Decristofaro's
Last inspected: Nov 7, 2025
58
Score
Public records show 11 inspections at Decristofaro's stretching back to 2022. The newest entry in the record is dated Nov 7, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly one violation earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Decristofaro's latest score of 58 falls below the Spring Hill average of 84. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Nov 7, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - 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. Provided the operator with the DBPR HR form 5030-104. The operator posted. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface: The fans and shelves in both reach-in refrigerators have a mold-like substance on them. Fryer baskets are soiled with food debris/grease.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand sink at the front counter. The operator placed paper towels. **Corrected On-Site**
31B-02-4
Intermediate - The handwash sink is being used for purposes other than handwashing. A wiping cloth and sanitizer bucket are stored in the hand sink on the left side when entering the door.
31A-11-4
Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. **Corrected On-Site**
51-13-4
Basic - Floor tiles are missing or in disrepair. Several tiles near the three-compartment sink area are damaged or broken.
36-17-5
Basic - No copy of latest inspection report available.
51-18-6
58
Jul 26, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed hands. **Warning** - From follow-up inspection 2025-07-26: **Time Extended**
12A-16-4
High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face and then proceeded to prepare food without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-26: Not observed **Time Extended**
12A-25-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeanna Sicilian Deluxa 02/14/2020- 02/14/25- expired. **Warning** - From follow-up inspection 2025-07-26: **Time Extended**
53A-03-7
67
Jun 6, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline area counter- Pooled eggs 80F- cold holding, butter 72F- cold holding , garlic oil 82F- cold holding, - food not prepared or portioned today- food left out on counter- as per operator food out of temperature for 45 minutes- placed under time as a Publix health control for remaining Time. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face and then proceeded to prepare food without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** **Warning**
12A-25-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started preparing food without washing their hands- educated operator- employee washed hands. **Warning**
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jeanna Sicilian Deluxa 02/14/2020- 02/14/25- expired. **Warning**
53A-03-7
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwashing sink near salad station water of 77F. **Repeat Violation** **Warning**
27-16-4
Basic - Insect control device installed over food preparation area. Bug zapper stored on top of prep counter in back prep area- operator removed. **Corrected On-Site** **Warning**
35B-02-4
43
Feb 12, 2025
Routine - Food
No violations found.
100
Jan 30, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm. **Warning** - From follow-up inspection 2025-01-02: Observed chlorine sanitizing dishmachine at 0 ppm. Employee stated machine was serviced, and they will call the technician back out. Employee started to set up three compartment sink with chlorine sanitizing solution. **Admin Complaint** **Corrective Action Taken** - From follow-up inspection 2025-01-30: Observed chlorine sanitizing dishmachine at 0 ppm at time of callback inspection. **Admin Complaint**
22-41-4
86
Jan 2, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-02: Observed Cannoli Cream (51F - Cold Holding); Housemade Dressing - Buttermilk (51F - Cold Holding); Mozzarella Cheese (54F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 53F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. Observed Housemade Pizza Sauce (47F - Cold Holding); and Shredded Mozzarella Cheese (51F - Cold Holding) in pizza make line cooler with an ambient air temperature of 41F. Employee stated items had been in cooler for 1 hour. Discussed importance of maintaining temperatures below 41F. Discussed corrective actions. Employee shut lid to cooler. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm. **Warning** - From follow-up inspection 2025-01-02: Observed chlorine sanitizing dishmachine at 0 ppm. Employee stated machine was serviced, and they will call the technician back out. Employee started to set up three compartment sink with chlorine sanitizing solution. **Admin Complaint** **Corrective Action Taken**
22-41-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale. **Warning** - From follow-up inspection 2025-01-02: Observed Mozzarella Cheese (54F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 53F. Employee stated the item had been in the cooler for more than 4 hours. Employee discarded product. **Admin Complaint**
01B-02-5
64
Dec 6, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); Mozzarella Cheese (53F - Cold Holding); Spring Mix (55F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Reach-in cooler had an ambient air temperature of 55F. Employee stated some items had been in cooler for more than 4 hours and some items had been in cooler for less than 4 hours. Issued stop sale on some items and employee moved other items to another cooler. - Observed Housemade Pizza Sauce (48F - Cold Holding); Ricotta Cheese (48F - Cold Holding); Cooked Peppers (55F - Cold Holding); Shredded Mozzarella Cheese (58F - Cold Holding); Housemade Pizza Sauce (58F - Cold Holding); Meatballs (54F - Cold Holding); Sausage (54F - Cold Holding) in pizza make line cooler. Employee stated items had been in cooler for less than 4 hours. Employee moved to a different cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizing dishmachine at 0 ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cannoli Cream (54F - Cold Holding); Housemade Dressing - Buttermilk (52F - Cold Holding); and Mozzarella Cheese (53F - Cold Holding) in salad reach-in cooler to the right of the handwash sink at the kitchen entrance. Employee stated items had been in cooler for more than 4 hours. Issued stop sale. **Warning**
01B-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink. Employee turned back on. Hot water is turned off at handwash sink due to a leak in the faucet. **Corrected On-Site** **Repeat Violation** **Warning**
27-16-4
58
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
74
Dec 1, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fresh Garlic in Oil Mixture (80F - Cold Holding) next to the stove top sitting at room temperature made less than 4 hours ago. Employee started to reheat mixture on stove and discussed holding item at proper temperatures and not in the hazardous zone. Observed Mussels (51F - Cold Holding) in reach-in cooler across from cook line. Employee put ice in container for rapid chilling. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled with an accumulation of food debris and grease. **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at handwash sink to the left of the kitchen entrance. Operator has turned off due to a leak in the faucet and is waiting on the plumber. Operator turned back on. **Corrected On-Site**
27-16-4
Basic - Floor tiles missing and/or in disrepair in front of three compartment sink. **Repeat Violation**
36-17-5
Basic - Equipment in poor repair. Lid on ice machine is broken. **Repeat Violation**
14-11-5
64
Feb 2, 2023
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready -to-eat peppers and cream. Employee moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of Raid stored on shelf to the right of the three compartment sink.
41-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer head soiled with an accumulation of grease and food debris and slicer blade guard soiled with an accumulation of food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher and cooking utensils stored in handwash sink to the left of the entrance to the kitchen. Employee moved. **Corrected On-Site**
31A-11-4
Basic - Floor tiles missing and/or in disrepair in front of three compartment sink.
36-17-5
Basic - Hole in or other damage to wall behind the floor stand mixer towards the bottom of the wall.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom. Employee placed sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with an accumulation of grease and dust.
23-03-4
Basic - Accumulation of debris inside warewashing machine. Observed interior of dishmachine with an accumulation of a mold-like substance.
16-03-4
Basic - Equipment in poor repair. Lid on ice machine broken. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water in the warewashing area and in the rear of the kitchen near the exit door/dry storage area.
36-22-4
37
Dec 9, 2022
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Rubbed hands 5 seconds, then dried with cloth towel, discussed with staff **Warning**
12A-17-4
High Priority - 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. Server cut romaine lettuce with bare hands, discussed with staff and manager on duty **Warning**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (48F - Cold Holding); on left - spaghetti (49F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - on right - fresh mozzarella (48F - Cold Holding); on left - spaghetti (49F - Cold Holding) In glass door cooler-raw chicken (47F - Cold Holding)operator pout ice on top Temperatures taken last night. Multiple foods in coolers were prepped this morning. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in prep room > 200 ppm, corrected to **Warning**
41-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand wash sink by salad cooler **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-13-5
Basic - Raw fruits/vegetables not washed prior to preparation. Server cut romaine before washing. Discussed with staff and manager on duty **Warning**
08B-39-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of 2 door cooler soiled Black shelving unit in kitchen soiled Slicer exterior **Warning**
23-03-4
Basic - Floor soiled/has accumulation of debris. Under dish machine Wall soiled under dish machine, kitchen Hole in wall in storage area by back door Floor tiles missing in prep room **Warning**
36-73-4
Basic - Equipment in poor repair. Handle of vertical glass door cooler broken Lid of ice machine broken **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in back kitchen, moved to bottom shelf on shelf over cooler on cook line **Corrected On-Site** **Warning**
12B-07-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line , 2 coolers Inside of cover on lift top soiled **Warning**
22-16-4
22
Frequently Asked Questions
When was Decristofaro's last inspected?
The most recent health inspection at Decristofaro's on file is from Nov 7, 2025. The public record contains 11 inspections in total.
What is the most common violation at Decristofaro's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Decristofaro's.
How does Decristofaro's compare to other restaurants in Spring Hill?
Decristofaro's most recently scored 58 out of 100, which is lower than the Spring Hill average of 84.
Has Decristofaro's inspection record improved over time?
No. Recent inspections at Decristofaro's have averaged around six violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Decristofaro's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Decristofaro's inspected?
Based on the inspection history on file, Decristofaro's is inspected around four times per year on average.
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