Taste
Last inspected: Jan 5, 2026
45
Score
Public records show 12 inspections at Taste stretching back to 2022. The latest inspection on file is from Jan 5, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 17 violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 75, which Taste's 45 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
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
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
Sep 5, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dishmachine at 0 ppm CL. **Warning** - From follow-up inspection 2025-09-05: Dishmachine at 0 ppm chlorine **Admin Complaint**
22-41-4
86
Aug 27, 2025
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
14
Feb 4, 2025
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began breading vegetables without washing hands. Manager had employee wash hands to continue handling food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while removing ear bud and proceeded to cut carrots without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice stored behind front counter. Manager stated rice was placed in warmer at 11:00 am. Manager placed proper time mark on rice. **Corrected On-Site**
03F-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork stored in reach-in cooler across from cook line with no date. Manager stated pork was cooked and placed in freezer on day one and pork was removed the previous day to thaw.
02C-04-5
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. Establishment has 5 employee training certifications. Manager stated there are 16 employees employed.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked tofu stored in reach-in cooler across from cook line. Manager stated tofu was cooked the previous morning.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on wait station hand washing sink. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available. **Repeat Violation**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop bread crumbs on cook line.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen greasy.
36-34-5
Basic - Cloth used as a food-contact surface. Wiping cloth covering container of rice behind front counter. Manager removed wiping cloth during inspection. **Corrected On-Site**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to kitchen entrance. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on slicer next to kitchen hand washing sink. Manager removed purse and placed it in office area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses stored in wait station.
24-08-4
Basic - Food stored on floor. Soy sauce stored on floor in front of reach-in freezer in front of back door. **Repeat Violation**
08B-38-4
Basic - Food stored outside. Cans of vegetables and containers of whirl stored on shelf outside of back door.
08B-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of bucket in front of grill line. Employee placed tongs inside of bucket. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer gaskets throughout the kitchen. Area around soda nozzles of soda machine in wait station. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored on reach-in cooler across from cook line. Manager removed wiping cloths during inspection. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container stored on kitchen shelf above reach-in freezer in front of walk-in cooler.
02D-01-5
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
18
Jul 17, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
5 critical violations. 6 major violations. 18 minor violations.
View 29 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item in reach-in cooler across from cook line: shrimp (85F - Cooling). Manager stated shrimp cooked and placed in cooler 3 hours and 30 minutes earlier.
03D-01-5
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. Item in reach-in cooler across from cook line: shrimp (85F - Cooling). Manager stated shrimp cooked and placed in cooler 3 hours and 30 minutes earlier.
01B-36-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began placing food in walk-in cooler and preparing food on cook line without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (48F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); egg (49F - Cold Holding); sprouts (48F - Cold Holding); sausage (51F - Cold Holding); lettuce (48F - Cold Holding); cabbage (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from kitchen shelf in front of walk-in cooler: beef (47F - Cold Holding); krab (47F - Cold Holding); chicken (48F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pan and cup stored in front counter hand washing sink. Employee removed items from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
16-37-1
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. No proof of any training available. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in walk-in cooler. Manager stated rice prepared the previous day. **Repeat Violation**
02C-02-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to soda machine. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Interior of outside reach-in freezer rusty.
14-11-5
Basic - Cardboard used to line food-contact shelves. Cardboard long shelf inside of reach-in cooler next to back door.
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop salt stored on kitchen shelf.
14-01-5
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink. **Repeat Violation**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles and vents throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on kitchen shelf.
24-05-4
Basic - Dead roaches on premises. Observed one dead roach on cook line floor. Employee discarded dead roach. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt stored in reach-in cooler across from cook line.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on slicer in kitchen. Employee removed phone during inspection. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Chicken thawing at room temperature in bucket on kitchen floor. Manager placed chicken in walk-in cooler to finish thawing. **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Cans and containers of food stored outside next to back door.
08B-42-4
Basic - Ice scoop handle in contact with ice. Ice scoop stored in front counter ice bin. Employee placed ice scoop in ice correctly. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip stored in standing water on kitchen prep sink, 75F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles for front counter soda machine. Gasket of reach-in freezer next to walk-in cooler . Front of kitchen ice machine. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Containers stored above dish machine. **Repeat Violation**
16-48-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in bucket on kitchen floor. Manager placed chicken in walk-in cooler to finish thawing. Shrimp thawing in standing water in prep sink across from three compartment sink. Manager placed shrimp underneath running water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in front counter sushi area. **Repeat Violation**
21-12-4
11
Jan 11, 2024
Routine - Food
6 critical violations. 6 major violations. 6 minor violations.
View 18 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Item cooked in cook line fryer: chicken (89F,91F - Cooking). Employee placed item back in fryer to finish cooking, chicken (187F,193F - Cooking). **Corrected On-Site**
03C-44-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to handle clean pans without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Uncovered burn on employees hand working on cook line. Employee put on band aid and plastic gloves to cover burn. **Corrected On-Site**
11-13-5
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over peppers in walk-in cooler. Manager moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer tablets stored over pork on prep table across from dish machine. Manager moved sanitizer to area where dish soap is stored. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer. Manager stated battery is not working in thermometer.
05-08-4
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. Kimchi stored in walk-in cooler. Manager stated kimchi portioned the previous day. **Repeat Violation**
02C-03-5
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. No written procedure available. Inspector provided operator with written procedure. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for kitchen ice machine. Cutting board on reach-in cooler in wait station. Cutting boards stored on clean dish rack next to dish area. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand washing sink blocked by pan of pork on floor. Manager moved pan of pork. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table across from dish machine. Manager removed drink from shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf next to clean dishes. Employee removed phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Pork stored on cook line floor in front of hand washing sink. Manager placed pork on prep table. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryer greasy. Area around soda nozzles of wait station soda machine. Gasket of cook line reach-in freezer. Outside of dry storage bins in front of walk-in cooler. Gasket of reach-in cooler in sushi bar area. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Containers stored on clean dish rack next to dish area.
16-48-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table across from dish machine. **Repeat Violation**
21-12-4
17
Aug 16, 2023
Routine - Food
No violations found.
100
Aug 9, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Dish machine, 0 ppm. **Warning** - From follow-up inspection 2023-08-09: No change. **Time Extended**
22-41-4
86
Aug 8, 2023
Routine - Food
8 critical violations. 7 major violations. 12 minor violations.
View 27 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. Dish machine, 0 ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean utensils without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes and put on gloves to handle food on cook line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom and handled glasses without washing hand. Manager had employee wash hands. **Repeat Violation** **Admin Complaint**
12A-11-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over seafood broth in walk-in cooler. Manager moved chicken to another shelf. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler labeled drinks behind front counter: whipped topping (60F,61F,60F - Cold Holding). Employee stated item stored in cooler overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler labeled drinks behind front counter: whipped topping (60F,61F,60F - Cold Holding). Employee stated item stored in cooler overnight.
03A-02-5
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. No written procedure available. Inspector provided operator with procedure. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to three compartment sink. Deflector plate and bin of ice machine next to three compartment sink. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottles stored in front counter hand washing sink. Employee removed bottles. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager present with 5 employees. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No soap provided at handwash sink. No soap at kitchen hand washing sink. No soap at front counter hand washing sink. Manager provided soap at both hand washing sinks. **Corrected On-Site**
31B-03-4
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. Establishment has one certification available, establishment has seven employees.
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. Kimchi stored in walk-in cooler, manager stated Kimchi was portioned on 8/4. **Repeat Violation**
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach-in freezer next to back door. Gasket of reach-in freezer behind front counter. Area around soda nozzles of soda machine behind front counter. **Repeat Violation**
23-03-4
Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's restrooms out of order.
32-23-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored behind front counter.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table next to walk-in cooler.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container of chopped peanuts on shelf next to walk-in cooler.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop chopped peanuts stored on shelf in kitchen.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from grill. Employee removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Container of chicken stored on floor in walk-in cooler. Manager placed chicken on shelf. **Corrected On-Site**
08B-38-4
Basic - Food stored outside. Cans of bamboo shoots stored on shelf in screened room behind building. **Repeat Violation**
08B-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler and prep table next to walk-in cooler. Manager removed knife. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle and bucket on floor. Manager placed tongs on prep table. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table next to three compartment sink.
21-04-4
8
Apr 4, 2023
Routine - Food
No violations found.
100
Jul 5, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards for the servers, sushi and kitchen have stains and deep cuts. ALSO, the slicer has dried debris at the lower part of the blade. ALSO, the reach-in freezer by the walk-in cooler has an accumulation of spills. - From follow-up inspection 2022-07-05: No change **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed lack of hair restraint for and food prep person here. - From follow-up inspection 2022-07-05: No change **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed the reach-in cooler on the cook line is not keeping time/temperature control for safety at 41F or below, gasket torn. - From follow-up inspection 2022-07-05: Time/temperature control for safety items have ice bags, unsure of how the unit is operating. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed the gasket on the reach-in cooler on the cookline, is torn. - From follow-up inspection 2022-07-05: No change **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed the wall over the kitchen hand wash sink is compromised. - From follow-up inspection 2022-07-05: No change **Time Extended**
36-24-5
74
Frequently Asked Questions
When was Taste last inspected?
The most recent health inspection at Taste on file is from Jan 5, 2026. The public record contains 12 inspections in total.
What is the most common violation at Taste?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Taste.
How does Taste compare to other restaurants in Gainesville?
Taste most recently scored 45 out of 100, which is lower than the Gainesville average of 75.
Has Taste's inspection record improved over time?
Yes. Recent inspections at Taste have averaged around eight violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Taste 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 Taste inspected?
Based on the inspection history on file, Taste is inspected around three times per year on average.
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