PERKINS RESTAURANT AND BAKERY

Name: PERKINS RESTAURANT AND BAKERY
Address: 6825 W NEWBERRY RD, GAINESVILLE, FL, 32605, US
Rating: 57.5

6825 W NEWBERRY RD, GAINESVILLE, FL 32605

License #1101474

☕ Café/Breakfast ℹ️

57.5 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 11 findings · 0 critical

Routine - Food

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Quick take

PERKINS RESTAURANT AND BAKERY in GAINESVILLE currently holds an InspectFL Health Score of 57.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 51 total violations — 7 critical, 10 major, 34 minor.

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The latest inspection on September 22, 2026 shows 11 observation rows: no critical rows, 1 major, and 10 minor.

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Inspector notes

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PERKINS RESTAURANT AND BAKERY 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.

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed : duct tape used to repair the dessert cooler back sliding door.
[14-06-4] Wood food-contact surface not properly sealed. Observed : the wood on the dessert line wall is not sealed.
[36-10-4] Worn, torn and/or soiled floors. Observed : the corner of the ice machine closet had a build up of debris. This was swept up.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Observed : the plate cover for the light switch in dry storage is missing.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : a drink on the cook line prep table. This was discarded.
[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 : 2 dish ware on the cook line with dried food debris. These were moved to the dish pit.
[35B-03-4] Outer openings not protected with self-closing doors. Observed : the back door is no longer self closing, the closer is no longe4 attached to the frame.
[08B-38-4] Food stored on floor. Observed : a case of food on the freezer floor. This was placed on a shelf.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed : tongs on the flat top handle, protruding into the walkway. These were adjusted side-ways.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed : 2 certificate lacking a date of birth. Staff was on shift and the date always added.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed : a reach-in freezer on the cook line is missing a plastic insert handle, and the insulation is visible.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. The exterior top of dish machine soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Cracked ceiling tile above dirty dish area at dish machine area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Around air vent soiled with dust on cooks line. Wall soiled with dust in back storage/prep room.
[33-14-4] Dumpster overflowing garbage.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf above reach in cooler on cooks line, employee moved phone to pocket.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee cooking with long facial hair no beard guard.
[14-11-5] Equipment in poor repair. Reach in cooler sliding door repaired with duct tape at front counter. Large white cutting boards on reach in cooler on cooks line with deep cut marks. Blue cutting board with deep cut marks on back prep storage. Exposed insulation in working reach in freezer and reach in cooler on cooks line.
[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 in back prep.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach in freezer on cooks line and freezer in back prep/storage. Fan guard soiled with dust in walk in cooler nearest cooks line. Backs of fryers soiled with grease. Unused equipment on cooks line soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Main reach in cooler on cooks line.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary ammonia over 500ppm, operator had employees add water, retested at 300ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave soiled with old food/grease on cooks line. Reach in cooler on cooks line the metal piece between cooler and cutting board soiled with old food.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table by clean plates on cooks line, manager moved drink.
[14-11-5] Equipment in poor repair. Display cooler at front counter one sliding door is repaired with duct tape. Cutting boards at back prep area with deep cut marks.
[36-17-5] Floor tiles missing and/or in disrepair. Multiple tiles on cooks line cracked or missing. Floor tile by dish machine cracked. Hole in wall in back storage room.
[51-18-6] No copy of latest inspection report available. Last inspection was January 2025.
[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 boards added to wall in back prep area not sealed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Reach in freezer gasket soiled on cooks line. Shelves in walk in cooler soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Server reach in cooler in front of main pass through window and main reach in cooler on cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Around air duct system in back storage room.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (47F - Cold Holding) item in server alley reach in cooler in front of main pass through window, cooler thermometer reads 40F, operator placed item in walk in cooler. Retemped item 45F. potatoes (48F - Cold Holding); turkey (47F - Cold Holding); pork chop (49F - Cold Holding); mashed potatoes (51F - Cold Holding); rice (49F - Cold Holding) items in cooler under main grill, one drawer will not fully close due to wrong size gasket, employee started moving items to walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle next to single service togo containers on cooks line, manager moved chemical.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on server alley cooler stained.
[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. No certified manager for establishment.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for the 6 employees working at the time of inspection.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Door on cold display cooler repaired with duct tape. Cutting boards on cook line and server alley reach in coolers with deep cut marks. Reach in freezer on cooks line the interior left door has exposed insulation and exposed insulation on the outside of right door due to handle being broken.
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment on cooks line.
[36-17-5] Floor tiles missing and/or in disrepair. In front of the dish machine area and on the cooks line. Hole in wall located in back storage room.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. 1 knife between work table and reach in cooler on cooks line and 5 knives between wall and work table at back prep area, employee moved all knives.
[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 wall attachments at back prep area not sealed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior pie reach in freezer is soiled in storage area. Food racks in walk in cooler. Fan guard in walk in cooler. Unused/broken coolers on cooks line used for counter space are soiled.
[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. Server grabbed plated food from pass through window placed plate on tray then moved the cooked potatoes around with her bare hands, spoke to employee about not touching any cooked or ready to eat foods with her bare hands hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and pork over cooked ribs in walk in cooler, employee moved ribs above raw items.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket quaternary ammonia tested stronger than 400ppm, operator added water and retested at 200ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on reach in coolers of cooks line and server alley that are stained. The top of reach in cooler on cooks line there is a crease in the metal causing old food debris to build up.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle hanging by dish machine area, operator labeled as pine sol cleaner.