DirtyFLRestaurant Inspection Data

VITO'S ITALIAN RESTAURANT

116 BARTRAM OAKS WALK #101

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10697095

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food in prep area. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Pans of raw chicken and bag of sausages in walk in freezer, all items moved. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water on cook line, operator corrected during inspection. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of ground tomatoes on rack in back prep area.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top section of reach in cooler on cook line with raw shrimp and raw shell stock stored below raw chicken in bottom section of reach in cooler, manager moved chicken. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potato wedges (50F - Cold Holding) in top section of flip top reach in cooler on make line, per manager potatoes have been in cooler since Sunday and left in cooler without any additional preparation done today. fresh garlic in oil (55F - Cold Holding) triple planned in top section of flip top reach in cooler on make line, per manager garlic in oil was made Sunday and left in cooler without any additional preparation done today. Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing from a few tags for March
  • 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. 2 open containers of cream in reach in coolers on cook line, manager dated for Sunday. Corrected On-Site Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sinks on cook line and in prep area blocked by pitchers and sanitation bucket in sinks, all items moved. Corrected On-Site Repeat Violation

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8779192

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing watch cooking eggplants on cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook and prep lines.
  • 14-11-5:Basic - Equipment in poor repair. Broken gasket on reach in cooler in server area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook and make line in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Raw ground beef in walk in cooler. Raw chicken in walk in freezer. All items moved. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); cooked penna (48F - Cold Holding) in small reach in cooler on make line under pass through window with drawer slightly ajar, per manager drawer was fully closed when they came to work approximately several hours prior, chicken discarded, pasta moved to walk in cooler. Pasta retested at 38F **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Containers of gnocchi, peas, and heavy cream in reach in coolers on make line. Containers of heavy cream and milk in reach in cooler in server area. Per manager all items opened Sunday, all items dated. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Large pitcher in both hand wash sinks at either end of cook line. Sanitation bucket in hand wash sink in prep area. All items moved. Corrected On-Site Repeat Violation
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in server area, manager corrected during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser under hand wash station near ovens at end of cook line, manager corrected during inspection. Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8509710

  • 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. 8 individual packages of fully thawed out raw tuna in reach in cooler on cook line.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Stuffed olives and various drink mixes in full ice bins at bar, per employee they use that ice for drinks.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wrapped in prosciutto stored over mixed vegetables in reach in cooler, chicken moved. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 individual packages of fully thawed out raw tuna in reach in cooler on cook line. Stuffed olives and various drink mixes in full ice bins at bar, per employee they use that ice for drinks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (51F - Cold Holding) in standing reach in cooler in server area, per operator butters where left out to soften no more then 1 hour ago and they go through those butters in less then 4 hours, butter placed on time control. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (80F - Hot Holding) sitting out next to steam well on cook line, per manager soup was cooked early in the day and placed next to steam well to be used to refilled the well, soup placed in stove top to reheat. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitation bucket and utensils in hand wash sink by triple sink in back of kitchen. Repeat Violation

Inspection Date: 9/26/2023

Inspection #: Visit ID: 8390296

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust around the vent. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bulk ice bin has broken deflector plate with rust forming at the edges. Operator has new bulk ice bin ordered and is only utilizing bagged ice. **Corrective Action Taken** Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the main cook line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the storage shelf in the prep area, clean container with old sticker attached. Operator removed the sticker. **Corrective Action Taken**
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on the main cook line chopping parsley and utilizing barehands. Discussed with operator using gloves for product not cooked as sole ingredient. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken parmesan over sliced cheese. Operator rearranged the walk in cooler storage levels. Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers hanging on the can rack of the prep area have old food debris around the blade. Portable clean cutting boards on the bottom shelf of the prep area have food residue staining. Operator had dish washer clean and sanitize the can openers and start cleaning the cutting boards. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store drink pitcher, operator removed the pitcher. Corrected On-Site