VIN'TIJ FOOD & WINE
500 GRAND BLVD STE K-100
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. **Warning** - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale. **Admin Complaint** - From follow-up inspection 2025-02-21: Observed- cold hold- make bar- sliced sausage 38F, cooked shrimp 38F, beef bolognaise 37F, green bean 38F, couscous 39F, rice 39F, pasta 39F. Ambient 29F. **Admin Complaint**
Food safety inspection conducted on 2/21/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/20/2025
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : 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. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale.
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. **Warning** - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale. **Admin Complaint**
Food safety inspection conducted on 2/20/2025 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 2/18/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface between make bar and cutting board on front line. Chef removed cloth from food contact surface. **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Cold hold Make bar on front line in disrepair. Ambient temperature 52F.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near salad station. Inspector provided a handout to post above sink. **Corrective Action Taken** **Repeat Violation**
- 21-10-4:Basic - Soiled dry wiping cloth in use on cutting board at make bar on front line. Chef removed cloth and sent to laundry. **Corrected On-Site** **Repeat Violation**
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
- 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. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink next to salad station at end of front line blocked with trash can. No corrective action taken to correct during inspection. **Repeat Violation**
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
Food safety inspection conducted on 2/18/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 8/2/2024
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing next to hand wash sink and prep table on left side of cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at make table on right side of cook line. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Oil jugs stored on floor in back prep kitchen near hand wash sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice at door. **Repeat Violation**
- 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. Scoop handle stored in sugar and corn meal. Chef removed scoops from food. **Corrected On-Site**
- 21-10-4:Basic - Multiple Soiled dry wiping cloths in use on cook line, make tables and cutting boards on cook line. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. A prepared salad stored in upright cooler on cook line uncovered.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table heavily soiled .
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink on left side of cook line blocked with prep table and fan, sink on right side of cook line blocked with trash can and fan. Chef removed both fans and trash can from sinks. **Corrective Action Taken** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink on right side of cook line. **Repeat Violation**
Food safety inspection conducted on 8/2/2024 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).