CASA VINCENZO RISTORANTE
844 SE BECKER RD, Port St Lucie FL 34984 · 772.342.1829
Last inspected Mar 30, 2026 · 9 visits since October 2023
APR 24
NOV 24
MAY 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 57 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station - fresh garlic in oil garlic knots 73F cold holding, fresh garlic in oil 73F cold holding. Operator placed on already established time plan.
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. Pizza station - fresh garlic in oil garlic knots 73F cold holding, fresh garlic in oil 73F cold holding. Operator placed time.
Handwash sink not accessible for employee use at all times. Sink across from walk in cooler. Blocked by flour and table. Staff corrected.
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. Daniel and Mariah. Both signed.
Show the remaining 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pepto on shelf of pasta cooler. Cell phone on prep table. Employee removed all items.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Inside 108. Outside 26. Provided and reviewed seating evaluation form.
Oct 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment. Operator corrected.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Raw shell eggs used for Caesar dressing on the menu for pizzeria only. Manager will discard what is in house and switch to using Pasteurized eggs. Operator may continue to use dressing on restaurant side.
Bathroom facility for food service located within lodging establishment not located on same level. In pizza station.
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over break in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager placed in three compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Manager filled out.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil found at 77F ambient. Recommend to place on time plan. Manager discarded.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna found in igloo cooler. Manager discarded.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour and sugar.
Apr 10, 2024□ 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 ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the month of April.
Microwave soiled
Apr 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority5 Intermediate5 Basic
Show 17 findings ▾
Container of medicine improperly stored. Anti acid medicine
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 46F
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Caesar dressing made 3/29/24
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Caesar dressing
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. Fish, calamari and raw salmon 44F to 46F in cooler over night that is over stocked
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For black hose.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in squeeze bottle
Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the month of April.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing contains raw egg
Microwave soiled
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 employees less than 1 week. Emailed Employee reporting agreement to operator.
Bulk containers of flour and sugar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and. Sugar
Oil stored on floor.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Unwashed fruits/vegetables stored with ready-to-eat food. In the 2 door cooler.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
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.
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 30 days of employment.
Oct 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority8 Intermediate2 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked egg plant 10/6
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From end of line area
Identity of food or food product misrepresented. Wagyu being served as angus beef
Manager or person in charge lacking proof of food manager certification.
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.
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 30 days of employment.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Raw beef and sausage thawing at room temperature
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.