Little Caesars 640
9852 US Hwy 301 S, Riverview, FL 33578 · Permanent Food Service · License 3907242
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority (1 repeat), 1 intermediate, 4 basic (2 repeats)-23
- Administrative complaint on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. One dented can of sliced jalapenos on dry storage shelf.
Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
Pizza held on time not time marked. Employee states it's been there since 1:12pm, discussed time marking.
Repeat violationAdministrative complaint
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee put rinse hands in 3 compartment sink.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of flour not labeled.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee prepping food with no hair restraint.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers wet nesting across from 3 compartment sink.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.