LOOSEYS

Name: LOOSEYS
Address: 120 SW 1 AVE, GAINESVILLE, FL, 32601, US
Rating: 61

120 SW 1 AVE, GAINESVILLE, FL 32601

License #1102033

🍺 Bar/Pub ℹ️

61 Grade F / 100

Failing Health Score

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Latest inspection

January 23, 2026 · 12 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LOOSEYS in GAINESVILLE currently holds an InspectFL Health Score of 61 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 23, 2026. Across those visits, inspectors documented 79 total violations — 14 critical, 13 major, 52 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 3, 2025

The latest inspection on January 23, 2026 shows 12 observation rows: 3 critical, 0 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

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LOOSEYS 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: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen made of wood not sealed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler, employee moved item to the bottom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee green jacket on shelf above canned food in dry storage area, operator moved jacket.
[36-73-4] Floor soiled/has accumulation of debris. The floor around grease trap soiled with old food/grease debris.
[36-11-4] Floors not maintained smooth and durable. Flooring under cooking equipment and in kitchen not smooth causing standing water in various areas.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The sides of fryers and grill soiled with grease build up. Interior reach in freezer soiled with food spillage in back storage hallway.
[16-48-4] Old food stuck to clean dishware/utensils. Ladle hanging on storage shelf at end of cooks line soiled with old tomato red sauce, employee moved item to dish area.
[29-49-6] Standing water in bottom of reach-in-cooler. In the bottom of drink cooler behind bar, employee dried the inside of cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey in container labeled 1/16, operator stated item was prepped yesterday, employee moved food to a new container with correct date of 1/22.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (57F - Cold Holding) item sitting at room temperature at bettering station, spoke to employees about ice bath or time as a public health control.
[41-10-4] Toxic substance/chemical improperly stored. Container of sanitizer water on shelf above steam table on cooks line, employee moved item to the bottom.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wooden ceiling in middle of kitchen not sealed.
[36-22-4] Floor area(s) covered with standing water. Standing water on drain cap and in uneven flooring on cooks line.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in alley way.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At Handwash sink in prep room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers. Interior reach in freezer in alley way. Walk in cooler fan guards.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler the rack holding beer is starting to rust.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine.
[35A-02-7] Live, small flying insects found. Approximately 5-8 flies in back dry storage area.
[41-10-4] Toxic substance/chemical improperly stored. Cleaner spray bottle by dry seasonings and jar of olives on back prep room counter, operator moved to the bottom.
[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.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. All managers have expired certificates.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired 6/1/2025.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Operator using expired test strips, test strips did not work properly.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle in seasoned flour container.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Wooden drop ceiling in kitchen.
[35A-03-4] Dead roaches on premises. 2 dead roaches in cabinet under tea urn in server alley.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to mandolin slicer, employee moved drink.
[36-22-4] Floor area(s) covered with standing water. In front of fryers and around drain on cooks line.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back storage alley the interior doors have exposed insulation.
[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 shelving in back prep/storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler. Behind the bar holding canned beers.
[08B-12-5] Stored food not covered. Uncooked pasta container on dry storage shelves, operator covered.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted on the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind the dish machine area. Vents soiled above walkway into kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container on wheels in back storage area no label, operator stated it is flour.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee slicing onions with bare hands, inspector spoke with employee about wearing gloves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk (52F - Cold Holding) item out of cooler at battering station, employee added ice.
[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. Blanched French fries at the bottom of shelf on cooks line, establishment has time as a public health control application for French fries, employee placed time on fries 30 prior to inspection.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer spray bottle on shelf above flour on cooks line, operator moved chemical. Stereo fuel container on shelf above seasoning and mayo containers on dry storage shelf. Operator moved all chemicals.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler cooks line stained.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No plans on file, employees prepping in back storage room no Handwash sink present. Operator also was saying he wanted to add a prep sink, spoke to operator about submitting plans to accurately reflect the plans at establishment.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup inside flour mixture on shelf in kitchen, employee removed cup.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks in employee bathroom.
[14-11-5] Equipment in poor repair. Reach in freezer doors have exposed insulation freezer located in back hallway. Cutting boards on cooks line and behind bar has deep cut marks.
[36-22-4] Floor area(s) covered with standing water. Over drain cover on cooks line.
[36-73-4] Floor soiled/has accumulation of debris. Floor in walk in cooler towards back of cooler. Floor in back storage hallway. Wall soiled by dish area.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer in back hallway area.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Installed wooden shelf holding ac unit in kitchen, employee stated that it is scheduled to be sealed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler. Ceiling in walk in cooler by fans. Soiled shelf on wall hanging above small table in kitchen. Hood filters soiled. Sides of fryers.
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers with blue tape residue still attached on shelf in back prep area.
[29-49-6] Standing water in bottom of reach-in-cooler. Beer cooler behind bar.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking kept adjusting beard guard on face with gloves hands then continued touching clean spatula handles.
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer cleaner bottle on prep table above bag of flour. Employee moved bottle.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using time as a public health control on par cooked fries on cooks line, observed time mark but no application.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen and in walk-in-cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling between dishwash area and kitchen
[32-12-5] Covered waste receptacle not provided in womens bathroom. Observed no covered waste receptacle provided in womens bathroom and in unisex bathroom in back of kitchen
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drink next to prep area and stored on middle shelf of dry goods storage rack. Employee removed drink from dry goods storage area
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed fluorescent lights in server area do not have a light shield or sleeve coating.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed wall behind dishmachine not smooth and easily cleanable.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rinsing off dishes at sink and place dirty equipment in dishmachine and then proceed to take clean equipment from clean side of dishmachine. Also Observed employee walk in dishwash area from outdoor area and handle clean equipment that had come out of dishmachine . Discusssed with Manager and he advised that he was going to do a refresher course with employee.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed shredded chicken that was cooked 45 minutes earlier and shredded cooling at ambient room temperature. Chicken was at 102F. Employee placed Chicken in walk-in-cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink sink at bar used to dump ice.