DirtyFLRestaurant Inspection Data

VILLAGIO RESTAURANT

VILLAGIO RESTAURANT has 9 health inspections on file for its SUNRISE location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Sawgrass Mills Circle
Sunrise, Florida, 33323
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13477774

  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large pot in sink- operator removed. Corrected On-Site Admin Complaint - From follow-up inspection 2025-07-31: **Time Extended**

Inspection Date: 7/30/2025

Inspection #: Visit ID: 10879819

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline area a¿¿ observed utensils and standing water of 90°F a¿¿ operator removed. Admin Complaint
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At salad Reach in cooler in use avocados with stickers still attached educated operator employer removed. Corrected On-Site Admin Complaint
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At back prep area a¿¿ raw fish defrosting at room temperature on speed rack a¿¿ educated operator employee placed in walk-in cooler to thaw properly Corrected On-Site Admin Complaint
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout establishment, soiled, damp, wiping cloth, stored on cutting board. Admin Complaint
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep area- lemon sauce 134F at at 1:30 to 121F at 2:30 ( cooling since 12:30) food store in large quantity a¿¿ at current rate of cooling fluid will not reach 71F within two hours a¿¿ operator place in the smaller containers and placed in walk-in freezer to quick chill. At prep area on speed rack -Cooked pasta 89F at 1:30 to 84F at 2:30 ( cooling since 12:30) food left out the pool at room temperature a¿¿ a current rate of cooling food will not reach 70° within two hours operator placed and walk in the freezer to quick chill. **Corrective Action Taken**
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area, one dented can of artichokes- she stop sale. A dry storage area one dented can of cooked artichokes see stop sale . Admin Complaint
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)corrected to 100ppm Corrected On-Site Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands Dishwashing area a¿¿ full handle, dirty dishes, then proceeded to handle clean dishes without washing their hands a¿¿ educated operator, employee washed hands . Admin Complaint
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. At dish, dishwashing area, employee handle, dirty dishes, then proceeded to wash hands for approximately eight seconds then handle, clean plate plates, educated operator employee washed hands properly . Admin Complaint
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline line area employee handled dirty towel, then proceeded to plate food for order and handle clean utensils without washing their hands, educated operator and employee washed your hands. Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At Pizza station reaching cooler a¿¿ non-food grade shopping/to-go bag used to store loaves of bread, educated operator employee remove bread from bag . Corrected On-Site Admin Complaint
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. At walk in cooler a¿¿ rock beef stored over beer keg a¿¿ educated operator, employer removed. Corrected On-Site Admin Complaint
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At reach in cooler at cookline - raw shell eggs 52F cold holding-call portion today who has the temperature for three hours operator move to reaching cooler to quick chill. Admin Complaint
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cookline area employee touched face, then proceeded to plate food without changing gloves, or washing their hands educated operator, employee wash hands. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pasta reach in cooler at Cook line - cooked penne 69F- cold holding , cooked red stuffed pasta 69F- cold holding , cooked stuffed pasta 67-69F- cold holding, cooked pasta 67-69F cold holding-food not prepared a portion today a¿¿ filled out a temperature for 3.5 hours a¿¿ opera placed ice and food to quick chill. At reach in cooler at cookline - cooked risotto 48F- cold holding, cut ham 52F- cold holding, cooked mushrooms 52F- cold holding , cooked peas 55F- cold holding, carrot paste 52F- cold holding, goat cheese 54F- cold holding, pesto sauce 55F- cold holding, Cooked pasta 55F- cold holdinga¿¿ food not prepared a portion today a¿¿ flew out the temperature for 3.75 hours a¿¿ operator placed food on ice to quick chill. At walk in cooler -Lasagna 45-46F - cold holding- food not prepared a portion today food and the temperature for three hours operator placed food in walk-in freezer to quick chill.**Corrective Action Taken** **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At service station a¿¿ gallon of milk time marked 10 AM at 3 PM exceeds four hour time limit see stop sale. Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At Expo station a¿¿ observed bruschetta without time Mark - food out for 3 hours- operator time marked. Corrected On-Site Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm) Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by large pot in sink- operator removed. Corrected On-Site Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped drink in handwash sink by front counter. Admin Complaint

Inspection Date: 3/8/2025

  • N/A:No Violations Were Observed

Inspection Date: 3/7/2025

  • 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. Observed across from cook line and in walk-in cooler, tuna thawed in reduced oxygen packaging. See stop sale. Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed at dessert station reach-in cooler, unwashed fruits stored with ready to eat ham. PIC removed and d stored appropriately. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used to line ravioli in low boy cooler across from cook line. PIC removed paper towel. Corrected On-Site Warning
  • 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw steak stored on top of ready to eat olives in flip top cooler across from cook line. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored next to raw veal in low boy cooler across from cook line. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed two live roaches crawling on floor at cook line. PIC killed roaches. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 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. Observed across from cook line and in walk-in cooler, tuna thawed in reduced oxygen packaging. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in low boy cooler across from cook line liquid eggs (47F - Cold Holding); raw chicken (42-52F - Cold Holding). - in low boy cooler at pizza station cooked shrimp (43-44F - Cold Holding); grilled chicken (44F - Cold Holding). Per operator items, items were not prepared or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in low boy cooler across from cook line liquid eggs (47F - Cold Holding); raw chicken (42-52F - Cold Holding). - in low boy cooler at pizza station cooked shrimp (43-44F - Cold Holding); grilled chicken (44F - Cold Holding). Per operator items, items were not prepared or portioned today. See stop sale. Warning

Inspection Date: 10/24/2024

  • N/A:No Violations Were Observed

Inspection Date: 10/23/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine out back by dishwasher room.
  • 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. Observed at cooling drawers - tuna(46F) thawing in reduced oxygen package. See stop sale.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple personal drink stored on prepping table next to clean silverware. Operator removed and stored correctly. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple purses and bags hung from dry good rack - at dry goods room.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at cook line wearing bracelet. Employee removed item. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed at walk in freezer - Cornish hen stored on tray on the floor. Operator stored correctly. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Plastic container of rice stored directly on floor at dry goods room. Operator stored correctly. Corrected On-Site
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions.
  • 08B-12-5:Basic - Stored food not covered. Observed at walk in freezer - tray of stuffed lobsters not covered. Additionally observed at walk in cooler - lasagna container uncovered. Operator covered items. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. tomato sauce (82F - Cooling at 4:35pm, cooling since 12:00pm) See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooling drawers in front of main grill - raw beef stored over blanched broccoli. Operator stored correctly. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handled dirty plates but failed to wash hands before returning to food handling.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in salad station - clams (62F - Cold Holding); mussels (65F - Cold Holding); sea food mix (63F - Cold Holding) as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - branzino (49F - Cold Holding); corvina (51F - Cold Holding); salmon (52F - Cold Holding); snapper (54F - Cold Holding); sword fish (52F - Cold Holding); tilapia (53F - Cold Holding); shrimp (51F - Cold Holding); tuna (53F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - raw ny strip (53F - Cold Holding); raw fillet mignon (51F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale. Observed at flip top cooler across from main grill - raw chicken (46F - Cold Holding); calamari (48F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for approximately over 4 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in beverage cooler in salad station - tiramisu (48F - Cold Holding); mortadella (45F - Cold Holding) as per operator items held out of temperature for approximately 2 hours, operator placed items in reach in freezer. Observed at flip top cooler in salad station - clams (62F - Cold Holding); mussels (65F - Cold Holding); sea food mix (63F - Cold Holding) as per operator items held out of temperature for over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - branzino (49F - Cold Holding); corvina (51F - Cold Holding); salmon (52F - Cold Holding); snapper (54F - Cold Holding); sword fish (52F - Cold Holding); tilapia (53F - Cold Holding); shrimp (51F - Cold Holding); tuna (53F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale. Observed at cooling drawers in front of main grill - raw ny strip (53F - Cold Holding); raw fillet mignon (51F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale. Observed at flip top cooler across from main grill - raw chicken (46F - Cold Holding); calamari (48F - Cold Holding) as per operator items not portioned or prepared today. as per operator items held out of temperature for over 4 hours. See stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed bruschetta tomato sauce, cheeses, garlic oil, tomato sauce, pizza condiments without proper time marks. As per operator items held for approximately 2 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing station next to soda dispenser behind bar - handwashing sink used for dumping - straws in sink.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8584747

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged sea bass 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.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line
  • 08B-38-4:Basic - Food stored on floor. Observed styrofoam container of fish stored on walk in cooler floor operator elevated. Observed plastic bus pan of meat stored on walk in freezer floor. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad flip top
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind pizza prep table soiled with accumulated grease, food debris, and/or dust
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 Ppm operator added chlorine rechecked 100 Ppm Corrected On-Site Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Under prep sink. Operator elevated Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Pic Angelo Papile

Inspection Date: 1/5/2024

Inspection #: Visit ID: 8584540

  • N/A:No Violations Were Observed

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8342541

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - Dish washing area. Observed an accumulation of mold on ceiling tiles above dishwasher.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Front counter Observed employee item stored next to napkins. Employee removed and stored appropriately. 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. Observed equipment handle stored in garlic and oil paste. Employee removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Cook line Observed In use utensil held in standing water at 72F. Employee discarded water placed utensils in clean water to be heated to 135F or above. **Corrective Action Taken**
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. - Bar Observed sanitizer bucket at 0ppm. Manager discarded and refill sanitizer bucket. Second reading 150ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta station Observed butter (56F - Cold Holding); chopped chicken (46-57F - Cold Holding); garlic and oil (48F - Cold Holding). Per operator, item has been out of temp for approximately 45mins. Manager was advised to hold items on time as a public health control for safety. Form sent to manager to be completed and signed. Form completed and sign. **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. Cook line on top of oven. Observed lasagna (95-101F - Hot Holding). Per operator, item was placed on oven approximately one hour prior to inspection. Items have been out of temperature for approximately 30mins. Manager was advised to keep items on time as a public health control for safety. Form sent to manager to be completed. Form completed and signed. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Front counter Observed cutting board soiled with food debris. Employee cleaned. Corrected On-Site