Divieto Ristorante Estero

23161 Village Shops Way, Ste 101, Estero, FL 33928 · Permanent Food Service · License 4605989

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 16, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 16 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
6 high priority (fixed by the Sep 16 follow-up), 2 intermediate (1 fixed on the spot), 5 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed some ambient thermometers in refrigeration units. Other thermometers are on order.
  More time givenFixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels stuck to containers in the rear prep kitchen storage shelf.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 6 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked sausage (61°F - Cold Holding); cooked pasta (55°F - Cold Holding); cooked lasagna (46°F - Cold Holding); white rice (46°F - Cold Holding); raw ny strips (46°F - Cold Holding); skillet steak (47°F - Cold Holding); tomahawk steak (47°F - Cold Holding); raw tuna (46°F - Cold Holding); sea bass (45°F - Cold Holding); filet mignon (47°F - Cold Holding); ground beef (46°F - Cold Holding); ribeye steak (46°F); raw pork (49°F - Cold Holding); butter (49°F - Cold Holding); raw chicken breast (46°F - Cold Holding); raw tenders (45°F - Cold Holding); raw skirt steak (46°F - Cold Holding); (46°F); (46°F); Holding); spinach and cheese dip (46°F - Cold Holding); cooked spaghetti (47°F - Cold Holding); angel hair (46°F - Cold Holding); rigatoni (46°F - Cold Holding); cooked pasta (49°F - Cold Holding); papardelle (47°F - Cold Holding); cooked cauliflower (47°F - Cold Holding); cooked pork (47°F - Cold Holding); raw chicken breast (48°F - Cold Holding); fettuccine (52°F - Cold Holding); linguine (57°F - Cold Holding); crumbled blue cheese (49°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); diced tomatoe (49°F - Cold Holding); tomato with basil (49°F - Cold Holding); pesto sauce (48°F - Cold Holding); truffled Parmesan (46°F - Cold Holding); olives in oil (46°F - Cold Holding); pizza sauce (46°F - Cold Holding); cheese cake (45°F - Cold Holding); beet oil (46°F - Cold Holding); spicy mayonnaise (47°F - Cold Holding); citrus sauce (46°F - Cold Holding); lime sauce (48°F - Cold Holding); Caesar dressing (47°F - Cold Holding); raw burger (47°F - Cold Holding); polenta (47°F - Cold Holding); capicolla (50°F - Cold Holding); tiramisu cream (47°F - Cold Holding); Marsala sauce (49°F - Cold Holding); Madeira sauce (49°F - Cold Holding); mushroom wine sauce (50°F - Cold Holding); mushroom sauce (50°F - Cold Holding); scampi sauce (51°F - Cold Holding); veggie broth (51°F - Cold Holding); lentil soup (48°F - Cold Holding); bolognese sauce (50°F - Cold Holding); lobster cream (51°F - Cold Holding); Tuscan sauce (51°F - Cold Holding); spinach dip (48°F - Cold Holding); raw carpaccio (50°F - Cold Holding); raw veal (50°F - Cold Holding); Poultry (46°F - Cold Holding); raw shrimp (46°F - Cold Holding); raw chicken (50°F - Cold Holding); raw calamari (47°F - Cold Holding); marinara sauce (53°F - Cold Holding); chicken stock (49°F - Cold Holding); mozzarella cheese (50°F - Cold Holding); lobster base (54°F - Cold Holding); mushroom base (54°F - Cold Holding); beef base (54°F - Cold Holding); ricotta cheese (53°F - Cold Holding); burata cheese (52°F - Cold Holding); mascarpone cheese (52°F - Cold Holding); Blue cheese (54°F - Cold Holding); fresh mozzarella (51°F - Cold Holding); cream cheese (52°F - Cold Holding); shredded parm (52°F - Cold Holding); ham (52°F - Cold Holding); Parmesan cheese (52°F - Cold Holding); butter (52°F - Cold Holding); raw shell eggs (51°F - Cold Holding)
  Food with mold-like growth.
  See stop sale. Basil with oil.
- Code 03, Food out of temperature: TCS food greater than 41°F.
  Observed cooked pasta (55°F - Cold Holding); cooked lasagna (46°F - Cold Holding); white rice (46°F - Cold Holding); raw ny strips (46°F - Cold Holding); skillet steak (47°F - Cold Holding); tomahawk steak (47°F - Cold Holding); raw tuna (46°F - Cold Holding); sea bass (45°F - Cold Holding); filet mignon (47°F - Cold Holding); ground beef (46°F - Cold Holding); ribeye steak (46°F); raw pork (49°F - Cold Holding); butter (49°F - Cold Holding); raw chicken breast (46°F - Cold Holding); raw tenders (45°F - Cold Holding); raw skirt steak (46°F - Cold Holding); (46°F); (46°F); spinach and cheese dip (46°F - Cold Holding); cooked spaghetti (47°F - Cold Holding); angel hair (46°F - Cold Holding); rigatoni (46°F - Cold Holding); cooked pasta (49°F - Cold Holding); papardelle (47°F - Cold Holding); cooked cauliflower (47°F - Cold Holding); cooked pork (47°F - Cold Holding); raw chicken breast (48°F - Cold Holding); fettuccine (52°F - Cold Holding); linguine (57°F - Cold Holding); crumbled blue cheese (49°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); diced tomatoe (49°F - Cold Holding); tomato with basil (49°F - Cold Holding); pesto sauce (48°F - Cold Holding); truffled Parmesan (46°F - Cold Holding); olives in oil (46°F - Cold Holding); pizza sauce (46°F - Cold Holding); cheese cake (45°F - Cold Holding); beet oil (46°F - Cold Holding); spicy mayonnaise (47°F - Cold Holding); citrus sauce (46°F - Cold Holding); lime sauce (48°F - Cold Holding); Caesar dressing (47°F - Cold Holding); raw burger (47°F - Cold Holding); polenta (47°F - Cold Holding); capicolla (50°F - Cold Holding); tiramisu cream (47°F - Cold Holding); Marsala sauce (49°F - Cold Holding); Madeira sauce (49°F - Cold Holding); mushroom wine sauce (50°F - Cold Holding); mushroom sauce (50°F - Cold Holding); scampi sauce (51°F - Cold Holding); veggie broth (51°F - Cold Holding); lentil soup (48°F - Cold Holding); bolognese sauce (50°F - Cold Holding); lobster cream (51°F - Cold Holding); Tuscan sauce (51°F - Cold Holding); spinach dip (48°F - Cold Holding); raw carpaccio (50°F - Cold Holding); raw veal (50°F - Cold Holding); Poultry (46°F - Cold Holding); raw shrimp (46°F - Cold Holding); raw chicken (50°F - Cold Holding); raw calamari (47°F - Cold Holding); marinara sauce (53°F - Cold Holding); chicken stock (49°F - Cold Holding); mozzarella cheese (50°F - Cold Holding); lobster base (54°F - Cold Holding); mushroom base (54°F - Cold Holding); beef base (54°F - Cold Holding); ricotta cheese (53°F - Cold Holding); burata cheese (52°F - Cold Holding); mascarpone cheese (52°F - Cold Holding); Blue cheese (54°F - Cold Holding); fresh mozzarella (51°F - Cold Holding); cream cheese (52°F - Cold Holding); shredded parm (52°F - Cold Holding); ham (52°F - Cold Holding); Parmesan cheese (52°F - Cold Holding); butter (52°F - Cold Holding); raw shell eggs (51°F - Cold Holding)
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed lasagna 132 at 2:00 p.m. and at 97°F at 4:00 p.m. on the back counter.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed steaks stored on top of speed rack in the walk in cooler, above cooked lasagna.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee on the cookline change gloves without washing their hands.
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Operator printed new form and hand employees currently here sign them.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand sink at the left cookline hard to access due to equipment in front of and next to.
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient working temperature in the far left reach in cooler on the cookline.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee beverage next to the pizza oven on the front cook line, on a prep table.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee preparing food wearing a watch.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed old labels on container in the pan storage area in the rear kitchen in the prep area.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee cell phone next to the microwave on the left side of the cook line.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.