DirtyFLRestaurant Inspection Data

VIGNETOS

1511 South University Drive
Florida, 33324
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2024

Inspection Date: 11/13/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Warning
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open cup in kitchen. Warning
  • 10-17-4:Basic - In-use knives stored in cracks between pieces of equipment. Warning
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. -Observed open container with cut lemons and milk stored next to hand washing sink in kitchen. Operator removed containers from hand washing sink. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over ready to eat cauliflower. Operator removed container with cauliflower and stored properly. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (47F - Cold Holding); shrimp (48F - Cold Holding); scallops (47F - Cold Holding). Per operator, all items placed in unit 3 hours prior to the inspection. Operator placed ice pack on items for quick chill. **Corrective Action Taken** Repeat Violation Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Observed manager on duty unable to determine what type of sanitization method used throughout establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed operator wash thermometer in hand wash sink. Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle of sanitizer at dishwashing area. Warning

Inspection Date: 6/10/2024

Inspection #: Visit ID: 8668107

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to restaurant ingredients in low boy-cooler at express station. Employee drink stored on prep table next to dish area.
  • 21-04-4:Basic - In-use dry wiping cloth/towel used under cutting board. -Observed wiping cloth under cutting board across from cook line
  • 03C-06-5:High Priority - Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed sausage (91-155F - Cooking). Operator placed item back in oven. Second temperature 200F.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed spaghetti (70F @ 7:10- Cooling since 2:00.) item did not make it to 70F within 2 hours.
  • 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed stuffed shrimp (48F @ 7:40 - Cooling since 1:30). Item did not cool to 41F with 4 hours, spaghetti (70F @ 7:10- Cooling since 2:00) See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (50F - Cold Holding). Per operator, item was taken from walk-in cooler and brought to low boy approximately 4:00.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed stuffed shrimp (48F @ 7:40 - Cooling since 1:30). Item did not cool to 41F with 4 hours, See stop sale.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8364789

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed on multiple door handles.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in server reach in, top shelf.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen employees no hair restraints.
  • 14-11-5:Basic - Equipment in poor repair. Observed multiple line cooler gaskets in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Observed multiple cases on walk-in freezer floor.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup at bar soda gun holsters and sinks. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed bar handwashing sink being used as a dump sink.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. Observed walk-in cooler, Soup, tomato sauce to date marked. Per operator, more than 24 hours.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at host stand with blue liquid.