DirtyFLRestaurant Inspection Data

VULCANO'S ITALIAN RESTAURANT

Food safety records indicate VULCANO'S ITALIAN RESTAURANT in TEQUESTA has 3 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Southeast Federal Highway
Florida, 33469
Martin County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 13543372

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers on cook line. Surfaces between coolers are soiled with food debris. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked risotto (45F - Cooling) at 10:10; cooling since 10/12 at 7:30pm. Observed at flip top cooler on cook line. Per operator, held in cooler overnight. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked risotto (45F - Cooling) at 10:10; cooling since 10/12 at 7:30pm. Observed at flip top cooler on cook line. Per operator, held in cooler overnight. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and calamari over mozzarella and cream at flip top cooler on cook line. Operator stored products properly. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Educated operator on proper shellfish tag procedures.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizing dish machine and quaternary sanitizer at triple sink and sanitizer buckets.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by triple sink. Corrected On-Site

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10712807

  • 01B-02-5:High Priority - - From initial inspection : 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. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning - From follow-up inspection 2024-11-06: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning - From follow-up inspection 2024-11-06: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding Admin Complaint
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock. Warning - From follow-up inspection 2024-11-06: Same. Admin Complaint

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8997721

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over bread not in commercial packaging. Raw steak not in commercial packaging over broccoli at tall reach in freezer. Ground beef and lamb chops stored in same container tall reach in cooler. Educated operator on proper storage procedures. 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. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel polish next to pizza trays by cook line. Operator stored properly. Corrected On-Site Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with food particles, per operator last cleaned on 11/3. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink. Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. Warning
  • 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 rice made 11/2 not labeled at tall reach in cooler by dish machine. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and degreaser spray bottle not labeled. Advised operator to ensure all chemicals are labeled. Warning