PIZZERIA VESUVIO
130 S CONGRESS AVE, Delray Beach FL 33445 · 5612430400
Last inspected May 22, 2026 · 9 visits since October 2023
AUG 24
APR 25
OCT 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
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 57F, meatballs 57F, pasta 56F, cut tomatoes 53F in flip top reach in cooler across from grille at kitchen. Food not prepped or portioned today, food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:30 pm cut tomatoes 53F in flip top reach in cooler. Per operator food was prepped 10:30 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 57F, meatballs 57F, pasta 56F, cut tomatoes 53F in flip top reach in cooler across from grille at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food..... Sausages 44F, shredded cheese 45F, meatballs 44F at rare side in flip top pizza reach in cooler. Food not prepped today, food being held less than 4 hours. Employee removed food to front side and covered.
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..pizza's on display shelf being held less than 4 hours. Employee time marked.
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
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 57F, meatballs 57F, pasta 56F, cut tomatoes 53F in flip top reach in cooler across from grille at kitchen. Food not prepped or portioned today, food being held more than 4 hours.... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:30 pm cut tomatoes 53F in flip top reach in cooler. Per operator food was prepped 10:30 am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....heavy cream 57F, meatballs 57F, pasta 56F, cut tomatoes 53F in flip top reach in cooler across from grille at kitchen. Food not prepped or portioned today, food being held more than 4 hours. Stop sale issue. Employee discarded food..... Sausages 44F, shredded cheese 45F, meatballs 44F at rare side in flip top pizza reach in cooler. Food not prepped today, food being held less than 4 hours. Employee removed food to front side and covered.
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..pizza's on display shelf being held less than 4 hours. Employee time marked.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...observed at 4:30 pm cut tomatoes 53F in flip top reach in cooler. Per operator food was prepped 10:30 am. Stop sale issue. Employee discarded food.
Water draining onto floor surface from handwashing sink due to pipe broken at handwashing sink area.
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above cheese in big storage reach in cooler, raw veal with cooked chicken, cannoli cream, raw calamari above sauce, cheese in reach in cooler at kitchen. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...grilled onion 50F, blue cheese 46F in flip top reach in cooler at kitchen, food being held less than four hours. Employee covered food.
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..pizza's, Fettuccine Alfredo, penne pesto at front line being held less than 4 hours. Employee time marked.
Toxic substance/chemical improperly stored....Lysol spray bottle stored with vinaigrette, oil at expo line. Employee remove.
Handwash sink not accessible for employee use at all times....stored big container top of handwashing sink at dishwashing area. Employee removed.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher cleaning utensils, can opener but not sanitized. Employee sanitized equipment, utensils after discussion.
Nonfood-grade containers used for food storage - direct contact with food...Lysol spray bottle used for water spray. Employee discarded
Raw animal food stored over/not properly separated from ready-to-eat food...raw burger with arugula contacted each other in reach in cooler at kitchen, employee discarded arugula.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...shredded cheese 58F stored food top another container in flip top reach in cooler, food not prepped or portion today, food being held less than 4 hours. Employee removed food to another coldest cooler.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...not know how do prepared sanitizer solution. Reviewed with manager.
Food-contact surface soiled with food debris, mold-like substance or slime....heavy soiled building up in can opener blade and exterior can opener blade. Employee cleaned.
Handwash sink used for purposes other than handwashing...stored big container in handwashing sink for storage cleaned utensils. Manager removed container.
No paper towels or mechanical hand drying device provided at handwash sink...all handwashing sink at premises. Employee provided napkins
Cleaned and sanitized equipment or utensils not properly stored....ice scoop stored directly stored top of the ice machine. Employee removed.
Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps....manager make sanitizer solution with soap. Reviewed preparation sanitizer solution
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tomato sauce. True Reach in cooler Operator removed eggs and placed on bottom shelf
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....basil with raw chicken, raw chicken above marinara sauce in reach in cooler, operator properly stored.
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...fresh mozzarella cheese 45-50F, grilled onions 47F, grilled pepper 50F in flip top reach in cooler at kitchen, food not prepped or cooked today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fresh mozzarella cheese 45-50F, grilled onions 47F, grilled pepper 50F in flip top reach in cooler at kitchen, food not prepped or cooked today, food being held more than 4 hours. Stop sale issue. Employee discarded food. Shredded cheese 48F, pizza sauce 48F, mozzarella cheese 46F, ricotta 49F, meatballs 46F in flip top reach in cooler at pizza station, food not prepped or portion today, food being held less than 4 hours. Employee time marked.
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... pizza shelf at front line being held less than 4 hours. Operator time marked.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.... Quaternary ammonium.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
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.
Feb 13, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Incapable of cold holding units to maintain time/temperature control for safety food at proper temperatures at kitchen, ambient temperature 52F
Wood food-contact surface not properly sealed at front counter shelf.
Feb 12, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Incapable of cold holding units to maintain time/temperature control for safety food at proper temperatures at kitchen, ambient temperature 52°F
No hot running water at three-compartment sink...provided
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink...provided
No handwashing sign provided at a hand sink used by food employees by the triple sink.
No hot running water at mop sink...provided
Wood food-contact surface not properly sealed at front counter shelf.
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area....employee washing hands after discussion.
Employee washed hands with no soap... washed hands with soap after discussed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 52° in double containers, cut tomatoes 47° in flip top reach cooler at kitchen, per Cook food being held less than 4 hours. Cooked remove and covered food.
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... pizza at pizza station, per Cook pizza being held 30 minutes. Cook time marked.
Handwash sink used for purposes other than handwashing...wet towels in handwashing sink at kitchen. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink... any of handwashing sink at the establishment. Employee provided napkins for one handwashing sink.
No soap provided at handwash sink at pizza station and dishwashing area.
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.
Clean utensils KNIVES stored between reach in cooler and prep table. Employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...handwashing at pizza station.
Plumbing system in disrepair...broken pipe in handwashing sink at dishwashing area.
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.