish rack in dish area. Nozzles for water dispenser in wait station.
22-02-4
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. Employee training for five employees, establishment employs 30 employees.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ice machine. Fan covers in walk-in cooler closest to cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Dumpster in back of property.
33-16-4
Basic - Single-service articles improperly stored. Case of soufflé cups stored on floor next to ice machine. Manager placed lids on shelf. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans stored on top of ice machine. Manager turned pans over. **Corrected On-Site**
25-06-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler in prep area, ambient temperature 51F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach-in cooler on cook line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.
13-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of fryer on cook line. Employee moved tongs to prep table. **Corrected On-Site**
10-20-4
14
Frequently Asked Questions
When was Perkins Restaurant & Bakery last inspected?
The most recent health inspection at Perkins Restaurant & Bakery on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Perkins Restaurant & Bakery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Perkins Restaurant & Bakery.
How does Perkins Restaurant & Bakery compare to other restaurants in Gainesville?
Perkins Restaurant & Bakery most recently scored 47 out of 100, which is lower than the Gainesville average of 75.
Has Perkins Restaurant & Bakery's inspection record improved over time?
Yes. Recent inspections at Perkins Restaurant & Bakery have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Perkins Restaurant & Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Perkins Restaurant & Bakery inspected?
Based on the inspection history on file, Perkins Restaurant & Bakery is inspected around three times per year on average.
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