DirtyFLRestaurant Inspection Data

SUPERETTE WINE & PROVISIONS

SUPERETTE WINE & PROVISIONS maintains a 2.6/5 food safety rating based on 9 health department inspections in GAINESVILLE. Recent inspections show improving food safety practices.

1511 NW 2 ST

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/20/2025

Inspection #: Visit ID: 13492643

  • 36-34-5:Basic - 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.
  • 24-07-4:Basic - 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.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach on the side of dish machine.
  • 12B-07-4:Basic - 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. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Right side gasket in reach in cooler on front line is not in original/proper placement on door.
  • 14-47-4:Basic - 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.
  • 23-03-4:Basic - 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. Repeat Violation
  • 53A-04-6:Intermediate - 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. Repeat Violation

Inspection Date: 7/31/2025

Inspection #: Visit ID: 10914955

  • 14-11-5:Basic - Equipment in poor repair. Black container lid holding raw salmon in walk in cooler the lid handles are in disrepair.
  • 14-69-4:Basic - 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.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on tongs on oven door handle on cooks line, employee moved tongs. Corrected On-Site
  • 23-03-4:Basic - 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.
  • 08B-39-4:Basic - 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. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly crawling on the edge of food container in prep area.
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 03F-07-5:High Priority - 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.
  • 53A-04-6:Intermediate - 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. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stained on middle prep table. Repeat Violation
  • 16-37-1:Intermediate - 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At Handwash sink by server computer in middle of dining area, operator placed soap at sink. Corrected On-Site

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10718662

  • N/A:No Violations Were Observed

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10712672

  • 36-34-5:Basic - 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.
  • 36-22-4:Basic - Floor area(s) covered with standing water. In front of reach in cooler at entrance to kitchen, operator cleaned up water. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside located near exterior bar area.
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag back with oysters. Corrected On-Site
  • 02C-03-5:Intermediate - 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. Corrected On-Site
  • 03G-42-2:Intermediate - 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. Warning
  • 53A-04-6:Intermediate - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven in prep room. Repeat Violation
  • 31A-09-4:Intermediate - 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. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's restroom, employee placed paper towels inside bathroom. Corrected On-Site
  • 03F-10-5:Intermediate - 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. Corrected On-Site
  • 03G-50-1:Intermediate - 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. Warning
  • 02A-03-4:Intermediate - 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. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle hanging on shelf by Three compartment sink no label, operator labeled as bleach water. Corrected On-Site

Inspection Date: 9/7/2024

Inspection #: Visit ID: 8882318

  • N/A:No Violations Were Observed

Inspection Date: 9/6/2024

Inspection #: Visit ID: 8742387

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
  • 36-34-5:Basic - 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.
  • 24-08-4:Basic - 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.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Sauce squeeze bottles on clean dish rack with sticker residue still attached.
  • 35A-04-4:High Priority - 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. Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53A-03-7:Intermediate - 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. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cooks line. Repeat Violation
  • 53A-05-6:Intermediate - 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/
  • 03F-10-5:Intermediate - 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.

Inspection Date: 4/30/2024

Inspection #: Visit ID: 8616667

  • N/A:No Violations Were Observed

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8565337

  • 40-06-5:Basic - 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. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Wooden cheese board that is cracked down the middle. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Behind inside bar.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers in kitchen, operator labeled. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
  • 29-34-4:High Priority - 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. Repeat Violation Admin Complaint
  • 03G-42-1:Intermediate - 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. Warning
  • 53A-03-7:Intermediate - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table that is stained. Repeat Violation
  • 03G-50-1:Intermediate - 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. Warning

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8562860

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In warewashing area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf next to dry seasoning goods. Operator moved. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Cutting board with deep cut marks located on reach in cooler.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug light installed over dry storage seasonings in kitchen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (74F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) dated last week, see stop sale.
  • 01B-17-5:High Priority - 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.
  • 29-34-4:High Priority - 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.
  • 03G-56-1:Intermediate - Approved variance not maintained at the food establishment. Vacuum sealing cooked spinach. Pickling eggs for preservation. Growing micro greens (not sprouting.)
  • 02C-03-5:Intermediate - 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. Corrected On-Site
  • 22-02-4:Intermediate - 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.
  • 02B-04-5:Intermediate - 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. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 03G-50-1:Intermediate - 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.)