DirtyFLRestaurant Inspection Data

VINO BISTRO

Based on 3 health inspections, VINO BISTRO in SARASOTA has earned a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

1419 5TH ST STE B

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 3 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13509759

Met Inspection Standards

2 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing at room temperature on a preparation table in the kitchen. Chef placed the salmon in the reach in cooler. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel lining a pan of fresh herbs in the reach in cooler. Chef removed the paper towel. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Chef replaced the sanitizer, new reading 100ppm chlorine. Corrected On-Site

9/2/2025· 6mo ago

Visit ID: 10884654

Met Inspection Standards

4 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a preparation table next to the cook line. Chef removed the drink. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked beef in the reach in cooler on the cook line. Chef removed the salmon. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh Garlic in oil 77F stored at room temperature on the cook line. Chef stated the garlic in oil was stored at room temperature from 8/30 to the present. Chef discarded the garlic in oil.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil 77F stored at room temperature on the cook line. Chef stated the garlic in oil was stored at room temperature from 8/30 to the present. Chef discarded the garlic in oil.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to plastic food storage bags in the kitchen. Owner removed the bottle. Corrected On-Site
  • 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. Cooked beef and pizza sauce stored in the reach in cooler on the cook line with no date marks. Owner stated the items were prepared on 8/30. Owner placed a date mark on the items. Corrected On-Site

4/11/2025· 11mo ago

Visit ID: 10804457

Met Inspection Standards
  • N/A:No Violations Were Observed