DIVIETO RISTORANTE ESTERO

Name: DIVIETO RISTORANTE ESTERO
Address: 23161 VILLAGE SHOPS WAY, STE 101, ESTERO, FL, 33928, US
Rating: 57.9

23161 VILLAGE SHOPS WAY, STE 101, ESTERO, FL 33928

License #4605989

🍕 Pizza/Italian ℹ️

57.9 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 2 findings · 0 critical

Routine - Food (follow-up)

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

DIVIETO RISTORANTE ESTERO in ESTERO currently holds an InspectFL Health Score of 57.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 43 total violations — 13 critical, 10 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 17, 2025

The latest inspection on September 16, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

64%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DIVIETO RISTORANTE ESTERO has a rough inspection history. Would you risk it?

F record

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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.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed sea bass in commercially packaging that clearly states remove from package prior to thawing, still in commercial packaging.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on the cook line near the potato hot well.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on the cook line next to a cutting board on the fryer side.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at bar hand washing sink. Emailed operator hand washing form.
[09-01-4] 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. Observed employee touch fruit and herb garnish to place in bar mixed drink. Educated employee regarding proper hand contact with ready to eat food
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cold holding violations of the following cooked octopus 4.5# (55F - Cold Holding); pork ossobuco 7.5# (55F-Cold Holding,; raw chicken breast 25# (55F - Cold Holding); cooked pasta 20# (57F - Cold Holding); lasagna 20# (57F - Cold Holding); diced grape tomatoes 2# (67F - Cold Holding); cooked green peas 2# (67F - Cold Holding); bolognese meat sauce 1 quart (59F - Cold Holding); chopped clams 1 quart (70F - Cold Holding); cooked gnocchi 15# (66F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked octopus 4.5# (55F - Cold Holding); pork ossobuco 7.5# (55F-Cold Holding,; raw chicken breast 25# (55F - Cold Holding); cooked pasta 20# (57F - Cold Holding); lasagna 20# (57F - Cold Holding); diced grape tomatoes 2# (67F - Cold Holding); cooked green peas 2# (67F - Cold Holding); bolognese meat sauce 1 quart (59F - Cold Holding); chopped clams 1 quart (70F - Cold Holding); cooked gnocchi 15# (66F - Cold Holding)