Divieto Ristorante Estero
Last inspected: Mar 9, 2026
82
Score
Inspectors have visited Divieto Ristorante Estero 12 times, with records going back to 2023. Inspectors last stopped by on Mar 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing four times across the record.
Among Estero restaurants, this is a fairly standard result. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on the interior of the ice chute in the kitchen on the back line.
22-20-5
Basic - Food storage container/container lid cracked or broken. Observed container lid on the floor bin on the back line.
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on the cook line store in non running water of 102F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black substance on the metal strip between the cooler doors at the bar.
23-03-4
82
Sep 17, 2025
Routine - Food
No violations found.
100
Sep 16, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked octopus 4.5# (55F - Cold Holding); pork ossobuco 7.5# (55F-Cold Holding,; raw chicken breast 25# (55F - Cold Holding); cooked pasta 20# (57F - Cold Holding); lasagna 20# (57F - Cold Holding); diced grape tomatoes 2# (67F - Cold Holding); cooked green peas 2# (67F - Cold Holding); bolognese meat sauce 1 quart (59F - Cold Holding); chopped clams 1 quart (70F - Cold Holding); cooked gnocchi 15# (66F - Cold Holding) **Warning**
03A-02-5
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. Observed employee touch fruit and herb garnish to place in bar mixed drink. Educated employee regarding proper hand contact with ready to eat food **Corrected On-Site** **Warning**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cold holding violations of the following cooked octopus 4.5# (55F - Cold Holding); pork ossobuco 7.5# (55F-Cold Holding,; raw chicken breast 25# (55F - Cold Holding); cooked pasta 20# (57F - Cold Holding); lasagna 20# (57F - Cold Holding); diced grape tomatoes 2# (67F - Cold Holding); cooked green peas 2# (67F - Cold Holding); bolognese meat sauce 1 quart (59F - Cold Holding); chopped clams 1 quart (70F - Cold Holding); cooked gnocchi 15# (66F - Cold Holding) **Warning**
01B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on the cook line near the potato hot well. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on the cook line next to a cutting board on the fryer side. **Warning**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at bar hand washing sink. Emailed operator hand washing form. **Corrective Action Taken** **Warning**
31B-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed sea bass in commercially packaging that clearly states remove from package prior to thawing, still in commercial packaging. **Repeat Violation** **Warning**
06-09-1
52
Apr 21, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build up of food debris on the can opener blade.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance in the interior bin of the ice machine.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on the pizza oven door handle on the cook line. Operator moved tongs. **Corrected On-Site**
10-20-4
82
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
74
Oct 29, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food residue on the can opener blade. Operator cleaned can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna labeled remove from packaging before thawing still in factory package. operator explained to staff about the process **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink in styrofoam container with a straw on prep table by the fryer station operator removed beverage container. **Corrected On-Site**
12B-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor, operator replaced with clean bucket and placed on the shelf. **Corrected On-Site**
21-38-4
78
Jun 4, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher not changing gloves and washing hands when going from dirty to clean dish ware.
12A-13-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed drink mixing cup in ready to serve ice on bon at bar area. Operator removed cup. **Corrected On-Site**
10-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown like substance on the ice chute on the interior of the ice bin. **Repeat Violation**
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in packaging that is labeled remove from packaging before thawing on the cook line and thawed.
06-09-1
74
Apr 3, 2024
Complaint Full
No violations found.
100
Mar 8, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in walk in cooler stored above unwrapped Parmesan cheese chunks. Operator moved eggs. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink next to pasta station. Operator replaced soap. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown slimy material inside ice machine bin. **Repeat Violation**
22-20-5
74
Sep 11, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
52
May 30, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Plumbing Maintained; Sewage Disposal
FL-51
61
Feb 3, 2023
Routine - Food
8 major violations. 5 minor violations.
View 13 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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.
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed sliced ham not date marked in walk in freezer.
02C-06-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature temperature at hand wash sink at end of cook line reaching 89F (waited 3 minutes).
27-16-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cart. Educated operator on importance of not having hand wash sink blocked. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Hot water supply not maintained during peak periods. Observed hot water temperature at sinks reaching 92F (waited 3 minutes).
27-18-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrective Action Taken**
24-08-4
Basic - Ice scoop handle in contact with ice. Bar.
10-08-5
Basic - Old labels stuck to food containers after cleaning. Operator removed labels. **Corrected On-Site**
16-46-4
35
Frequently Asked Questions
When was Divieto Ristorante Estero last inspected?
The most recent health inspection at Divieto Ristorante Estero on file is from Mar 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Divieto Ristorante Estero?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Divieto Ristorante Estero.
How does Divieto Ristorante Estero compare to other restaurants in Estero?
Divieto Ristorante Estero most recently scored 82 out of 100, which is about the same as the Estero average of 82.
Has Divieto Ristorante Estero's inspection record improved over time?
Results have been roughly steady. Inspections at Divieto Ristorante Estero have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Divieto Ristorante Estero means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Divieto Ristorante Estero inspected?
Based on the inspection history on file, Divieto Ristorante Estero is inspected around four times per year on average.
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