Riccardo's

11783 SE US Hwy 441, Belleview, FL 34420 · Permanent Food Service · License 5201793

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 2 basic
-14
Safety score86

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

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

6 violations found

First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 3 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Reach in cooler at the pizza station, garlic and oil date marked 10/26/26.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler on cook line, cut tomatoes 47°F manager moved to freezer, temperatures dropped to 39°F, also raw chicken 45°F moved to freezer (41°F).
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On cook line, chicken broth 108, reheated to 169°F.
  Fixed on the spot
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Four Clam tags no date marked.
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at the pizza station with food residue.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler shelves soiled with food residue
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.