DECRISTOFARO'S
14277 POWELL RD, Spring Hill FL 34609
Last inspected Nov 7, 2025 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
MAR 24
DEC 24
JUN 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided the operator with the DBPR HR form 5030-104. The operator posted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2016041956 | Aug 8, 2016 | Sep 28, 2016 | $200 |
Inspection history
9 visits, newest first
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Provided the operator with the DBPR HR form 5030-104. The operator posted.
Food-contact surface: The fans and shelves in both reach-in refrigerators have a mold-like substance on them. Fryer baskets are soiled with food debris/grease.
No paper towels or mechanical hand drying device provided at handwash sink. The hand sink at the front counter. The operator placed paper towels.
The handwash sink is being used for purposes other than handwashing. A wiping cloth and sanitizer bucket are stored in the hand sink on the left side when entering the door.
Show the remaining 3 findings ▾
Floor tiles are missing or in disrepair. Several tiles near the three-compartment sink area are damaged or broken.
No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted.
No copy of latest inspection report available.
Jul 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face and then proceeded to prepare food without washing their hands- educated operator - employee washed hands.
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/ Jeanna Sicilian Deluxa 02/14/2020- 02/14/25- expired.
Jun 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face and then proceeded to prepare food without washing their hands- educated operator - employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area counter- Pooled eggs 80F- cold holding, butter 72F- cold holding, garlic oil 82F- cold holding, - food not prepared or portioned today- food left out on counter- as per operator food out of temperature for 45 minutes- placed under time as a Publix health control for remaining Time.
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/ Jeanna Sicilian Deluxa 02/14/2020- 02/14/25- expired.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink near salad station water of 77F.
Insect control device installed over food preparation area. Bug zapper stored on top of prep counter in back prep area- operator removed.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm.
Jan 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler.
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink. Employee turned back on. Hot water is turned off at handwash sink due to a leak in the faucet.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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 on cook line garnish pasta dish with seasoning with bare hands. Discussed proper procedure with employee.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink to the left of the kitchen entrance off of the wait station.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored on top shelf in reach-in cooler above food items storing mussels, calamari, chicken etc. employee moved and stored correctly.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil Mixture (80F - Cold Holding) next to the stove top sitting at room temperature made less than 4 hours ago. Employee started to reheat mixture on stove and discussed holding item at proper temperatures and not in the hazardous zone. Observed Mussels (51F - Cold Holding) in reach-in cooler across from cook line. Employee put ice in container for rapid chilling.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled with an accumulation of food debris and grease.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at handwash sink to the left of the kitchen entrance. Operator has turned off due to a leak in the faucet and is waiting on the plumber. Operator turned back on.
Equipment in poor repair. Lid on ice machine is broken.
Floor tiles missing and/or in disrepair in front of three compartment sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.