Alpin Bistro
15 SW 2nd Street, Gainesville, FL 32601 · Permanent Food Service · License 1103438
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection3 high priority (no follow-up needed), 3 intermediate, 3 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed : whip cream in the front line glass door reach-in cooler 45°. ALSO, batter in the same reach-in cooler 44°.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed : hand soap and green cleaner over the sanitizer end of the drain board.
Warewashing sanitizing/or sani-bucket solution exceeding the maximum concentration allowed.
Observed : the sani bucket on the front line was over 400 ppm for chlorine.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed : the front line cut board is stained.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed : 1 expired certificate S.S.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired certificate.
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed : a drink thermos stored on the front line make table. This was moved off to the side on a half wall.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed : the keg cooler has water in the bottom of it.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed : the co2 tank on the front line is not secured.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.