RICCARDO'S
11783 SE US HWY 441, Belleview FL 34420 · 352.693.5828
Last inspected Apr 15, 2026 · 9 visits since November 2023
MAR 24
SEP 24
MAY 25
NOV 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. Observed three flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
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.
Duct tape used to repair nonfood-contact surface. On lid for flour and dessert case glass
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.
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.
Show the remaining 5 findings ▾
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.
Employee with no hair restraint while engaging in food preparation. One employee with no hair restraint. One employee with no beard guard.
Food stored on floor. Pans and bags of cooked food on floor in walk in freezer. Manager picked up all.
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.
Wet wiping cloth not stored in sanitizing solution between uses. One wet towel on pizza make table.
Nov 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, bleach added then 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: bag of raw chicken and pan of fish on top of vegetables in reach in freezer. All were moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in pizza make table: meatball (45F - Cold Holding); cheese (46F - Cold Holding); sausage (51F - Cold Holding); ricotta (47F - Cold Holding); red sauce (49F - Cold Holding). All items in unit for less than two hours. Items were iced down and moved to freezer. In reach in cooler near triple sink: scallops (50F - Cold Holding); sausage (50F - Cold Holding); sausage (50F - Cold Holding). Ice bags added to items.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler near ware wash area has food debris in bottom.
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 in ware wash area has an ambient tempurature of 51F. Reach in pizza make table ambient tempurature 47F. All Time/Tempurature Control for Safety food in unit is iced down.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open foam cup on shelf over bread on cookline. Opened bottle of water on shelf over drink table. Employee drink on prep table in server station. All were moved.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. One wet towel not in bucket in kitchen.
May 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found. Observed three flies in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in salad reach-in cooler behind front counter: feta cheese (48F - Cold Holding). Manager stated feta cheese was placed in cooler one hour prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce the temperature to 41F. Item stored in reach-in cooler across from dish across: steak (51F - Cold Holding). Manager stated feta cheese was placed in cooler one hour prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce the temperature to 41F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Anchovies stored in reach-in cooler across from pizza oven. Employee stated anchovies opened on 5/5.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of deflector plate inside of bar area ice machine.
Handwash sink used for purposes other than handwashing. Knives stored in hand washing sink next to three compartment sink. Manager removed knives during inspection.
Accumulation of debris inside warewashing machine. Dish machine in dish area.
Cardboard used to line food-contact shelves. Dry storage shelves across from walk-in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cook line reach-line cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside beer cooler in bar area.
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer near back door, raw shrimps stored above cooked sausage, manager stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, raw bacon 45F, Manager moved to freezer, temperature dropped bellow 41F.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the pizza station, fresh garlic and butter no time marked, manager marked.
Clam/mussel/oyster tags not marked with last date served. Fresh clams no date, Manager dated.
Bowl or other container with no handle used to dispense food. Bowl no handle inside salt, manager removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and above food containers, manager moved all.
In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table, Manager moved and sanitize.
Wiping cloth sanitizing solution stored on the floor. At the cook line, manager moved off the floor.
Working containers of food removed from original container not identified by common name. At the prep area, bin not labeled, manager labeled salt.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Shrimp stored above cucumbers in walk-in cooler. Manager moved shrimp to bottom shelf.
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.
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.
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.
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.
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.
Food stored on floor. Case of cooking oil on kitchen floor. Bag of pork on walk-in freezer floor. Manager placed items on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in wait station, 200 ppm. Manager added water to bucket, 75 ppm.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
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.
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.
Bowl or other container with no handle used to dispense food. Bowl in rice in reach in drawer unit. Removed.
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.
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.
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.
Equipment in poor repair. Lid over rice is cracked. Cutting boards are grooved.
In-use tongs stored on equipment door handle between uses. Three pair on oven handles on cookline. Removed.
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.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Two towels on cookline. Placed in bucket.
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.