- Basic - Attached equipment soiled with accumulated food debris. Kitchen area
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Ceiling soiled with accumulated dust.kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. Cooking area
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Stove top
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over vegetables, WI cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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5/21/2013 | Routine - Food | Warning Issued |
- Observed food stored on floor. WI COOLER AND OIL IN THE KITCHEN
- Observed unnecessary items on the premise. Repeat Violation.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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1/8/2013 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. BATHROOM HALL
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor under cooking equipment. Repeat Violation.
- Observed food debris accumulated on kitchen floor. UNDER EQUIPMENT Repeat Violation.
- Critical - Observed food stored on floor. WI COOLER AND OIL IN THE KITCHEN
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Observed unnecessary items on the premise. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry.
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11/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. FRONT
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. FRONT SINK AND MEN'S BATHROOM.Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Violation: 37-01-1 Ceiling tiles missing. Repeat Violation.
- Violation: 42-11-1 Observed unnecessary items on the premise.
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6/18/2012 | Routine - Food | Call Back - Complied |
- Ceiling tiles missing. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Equipment (freezers) not cleaned often enough. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. FRONT
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at a handsink used by food employees. FRONT SINK AND MEN'S BATHROOM.Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation.
- Critical - Observed cheese with mold-like growth. DISCARDED Corrected On Site.
- Observed food debris accumulated on kitchen floor under cooking equipment.
- Critical - Observed food stored in ice used for drinks. BOTTLES Corrected On Site.
- Critical - Observed food stored on floor. KITCHEN AND WI COOLER Repeat Violation.
- Critical - Observed food with mold-like growth. ORANGE(WI COOLER)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. WI COOLER Repeat Violation. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated grease. BEHIND COOKING EQUIPMENT
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4/17/2012 | Routine - Food | Warning Issued |
- Ceiling tiles missing.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sinks. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed build-up of grease on nonfood-contact surface. HOOD SYSTEM
- Critical - Observed food stored on floor. WI COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed improper horizontal separation of raw animal foods (CHICKEN NEXT TO BEEF)
- Critical - Observed improper vertical separation of raw animal foods ( CHICKEN OVER SAUCE AND VEGETABLES )
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture. 2 COMPARTMENT SINK
- Critical - Observed operator unable to verify source of shellfish stock. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.HAM (RI COOLER)
- Critical - Reach-in FREEZER not clean with excessive ice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Non-prewrapped utensils not properly presented.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw animal meat over raw onions
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored in ice used for drinks.bottles of wine
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.walkin
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.frontsink
- Plumbing system in disrepair.faucet in frontsink
- Critical. Observed handwash sink used for purposes other than handwashing.
- Floors not constructed easily cleanable.walkin
- Observed food debris accumulated on kitchen floor.behind equipment
- Ceiling tile missing.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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12/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 4-26-2010 .
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2/26/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs Corrected On Site.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.also ice buildup in freezer.
- Critical. Handwashing cleanser lacking at handwashing lavatory.need dispenser .
- Observed ceiling in disrepair.
- Critical. Observed expired Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/24/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Vito's Restaurant, 180 Crandon Blvd #109, Key Biscayne, FL »