FRANCESCO'S RISTORANTE

Name: FRANCESCO'S RISTORANTE
Address: 16770 S US HWY 441 UNIT 608, SUMMERFIELD, FL, 34491, US
Rating: 51.8

16770 S US HWY 441 UNIT 608, SUMMERFIELD, FL 34491

License #5202561

🍕 Pizza/Italian ℹ️

51.8 Grade F / 100

Failing Health Score

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Latest inspection

February 23, 2026 · 15 findings · 4 critical

Complaint Full

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

FRANCESCO'S RISTORANTE in SUMMERFIELD currently holds an InspectFL Health Score of 51.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 23, 2026. Across those visits, inspectors documented 84 total violations — 22 critical, 25 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 25, 2024

The latest inspection on February 23, 2026 shows 15 observation rows: 4 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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FRANCESCO'S RISTORANTE 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cheese, manager removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near dish machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. At the prep area, tongs on oven handle, manager removed.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels and or old labels residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the pizza station, interior soiled with food residue.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep table and make tables, employee moved all.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the prep area, sugar bins and cheese not labeled, manager labeled.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, sausage cooked on 2/18/25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pasta 48F, manager moved to freezer to dropped temperature down.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, pizza sauce with water and seasoning added made on 02/20/25 at 47F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, lasagna 126-134F, cabbage rolls 120F, employees over all items to oven and reheated to 165F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar area, manager moved to sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in front of triple sink, manage removed all items.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the triple sink area, manage fixed.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in warewash area souled with dust.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Several on cookline.
[16-48-4] Old food/labels stuck to clean dishware/utensils. On several clean pans on clean dish shelf.
[08B-54-4] Uncovered food stored near sink exposed to splash. Pitcher of water and bin of ice uncovered near the bar. Manager covered.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. One at bar. Picked up during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in drawer cooler: pan of raw beef in drawer over pan of cooked beef. Also: pans of raw beef over pans of raw fish and pan of raw scallops. All were moved during this inspection.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of sanitizer on shelf next to single service cases. Operator moved.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Also, no dates on tags.
[53A-03-7] 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/ Manager Sean Adamo certificate expired in 2024.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink near office area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out during this inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four certificates expired.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, also plate with food, Manager discarded all.
[14-38-4] Food storage container/container lid cracked or broken. In use lids cracked.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives stored between reach-in cooler and steam table, manager moved to dish machine.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old labels residue.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At the server station.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket stored on the floor, manager moved.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored on top of cut vegetables, manager moved.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, cooked meatballs date marked 04/15/25.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, seasoned cooked potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am, potatoes never hit the minimum reheating temperature. Stop sale
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, backed potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am. Stop sale
[41-10-4] Toxic substance/chemical improperly stored. Gallon of bleach stored on top of wine bottles, manager moved.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clams tags, also not in chronological order.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the server station half and half and milk, no date marked. Also in walk-in cooler beef no date marked, per manager beef cooked 04/19/25
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the server station (next to ice machine) blocked by cups cart, also sink near office area blocked by chair holding trays, manager moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the Nara tea, manager provided.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two certificates expired

Disposition: Warning Issued
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams tags.
[14-38-4] Food storage container/container lid cracked or broken. In use containers and lids cracked.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At the cook line and prep area, wet wiping clothes under cutting boards.
[16-46-4] Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers residue, also in use containers with residue.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line shelves soiled, also with mold like substance.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. At the walk-in cooler entrance, case of tomatoes, stored above container of dressing, manager moved.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At the cook line, employee moved.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Male employee at the cook line plated chicken at 145F, inspector instructed to moved back to grilled and cook to 165F.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee using Single-use gloves not changed as needed after touching face and glasses, Inspector instructed to removed gloves and wash his hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs stored above sauce containers, Manager moved.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk-in cooler, cracked egg, also tray with broken shells. Manager discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, cut lettuce 46F, Manager moved to another cooler. pasta for soup on ice bath 48-50F(Manager will use time as a public health control. Also in walk-in cooler house sauce 47F and soup 48F, Manager moved to freezer.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. For fresh clams.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the cook line used to stored sanitizer buckets, also trash can in front of sink, employee moved. At the server station cups cart I. Front of sink, employee moved the cart.
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. At the cook line in use wooden cutting board with big holes, employee moved out of the cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the cook line, manager provided.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler, house sauce no date marked, manager dated

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two tanks behind bar.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Area of floor with broken tiles on cookline. Cove molding broken in back hallway.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in server pass thru. Drink on shelf over prep table. All were discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of canned drinks at bar. Bag on shelf over bulk food containers. All were moved.
[08B-37-4] Food stored in a prohibited area. Cambros with sauce on floor in kitchen. Picked up. Ice bin in dining area near bar not covered. Covered. Drink pitchers with no lids on table in dining area near bar, customer sitting at bar during this inspection. Manager covered.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside bread crumbs in large bin. Manager removed.
[16-46-4] Old labels stuck to food containers after cleaning. Several pans have old labels.
[25-06-4] Single-service articles not stored inverted or protected from contamination. White trays in server station not inverted.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and drink and continued to move pizza boxes without washing hands.
[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. Female employee chopping raw onions with bare hands. Employee placed gloves on hands during this inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan with egg wash on shelf over honey mustard. Box with raw chicken on shelf over containers of fish. In reach in drawer unit on cookline: pan of raw sandwich steak in drawer over pan of shrimp. All were moved during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in make table at cookline: provolone cheese 50F. Mozzerella cheese 51F. Items were over stacked in trays, chef placed lower in pan.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimy buildup. Interior of drawer unit on cookline soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with brooms and scrub pad. All were moved.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle of bleach with no label.