CAFFE VESUVIO'S
701 E 3 AVE STE 3
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler **Warning** - From follow-up inspection 2025-02-26: Cell phone on prep table **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation** **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave **Warning** - From follow-up inspection 2025-02-26: Slicer **Time Extended**
- 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joaquin and Valentina **Warning** - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 2/25/2025
High Priority
6
Intermediate
6
Basic
8
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- 08B-38-4:Basic - Food stored on floor. Cases under the shelving walk in cooler **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets **Warning**
- 25-05-4:Basic - Single-service articles improperly stored. Pizza box cases on the floor **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation** **Warning**
- 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. Pasta sauce 53F in 22L plastic container cooling from previous evening **Warning**
- 12A-10-4:High Priority - Employee pulled cell phone out of pocket and engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered phone with gloves on and continued prepping dough **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw veal over precooked mussels reach in cooler corrected on site - raw veal over ham walk in cooler **Corrective Action Taken** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese over fill line up to 60F, top of pizza cooler - Salad cooler overnight: bruschetta 47F, feta 47F, blue cheese 48F and 50F, fresh mozzarella 48F, ham 50F, sliced cheese 50F. See stop sale **Repeat Violation** **Warning**
- 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 as required. Pizza by the slice **Warning**
- 41-17-4:Intermediate - Chemical spray bottle used for sanitizer improperly labeled. Quat spray bottle filled with cleaner disinfectant. Operator changed to 200 ppm quat **Corrected On-Site** **Warning**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave **Warning**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joaquin and Valentina **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. Dishwasher/no food handler training **Corrected On-Site** **Warning**
- 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. Portioned lasagna, shredded cheese **Repeat Violation** **Warning**
Food safety inspection conducted on 2/25/2025 revealed 20 total violations (6 high priority, 6 intermediate, 8 basic).
Inspection on 1/3/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2025-01-03: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2025-01-03: **Time Extended**
Food safety inspection conducted on 1/3/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: Establishment no longer using dish machine - unplugged and not in use **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
Food safety inspection conducted on 8/20/2024 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).
Inspection on 8/9/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Container of oil **Warning** - From follow-up inspection 2024-08-06: Onions on floor in walk in. Bag in a box on floor in prep area **Time Extended** - From follow-up inspection 2024-08-09: Onions, lettuce, sausage stored on floor in walk in cooler. Oil bag in a box left on floor in prep area **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and salt **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
Food safety inspection conducted on 8/9/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 8/6/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Container of oil **Warning** - From follow-up inspection 2024-08-06: Onions on floor in walk in. Bag in a box on floor in prep area **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and salt **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded **Repeat Violation** **Warning** - From follow-up inspection 2024-08-06: Chicken parm 45F, calamari 45, chicken 47F, pasta 42-49F, mozzarella 45F, heavy cream 44F, manicotti 44F, Cooler serviced previous day and scheduled to be serviced day of callback **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
- 31B-06-4:Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
Food safety inspection conducted on 8/6/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 8/2/2024
High Priority
2
Intermediate
7
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Container of oil **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pizza cooler Upright freezer **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt **Warning**
- 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. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded **Repeat Violation** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwaves Cutting board Slicer **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by rack and trash can **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door **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. Employee on duty with no food handler training **Warning**
- 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. Lasagna **Warning**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar **Warning**
Food safety inspection conducted on 8/2/2024 revealed 12 total violations (2 high priority, 7 intermediate, 3 basic).