DirtyFLRestaurant Inspection Data

VITO'S CHOPHOUSE

8633 International Drive
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10725891

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./salad prep room hand sink/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oyster stored over cooked shrimp. Raw shrimp over cooked clam juice Kitchen reach in cooler. Raw shell eggs over liquid eggs, walk in cooler. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by a container of sauce/ Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./salmon cooked to desire temperature per guest's request/reprinted menu immediately/ Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./cook line soap dispenser broken and leaking.

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8784163

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food/ Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./wood grill side hood filters soiled.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./blueberries, blackberries for dessert/ Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./tea filters at wait station/ Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./kitchen prep area/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef carpaccio stored over cheese and olives, salad station reach in cooler/ Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth.

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8519937

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat cut lettuce, produce walk in cooler/ Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses./wet towel on kitchen small prep table/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic with oil holding at 59F, less than 4 hours/will use time as public health control/form provided.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing employee's date of birth.

Inspection Date: 10/6/2023

Inspection #: Visit ID: 8382604

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees wallet and cellphone on small prep table/desert room.
  • 08B-12-5:Basic - Stored food not covered./cut fruits, lime juice at bar. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm/rechecked 200ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut melon holding at 63F/bar for less than 2 hours/iced immediately./rechecked 52F. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 01C-10-4:Intermediate - Oysters tag removed from original container prior to container being emptied/two door glass reach in cooler. Corrected On-Site