DirtyFLRestaurant Inspection Data

ROBERTO'S RISTORANTE AND PIZZERIA

ROBERTO'S RISTORANTE AND PIZZERIA has 5 health inspections on file for its THE VILLAGES location, with an overall rating of 3.2/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

2468 Burnsed Boulevard
Florida, 34785
Sumter County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10935232

Met Inspection Standards

3 int, 6 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. On dry storage shelves in ware washing area. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cutting board on reach in cooler on cook line.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed phone from over reach in cooler on cook line and jacket from over single service items on top of Stand up freezer on cook line. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed several drinks in stand up reach in freezer at the end of of cook line. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels from prep table on cook line. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee washed ,rinsed and sanitized can opener during inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee removed knife from hand sink at front counter pizza area. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine test strips that are expired.

6/10/2025· 9mo ago

Visit ID: 10763893

Met Inspection Standards

5 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. On dry storage shelves in prep area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Employee brought license to the store. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes in ware washing area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean ware washing shelf in prep area.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. Repeat Violation

1/22/2025· 1y 1mo ago

Visit ID: 8773284

Met Inspection Standards

4 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pedialyte bottle with cup on shelf by walk in cooler next to dry spaghetti. Manager moved. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Book bag stored on shelf touching bag of onions. Manager moved. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted, reach in cooler shelves next to walk in rusted.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5lbs sliced ham.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 5lbs sliced ham 48F in reach in cooler next to walk in since yesterday no temps taken today. Spaghetti (50F-cold holding)and other pasta 48F (50F - Cold Holding)in reach in on cook line, placed there from walk in cooler. Placed in reach in at 2:00 pm, moved to walk in to chill retemped to 43F at 3:30 pm. Sliced tomatoes 48F, sliced ham 47F in reach in cooler prep salad area. Employee placed ice bags on top, both retemped at 3:30 pm 42F Bitter in reach in cooler in wait staff area since 11:00 am, moved to freezer to rapid chill (58F), retemped at 3:30 pm 42F.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket over 500 ppm in bar area. Manager fixed to 200 ppm.

4/29/2024· 1y 10mo ago

Visit ID: 8581666

Met Inspection Standards

2 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup in cook line area. Operator placed lid on cup. **Corrective Action Taken**
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. In cook line area. Operator removed to be washed. **Corrective Action Taken**

12/27/2023· 2y 2mo ago

Visit ID: 8372180

Met Inspection Standards

1 int, 1 basic

  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Multiple utensils in cook line area. Operator removed to be washed. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator removed to be washed. **Corrective Action Taken**