CASA VINCENZO RISTORANTE
844 Southeast Becker Road
Port Saint Lucie, Florida, 34984
Saint Lucie County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/1/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over break in walk in cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager placed in three compartment sink. **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Manager filled out. Corrected On-Site
Food safety inspection conducted on 5/1/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna found in igloo cooler. Manager discarded.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 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. Handle touching flour and sugar. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil found at 77F ambient. Recommend to place on time plan. Manager discarded.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the month of April. - From follow-up inspection 2024-04-10: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Microwave soiled - From follow-up inspection 2024-04-10: **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 4/8/2024
High Priority
7
Intermediate
5
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 02D-01-5:Basic - Bulk containers of flour and sugar. Corrected On-Site
- 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. Flour and. Sugar
- 08B-38-4:Basic - Oil stored on floor. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the 2 door cooler. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Anti acid medicine Corrected On-Site
- 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. Bolognese sauce 46F Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Caesar dressing made 3/29/24
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Caesar dressing
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish, calamari and raw salmon 44F to 46F in cooler over night that is over stocked Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For black hose.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in squeeze bottle
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the month of April.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing contains raw egg Warning
- 22-02-4:Intermediate - Microwave soiled
- 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. New employees less than 1 week. Emailed Employee reporting agreement to operator.
Food safety inspection conducted on 4/8/2024 revealed 17 total violations (7 high priority, 5 intermediate, 5 basic).
Inspection on 1/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/25/2023
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-43-1:Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-10-25: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-25: Some employee training **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 30 days of employment. Corrected On-Site - From follow-up inspection 2023-10-25: **Time Extended**
Food safety inspection conducted on 10/25/2023 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 10/18/2023
High Priority
1
Intermediate
8
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and sausage thawing at room temperature Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked egg plant 10/6
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From end of line area Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. Wagyu being served as angus beef Admin Complaint
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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 30 days of employment. Corrected On-Site
Food safety inspection conducted on 10/18/2023 revealed 11 total violations (1 high priority, 8 intermediate, 2 basic).