Roberto's Ristorante and Pizzeria
Last inspected: Apr 27, 2026
55
Score
Inspectors have visited Roberto's Ristorante and Pizzeria nine times, with records going back to 2022. Inspectors last stopped by on Apr 27, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “employee personal items stored” has been the most frequent reason, cited three times.
That's lower than the typical The Villages restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition 2 completely thawed grouper filets in reduced oxygen package in reach in cooler at cook line.
01B-13-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm at chlorine chemical dish machine in kitchen. Operator cut the clogged sanitizer line and ran multiple cycles. Recheck 50ppm. **Corrected On-Site**
22-49-4
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. Jordan
53B-14-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Vertical reach in cooler across from dish machine
14-33-4
Basic - Wiping cloth sanitizing solution stored on the floor. In pizza prep area
21-38-4
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. 2 completely thawed grouper filets in reduced oxygen package in reach in cooler at cook line. See stop sale.
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensil in 87F water in cook line area
10-07-4
55
Dec 18, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
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**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee removed knife from hand sink at front counter pizza area. **Corrected On-Site**
31A-11-4
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.
16-37-1
Basic - Cardboard used to line food-contact shelves. On dry storage shelves in ware washing area. **Repeat Violation**
14-05-4
Basic - Cutting board has cut marks and is no longer cleanable. On cutting board on reach in cooler on cook line.
14-09-4
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**
40-06-5
Basic - Old labels stuck to food containers after cleaning. On clean dishes in ware washing area. **Repeat Violation**
16-46-4
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**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee removed towels from prep table on cook line. **Corrected On-Site**
21-12-4
55
Jun 10, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler. **Repeat Violation**
14-17-4
Basic - Cardboard used to line food-contact shelves. On dry storage shelves in prep area.
14-05-4
Basic - Current Hotel and Restaurant license not displayed. Employee brought license to the store. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes in ware washing area.
24-08-4
Basic - Old labels stuck to food containers after cleaning. On clean ware washing shelf in prep area.
16-46-4
78
Jan 22, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5lbs sliced ham.
01B-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.
03A-02-5
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.
41-15-5
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.
35A-02-6
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**
40-06-5
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**
12B-07-4
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.
14-17-4
47
Apr 29, 2024
Routine - Food
2 minor violations.
View 2 violations
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**
12B-12-5
Basic - In-use utensil stored in sanitizer between uses. In cook line area. Operator removed to be washed. **Corrective Action Taken**
10-18-5
90
Dec 27, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jun 12, 2023
Routine - Food
No violations found.
100
Jun 9, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler by walk-in-cooler ham at 46F. Ham was cut the day before and was at the bottom of the reach in cooler overnight. Observed tray of Osobuco and bracholi in walk-in-cooler at 54F, both items had been prepared the day before and kept in the walk-in-cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler by walk-in-cooler ham at 46F. Ham was cut the day before and was at the bottom of the reach in cooler overnight. Observed tray of Osobuco and bracholi in walk-in-cooler at 54F, both items had been prepared the day before and kept in the walk-in-cooler overnight. **Warning**
01B-02-5
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.
21-23-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on floor next to ice machine. Manager placed ice scoop in dishwash area **Corrective Action Taken**
10-12-5
Basic - Duct tape used to repair nonfood-contact surface. Observed duck tape used on outside of reach in freezer next to server station.
14-71-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drink without a lid stored above prep table. Manager discarded drink **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on food in dry goods storage area above capers. Manager had employee remove backpack. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
55
Nov 1, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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. Employee washing dishes loaded soiled dishes in dish machine then touched clean dishes with no hand wash.
12A-13-4
High Priority - Employee washed hands with cold water. Employee in back prep area. Operator states the plumber has the part ordered to fix the hot water side of the faucet.
12A-19-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed written procedure to operator
03F-10-5
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. Half and half in bar area. Operator dated. **Corrected On-Site**
02C-03-5
Basic - Old labels stuck to food containers after cleaning. Pans on dry dish rack. Operator removed to be washed. **Corrected On-Site**
16-46-4
Basic - Reach-in cooler shelves with peeling paint. Vertical cooler next to walk in cooler
14-33-4
55
Frequently Asked Questions
When was Roberto's Ristorante and Pizzeria last inspected?
The most recent health inspection at Roberto's Ristorante and Pizzeria on file is from Apr 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Roberto's Ristorante and Pizzeria?
Across the inspection record, “employee personal items stored” has been cited three times, more than any other issue at Roberto's Ristorante and Pizzeria.
How does Roberto's Ristorante and Pizzeria compare to other restaurants in The Villages?
Roberto's Ristorante and Pizzeria most recently scored 55 out of 100, which is lower than the The Villages average of 80.
Has Roberto's Ristorante and Pizzeria's inspection record improved over time?
No. Recent inspections at Roberto's Ristorante and Pizzeria have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Roberto's Ristorante and Pizzeria 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 Roberto's Ristorante and Pizzeria inspected?
Based on the inspection history on file, Roberto's Ristorante and Pizzeria is inspected around three times per year on average.
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