VINCENTS ITALIAN RESTAURANT
5914 N ORANGE BLOSSOM TRAIL
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
6
Intermediate
1
Basic
11
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - handles on microwaves on cooks line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored next to drink station.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Cook on line
- 14-11-5:Basic - Equipment in poor repair. - glass door reach in cooler handle broken.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - under fryers
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 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. - ice bin in servers area. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of soda station behind nozzles. - hood filters - exterior of cooking equipment on cooks line. **Repeat Violation**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. - spoons stored at packing station handle side down . **Corrected On-Site**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- 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. - 15gallons of marinara 61° Cooked cooled over night. Operator discarded.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - butter pats 57°. Operator place in freezer for quick cool. - new temp. 41° **Corrected On-Site**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - meat sauce 121° place in heat well ready for service. Operator reheated to 172° **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Meat sauce 121°. Operator reheated to 172° **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray bottle stored under steam table next to clean pots. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board at salad station - interior of fryers **Repeat Violation**
Food safety inspection conducted on 2/20/2025 revealed 18 total violations (6 high priority, 1 intermediate, 11 basic).
Inspection on 8/9/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -Back door
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Tea urns at frink station. - in use green cutting board in prep - elastic slicer - Mixer head - fryer baskets
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. - service area
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - service area **Corrected On-Site**
Food safety inspection conducted on 8/9/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).