RICCARDO'S

Name: RICCARDO'S
Address: 11783 SE US HWY 441, BELLEVIEW, FL, 34420, US
Rating: 74.5

11783 SE US HWY 441, BELLEVIEW, FL 34420

License #5201793

🍕 Pizza/Italian ℹ️

74.5 Grade C / 100

Mixed Health Record

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Latest inspection

April 15, 2026 · 9 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

RICCARDO'S in BELLEVIEW currently holds an InspectFL Health Score of 74.5 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 April 15, 2026. Across those visits, inspectors documented 54 total violations — 11 critical, 9 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 10, 2025

The latest inspection on April 15, 2026 shows 9 observation rows: no critical rows, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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

C 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: Met Inspection Standards
[14-71-4] Duct tape used to repair nonfood-contact surface. On lid for flour and dessert case glass
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near slicer. Employee drink on top of reach in freezer at kitchen entrance. Employee bottle of water over tea in server station. All were moved.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Several employee food items on shelf over food for customers in server station. Manager moved all.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of flour bin. Moved during this inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. One employee with no hair restraint. One employee with no beard guard.
[08B-38-4] Food stored on floor. Pans and bags of cooked food on floor in walk in freezer. Manager picked up all.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between pizza make table and prep table. Between cutting board and prep table in kitchen. Both knives were removed during this inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One wet towel on pizza make table.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two IFSEA certificates are photo copies.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Souffle cup used to scoop cheese in reach-in cooler across from wait station soda machine. Manager discarded cup.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler next to kitchen entrance, ambient temperature 49F.
[08B-38-4] Food stored on floor. Case of cooking oil on kitchen floor. Bag of pork on walk-in freezer floor. Manager placed items on shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 200 ppm. Manager added water to bucket, 75 ppm.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shrimp stored above cucumbers in walk-in cooler. Manager moved shrimp to bottom shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on rack next to pizza oven: sausage (60F - Cold Holding). Employee stated item placed on cart thirty minutes prior to temperature being taken. Employee began cutting sausage to place in walk-in freezer. Items in reach-in cooler next to kitchen entrance: ham (53F - Cold Holding); turkey (52F - Cold Holding); lettuce (53F - Cold Holding); egg (54F - Cold Holding). Manager stated items were at proper temperature at opening. Manager had employee place items in walk-in freezer to reduce temperature to 41F. Items in reach-in cooler across from cook line: tomatoes (45F - Cold Holding); cheese (46F - Cold Holding); ham (41F - Cold Holding); turkey (47F - Cold Holding); rice (46F - Cold Holding); rice (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager had employee place items in walk-in freezer to reduce temperature to 41F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Behind deflector plate in bar area ice machine. Cutting board on reach-in cooler across from dish machine. Walk-in cooler shelf beneath fan box. Blade of can opener on kitchen prep table.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in walk-in cooler. Manager stated lasagna was removed from freezer earlier in the day and lasagna was placed in walk-in freezer the first day it was prepared. Manager had employee place proper date on item.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in rice in reach in drawer unit. Removed.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans on top shelf of clean dish shelf in kitchen. Manager flipped over.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table on cookline has an ambient temperature of 45F using inspector irreversible thermometer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of utensils on clean dish shelf. Removed.
[14-11-5] Equipment in poor repair. Lid over rice is cracked. Cutting boards are grooved.
[10-20-4] In-use tongs stored on equipment door handle between uses. Three pair on oven handles on cookline. Removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets around reach in cooler doors in pizza station soiled with food debris. Around doors of reach in pizza make table soiled with slimy buildup. Around d door of reach in cooler in server station soiled with slimy substance.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened Gatorade on shelf over pizza toppings in reach in cooler. Moved.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline. Placed in bucket.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cookline: pasta 49F. Pasta 50F. Cheese 47F. Lasagna 45F-47F. Employee stated temperatures were good at 2 pm. Ice added to all products. In pizza make table: cooked spinach 50F. Ham 53F. Ricotta 49F. Cheese 55F. Pizza make table accidentally unplugged during cleaning. Plugged unit back in.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sink in server station used to dump ice. Sink in ware wash area used to fill pan.