UNCLE LOUIE G RIVERVIEW

Name: UNCLE LOUIE G RIVERVIEW
Address: 3930 US 301 S #9, RIVERVIEW, FL, 33578, US
Rating: 41.4

3930 US 301 S #9, RIVERVIEW, FL 33578

License #3918657

41.4 Grade F / 100

Failing Health Score

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Latest inspection

May 5, 2026 · 11 findings · 3 critical

Routine - Food

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Quick take

UNCLE LOUIE G RIVERVIEW in RIVERVIEW currently holds an InspectFL Health Score of 41.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 85 total violations — 19 critical, 14 major, 52 minor.

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The latest inspection on May 5, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

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UNCLE LOUIE G RIVERVIEW 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: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on tortillas.
[08B-38-4] Food stored on floor. Bag of onions on floor.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with seasonings.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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 cooked pasta with bare hands.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch glasses and continued food prep without changing gloves and washing hands.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ quat, manager remade tested 200 ppm quat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda machine.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 4 dented cans of olives in dry storage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed at time of inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above prep sink. Manager placed in dishes at time of inspection.
[14-11-5] Equipment in poor repair. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed with manager to use 3 compartment sink until the dish machine is working properly.
[08B-38-4] Food stored on floor. Bread on floor in walk in freezer, employee removed at time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, employee removed at time of inspection.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with food items, manager removed at time of inspection.
[25-05-4] Single-service articles improperly stored. Dessert boxes on floor, manager removed at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mayo in walk in cooler. Manager removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta salad 48 F - retemp 45 F, chickpea salad 48 F- retemp 46 F, pasta salad 48 F- retemp 43 F, cut tomatoes and cheese 48 F- retemp 43 F in reach in cooler. Employee placed placed in walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on prep table. Manager removed at time of inspection.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom door not self closing.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in bread crumbs, operator removed at time of inspection.
[32-12-5] Covered waste receptacle not provided in womens bathroom. In employee restroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above prep table, operator removed at time of inspection.
[08B-38-4] Food stored on floor. Container of bread on floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle, operator removed at time of inspection.
[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. Scoop handle in bread crumbs, operator removed at time of inspection.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep table near slicers. Employee removed at time of inspection.
[25-05-4] Single-service articles improperly stored. Pizza boxes on floor, operator removed at time of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Ground sausage thawing in standing water, operator placed under running water.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks not all facing the same direction. Employee began correcting at time of inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Employee removed at time of inspection.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm quaternary ammonium, operator remade tested 200 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Cake mix not labeled, operator labeled at time of inspection.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink tested 0ppm quaternary ammonium, operator remade tested 200 ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sausage in reach in cooler, employee reorganized at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 50 F, mushrooms 48 F in display cooler. Operator placed in walk in freezer at time of inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 131 F in steam well, operator turned up heat at time of inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker in wrong location on splitter. Employee began removing at time of inspection.
[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. Sent to operator at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to pizza boxes, employee removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on counter, operator removed at time of inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
[08B-38-4] Food stored on floor. Bread on floor in walk in freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Scoop handle in flour, operator removed at time of inspection.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment Sink tested tested 0 ppm, operator remade tested 200 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw 45 F, cut tomatoes 50 F. Operator placed on ice at time of inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Operator ordered at time of inspection.
[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. Milk in reach in cooler not date marked, operator date marked at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cloth in handwash sink, removed at time of inspection.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips, operator ordered at time of inspection.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets next to bread, operator removed at time of inspection.
[08B-38-4] Food stored on floor. Oil on floor in dry storage.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, employee removed at time of inspection.
[35B-02-4] Insect control device installed over food preparation area. Bug light above reach in freezer.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to walk in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung mop at time of inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bread crumbs in dry storage not labeled, operator labeled at time of inspection.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then touch cutting board.
[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 potato with bare hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pasta, bacon, and tuna in reach in cooler.
[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. Heavy cream in reach in cooler not date marked.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need chlorine test strips.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training for one 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. Lasagna in reach in cooler not date marked.