R U HUNGRY WORKING KICHEN COMMISSARY

Name: R U HUNGRY WORKING KICHEN COMMISSARY
Address: 219 NW 10 AVE, GAINESVILLE, FL, 32601, US
Rating: 40.6

219 NW 10 AVE, GAINESVILLE, FL 32601

License #1150395

🚚 Catering/Food Truck ℹ️

40.6 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 10 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

R U HUNGRY WORKING KICHEN COMMISSARY in GAINESVILLE currently holds an InspectFL Health Score of 40.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 42 total violations — 10 critical, 18 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 25, 2024

The latest inspection on September 25, 2026 shows 10 observation rows: 3 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

R U HUNGRY WORKING KICHEN COMMISSARY 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the can opener with dried food on the blade.
[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. Observed the sani chlorine bucket at 400+ ppm for chlorine. Water was added to reduce concentration.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an unsealed water bottle on the food service counter. This was moved to a bottom shelf.
[28-09-6] Mobile food dispensing vehicle disposing liquid waste improperly. Observed : a mobile grey water waste tank located on the back side of the mobile unit.
[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. Observed : no written plan available for review.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a back pack stored on bagged hoagie rolls. The pack was moved to a lower shelf.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed : a paper towel used under cut leafy greens in the reach-in cooler.
[27-13-4] Drinking water not obtained from an approved source. Observed : staff cannot tell where water is obtained from. Staff does not have receipts to prove of a mobile service company to deliver potable. There is a food grade hose outside, attached to a garden style hose.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed lack of a choking poster.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed lack of proof of a Certified Food Manager.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Cutting board on cooks line with deep cut marks.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops in water at 76F.
[50-04-4] Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line soiled. Hood filters above fryers and flat top. Counter under flat top soiled. Reach in coolers with sliding doors the door tracks are soiled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee taking orders/handling money placed gloves on hands without first washing them.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusting glasses on face multiple times while cooking with the same gloves and no hand washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tomatoes in reach in cooler. Raw Philly meat not in original container over jalepeno poppers in reach in freezer. Raw shell eggs over seasonings on shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dropped raw chicken on floor, picked it up and discarded, then washed gloves while still on hands at Handwash sink, he then continued cooking food for customers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (76F - Cold Holding) item at room temperature on shelf above seasonings, employee stated it is personal food, inspector spoke to him about labeling and storing properly.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened gallon of milk and package of turkey in cooler opened this week, no date mark.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained. Can opener blade soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee washed gloves at Handwash sink. Grill scraper in Handwash sink, employee moved item.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels or Handwash sign at Handwash sink. Employee placed paper towels at Handwash sink.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.