LUIGI RISTORANTE ITALIANO

Name: LUIGI RISTORANTE ITALIANO
Address: 3100 DEL PRADO BLVD S, CAPE CORAL, FL, 33904, US
Rating: 91.8

3100 DEL PRADO BLVD S, CAPE CORAL, FL 33904

License #4605650

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

91.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LUIGI RISTORANTE ITALIANO in CAPE CORAL currently holds an InspectFL Health Score of 91.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 14, 2025. Across those visits, inspectors documented 16 total violations — 4 critical, 5 major, 7 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 14, 2025 included 3 critical violations, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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 precooked meatballs not date marked.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw frozen chicken stored over box of fish in reach in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[36-73-4] Floor soiled/has accumulation of debris/grease underneath fryers.
[41-10-4] Toxic substance/chemical improperly stored by clean single service containers in dry storage.
[22-20-5] Accumulation of gray/slime-like substance in the interior of the ice machine/bin.
[14-69-4] Ice buildup in reach-in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator placed paper towels at hand wash sink.
[22-02-4] Food-contact surface soiled with food debris. Can opener and slicer Educated operator in cleaning can opener and slicer daily.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 48F cold hold, pasta 52F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods and called technician.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse