ESPERANZA

Name: ESPERANZA
Address: 2441 NW 43 ST STE 13, GAINESVILLE, FL, 32606, US
Rating: 81.4

2441 NW 43 ST STE 13, GAINESVILLE, FL 32606

License #1102941

81.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ESPERANZA in GAINESVILLE currently holds an InspectFL Health Score of 81.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 24, 2025. Across those visits, DBPR recorded 50 total findings; InspectFL has imported detailed violation rows for 35 of them so far.

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 November 24, 2025 included 3 critical violations, 0 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported 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: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen muzzles in zip log bag stored over frozen bread in reach in freezer
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean silverware with food contact surface upright at server area
[33-31-5] Unnecessary items/unused equipment on the premises. Walk-in-cooler in disrepair and not operating or holding any food.
[36-22-4] Floor area(s) covered with standing water. Standing water in front of reach in cooler at bar.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of stain remover hanging on shelf facing stirrers and straws. Chef removed spray bottle.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by handwash sink at bar missing vacuum breaker
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled with grease in kitchen. Gaskets on reach in freezer soiled with food particles, microwave handle on cookline soiled with grease
[10-20-4] In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle in kitchen

Disposition: Emergency order recommended
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially processed reduced oxygen packaged fish ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 82F
[31A-09-4] Handwash sink not accessible for employee use at all times. Utensils store in handwash sink in kitchen. Manager removed items
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in dry goods storage area over food items. Manager moved all tools
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with cart. Manager removed cart.
[41-10-4] Toxic substance/chemical improperly stored. hand sanitizer stored with food in dry goods storage area, Manager removed sanitizer
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2025
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled
[36-24-5] Hole in or other damage to wall. Hole in the wall behind chemical rack. Hole in wall under dishmachine ( missing outlet cover)
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Three rodent droppings by dishmachine and two droppings under three-compartment sink at bar
[51-18-6] No copy of latest inspection report available. Last inspection not available at time of inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche de Pescado is cooked in lime juice per. Not marked on menu as raw ingredient Manager
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in kitchen
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking on cookline from a closed container. Drink stored on prep table
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drains slow at server area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
[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. Flip-top make table cooler and walk-in-cooler at 52F.
[08B-38-4] Food stored on floor. Box of cooking oil stored on floor in kitchen. Two boxes of soft drink syrup in hallway
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee hat stored over single service forks and bottles of Tabasco
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient Temperature 48.9 at flip-top make table cooler on cook line under pass thru window COLD HOLDING creamy cilantro 54F; Tomato cucumber soup 49F; Pico de gallo 50F; Cut Tomato 54F; fish 53F; salmon 55F; malanga 45F; COLD HOLDING in walk-in-cooler Ham 50F, beef 48F. Ambient Temperature 51.9F ; salsa 48F

Community reaction

What do locals think?

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Community pulse