VINO LOCO

With 5 inspections documented, VINO LOCO maintains a 3.1/5 food safety rating in ENGLEWOOD. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

420 West Dearborn Street

Florida, 34223

Sarasota County County

★★★☆☆ (3.1/5)

Based on 5 health inspection reports

All Inspection Reports

Visit ID: 10931233

Follow-up Inspection Required

1 high, 2 int, 3 basic

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling at cooks area.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25 Admin Complaint
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Visit ID: 8995172

Met Inspection Standards

2 int, 1 basic

13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets of outside reach-in-coolers have mold-like-substance.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Visit ID: 8762102

Met Inspection Standards

1 high, 2 int

03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh chopped garlic on counter at cooks line 67F. Cook stated it had been prepared 2 hours prior. Cooked returned garlic to reach-in-cooler.
02C-03-5: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. Observed cut cheeses and cured meats opened more then 24 hours prior as per employee statement, and was not properly date marked. Observed operator correct issue to meet standards for inspection.
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed slices cake, sauces and hummus prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection.

Visit ID: 8523458

Met Inspection Standards

1 high, 1 int, 3 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
24-18-4:Basic - Utensils stored upright with the food-contact surface up.
03F-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 and the time removed from temperature control cannot be determined. See stop sale. Observed cheese grits, fresh chopped garlic, sauteed vegetables and butter at cooks line not time marked. Observed operator time mark items correctly. Corrected On-Site
03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed ope could not provide written Time as a Control sheet at time of inspection. Email operater Time as a Control sheet **Corrective Action Taken**

Visit ID: 8367954

Met Inspection Standards