UNCLE LOUIE G RIVERVIEW

Name: UNCLE LOUIE G RIVERVIEW
Address: 3930 US 301 S #9, RIVERVIEW, FL, 33578, US
Rating: 75.2

3930 US 301 S #9, RIVERVIEW, FL 33578

License #3918657

75.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

UNCLE LOUIE G RIVERVIEW in RIVERVIEW currently holds an InspectFL Health Score of 75.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 2 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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DBPR

*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: Inspection Completed - No Further Action
[08B-38-4] Food stored on floor. Bag of onions on floor.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with seasonings.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda machine.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ quat, manager remade tested 200 ppm quat.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[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.
[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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse