SUPERETTE WINE & PROVISIONS
1511 NW 2 ST, Gainesville FL 32601 · 352-327-2456
Last inspected Jun 19, 2026 · 11 visits since December 2023
SEP 24
NOV 24
JUL 25
AUG 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 3 flies flying in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024070588 | Sep 6, 2024 | Apr 4, 2025 | $300 |
Inspection history
11 visits, newest first
Jun 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
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 on cooks line touched micro greens and placed them on top of eggs Benedict for service, spoke to him about using a utensil.
Food with mold-like growth. See stop sale. Approximately 15 strawberries moldy in cases in walk in cooler.
Live, small flying insects found. Approximately 3 flies flying in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomatoes and cheese in flip top cooler on cooks line. Raw packaged steak over cooked potatoes in bottom of same cooler. Employees moved all raw below ready to eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. short rib (50F - Cold Holding); chicken (51F - Cold Holding); feta (49F - Cold Holding); rice (49F - Cold Holding); beef (48F - Cold Holding) items in walk in cooler, operator stated they received the truck order today and has been in/out of door prepping for the week. Operator placed ice bins in walk in cooler to help with ambient temperature.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General/kitchen manager is not food manager certified.
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/ 5 employees present no certified manager present.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers eggs any style and steak undercooked, no advisory. Operator posted advisory on wall behind both bars.
Bowl or other container with no handle used to dispense food. No handle container in nuts, employee removed item.
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused ovens on cooks line used for dry storage soiled with old food debris. Pan storage rack over reach in cooler on cooks line soiled with dust.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Containers of unwashed strawberries over cake in walk in cooler, employee moved cake above unwashed produce.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with dust by dish machine. Light over reach in cooler on cooks line soiled with dust.
Aug 20, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ E. C. is kitchen manager for years no up to date manager certificate.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled in front of back door in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Cups and plates on wooden shelf directly under tree near outside dining no covering for clean utensils.
Dead roaches on premises. One dead roach on the side of dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above batter in reach in cooler on cooks line, operator moved drink.
Equipment in poor repair. Right side gasket in reach in cooler on front line is not in original/proper placement on door.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in liquor closet.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on front line the gasket is soiled. Syrup reach in cooler the sliding door track corners are soiled.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Live, small flying insects found. 1 fly crawling on the edge of food container in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade tiramisu with marscapone cheese (47F - Cold Holding); tomatoes (45F - Cold Holding) items in double door cooler at entrance to kitchen, operator stated during morning prep cooler doors are constantly opened, ice was added onto items. lamb gravy (53F - Cold Holding); tempeh (51F - Cold Holding) items in the top part pf reach in cooler on cooks line, operator moved gravy below and ice on tempeh. Retemped items lamb gravy 52F, tempeh 54F, tomatoes 43F, tiramisu 43F.
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70 degrees Fahrenheit. Butter at room temperature on cooks line at 73F, employee stated it has been out for 1.5 hours. He switched the butter to the 4 hour time control and updated his paperwork to reflect the 4 hours.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ E.Chambers kitchen manager employed longer than 30 days.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained on middle prep table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia test strips has been dropped in water and no longer is usable, operator stated he has more ordered.
No soap provided at handwash sink. At Handwash sink by server computer in middle of dining area, operator placed soap at sink.
Equipment in poor repair. Black container lid holding raw salmon in walk in cooler the lid handles are in disrepair.
Ice buildup in reach-in freezer and/or walk-in freezer. In large chest reach in freezer on prep line and small reach in freezer in prep room.
In-use tongs stored on equipment door handle between uses. 2 pairs on tongs on oven door handle on cooks line, employee moved tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket and door jam soiled on unit in prep area.
Raw fruits/vegetables not washed prior to preparation. Red pepper cut in half with original sticker still on vegetable, employee started washing produce and removing stickers.
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority11 Intermediate2 Basic
Show 14 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside located near exterior bar area.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag back with oysters.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and half and half in reach in cooler at entrance to kitchen, operator labeled with date.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment makes pickles with vinegar that lasts 14 days.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ E.Chambers kitchen manager for longer than 30 days no manager certificate.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven in prep room.
Handwash sink not accessible for employee use at all times. In server station located in dining area the Handwash sink is blocked by boxes and plant inside sink, operator moved items.
No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, employee placed paper towels inside bathroom.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The time paperwork was missing the items being held on time, operator finished filling out paperwork.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment making pickles with vinegar that lasts 14 days.
Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Operator has raw oysters for catered events did not know about oyster advisory, inspector provided copy.
Spray bottle containing toxic substance not labeled. Bottle hanging on shelf by Three compartment sink no label, operator labeled as bleach water.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on ceiling in front of back door in kitchen.
Floor area(s) covered with standing water. In front of reach in cooler at entrance to kitchen, operator cleaned up water.
Sep 7, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 droppings under flat top on cooks line, 10 under reach in cooler and dry storage shelves in prep room, 15-20 on floor in loft office area. Also observed a chewed box of crackers on floor in prep room and chewed box of cornstarch above canned food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato (60F - Cold Holding); potatoes (54F - Cold Holding); fries (52F - Cold Holding); roast beef (47F - Cold Holding); ham (51F - Cold Holding); custard (52F - Cold Holding); tempeh (50F - Cold Holding) items sitting in ice bathes, the bath barely touching the bottom of some pans, manager placed all items uncovered in walk in cooler to rapidly chill. yogurt (47F - Cold Holding) item sitting on counter by cutting board on front line, manger placed item back in cooler. Most items dropped by 5 degrees.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager expired 9/2023, he did state he has test scheduled for next Tuesday.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cooks line.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter time marked behind inside bar, operator has blank application but is not filled out.
Accumulation of debris on exterior of warewashing machine. The top of dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent soiled on ceiling in front of back door.
Equipment and utensils not properly air-dried - wet nesting. Small plastic container on clean dish rack, manager moved container so they could properly air dry.
Old labels stuck to food containers after cleaning. Sauce squeeze bottles on clean dish rack with sticker residue still attached.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs over cream in walk in cooler, operator moved eggs to the bottom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (64-71F - Cold Holding) on counter for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (64-71F - Cold Holding) items out of cooler more than 4 hours, see stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at one faucet by mop sink and out front by bar area with hose attached.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Pickling eggs held at 41F or below for 10 days.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One manager expired 9/2023.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table that is stained.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pickling eggs for preservation held at 41F or below for 10 days.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging in food storage shelves. Operator moved jackets.
Equipment in poor repair. Wooden cheese board that is cracked down the middle.
No handwashing sign provided at a hand sink used by food employees. Behind inside bar.
Working containers of food removed from original container not identified by common name. Flour and sugar containers in kitchen, operator labeled.
Dec 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (74F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) dated last week, see stop sale.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Cooked Rice dated 11/21.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink with hose attached. Faucet located outside front door near bar area outside.
Approved variance not maintained at the food establishment. Vacuum sealing cooked spinach. Pickling eggs for preservation. Growing micro greens (not sprouting.)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened 2 days ago, operator dated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler stained. Interior 2 ovens on cooks line.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar salad made with raw shell eggs not notated on the menu with an asterisk. Operator started fixing online menus and printing new menus.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Pickling eggs for preservation. Vacuum sealing cooked spinach. Growing micro greens (not sprouting.)
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In warewashing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf next to dry seasoning goods. Operator moved.
Equipment in poor repair. Cutting board with deep cut marks located on reach in cooler.
Insect control device installed over food preparation area. Bug light installed over dry storage seasonings in kitchen.
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.