HUMBLE WOOD FIRE

Name: HUMBLE WOOD FIRE
Address: 307 SW 4TH AVE, GAINESVILLE, FL, 32601, US
Rating: 82.6

307 SW 4TH AVE, GAINESVILLE, FL 32601

License #1103600

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HUMBLE WOOD FIRE in GAINESVILLE currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 20 total violations — 6 critical, 7 major, 7 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 February 9, 2026 included 1 critical violation, 4 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the hand wash sink by the mechanical sanitizer had multiple dish wash racks blocking access. These were adjusted to permit access.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : 1 expired certificate.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed : expired licenses in the folder. The current license was proven through Myfloridalicense.com.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed : on the outside faucet, a back flow device above the splitter, no other back flow devices. A back flow device is needed on each side of the splitter.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed : 2 pressurized tanks in the shipping container, not secured.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : the mid kitchen hand wash sink lacking a handle to release 85° + water. Only cold water was available. A new faucet set and hand wash sink are now available in the shipping storage container. A tech has a date for this Thursday to replace the fixtures.
[33-31-5] Unnecessary items/unused equipment on the premises. Observed : multiple pieces of unused/unusable pieces of food service equipment stored outside the back door.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed : the restroom door was not self closing.
[03F-10-5] No written procedures available for use of time as a public health control/or the plan is not filled out correctly, to hold time/temperature control for safety food. Observed : the wrong license number was on the plan. The correct license number was added.

Administrative complaint recommended
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in back area nearest back door the hot water knob is missing, operator stated they removed the knob because it was not working.
[31B-03-4] No soap provided at handwash sink. Back Handwash sink by dish machine, operator placed soap at sink.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple tables, storage racks, glass boxes, and mixer outside back door.
[16-21-4] Accumulation of debris on exterior of warewashing machine. The top and side of dish machine.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside the back door a splitter is added no backflows at the bottom ends of the splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade area soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket and prep reach in cooler gasket soiled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (44F - Cold Holding); cream cheese (47F - Cold Holding) Swiss cheese (47F - Cold Holding); provolone (46F - Cold Holding) items in reach in cooler under salamander equipment, during morning rush the cooler lids were kept open for a time, lids were shut to retain cold air. chickpea salad (48F - Cold Holding); cream cheese (49,50F - Cold Holding)items in front reach in cooler by front door, manager stated items were 41F at opening, she then moved items to a different working cooler to rapidly drop temperatures to 41F or below.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese containers dated 7/16-7/22 13 containers.
[41-10-4] Toxic substance/chemical improperly stored. Simply green spray bottle on middle prep table above salt and on reach in cooler prep next to dill cream cheese being prepped.

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