CRYBABY'S

Name: CRYBABY'S
Address: 1 W UNIVERSITY AVE, GAINESVILLE, FL, 32601, US
Rating: 76.9

1 W UNIVERSITY AVE, GAINESVILLE, FL 32601

License #1103285

76.9 Grade C / 100

Mixed Health Record

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Latest inspection

February 6, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CRYBABY'S in GAINESVILLE currently holds an InspectFL Health Score of 76.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 53 total violations — 15 critical, 13 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 5, 2025

The latest inspection on February 6, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

58%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CRYBABY'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed : the co2 tank is not secured.
[16-44-4] Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed : food pan lid after run through the dishwasher, still has food residue.
[36-22-4] Floor area(s) covered with standing water. Observed : at the larger bar, standing water on the floor near the soda guns.
[10-08-5] Ice scoop handle in contact with ice. Observed : at Js, the ice scoop handle was touching ice. This was adjusted with a gloved hand.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed : this ice scoop on the ice machine ledge is not on a clean surface. A clean bucket was labeled and put in place.
[29-17-4] Waste line missing at soda gun holster. Observed : multiple soda gun holsters lacking a drain hose, at the large bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : chicken thighs that were cooked this afternoon, now at 92° sitting on top of the oven. These were placed in the reach-in freezer with the lid ajar. ALSO, queso was at 94° in the same area, having been cooked this afternoon. This was placed in the reach-in cooler, uncovered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the first soda gun at the bar had buildup.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed : a clear liquid in a spray bottle at the 3 compartment sink. This had a chemical smell. The bottle was unlabeled, and the liquid could not be verified, so the manager dumped the liquid.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic containers no handle in rice flour.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler with deep cut marks.
[36-22-4] Floor area(s) covered with standing water. In mop bucket closet in hallway near restrooms.
[14-47-4] 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 behind prep sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans blowing on cooks line. Seasoning dry storage shelves. Interior reach in freezer behind bar next to swinging kitchen doors.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers. Floor soiled under cooking equipment on cooks line.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying in mop closet. 1 fly flying in upstairs liquor storage room.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (48F - Cold Holding); cream (49F - Cold Holding); butter (48F - Cold Holding) items in walk in cooler, operator stated door was propped open during bread delivery and prep during the day is extensive.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In prep sink with black hose attached to threaded hose Bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Cutting board on reach in cooler stained. Fryer basket soiled.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Soup vide cooking steak.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles behind bar with green liquid inside, manager stated it is sanitizer and labeled.

Disposition: Warning Issued
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape around pipe on wall behind crybabys bar. Duct tape on reach in cooler gasket in prep area in kitchen.
[14-11-5] Equipment in poor repair. Small cutting boards with deep cut marks behind bar at a baby Js. Reach in cooler in prep area of kitchen the gasket is torn. 1 fryer basket where some of the metal pieces are bent/broken.
[10-18-5] In-use utensil stored in sanitizer between uses. Knife in sani bucket at prep area, manager moved knife. Thermometer probe in sanitizer bucket on cooks line.
[38-01-4] Light shield damaged/in disrepair. 2 light shields above dish machine area in kitchen.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden interior of both bars the wooden pieces.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. 3 containers on clean dish rack with old labels peeling away.
[22-41-4] 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 in kitchen tested 0ppm, primed line and ran multiple times no change.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bagged liquid pasteurized egg. Raw fish over bread in reach in freezer.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carton of heavy cream dated 1/11 in cooler behind crybabys bar.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer bucket on top of reach in cooler, over prep table, and on prep table. Manager moved all buckets to the bottom. Bar clean powder sanitizer packets over ketchup packets upstairs, operator moved ketchup above chemical.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide cooking steak.