Ritz Carlton Spa Café Vitale
Last inspected: Apr 13, 2026
78
Score
The health department has logged eight inspections at Ritz Carlton Spa Café Vitale, the earliest from 2022. The most recent visit was on Apr 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged three times.
Compared to the broader Orlando restaurant scene, this is about average. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on dry dish storage **Corrected On-Site**
12B-07-4
78
Sep 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna,steak and salmon temping between 51F-53F per operator temped and bought from main kitchen less than an hour. Operator iced items down **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen stained
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf with chemicals **Corrected On-Site**
40-06-5
74
May 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. No quaternary test strips for 3 compartment sink **Corrected On-Site**
16-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food at dry storage **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop brown rice **Corrected On-Site**
14-01-5
82
Dec 2, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
70
May 23, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded Parmesan cheese 5-12-24
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shredded Parmesan cheese 5-12-24
01B-24-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner Plate and bowls at top of the make table. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen.
14-09-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the 2 door prep cooler .
14-36-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. at the 2 door prep cooler.
14-17-4
61
Dec 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Bowl or other container with no handle used to dispense food. - bulk rice **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. - on cook line
14-09-4
86
May 10, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
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. Not reaching temp
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes from yesterday (46F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes from yesterday (46F - Cold Holding)
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line vents and wall near entrance to kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Manager turned the buckets over. **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Corner molding in dish area.
36-03-4
55
Dec 28, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
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. Written plan available however the plan doesn't have a list of the items being hold by time instead of temperature. Chef created a list of the items. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishwasher (Temperature 147F-154F). Advised operator to use 3 compartment sink with sanitizer to sanitize dishes and utensils. **Corrective Action Taken**
16-54-4
Basic - Bowl or other container with no handle used to dispense food. Observed a deli container inside a rice container **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. In the dry storage area
36-03-4
Basic - Equipment in poor repair. Reach in cooler gasket **Repeat Violation**
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Observed frying oil directly on the floor **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temperature of 88F **Corrected On-Site**
10-07-4
Basic - Reach-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
55
Frequently Asked Questions
When was Ritz Carlton Spa Café Vitale last inspected?
The most recent health inspection at Ritz Carlton Spa Café Vitale on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Ritz Carlton Spa Café Vitale?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Ritz Carlton Spa Café Vitale.
How does Ritz Carlton Spa Café Vitale compare to other restaurants in Orlando?
Ritz Carlton Spa Café Vitale most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Ritz Carlton Spa Café Vitale's inspection record improved over time?
Results have been roughly steady. Inspections at Ritz Carlton Spa Café Vitale have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ritz Carlton Spa Café Vitale means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ritz Carlton Spa Café Vitale inspected?
Based on the inspection history on file, Ritz Carlton Spa Café Vitale is inspected around two times per year on average.
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