UNCLE LOUIE G RIVERVIEW
3930 US 301 S #9, Riverview FL 33578 · 813-776-6777
Last inspected May 5, 2026 · 6 visits since November 2023
MAR 24
AUG 24
FEB 25
DEC 25
MAY 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
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.
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket tested 500+ quat, manager remade tested 200 ppm quat.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda machine.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on tortillas.
Food stored on floor. Bag of onions on floor.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with seasonings.
Wet mop not stored in a manner to allow the mop to dry.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of vine leaves stuffed with rice. 2 dented cans of Artichoke hearts in dry storage.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
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 flour, manager removed at time of inspection.
Wet mop not stored in a manner to allow the mop to dry.
Feb 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker on wrong location of splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Spray bottle containing toxic substance not labeled. Spray bottle on prep table. Manager removed at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Damaged/spoiled/recalled food not properly segregated. 4 dented cans of olives in dry storage.
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.
Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above prep sink. Manager placed in dishes at time of inspection.
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.
Food stored on floor. Bread on floor in walk in freezer, employee removed at time of inspection.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, employee removed at time of inspection.
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.
Single-service articles improperly stored. Dessert boxes on floor, manager removed at time of inspection.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate15 Basic
Show 22 findings ▾
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.
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Customer restroom door not self closing.
Bowl or other container with no handle used to dispense food. Bowl with no handle in bread crumbs, operator removed at time of inspection.
Covered waste receptacle not provided in women's bathroom. In employee restroom.
Cutting board has cut marks and is no longer cleanable. Cutting board.
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.
Food stored on floor. Container of bread on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle, operator removed at time of inspection.
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.
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.
Single-service articles improperly stored. Pizza boxes on floor, operator removed at time of inspection.
Time/temperature control for safety food thawed in an improper manner. Ground sausage thawing in standing water, operator placed under running water.
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.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board. Employee removed at time of inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm quaternary ammonium, operator remade tested 200 ppm.
Working containers of food removed from original container not identified by common name. Cake mix not labeled, operator labeled at time of inspection.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Handwash sink not accessible for employee use at all times. Cloth in handwash sink, removed at time of inspection.
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.
Cutting board has cut marks and is no longer cleanable. Cutting board.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting near dish machine.
Food stored on floor. Bread on floor in walk in freezer.
Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection.
Working containers of food removed from original container not identified by common name. Scoop handle in flour, operator removed at time of inspection.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
Food stored on floor. Oil on floor in dry storage.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, employee removed at time of inspection.
Insect control device installed over food preparation area. Bug light above reach in freezer.
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.
Wet mop not stored in a manner to allow the mop to dry. Operator hung mop at time of inspection.
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.
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.