DirtyFLRestaurant Inspection Data

VIGNETOS

1511 South University Drive
Florida, 33324
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/25/2025

Inspection #: Visit ID: 10866906

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to office. Repeat Violation Warning - From follow-up inspection 2025-06-25: Same **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks in front of ice machine. Repeat Violation Warning - From follow-up inspection 2025-06-25: Same **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 7 employees with expired training. Warning - From follow-up inspection 2025-06-25: Same **Time Extended**

Inspection Date: 6/24/2025

Inspection #: Visit ID: 10719265

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to office. Repeat Violation Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks in front of ice machine. Repeat Violation Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on left wrist while engaged in food preparation. Employee removed item. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Observed at pizza station - pizza boxes stored directly on the floor. Employee stored correctly. Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and table by slicer. Repeat Violation Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee washing hands without soap. Employee washed hands with soap. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw shell eggs stored directly over tomato sauce. Employee stored correctly. Corrected On-Site Warning
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken cutlets and raw veal cutlets stored in same container. Operator discarded at will. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - overfilled containers of blanched chicken (48F - Cold Holding); ground beef (51F - Cold Holding); heavy cream (47F - Cold Holding) employee removed excess and stored in cooler. As per employee Items not portioned or prepared today. Items held out of temperature for approximately 3 hours. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - snapper (106F - Hot Holding); butter (96F - Hot Holding). As per operator items held out temperature for approximately 30 minutes. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands at sink next to slicer. 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/ Observed 5 employees engaged in food manipulation and preparation without manager present. 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. Repeat Violation Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 7 employees with expired training. Warning

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.