ESPERANZA

Name: ESPERANZA
Address: 2441 NW 43 ST STE 13, GAINESVILLE, FL, 32606, US
Rating: 73.7

2441 NW 43 ST STE 13, GAINESVILLE, FL 32606

License #1102941

73.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ESPERANZA in GAINESVILLE currently holds an InspectFL Health Score of 73.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on November 24, 2025. Across those visits, inspectors documented 36 total violations — 13 critical, 4 major, 19 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Frozen muzzles in zip log bag stored over frozen bread in reach in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle in kitchen
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Clean silverware with food contact surface upright at server area
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb by handwash sink at bar missing vacuum breaker
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of stain remover hanging on shelf facing stirrers and straws. Chef removed spray bottle.
[36-22-4] Floor area(s) covered with standing water. Standing water in front of reach in cooler at bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter soiled with grease in kitchen. Gaskets on reach in freezer soiled with food particles, microwave handle on cookline soiled with grease
[33-31-5] Unnecessary items/unused equipment on the premises. Walk-in-cooler in disrepair and not operating or holding any food.

Emergency order recommended
[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 ( salmon ) labeled indicating product to remain frozen until time of use not open or removed from package.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Food-contact surface of commercial can opener soiled with food debris, mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
[36-24-5] Hole in or other damage to wall. Hole in the wall behind chemical rack. Hole in wall under dishmachine ( missing outlet cover)
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee hat stored over single service forks and bottles of Tabasco
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door blocked with cart. Manager removed cart.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Establishment operating with an expired Division of Hotels and Restaurants license dated 6/1/2025
[51-18-6] No copy of latest inspection report available. Last inspection not available at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cheesecake batter prepared with raw egg stored over Ready-To-Eat dulce de Leche in reach in cooler. Manager removed batter. Raw Mahi stored over Garlic and Cut Tomatos. Manager removed mahi
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink water at 82F
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche de Pescado is cooked in lime juice per. Not marked on menu as raw ingredient Manager
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Flip-top make table cooler and walk-in-cooler at 52F.
[41-10-4] Toxic substance/chemical improperly stored. hand sanitizer stored with food in dry goods storage area, Manager removed sanitizer
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink drains slow at server area
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves raw mahi in their ceviche. No parasite destruction available
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Manager restocked
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of red beans prepared the day before and in walk-in-cooler overnight at 48F
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (flour).
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used on handle and door of reach in cooler on cookline
[16-46-4] Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach on cookline
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored in dry goods storage area over food items. Manager moved all tools
[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 not wearing gloves handled cell phone and put in back pocket then handled utensils on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler soiled
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer in kitchen

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