DirtyFLRestaurant Inspection Data

VINE & OLIVE

With 7 documented inspections, VINE & OLIVE in TITUSVILLE has achieved a 2.3/5 food safety rating. Food safety practices have remained consistent.

Washington Avenue
Titusville, Florida, 32780
Brevard County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/7/2025

Inspection #: Visit ID: 10906062

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in Breading container. Operator removed. 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. Employee cellphone stored on shelf above prep table. Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Reach in freezer by dish machine area and Walk in cooler gaskets torn
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler drawers across from oven. Operator corrected Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Cheese sauce dated 10/27. Pork stock date marked 10/31. Chicken parm date marked 10/31. Whipped ricotta date marked 10/26. Whipped cream date marked 10/27 Operator discarded Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. House made Cheese sauce dated 10/27. Pork stock date marked 10/31. Chicken parm date marked 10/31. Whipped ricotta date marked 10/26. Whipped cream date marked 10/27

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10736951

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards around kitchen Che discarded Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee separating herbs while wearing a watch. Employee working the sauté station while wearing watch. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in sauté station for less than 4 hours with temperature of 51F . Employee added ice under butter and will start using a time control for future. **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. Meatballs kept on steam well by pantry station , kept for less than 4 hours with temperature of 120F. Operator ask employee to reheat over 165F degrees. **Corrective Action Taken**
  • 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. No proof for some employees. Inspector emailed copy to operator and operator printed and had employees sign. **Corrective Action Taken**

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8734230

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket hanging on kitchen line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling soiled around kitchen areas.
  • 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. Employee Hunt no proof of training.

Inspection Date: 4/5/2024

Inspection #: Visit ID: 8647115

  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled behind the soda beverage station. Repeat Violation - From follow-up inspection 2024-04-05: **Time Extended**
  • 14-03-4:High Priority - - From initial inspection : High Priority - Galvanized metal in contact with acidic foods. Bar items of copper shakers in place, corrosion visible of area where liquor is in contact, operator removed Corrected On-Site - From follow-up inspection 2024-04-05: New stainless on order. **Time Extended**

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8570108

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature Dish Washing Machine another reaching minumim required for sanitation purposes
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled behind the soda beverage station. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil pans stored on top of dry storage shelving not inverted or covered
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler unwashed cases pepper and mushrooms stored over washed celery. Corrected Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine temp use machine not reaching minimum temp 155° wash or final rinse cycle not reaching minimum 170°, 3 compartment sink sink at 400 ppm quat. Warning
  • 14-03-4:High Priority - Galvanized metal in contact with acidic foods. Bar items of copper shakers in place, corrosion visible of area where liquor is in contact, operator removed Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8569770

  • N/A:No Violations Were Observed

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8355902

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Hood suppression system lines over the stove soiled with grease Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Around perimeter of the kitchen and prep areas, floor in need of cleaning. Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulbs under pass line not covered Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line equipment soiled exterior. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Pieces of green tape, use to date mark, still attached to food storage containers. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind and under the 3 compartment sink wall soiled. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk white granules on quart container at bar not labeled, corrected Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato basil soup on cooling rack but was holding for immediate service 102-139, reheated to 192° within 15 mins Warning
  • 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/. William Patrick7/16/23 Kitchen manager Josh no proof of any food safety training, no food manager certificate available on request, kitchen manager Molly, no food managers certificate available upon request. Warning
  • 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. Newest employee 2weeks without a signed employee agreement in place. Warning