VINOS PIZZA AT FRUIT COVE
605 SR 13 STE 103
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Build up of trash and empty pizza sauce cans in front of dumpster enclosure. **Repeat Violation**
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Open lid, operator closed. **Corrected On-Site**
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle appears to be on bare ground. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator is using disinfectant instead of any sanitizer in all sanitation buckets with wet cloths inside both buckets.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of unwashed produce in standing reach in cooler in prep area, eggs moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 2/20/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 7/29/2024
High Priority
3
Intermediate
4
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with dirty dishes in far left compartment, soapy water in the middle compartment, and sanitizer solution in the far right compartment.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under standing reach in cooler in back of kitchen by large rack. **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Around enclosure of dumpster and discarded boxes by back door to kitchen.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle appears to be on bare ground.
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic bin and yellow lid in bottom of reach in cooler under service on cook line. **Repeat Violation**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line mixing shredded mozzarella cheese with bare hands that was not immediately heated to 145F.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw shrimp, removed from original container, stored over bags of pepperoni in reach in freezer chest near entrance to kitchen. Also raw chicken stored over container of lettuce in bottom of reach in cooler on cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (61F - Cold Holding) sitting out next to pizza oven on cook line, per employee garlic has been out less then 1 hour, garlic placed back in reach in cooler **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spaghetti (77F - Cooling, after 45 minutes 76F) in individual plastic bags stacked on top of each other in large metal container in reach in cooler in back of kitchen.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on small reach in cooler under service window on cook line. Underside of large mixer in back prep area.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired 4 months ago and one hired over 3 years ago do not have any proof of training.
- 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. Pans of baked ziti and lasagne in reach in cooler in back prep area that have been made two days prior per employee.
Food safety inspection conducted on 7/29/2024 revealed 13 total violations (3 high priority, 4 intermediate, 6 basic).