Superette Wine & Provisions
Last inspected: Aug 20, 2025
64
Score
The health department has logged nine inspections at Superette Wine & Provisions, the earliest from 2023. Inspectors last stopped by on Aug 20, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged four times.
The city-wide average sits at 75, which Superette Wine & Provisions' 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Aug 20, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
64
Jul 31, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
33
Jan 16, 2025
Routine - Food
No violations found.
100
Nov 13, 2024
Routine - Food
1 critical violation. 11 major violations. 2 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside located near exterior bar area.
29-34-4
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**
03G-42-2
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.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven in prep room. **Repeat Violation**
22-02-4
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**
31A-09-4
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**
31B-02-4
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**
03F-10-5
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**
03G-50-1
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**
02A-03-4
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**
41-17-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag back with oysters. **Corrected On-Site**
01C-10-4
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. Heavy cream and half and half in reach in cooler at entrance to kitchen, operator labeled with date. **Corrected On-Site**
02C-03-5
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.
36-34-5
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**
36-22-4
26
Sep 7, 2024
Routine - Food
No violations found.
100
Sep 6, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
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**
35A-04-4
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**
03A-02-5
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**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cooks line. **Repeat Violation**
22-02-4
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/
53A-05-6
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.
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine. The top of dish machine.
16-21-4
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.
36-34-5
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.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Sauce squeeze bottles on clean dish rack with sticker residue still attached.
16-46-4
41
Apr 30, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
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**
08A-05-6
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**
01B-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**
03A-02-5
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**
29-34-4
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.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table that is stained. **Repeat Violation**
22-02-4
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**
03G-50-1
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**
03G-42-1
Basic - Equipment in poor repair. Wooden cheese board that is cracked down the middle. **Repeat Violation**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Behind inside bar.
31B-04-4
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**
02D-01-5
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**
40-06-5
30
Dec 4, 2023
Food-Licensing Inspection
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
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.
01B-17-5
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.
03A-02-5
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.
29-34-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (74F - Cold Holding)
01B-02-5
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.)
03G-50-1
Intermediate - Approved variance not maintained at the food establishment. Vacuum sealing cooked spinach. Pickling eggs for preservation. Growing micro greens (not sprouting.)
03G-56-1
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**
02C-03-5
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.
22-02-4
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**
02B-04-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In warewashing area.
36-34-5
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**
12B-07-4
Basic - Equipment in poor repair. Cutting board with deep cut marks located on reach in cooler.
14-11-5
Basic - Insect control device installed over food preparation area. Bug light installed over dry storage seasonings in kitchen.
35B-02-4
23
Frequently Asked Questions
When was Superette Wine & Provisions last inspected?
The most recent health inspection at Superette Wine & Provisions on file is from Aug 20, 2025. The public record contains nine inspections in total.
What is the most common violation at Superette Wine & Provisions?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Superette Wine & Provisions.
How does Superette Wine & Provisions compare to other restaurants in Gainesville?
Superette Wine & Provisions most recently scored 64 out of 100, which is lower than the Gainesville average of 75.
Has Superette Wine & Provisions' inspection record improved over time?
Yes. Recent inspections at Superette Wine & Provisions have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Superette Wine & Provisions means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Superette Wine & Provisions inspected?
Based on the inspection history on file, Superette Wine & Provisions is inspected around five times per year on average.
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