Vitolo
Last inspected: Oct 15, 2025
52
Score
Across the available record, Vitolo has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Oct 15, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
Vitolo's latest score of 52 falls below the Fort Lauderdale average of 80. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
1
Critical latest
4
Major latest
0
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
1 critical violation. 4 major violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Toilet Rooms Maintained
FL-53
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
52
Sep 16, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo, beef carpaccio, Caesar dressing with raw shell eggs. Reviewed menu updating with operator. **Warning** - From follow-up inspection 2025-09-16: Observed same. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. Operator vacuum packaging fresh fish. **Warning** - From follow-up inspection 2025-09-16: Observed same. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Pizza area flip top. **Warning** - From follow-up inspection 2025-09-16: Observed same. **Time Extended**
29-49-6
78
Sep 15, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Properly Stored/Protected
FL-48
Equipment Adequate to Maintain Product Temperature
FL-29
27
Mar 31, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In pizza station area, raw fish stored over ready to eat vegetables. Operator moved fish to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pork chops held for 48 hours in reduced oxygen package not labeled with date or time of packaging. Operator labeled pork chops at time of inspection **Corrective Action Taken**
03G-09-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. My pizza station, small cutting board has deep cut marks.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On flip top cooler by pizza oven, employee open drink stored on cutting board. Operator discarded open drink. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flip top cooler by pizza oven, cup with handle in contact with food. Operator removed cup and put to wash. **Corrective Action Taken**
10-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. On cook line, lobster tails thawing in standing water. Operator turned on running water. **Corrective Action Taken**
06-01-5
61
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-12-03: Observed same. **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Bar area, dining area and prep room next to bar not on current plans. Area was previously licensed under 1623691. **Warning** - From follow-up inspection 2024-12-03: Observed same. Per Supervisor JS, extension until 12-20-2024. Per operator, GC needs a little more time to complete plans. **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer - prep room next to bar. **Warning** - From follow-up inspection 2024-12-03: Observed same. **Time Extended**
22-16-4
78
Oct 4, 2024
Routine - Food
2 critical violations. 7 major violations. 2 minor violations.
View 11 violations
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 cutting basil for garnish with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat food. Employee washed hands and put in gloves. **Corrected On-Site** **Warning**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw veal. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing with raw shell eggs. Reviewed proper menu updating with operator. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink, bar hand sink and hand sink in prep room next to bar. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Bar area, dining area and prep room next to bar not on current plans. Area was previously licensed under 1623691. **Warning**
51-14-7
Intermediate - No soap provided at handwash sink. Bar area. Operator replaced. **Corrected On-Site** **Warning**
31B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer - prep room next to bar. **Warning**
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area. Operator posted. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
33
Apr 18, 2024
Routine - Food
6 critical violations. 5 major violations. 1 minor violation.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter milk 44F , pizza sauce 46F in pizza reach in cooler , food not prepped or portion today , food being held (since yesterday) more than 4 hours . Stop sale issue. Employee discarded food. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... Raw veal above pizza sauce in reach in cooler ....raw chicken above Sous vide chicken in reach in drawer . Employee properly stored food. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper towel used as liner for food container in cut onion for salad . Employee removed paper towel . **Corrected On-Site**
14-86-1
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....butter milk 44F , pizza sauce 46F in pizza reach in cooler , food not prepped or portion today , food being held (since yesterday) more than 4 hours .
01B-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....heat strip to turned black after 5 times to used machine. **Corrected On-Site**
22-57-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Vacuum package less than 2 hours . Employee removed fish from vacuum package. **Corrective Action Taken**
03G-04-5
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information...Sous vide chicken, ribs not date and time marked for consumed within 48 hours .
03G-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade . Employee cleaned . **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times...pile of pan stored top of , front of handwashing sink at cook line . Operator removed pan **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink at kitchen. Employee provided. **Corrected On-Site**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees at dishwashing area.
31B-04-4
23
Dec 7, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Corrected to quat 400ppm. **Corrected On-Site**
22-43-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Corrected to quat 400ppm. **Corrected On-Site**
21-08-4
78
May 1, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 12/1/22 **Admin Complaint**
50-17-3
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in Hand Wash Sink. Manager intervened. **Corrective Action Taken**
31A-11-4
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.
11-26-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in display case. Frontline.
05-09-4
61
Nov 22, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at display spinach beef chicken empanadas (90-99F - Cold Holding). Operator stated less then hour there and placed in refrigerator. **Corrective Action Taken**
03A-02-5
86
Frequently Asked Questions
When was Vitolo last inspected?
The most recent health inspection at Vitolo on file is from Oct 15, 2025. The public record contains 11 inspections in total.
What is the most common violation at Vitolo?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Vitolo.
How does Vitolo compare to other restaurants in Fort Lauderdale?
Vitolo most recently scored 52 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Vitolo's inspection record improved over time?
No. Recent inspections at Vitolo have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Vitolo means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Vitolo inspected?
Based on the inspection history on file, Vitolo is inspected around four times per year on average.
Nearby Restaurants