Francesco's Ristorante
Last inspected: Feb 23, 2026
26
Score
Inspectors have visited Francesco's Ristorante nine times, with records going back to 2022. The most recent report on file is from Feb 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 14 violations per visit.
When inspectors have written things up, “required employee training expired for some employees” has been the most frequent reason, cited four times.
Francesco's Ristorante's latest score of 26 falls below the Summerfield average of 73. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
4
Major latest
7
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, sausage cooked on 2/18/25.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, pasta 48F, manager moved to freezer to dropped temperature down. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. In walk-in cooler, pizza sauce with water and seasoning added made on 02/20/25 at 47F.
01B-38-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, lasagna 126-134F, cabbage rolls 120F, employees over all items to oven and reheated to 165F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar area, manager moved to sink. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in front of triple sink, manage removed all items. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink at the triple sink area, manage fixed. **Corrected On-Site**
31B-05-4
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. For three employees **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside cheese, manager removed. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers near dish machine.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. At the prep area, tongs on oven handle, manager removed. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old labels and or old labels residue.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the pizza station, interior soiled with food residue.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep table and make tables, employee moved all.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. At the prep area, sugar bins and cheese not labeled, manager labeled. **Corrected On-Site**
02D-01-5
26
Nov 20, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in drawer cooler: pan of raw beef in drawer over pan of cooked beef. Also: pans of raw beef over pans of raw fish and pan of raw scallops. All were moved during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer on shelf next to single service cases. Operator moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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/ Manager Sean Adamo certificate expired in 2024.
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink near office area.
31A-11-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Also, no dates on tags. **Repeat Violation**
01C-05-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out during this inspection. **Corrected On-Site**
03F-10-5
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. Four certificates expired. **Repeat Violation** **Admin Complaint**
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in warewash area souled with dust.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Several on cookline.
14-09-4
Basic - Old food/labels stuck to clean dishware/utensils. On several clean pans on clean dish shelf. **Repeat Violation**
16-48-4
Basic - Uncovered food stored near sink exposed to splash. Pitcher of water and bin of ice uncovered near the bar. Manager covered. **Corrected On-Site**
08B-54-4
Basic - Wiping cloth sanitizing solution stored on the floor. One at bar. Picked up during this inspection. **Corrected On-Site**
21-38-4
35
Apr 22, 2025
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored on top of cut vegetables, manager moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, cooked meatballs date marked 04/15/25.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, seasoned cooked potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am, potatoes never hit the minimum reheating temperature. Stop sale
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, backed potatoes in Hot holding cabinet at: 100F, 120F, 87-98F and 78-90F, potatoes placed around 10:00am. Stop sale
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on top of wine bottles, manager moved. **Repeat Violation**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams tags, also not in chronological order.
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the server station half and half and milk, no date marked. Also in walk-in cooler beef no date marked, per manager beef cooked 04/19/25
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the server station (next to ice machine) blocked by cups cart, also sink near office area blocked by chair holding trays, manager moved. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the Nara tea, manager provided. **Corrected On-Site**
31B-02-4
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. Two certificates expired
53B-14-5
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers above triple sink with old labels residue. **Repeat Violation**
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, also plate with food, Manager discarded all. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. In use lids cracked. **Repeat Violation**
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knives stored between reach-in cooler and steam table, manager moved to dish machine. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the server station.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the cook line, sanitizer bucket stored on the floor, manager moved. **Corrected On-Site** **Repeat Violation**
21-38-4
21
Dec 16, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
17
Apr 25, 2024
Complaint Partial
No violations found.
100
Mar 26, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
Oct 11, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched apron and drink and continued to move pizza boxes without washing hands.
12A-28-4
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. Female employee chopping raw onions with bare hands. Employee placed gloves on hands during this inspection. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food and/or raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan with egg wash on shelf over honey mustard. Box with raw chicken on shelf over containers of fish. In reach in drawer unit on cookline: pan of raw sandwich steak in drawer over pan of shrimp. All were moved during this inspection. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of reach in make table at cookline: provolone cheese 50F. Mozzerella cheese 51F. Items were over stacked in trays, chef placed lower in pan. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns at bar have slimy buildup. Interior of drawer unit on cookline soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area blocked with brooms and scrub pad. All were moved. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach with no label.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two tanks behind bar.
51-11-4
Basic - Cove molding at floor/wall juncture broken/missing. Area of floor with broken tiles on cookline. Cove molding broken in back hallway.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table in server pass thru. Drink on shelf over prep table. All were discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of canned drinks at bar. Bag on shelf over bulk food containers. All were moved. **Corrected On-Site**
40-06-5
Basic - Food stored in a prohibited area. Cambros with sauce on floor in kitchen. Picked up. Ice bin in dining area near bar not covered. Covered. Drink pitchers with no lids on table in dining area near bar, customer sitting at bar during this inspection. Manager covered. **Corrected On-Site** **Repeat Violation**
08B-37-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop inside bread crumbs in large bin. Manager removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Several pans have old labels.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. White trays in server station not inverted. **Repeat Violation**
25-06-4
27
Jun 8, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Dec 20, 2022
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the cook line, roasted garlic made 12/19/22 at 4:00pm 48F.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, roasted garlic made 12/19/22 at 4:00pm 48F.
01B-36-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Closed to back door, observed 20 rodent droppings on top of electrical boxes, Manager cleaned during inspection. **Corrected On-Site** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line cut tomatoes 45F, employee voluntarily discarded. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At the server station pasta no time marked, Manager marked.
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. For clams. **Repeat Violation**
01C-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 10 employees, no manager on site. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
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. One female employee. **Repeat Violation**
53B-14-5
Basic - Old labels stuck to food containers after cleaning. Some container in walk-in cooler with double stickers and old glue residue from previous stickers.
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area one drink above prep table, manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
32
Frequently Asked Questions
When was Francesco's Ristorante last inspected?
The most recent health inspection at Francesco's Ristorante on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Francesco's Ristorante?
Across the inspection record, “required employee training expired for some employees” has been cited four times, more than any other issue at Francesco's Ristorante.
How does Francesco's Ristorante compare to other restaurants in Summerfield?
Francesco's Ristorante most recently scored 26 out of 100, which is lower than the Summerfield average of 73.
Has Francesco's Ristorante's inspection record improved over time?
No. Recent inspections at Francesco's Ristorante have averaged around 14 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Francesco's Ristorante means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Francesco's Ristorante inspected?
Based on the inspection history on file, Francesco's Ristorante is inspected around three times per year on average.
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