DirtyFLRestaurant Inspection Data

VINNY'S PIZZA

VINNY'S PIZZA located in JUPITER has undergone 6 health department inspections, achieving a 1.3/5 overall safety rating. Food safety practices have remained consistent.

Sibert Avenue
Florida, 32541
Okaloosa County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 13519446

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter by pizza station -Oil in garlic 67F- cold holding- food not prepared or portioned today - food out of temperature for 30 minutes- operator placed on time as a public health control for remaining time.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At back storage area- containers of soap stored over single service pizza boxes- operator removed. Corrected On-Site
  • 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. At walk in cooler - commercially made meatballs opened and portioned on Sunday with no date marked- operator date marked. Corrected On-Site
  • 02C-04-5:Intermediate - 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. At walk in cooler- cooked sausage prepared Sunday with no date marked- operator date marked. Corrected On-Site

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10892691

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At sauté station.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins not labeled by cook line area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cooler: pizza sauce ingredients added (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator decided to use time control.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no vacuum breaker at time of inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold like substance by sauté station.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. By cook line: Using hand wash sink to fill up bucket of water, spatula in basin of sink.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer used for food contact surfaces.
  • 02C-04-5:Intermediate - 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. Cooked eggplant made in house, frozen and pulled from freezer and placed in walk in cooler on 7/6 not date tracked. Corrected On-Site
  • 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. Cooked chicken made 7/6 not labeled at walk in cooler. Corrected On-Site

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8868598

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dish storage rack soiled with grease and dust. Clean pans currently stored on rack.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved Philly beef not in commercial packaging over brownies at reach in freezer, raw chicken over blue cheese at flip top cooler by cook range. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Missing time marks for sliced pizza and pizza roll. Per operator, out of temperature for approximately 1.5 hours. Advised operator to put time stamp for remaining 2.5 hours.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled for glass cleaner, quaternary sanitizer and degreaser at hand wash sink by front display counter. Operator labeled properly. Corrected On-Site

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8718012

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over fully cooked chicken tenders at tall reach in freezer. Educated operator on proper storage procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Dish drying rack soiled with oil residue and dust. Clean pans currently stored on drying rack. Advised operator to clean and sanitize dish drying rack.
  • 02C-04-5:Intermediate - 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 at tall reach in freezer: Lasagna made 8/17, frozen 8/18 not date tracked. Educated operator on proper date tracking procedures.

Inspection Date: 1/16/2024

Inspection #: Visit ID: 8451717

  • 12B-07-4:Basic - Employee coffee cup on a food preparation table next to hand sink. Employee removed. Corrected On-Site
  • 12A-05-4:High Priority - Employee drank out of a coffee cup touching rim and then engaged in food preparation, handled pizza crust without washing hands. Employee went to wash his hands. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.23. Operator renewed license during the inspection. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored pot with garlic in hand sink across triple sink. Employee removed pot. Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8339678

  • 08B-38-4:Basic - Food stored on floor- onions and pizza sauce container on the floor in walk-in cooler; operator stored properly Corrected On-Site Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed- at prep station
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (55F - Cooling) in walk-in cooler; as per operator food prepared yesterday and stored in big plastic container to cool; food never reached 41° F within 6 hours; See Stop Sale
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (55F - Cooling) in walk-in cooler; as per operator food prepared yesterday and stored in big plastic container to cool; food never reached 41° F within 6 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (46F - Cold Holding); in one door cooler at prep station; as per operator food not prepared or portioned today; food out of temperature for less than 1 hour; food left outside; Food placed in walk-in cooler to quick chill **Corrective Action Taken**
  • 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 - pizza by slice at front counter As per operator food on 4 hour plan from 11-3:00 pm. Operator time marked Corrected On-Site Repeat Violation Admin Complaint
  • 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.