DirtyFLRestaurant Inspection Data

VITOLO

VITOLO in FORT LAUDERDALE has 10 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

551 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13547260

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep - low boy - raw beef carpaccio stored over ready to eat prepared zucchini. Operator stored all items properly. Corrected On-Site
  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed proper procedures with operator.
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Reviewed proper procedures with operator.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by pans. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza prep hand sink. Operator replaced. Corrected On-Site
  • 53B-14-5: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.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Repeat Violation

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13521699

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Pizza area flip top. Warning - From follow-up inspection 2025-09-16: Observed same. **Time Extended** - From follow-up inspection 2025-10-15: Observed same. **Time Extended**
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - From follow-up inspection 2025-09-16: Observed same. **Time Extended** - From follow-up inspection 2025-10-15: Observed same. **Time Extended**

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13520481

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Pizza area flip top. Warning - From follow-up inspection 2025-09-16: Observed same. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo, beef carpaccio, Caesar dressing with raw shell eggs. Reviewed menu updating with operator. Warning - From follow-up inspection 2025-09-16: Observed same. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packaging fresh fish. Warning - From follow-up inspection 2025-09-16: Observed same. **Time Extended**
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. - From follow-up inspection 2025-09-16: Observed same. **Time Extended**

Inspection Date: 9/15/2025

Inspection #: Visit ID: 10940957

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from plastic water bottle. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spoon in water at 77F. Operator removed. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pizza area flip top. Warning
  • 12A-05-4:High Priority - Employee drank from bottled water then handled clean utensils on the grill without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pizza prep - flip top - raw fish stored over ready to eat garlic. Operator stored all items properly. Corrected On-Site Warning
  • 12A-16-4:High Priority - Several kitchen Employee entered kitchen and began working with food, without first washing hands. Reviewed proper hand washing and employees washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right flip top - cooked broccoli (45-47F); cut tomatoes (45F); asparagus (44F); cooked pasta (46F); marinara (47-52F); cheese (44F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - middle flip top - pooled shell eggs (52F); tomato sauce (49-50F); cooked pasta (52-53F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Salad station low boy - cooked peppers (45F); raw tuna (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right flip top - cooked broccoli (45-47F); cut tomatoes (45F); asparagus (44F); cooked pasta (46F); marinara (47-52F); cheese (44F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - middle flip top - pooled shell eggs (52F); tomato sauce (49-50F); cooked pasta (52-53F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Salad station low boy - cooked peppers (45F); raw tuna (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning
  • 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. Milk - per operator opened more than 24 hours ago. Operator date marked. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo, beef carpaccio, Caesar dressing with raw shell eggs. Reviewed menu updating with operator. Warning
  • 11-26-1: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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packaging fresh fish. Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.

Inspection Date: 3/31/2025

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On flip top cooler by pizza oven, employee open drink stored on cutting board. Operator discarded open drink. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flip top cooler by pizza oven, cup with handle in contact with food. Operator removed cup and put to wash. **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On cook line, lobster tails thawing in standing water. Operator turned on running water. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In pizza station area, raw fish stored over ready to eat vegetables. Operator moved fish to bottom shelf Corrected On-Site
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pork chops held for 48 hours in reduced oxygen package not labeled with date or time of packaging. Operator labeled pork chops at time of inspection **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. My pizza station, small cutting board has deep cut marks.

Inspection Date: 12/11/2024

  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. boilers 131806, 131805, 131804, 131803 exp 2-12-2022. Per operator, inspection was performed on 4-23-2024 - no certificates received. - From follow-up inspection 2024-12-03: Observed same. **Time Extended** - From follow-up inspection 2024-12-11: Will review at next inspection. **Time Extended**

Inspection Date: 12/3/2024

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer - prep room next to bar. Warning - From follow-up inspection 2024-12-03: Observed same. **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-12-03: Observed same. **Time Extended**
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Bar area, dining area and prep room next to bar not on current plans. Area was previously licensed under 1623691. Warning - From follow-up inspection 2024-12-03: Observed same. Per Supervisor JS, extension until 12-20-2024. Per operator, GC needs a little more time to complete plans. **Time Extended**
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. boilers 131806, 131805, 131804, 131803 exp 2-12-2022. Per operator, inspection was performed on 4-23-2024 - no certificates received. - From follow-up inspection 2024-12-03: Observed same. **Time Extended**

Inspection Date: 10/4/2024

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. Operator posted. Corrected On-Site Repeat Violation Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer - prep room next to bar. Warning
  • 09-01-4: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. Employee cutting basil for garnish with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat food. Employee washed hands and put in gloves. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw veal. Operator stored all items properly. Corrected On-Site Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing with raw shell eggs. Reviewed proper menu updating with operator. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink, bar hand sink and hand sink in prep room next to bar. Operator replaced. Corrected On-Site Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Bar area, dining area and prep room next to bar not on current plans. Area was previously licensed under 1623691. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area. Operator replaced. Corrected On-Site Warning
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. boilers 131806, 131805, 131804, 131803 exp 2-12-2022. Per operator, inspection was performed on 4-23-2024 - no certificates received.

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8569257

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Vacuum package less than 2 hours . Employee removed fish from vacuum package. **Corrective Action Taken**
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....heat strip to turned black after 5 times to used machine. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper towel used as liner for food container in cut onion for salad . Employee removed paper towel . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... Raw veal above pizza sauce in reach in cooler ....raw chicken above Sous vide chicken in reach in drawer . Employee properly stored food. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter milk 44F , pizza sauce 46F in pizza reach in cooler , food not prepped or portion today , food being held (since yesterday) more than 4 hours .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter milk 44F , pizza sauce 46F in pizza reach in cooler , food not prepped or portion today , food being held (since yesterday) more than 4 hours . Stop sale issue. Employee discarded food. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned . Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times...pile of pan stored top of , front of handwashing sink at cook line . Operator removed pan Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at kitchen. Employee provided. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information...Sous vide chicken, ribs not date and time marked for consumed within 48 hours .

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8184290

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Corrected to quat 400ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Corrected to quat 400ppm. Corrected On-Site