BENTO ARCHER

Name: BENTO ARCHER
Address: 3841 SW ARCHER RD STE D, GAINESVILLE, FL, 32608, US
Rating: 91.9

3841 SW ARCHER RD STE D, GAINESVILLE, FL 32608

License #1103106

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.9 Grade B / 100

Solid Health Score

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Quick take

BENTO ARCHER in GAINESVILLE currently holds an InspectFL Health Score of 91.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 25 total violations — 3 critical, 2 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 29, 2025 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed : partially frozen noodles, packaged, in a bus tub in the prep area. These were placed in the walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed : the exterior of the walk-in freezer door is soiled.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Observed : the left womens restroom as you come in the front door does not have a covered receptacle.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed : the silver K class fire extinguisher has the green indicator out side of the fully charged zone.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed : kim chi sauce in the walk-in cooler, Prepared on 9-25-2025
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : tofu after being cooked, out on the prep counter at 83°.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the shroud in the ice maker bin is discolored. The lower lip of the ice maker bin is soiled. ALSO, the dish wash machine racks are soiled.
[14-11-5] Equipment in poor repair. Observed : 2 reach-in cooler/reach-in freezers as you enter the kitchen, are not operating, and the secondary walk-in cooler is used for dry storage. ALSO, the door to the prep area make table lacks a top hinge.
[36-11-4] Floors not maintained smooth and durable. Observed : the grout is diminished in the walk-in cooler, the walk-in freezer floor is compromised and the floor in the Sushi area has missing tiles.
[36-10-4] Worn, torn and/or soiled floors. Observed : the floor under the cooking equipment has build up, ie. behind the rice cooker areas.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the duct taped make table: egg roll 49°, Chicken 51°, spring roll 47°, chicken 51°. Ice bagels added.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice bucket returned to a soiled lid, lip side down. ALSO, the ice chute and freestyle diffuser have an accumulation of build up.
[29-03-4] Water draining onto floor surface. Observed standing condensation in the dining room from the overhead duct by the office, has water pooling on the floor.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple return air vents have an accumulation of dust/soil, kitchen.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed: duct tape used to keep the door on the prep table with temperature issues, by the ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: walk-in cooler door has an accumulation of soil.
[36-17-5] Floor tiles missing and/or in disrepair. Observed the floor tiles in the sushi/boba area are in disrepair.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: tongs stored in 94° water on the cook line.
[36-07-4] Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Observed: in the prep area the floor between the tables has an accumulation of debris. ALSO, the area by the back door, floor has an accumulation of debris.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the floor in the boba area.
[14-74-7] 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. Observed: the duct taped reach-in cooler has four time/temperature control for safety foods over 41°. One door is duct taped shut.

Community reaction

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Community pulse