16TH AVENUE DINER

Name: 16TH AVENUE DINER
Address: 207 NE 16 AVE, GAINESVILLE, FL, 32601, US
Rating: 41.3

207 NE 16 AVE, GAINESVILLE, FL 32601

License #1100097

☕ Café/Breakfast ℹ️

41.3 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 11 findings · 4 critical

Routine - Food

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Highest-priority rows.

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Worth checking for repeats.

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Usually lower-risk context.

Quick take

16TH AVENUE DINER in GAINESVILLE currently holds an InspectFL Health Score of 41.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 77 total violations — 33 critical, 22 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 13, 2025

The latest inspection on January 29, 2026 shows 11 observation rows: 4 critical, 5 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

90%

Inspector notes

Coverage note

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16TH AVENUE DINER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[29-18-4] Drain cover(s) missing. Observed : the cover for the floor drain in the dining room is not secured in place and leaves a 4 inch hole for a trip hazard. This is right near the back door.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed : the out side grease receptacle remains on plastic crates.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed : cook line staff cracked egg and not change gloves continue working. Management discussed this with her she changed gloves and wash hands..
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed : the 3 compartment sink quaternary ammonia indicated less than 100 ppm. 2 tablets were added and achieved 250 ppm.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed : 1 shell egg on the egg flat that was cracked.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed : the French toast dip lacked a time mark. Staff tried to relate the egg mark was for both. There is now a separate time mark for the French toast. Both brought out at 7:49 am.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the unsweet tea nozzle has residue buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed : a green bucket in the front line hand wash sink. This was removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed : staff using quaternary ammonia tablets in the 3 compartment sink, no quaternary ammonia test kit. A chlorine test kit was on hand.
[53B-02-5] 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. Observed : 1 female cook staff over 60 days, no proof of training.
[11-26-1] 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. Observed : no Employee Reporting form for any employee not having a food safety certificate and being required to have one.

Disposition: Warning Issued
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Tea pitcher and coffee pot under paper towel dispenser on cooks line, operator moved items.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1 employee beverage by clean knives on counter by Handwash sink, operate moved drinks to the other side of sink.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Plate of food in biscuit warmer with biscuits to be sold to the public, operator removed employee food.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease trap on plastic crates (with holes).
[33-31-5] Unnecessary items/unused equipment on the premises. Discarded ice machine outside back door, operator stated someone is scheduled to pick item up.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage patty (45F - Cold Holding); corned beef hash (46F - Cold Holding) items in reach in cooler on cooks line, all other items 41F or below, operator placed ice on items.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of chemical tablets on shelf by lemon juice in back kitchen, operator moved item to the bottom.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose Bibb outside by grease trap.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat opened a few days ago no date mark.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at mens restroom handwash sink, operator placed paper towels at sink.

Disposition: Warning Issued
[33-11-4] Missing drain plug at dumpster. On the recyclable dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer in warewashing room. Reach in cooler door jam soiled next to Handwash sink on front line.
[41-07-4] Container of medicine improperly stored. Bottle of pain medicine pills next to seasoning containers on dry storage shelf above mop sink, manager moved item to first aid kit.
[35A-02-7] Live, small flying insects found. 7-8 flies flying around warewashing area landing on dry storage shelves and pipes.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (71F - Cold Holding) item sitting on counter of reach in cooler at room temperature, spoke to employee about adding item to time as a public health control. sausage (46F - Cold Holding); ham (47F - Cold Holding); cheese (47F - Cold Holding) items in reach in cooler on cooks line, cooler thermometer states 42F, cooler lid kept open during busy breakfast rush. Employee stated technician is scheduled to do routine maintenance today and will have him look at coolers set temperature.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose Bibb outside of exterior storage area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line. Reach in cooler rack soiled by Handwash sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee filled pitcher of water at Handwash sink on cooks line. Spoon inside Handwash sink on cooks line, inspector moved item to be able to wash hands.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid inside under Handwash sink on cooks line, employee labeled as cleaner.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to clean container of knives and forks, operator moved drinks to the other side of Handwash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on shelf above bottle of whirl and sugar bin.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Sausage thawing at room temperature next to oven in back area, employee stated prepping sausage.
[23-01-4] Vending machine exterior soiled. Ice machine door jam.
[41-07-4] Container of medicine improperly stored. Container of Tylenol and peroxide above clean containers lids and prep area.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracking eggs no glove change or handwash touching clean pan handle, spatula handle then removed cooked eggs from pan onto clean plate.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a drink from his beverage then placed on gloves to start cooking new order, inspector stopped him and had him discard gloves and wash hands.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Employees are using designated mop sink as a prep sink and dumping mop water outside on the ground, spoke to operator about not using mop sink as prep sink or install a new mop sink outside.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flies on bottom of prep table on bag of uncut onions and unopened flour. Approximately 10 flies on box of single service gloves directly above sanitizer portion of Three compartment sink.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee cleaned tables dirty dishes placed them at sink then walked to the Togo counter and placed Togo food in bags for customers no Handwash in between.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (55F - Cold Holding); eggs (55F - Cold Holding); cream cheese (55F - Cold Holding) items in reach in cooler in outside storage room, cooler is currently in defrost mode, operator stated it normally runs at 38F.
[41-10-4] Toxic substance/chemical improperly stored. Mosquito spray and laundry detergent pods on shelf above seasonings above Handwash sink in back area, operator moved items to chemical area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in back area blocked by tray stand holding dump bucket for dirty dishes, apron is hanging on hook on other side of sink making sink inaccessible for use.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at Handwash sink next to mop sink, operator placed paper towels by sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has blank copy but it is not filled out.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: employee thermos stored by the coffee machine on the prep counter.
[08B-38-4] Food stored on floor. Observed: canned food stored on the floor in the kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed: lack of a choking poster. One was emailed.
[33-16-4] Open dumpster lid. Observed the dumpster lid is open.
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed: multiple bags of single serve to go items stored outside in the not fully enclosed "barred" area.
[41-07-4] Container of medicine improperly stored. Observed: multiple over the counter medications and cough syrup stored over bulk sugar in the kitchen.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed: the staff related to the inspector, the mop water is being dumped outside on the ground. There is a mop sink/laundry sink located in the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed: raw pork sausage stored over jar of pickles in the front line reach-in cooler. The items were adjusted.
[03F-02-5] 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 and the time removed from temperature control cannot be determined. Observed: pancake batter, no time stamp. It was added and adjusted on the dry erase board.
[11-27-4] 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. Observed lack of a plan. One was emailed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed: tea spouts have an accumulation of debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed: a server tray cart stored in front of the kitchen hand wash sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Boxes of jam containers on floor on cooks line. Canned food items on floor under shelf in warewashing area.
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Togo boxes on floor in storage area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0ppm under Handwash sink on cooks line, operator added more bleach. 100ppm.
[12A-25-4] 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 scratched face then put away clean utensils. Employee placed raw sausage on grill changed gloves and continued cooking/touching clean utensils no Handwash.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At Three compartment sink employee is washing and rinsing dishes but not sanitizing dishes. Operator spoke to employee and set up a sanitizing sink, 100ppm chlorine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter pats (70F - Cold Holding) item sitting at room temperature under front counter, item contains milk. cheese (56F - Cold Holding); ham (54F - Cold Holding) liquid egg (57F - Cold Holding) items in reach in cooler on cooks line, ice was placed in unit but has melted, operator stated new cooler has been ordered, operator was too place new ice on items. raw shell eggs (63F - Cold Holding); sitting on cooks line at room temperature, employee stated egg flat is constantly used during breakfast time, spoke to employee about adding to time control.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage patty (103F - Hot Holding) item sitting on cooling rack on top of grill. Employee served food items before retemp was taken.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. With green hose attached outside of womens restroom.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes not sanitizing dishes before putting then away.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes cooling at room temperature on cooks line. Employee stated potatoes do not sit out for more then 4 hours, spoke to employee about placing item on time.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in warewashing area blocked by dirty dish rack.
[31A-11-4] Handwash sink used for purposes other than handwashing. Owner filled sanitizer bucket at Handwash sink. Spoon was inside Handwash sink at beginning of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine bleach.