DirtyFLRestaurant Inspection Data

VINO-VINO ITALIAN RESTAURANT

VINO-VINO ITALIAN RESTAURANT maintains a 3.4/5 food safety rating based on 7 health department inspections in SARASOTA. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 7 reports on file

2063 SIESTA DR

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 7 health inspection reports

All Inspection Reports

9/17/2025· 5mo ago

Visit ID: 10910828

Met Inspection Standards

1 high, 1 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks retrained hair. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.Observed calamari in bucket of water in triple sink without running water. Cook removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over pan a cotta in reach in cooler. Manager rearranged food items to prevent cross contamination. Corrected On-Site Repeat Violation
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Operator added pump soap. Corrected On-Site

6/2/2025· 9mo ago

Visit ID: 10829141

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

4/29/2025· 10mo ago

Visit ID: 10787805

Follow-up Inspection Required

1 int

  • 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2025-04-29: Observed Servsafe handler invoice course ordered 2/11/25. Operator ordered online by mistake. Extension given Tartaglione. **Time Extended**

2/25/2025· 1y ago

Visit ID: 8888058

Follow-up Inspection Required

1 high, 1 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed chicken over cooked cream brulee. Operator rearranged food items to prevent cross contamination. Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

9/12/2024· 1y 6mo ago

Visit ID: 8739188

Met Inspection Standards

1 high, 1 basic

  • 29-08-4:Basic - Plumbing system in disrepair. Observed handwashing sink shut off due to drain issue. Operator is working with a plumber to repair.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler to the left on cook line, Cold holding roasted zucchini paste 50F, vegetable stock 50F

2/6/2024· 2y 1mo ago

Visit ID: 8493374

Met Inspection Standards

1 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor.Observed 2 cases of can tomato on floor in dry storage. Operator relocated. Corrected On-Site
  • 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.Printed copies for operation and employees signed. Corrected On-Site

9/6/2023· 2y 6mo ago

Visit ID: 8360526

Met Inspection Standards

2 high, 1 int, 2 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Observed employee drink in Reachin Cooler not separated from restaurant food. Operator corrected by removing. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed shell eggs stored in Reachin Cooler over cooked pasta and dessert. Operator rearranged food items to prevent cross contamination. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed fish stock at 62F on cook line. Operator had employee ice product.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.Observed only 2 tags dated.