DECRISTOFARO'S

Name: DECRISTOFARO'S
Address: 14277 POWELL RD, SPRING HILL, FL, 34609, US
Rating: 81.6

14277 POWELL RD, SPRING HILL, FL 34609

License #3701032

81.6 Grade C / 100

Mixed Health Record

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Latest inspection

November 7, 2025 · 7 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DECRISTOFARO'S in SPRING HILL currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on November 7, 2025. Across those visits, inspectors documented 33 total violations — 15 critical, 11 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 12, 2025

The latest inspection on November 7, 2025 shows 7 observation rows: no critical rows, 4 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

DECRISTOFARO'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Complied
[36-17-5] Floor tiles are missing or in disrepair. Several tiles near the three-compartment sink area are damaged or broken.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted.
[51-18-6] No copy of latest inspection report available.
[11-27-4] 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. Provided the operator with the DBPR HR form 5030-104. The operator posted.
[22-02-4] Food-contact surface: The fans and shelves in both reach-in refrigerators have a mold-like substance on them. Fryer baskets are soiled with food debris/grease.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. The hand sink at the front counter. The operator placed paper towels.
[31A-11-4] The handwash sink is being used for purposes other than handwashing. A wiping cloth and sanitizer bucket are stored in the hand sink on the left side when entering the door.

Disposition: Warning Issued
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink. Employee turned back on. Hot water is turned off at handwash sink due to a leak in the faucet.