CAFFE VESUVIO'S
701 E 3 AVE STE 3, New Smyrna Beach FL 32169 · 386.444.3510
Last inspected Apr 9, 2026 · 14 visits since August 2023
DEC 23
AUG 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 on towel covered dough. 1 near handsink 2 in the kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paulo
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade
Accumulation of lime scale on the inside of the dishmachine.
In-use tongs stored on equipment door handle between uses.
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal container over ricotta and sauces, cookline
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. Opened jar of mushrooms and truffles left out overnight approximately 60F In coolers off overnight after breaker tripped, temperatures 50-58F Fresh mozzarella Butter Blue cheese Calamari Cut tomatoes Cut lettuce Feta Ricotta Shrimp Sausage Ham Meat sauce Marinara Sliced cheese
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paulo
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade
Handwash sink not accessible for employee use at all times. Blocked by dough equipment
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. ROP frozen steaks, vacuum sealed in house. 2 steaks, operator removed from packaging and will no longer complete this process in house
Accumulation of lime scale on the inside of the dishmachine.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, sous vide octopus, jarred eggplant "
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dough scraper above reach in cooler
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning. Partially removed labels
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate3 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carrot soup 48F in the middle, 41F on the outside, cooling from previous day in walk in cooler
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched nose and continued making dough
Live, small flying insects found 1 on towel covered dough. 1 near handsink 2 in the kitchen area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Veal over sauce bottle cookline cooler Raw shell eggs over feta walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. ham 9/7
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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 as required. Pizza by the slice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, cooked onions, cooked peppers
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager Paolo
Food-contact surface soiled with food debris, mold-like substance or slime. Salad cooler gaskets soiled
Handwash sink used for purposes other than handwashing. - Used to hold clean containers and olive oil, dough area - used as a dump sink, front handsink
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. Joaquin
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. New employee on duty with no proof of food handler training
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone between to go containers above reach in cooler.
In-use tongs stored on equipment door handle between uses. Oven door
Old labels stuck to food containers after cleaning. Ham dated 8/20
Feb 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave
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. Joaquin and Valentina
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Working containers of food removed from original container not identified by common name. Flour
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta sauce 53F in 22L plastic container cooling from previous evening
Employee pulled cell phone out of pocket and engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered phone with gloves on and continued prepping dough
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw veal over precooked mussels reach in cooler corrected on site - raw veal over ham walk in cooler
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. - cheese over fill line up to 60F, top of pizza cooler - Salad cooler overnight: bruschetta 47F, feta 47F, blue cheese 48F and 50F, fresh mozzarella 48F, ham 50F, sliced cheese 50F. See stop sale
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 as required. Pizza by the slice
Chemical spray bottle used for sanitizer improperly labeled. Quat spray bottle filled with cleaner disinfectant. Operator changed to 200 ppm quat
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave
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. Joaquin and Valentina
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. Dishwasher/no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned lasagna, shredded cheese
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food stored on floor. Cases under the shelving walk in cooler
In-use tongs stored on equipment door handle between uses. Oven door
No handwashing sign provided at a hand sink used by food employees. Front hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets
Single-service articles improperly stored. Pizza box cases on the floor
Working containers of food removed from original container not identified by common name. Flour
Jan 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Employee on duty with no food handler training
Aug 20, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door
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. Employee on duty with no food handler training
Aug 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door
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. Employee on duty with no food handler training
Food stored on floor. Container of oil
Working containers of food removed from original container not identified by common name. Sugar and salt
Aug 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door
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. Employee on duty with no food handler training
Soap dispenser at handwash sink not working/unable to dispense soap. Bar
Food stored on floor. Container of oil
Working containers of food removed from original container not identified by common name. Sugar and salt
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Microwaves Cutting board Slicer
Handwash sink not accessible for employee use at all times. Cookline blocked by rack and trash can
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine to the bar area. Pasta prep area at the front door
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. Employee on duty with no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna
Soap dispenser at handwash sink not working/unable to dispense soap. Bar
Food stored on floor. Container of oil
Standing water in bottom of reach-in-cooler. Pizza cooler Upright freezer
Working containers of food removed from original container not identified by common name. Sugar and salt
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - added pasta prep area at front door
Feb 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Eggplant 54F, sliced cheese 55F, spring mix 61F. Top of cooler across from stove less than 4 hours. Operator moved underneath - chicken stock 76F on stove. Cream 78F. Pulled from walk in cooler and left out to use. Operator returned to cooler
Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - added pasta prep area at front door
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.new employee with no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from Tuesday
Food stored on floor. -Bag of potatoes in office - bag of flour under pasta area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler fan covers
Dec 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
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. Operator handling cooked chicken and then putting on top of pizza for customer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Eggplant 54F, sliced cheese 55F, spring mix 61F. Top of cooler across from stove less than 4 hours. Operator moved underneath - chicken stock 76F on stove. Cream 78F. Pulled from walk in cooler and left out to use. Operator returned to cooler
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 as required. Pizza by the slice
Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants.
Handwash sink not accessible for employee use at all times. Cookline blocked by trash can and bread racks
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - added pasta prep area at front door
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.new employee with no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from Tuesday
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Aliana
Food stored on floor. -Bag of potatoes in office - bag of flour under pasta area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler fan covers
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 49F and 50F in the middle cooling in walk in cooler overnight. In covered plastic 5 gallon containers. See stop sale
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. Adding parm and parsley to plated pasta
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. - Heavy cream 75F, chicken breast 76F. Broth 56F. Left sitting out on Cookline. Operator discarded chicken a d returned other itemsto cooler. - pasta 41-49F, sliced cheese 46-55F, calamari 44F. Front row of cookline cooler. Operator removed overfilled cheese and closed lid.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - ice machine baffle
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 on duty, employee for approximately 1 yr per operator
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. 2 employees on duty - 1 new employee, the other no food handler training
Floor soiled/has accumulation of debris. Prep area food debris along walls
Opened employee beverage container in a cold holding unit with food to be served to customers. Coconut water, open can in pizza cooler
Single-service articles not stored inverted or protected from contamination. To go containers in salad area
Standing water in bottom of reach-in-cooler. Pizza cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.