Formaggio's Bistro & Wine Bar
Last inspected: Nov 13, 2025
100
Score
Public records show 12 inspections at Formaggio's Bistro & Wine Bar stretching back to 2022. Formaggio's Bistro & Wine Bar was last inspected on Nov 13, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Among Gainesville restaurants, the typical score is 75; Formaggio's Bistro & Wine Bar is comfortably above that bar. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
No violations found.
100
Nov 12, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
50
Jul 22, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Jan 21, 2025
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was in office doing paperwork then proceeded to go in kitchen and handle container of beef without washing hands. Manager had employee wash hands before continuing to handle food.
12A-16-4
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 touched hair removing ear buds and proceeded to grate cucumbers without washing hands. Manager had employee wash hands before handling more food. **Corrective Action Taken**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over spring mix in reach-in cooler next to kitchen entrance. Manager placed beef on bottom shelf of reach-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line reach-in cooler stained. Front counter ice machine deflector plate. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper hand towels, handwashing sign and soap at hand washing sink next to dish machine.
31B-02-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine next to three compartment sink, 109F.
16-53-4
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. Creamer stored in reach-in cooler next to kitchen entrance. Manager stated cream was open two days earlier.
02C-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on shelf above kitchen prep table. Manager removed bottles of water during inspection. **Corrected On-Site**
12B-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on kitchen prep table. **Repeat Violation**
21-04-4
Basic - Soiled floors/carpeting. Floor underneath fryers and grill greasy.
36-10-4
Basic - Stored food not covered. Pajun mix stored on kitchen shelf. Manager placed lid on pan. **Corrected On-Site**
08B-12-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dish area. **Repeat Violation**
36-37-5
30
Jul 15, 2024
Routine - Food
No violations found.
100
Jul 10, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 8, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding) **Warning** - From follow-up inspection 2024-07-08: Reach-in cooler next to kitchen entrance: creamer 49F, sour cream 48F, butter 49F, kimchi 51F,50F, eggs ambient temperature 49F. Manager stated items stored in cooler overnight. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding) **Warning** - From follow-up inspection 2024-07-08: Reach-in cooler next to kitchen entrance: creamer 49F, sour cream 48F, butter 49F, kimchi 51F,50F, eggs ambient temperature 49F. Manager stated items stored in cooler overnight. **Admin Complaint**
01B-02-5
74
Jul 3, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over spinach in reach-in cooler next to kitchen entrance. Manager removed eggs from reach-in cooler. **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw squid and raw pork in kitchen reach-in freezer. Manager placed chicken underneath squid and pork. **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding) **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Deflector plate inside of wait station ice machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of soapy water stored in kitchen hand washing sink. Employee removed container of soapy water. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand soap and towels at warehouse washing hand washing sink. **Repeat Violation**
31B-02-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler next to kitchen entrance is reading 50F, ambient temperature of cooler is 57F. **Repeat Violation**
05-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area cracked. **Repeat Violation**
36-32-5
Basic - 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. Reach-in cooler next to kitchen entrance, ambient temperature 57F.
14-74-7
Basic - Food stored on floor. Bottle of coke stored on floor in wait station .
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on kitchen prep table.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf next to kitchen entrance. Manager turned containers over. **Corrected On-Site**
25-06-4
27
Jan 24, 2024
Routine - Food
3 critical violations. 7 major violations. 8 minor violations.
View 18 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining sprout container in cook line reach-in cooler.
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up marker from floor and proceeded to handle floured shell without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves. **Corrective Action Taken**
12A-09-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored above to go coin office.
41-10-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature of reach-in cooler next to kitchen entrance, 43F. Thermometer for cooler reading 50F.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of reach-in cooler across from cook line grill.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of soapy water stored in cook line hand washing sink. Employee removed container from hand washing sink. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - No soap, hand towels, and hand washing sign provided at handwash sink. Hand washing sink in ware wash area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi stored in cook line reach-in cooler. Manager stated kimchi was prepared two days earlier.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle in wait station.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven greasy.
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling cracked in dish area.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table above clean dishes in wait station. Employee removed drink from area. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in wait station area. Employee discarded food and stopped eating. **Corrected On-Site**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on side of cook line prep sink.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water on kitchen prep table, 76F.
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line grill.
21-12-4
21
Oct 12, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink behind building.
29-42-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank next to three compartment sink.
51-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine behind front counter.
10-12-5
78
Apr 4, 2023
Routine - Food
No violations found.
100
Jul 28, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting boards are stained. **Repeat Violation* ALSO, the back side of the slicer blade guard has dried food on it. ALSO, the tea nozzle cones have buildup. The ice plates in the ice maker have foreign substance on them. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the outside mop sink with an accumulation of leaves.
23-03-4
86
Frequently Asked Questions
When was Formaggio's Bistro & Wine Bar last inspected?
The most recent health inspection at Formaggio's Bistro & Wine Bar on file is from Nov 13, 2025. The public record contains 12 inspections in total.
What is the most common violation at Formaggio's Bistro & Wine Bar?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Formaggio's Bistro & Wine Bar.
How does Formaggio's Bistro & Wine Bar compare to other restaurants in Gainesville?
Formaggio's Bistro & Wine Bar most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Formaggio's Bistro & Wine Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Formaggio's Bistro & Wine Bar have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Formaggio's Bistro & Wine Bar 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 Formaggio's Bistro & Wine Bar inspected?
Based on the inspection history on file, Formaggio's Bistro & Wine Bar is inspected around four times per year on average.
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