Alpin Bistro
Last inspected: Dec 18, 2025
78
Score
Public records show 11 inspections at Alpin Bistro stretching back to 2022. The most recent visit was on Dec 18, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Compared to the broader Gainesville restaurant scene, this is about average. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
78
Aug 1, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
55
Jan 31, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Butane fuel can on top of reach in cooler on cooks line, employee moved item. **Corrected On-Site**
41-10-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained. **Repeat Violation**
22-02-4
Intermediate - 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. **Repeat Violation**
53B-14-5
Basic - Equipment in poor repair. Cutting board on reach in cooler on cooks line with deep cut marks.
14-11-5
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 stage area unsealed. **Repeat Violation**
14-47-4
Basic - 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. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes and togo cups on floor in stage area. **Repeat Violation**
25-06-4
50
Aug 7, 2024
Complaint Partial
No violations found.
100
Jul 25, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Feb 21, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 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)
03D-02-5
High Priority - 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. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. soup overnight (49 F - Cooling) soup overnight (47 F - Cooling)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.
22-02-4
Intermediate - 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.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door jam. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink in kitchen.
31B-04-4
47
Dec 8, 2023
Routine - Food
No violations found.
100
Dec 6, 2023
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On wall next to chest white reach in freezer.
29-34-4
High Priority - 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. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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.
08A-05-6
High Priority - 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.
12A-25-4
High Priority - 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.
09-01-4
High Priority - 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.
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior keg cooler.
22-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In corner between ice machine and Three compartment sink.
36-27-5
Basic - Single-service articles improperly stored. Togo cups and containers on floor in upstairs storage area. **Repeat Violation**
25-05-4
Basic - 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.
23-03-4
Basic - 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.
14-47-4
Basic - Equipment in poor repair. Cutting board on reach in cooler with deep cut marks.
14-11-5
29
Mar 8, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the flip-top make table cooler : bacon (49F - Cold Holding); Tomato (48F - Cold Holding). Items had been placed in the flip-top make table cooler an hour earlier and had been in the reach in cooler **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed person in charge at establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided vomitting and diarrhea procedure.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by three-compartment sink blocked with prep cart **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed water bottles being filled at hand wash sink in the kitchen.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing toxic substance not properly labeled identifying contents ( bleach and water ).
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in kitchen.
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sink signs at one of the hand wash sink in the kitchen or in the men's or women's bathroom.
31B-04-4
Basic - Single-service articles improperly stored. Observed single service trays and lids in boxes stored on floor on stage. Manager placed boxes on shelf.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays not inverted or protected in the kitchen.
25-06-4
Basic - Toilet/urinal not flushing/functioning properly. Observed one urinal out of order in the men's room. **Repeat Violation**
32-23-4
45
Oct 31, 2022
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from three compartment sink: tomatoes (58F - Cold Holding). Employee stated item was placed in cooler at 12:00 pm. Employee placed item in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - 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 grating cheese not wearing gloves. Owner had employee wash hands and put on gloves.
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Manager instructed employee to wash hands in hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Prep cart in front of hand washing sink next to three compartment sink. Owner moved cart . **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Glass stored in hand washing sink next to front counter. Employee removed glass. **Corrected On-Site**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory available for under cooked items. Inspector provided operator with a consumer advisory and operator placed consumer advisory on the side of a cooler visible to the public. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of green liquid underneath shelf for front counter.
41-17-4
Basic - Toilet/urinal not flushing/functioning properly. Urinals in mens restroom out of order.
32-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to room where wine is stored.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of dish machine.
23-03-4
39
Jul 20, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager unable to locate at time of inspection. **Warning** - From follow-up inspection 2022-07-20: Establishment has no proof of certified food manager **Admin Complaint**
53A-07-6
90
Frequently Asked Questions
When was Alpin Bistro last inspected?
The most recent health inspection at Alpin Bistro on file is from Dec 18, 2025. The public record contains 11 inspections in total.
What is the most common violation at Alpin Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Alpin Bistro.
How does Alpin Bistro compare to other restaurants in Gainesville?
Alpin Bistro most recently scored 78 out of 100, which is about the same as the Gainesville average of 75.
Has Alpin Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Alpin Bistro have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Alpin Bistro means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Alpin Bistro inspected?
Based on the inspection history on file, Alpin Bistro is inspected around three times per year on average.
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