ALPIN BISTRO
15 SW 2ND STREET, Gainesville FL 32601 · 352-215-1040
Last inspected Dec 18, 2025 · 8 visits since December 2023
JUL 24
AUG 24
JAN 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in cooler across from dish machine.
Single-service articles improperly stored. Boxes of togo lids on floor in stage area.
Standing water in bottom of reach-in-cooler. In the keg reach in cooler on front line.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Pears in original cardboard box over cooked quiche in reach in cooler in storage room, operator moved pears.
Aug 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. quiche (47F - Cold Holding) item in white reach in cooler in storage area, operator moved item to different reach in cooler to rapidly cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. Water filter located inside ice machine is soiled.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Using chlorine but has quaternary ammonia test strips
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Small cutting boards behind bar area, operator discarded boards.
Single-service articles improperly stored. Togo cups/boxes on floor in the stage storage area.
Standing water in bottom of reach-in-cooler. In produce reach in cooler.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (46F - Cold Holding) in reach in cooler in storage area, operator restocked cooler so doors were propped open, other items are 41F or below. Employee went to retemped item but it fell on floor.
Toxic substance/chemical improperly stored. Butane fuel can on top of reach in cooler on cooks line, employee moved item.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired 2/2024.
Equipment in poor repair. Cutting board on reach in cooler on cooks line with deep cut marks.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in stage area unsealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce reach in cooler sliding door jam soiled. White reach in cooler gasket soiled in storage room.
Single-service articles not stored inverted or protected from contamination. Togo boxes and togo cups on floor in stage area.
Aug 7, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. 6/1/2024.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At faucet next to chest reach in freezer near office.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven door.
Handwash sink used for purposes other than handwashing. Spoon inside Handwash sink under front counter, employee moved spoon.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach in cooler.
No handwashing sign provided at a hand sink used by food employees. Under front counter, Operator placed sign back at Handwash sink.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece under shelf in upstairs storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door track.
Single-service articles improperly stored. Box of togo cups on floor in upstairs storage. Operator picked up off of floor.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup overnight (49 F - Cooling) soup overnight (47 F - Cooling)
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quiches marked 12/16, manager stated they were made 2/16, he dated correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup overnight (49 F - Cooling) soup overnight (47 F - Cooling)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 certificates.
No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door jam.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking eggs he touched his face and pants then touched tongs to continue cooking eggs.
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 plating fruits and cheese on plate for service no gloves, stopped employee and he placed on gloves.
Non-food grade paper/paper towel used as liner for food container. Paper towel lining the inside bottom of cut lettuce in reach in cooler on cooks line.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over lemon and cut lettuce in reach in cooler on cooks line. Raw shell eggs over cream in reach in cooler in storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sandwiches (49F - Cold Holding); quiches (50,62F - Cold Holding) items at room temperature, spoke to operator about adding items to time as a public health control app. Items were out no more than 1 hour.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall next to chest white reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior keg cooler.
Equipment in poor repair. Cutting board on reach in cooler with deep cut marks.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf behind front counter. Wooden shelf in upstairs storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gasket soiled on unit with reach in cooler on bottom. Reach in cooler door jam soiled reach in cooler more towards dining area.
Single-service articles improperly stored. Togo cups and containers on floor in upstairs storage area.
Wall soiled with accumulated grease, food debris, and/or dust. In corner between ice machine and Three compartment sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.