43 STREET BREAKFAST HOUSE

Name: 43 STREET BREAKFAST HOUSE
Address: 4410 NW 25 PL, GAINESVILLE, FL, 32606, US
Rating: 84.3

4410 NW 25 PL, GAINESVILLE, FL 32606

License #1103143

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

43 STREET BREAKFAST HOUSE in GAINESVILLE currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 25 total violations — 7 critical, 18 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
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook wearing gloves breaded raw Chicken and put in fryer, then removed glove and put on a clean glove without washing hands.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service take out trays not inverted or protected in kitchen. Chef inverted trays
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet pipe at dishwash area. Chef tightened pipe.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Missing handwash sink sign missing at at dishwash area
[36-22-4] Floor area(s) covered with standing water. Standing water in back kitchen area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( tomato ) stored over ready-to-eat food ( spinach ) in walk in cooler. Chef removed spinach from under tomato
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on back of cooling unit and on floor of walk-in-freezer. Chef instructed employee to remove ice build up.
[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 not removed from the package while frozen as indicated on the package. Fish at 39F and was removed from freezer less than 12 hours earlier.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on prep table, purse hanging on soft drink syrup box rack, backpacks over flour bins. Chef removed all items
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. dishmachine at 0ppm, Employee replaced chlorine container and primed machine and dishmachine recorded 50ppm Cl.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked (bins )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Mahi stored in cook line reach-in cooler next to steam table.
[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. Mahi stored in cook line reach-in cooler next to steam table.
[33-16-4] Open dumpster lid. Dumpster in parking lot.
[35A-02-7] Live, small flying insects found. Observed three flies in kitchen area. Observed one fly in wait station.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area,0 ppm. Employee primed dish machine, 50 ppm.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of buns in dry storage area. Employee removed drink during inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside of back door.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle# of Gatorade in reach-in freezer next to soda box stand. Manager removed Gatorade during inspection.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelves in dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of buns in dry storage area. Employee removed bag during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored on rolling cart at end of cook line: pancake batter (49F,45F - Cold Holding). Manager stated pancake batter placed on cart one hour prior to temperature being taken. Manager moved pancake batter to reach-in freezer to reduce the to 41F. Item in reach-in cooler across from cook line: sausage (49F - Cold Holding). Manager stated sausage was placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded sausage.

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