VIGNETOS
1511 S UNIVERSITY DR, Plantation FL 33324 · 954.915.0806
Last inspected Aug 24, 2026 · 11 visits since May 2024
NOV 24
JUN 25
DEC 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (50F - Cold Holding). Per operator, item was taken from walk-in cooler and brought to low boy approximately 4:00.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed employee using back handwashing sink to clean a wash rag. Operator washed and sanitized the handwashing sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals at the coffee station. As per operator, chemical is sanitizer. Operator properly labeled.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Observed Dishwasher (Temperature 151F+).
Frozen time/temperature control for safety shrimp being slacked at room temperature is no longer frozen solid. Operator placed under cold running water.
In-use knives stored in cracks between pieces of equipment. Operator removed and washed the knives.
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed calamari thawing at room temperature in a plastic bucket. Operator placed under cold running water.
Ice scoop handle in contact with ice in the kitchen. Operator removed ice scoop from ice.
In-use knives stored in cracks between pieces of equipment. Operator stored properly.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator washed can opener.
Handwash sink used for purposes other than handwashing. Observed handwashing sink being used to dump ice and coffee. Operator cleaned out ice and coffee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black mold-like substance in the interior of the machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over food for customers in the lowboy cooler by the mixer. Operator stored properly.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice at the expo line. Operator removed scoop.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons stored over ready to eat pesto sauce in the walk in cooler. Operator stored properly.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Observed 7 employees with expired training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to office.
Carbon dioxide/helium tanks not adequately secured. Observed tanks in front of ice machine.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Employee washed hands with no soap. Observed employee washing hands without soap. Employee washed hands with soap.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw shell eggs stored directly over tomato sauce. Employee stored correctly.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken cutlets and raw veal cutlets stored in same container. Operator discarded at will.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - overfilled containers of blanched chicken (48F - Cold Holding); ground beef (51F - Cold Holding); heavy cream (47F - Cold Holding) employee removed excess and stored in cooler. As per employee Items not portioned or prepared today. Items held out of temperature for approximately 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table in kitchen - snapper (106F - Hot Holding); butter (96F - Hot Holding). As per operator items held out temperature for approximately 30 minutes.
Employee washed hands in a sink other than an approved handwash sink. Observed employees washing hands at sink next to slicer.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees engaged in food manipulation and preparation without manager present.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Observed 7 employees with expired training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine next to office.
Carbon dioxide/helium tanks not adequately secured. Observed tanks in front of ice machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with bracelets on left wrist while engaged in food preparation. Employee removed item.
Food stored on floor. Observed at pizza station - pizza boxes stored directly on the floor. Employee stored correctly.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between wall and table by slicer.
Nov 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (47F - Cold Holding); shrimp (48F - Cold Holding); scallops (47F - Cold Holding). Per operator, all items placed in unit 3 hours prior to the inspection. Operator placed ice pack on items for quick chill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle of sanitizer at dishwashing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Carbon dioxide tanks not adequately secured.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed chicken (47F - Cold Holding); shrimp (48F - Cold Holding); scallops (47F - Cold Holding). Per operator, all items placed in unit 3 hours prior to the inspection. Operator placed ice pack on items for quick chill.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. -Observed manager on duty unable to determine what type of sanitization method used throughout establishment.
Handwash sink used for purposes other than handwashing. -Observed operator wash thermometer in hand wash sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at the time of inspection.
Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle of sanitizer at dishwashing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Carbon dioxide tanks not adequately secured.
Employee eating in a food preparation or other restricted area. -Observed employee drinking from an open cup in kitchen.
In-use knives stored in cracks between pieces of equipment.
Uncovered food stored near sink exposed to splash. -Observed open container with cut lemons and milk stored next to hand washing sink in kitchen. Operator removed containers from hand washing sink.
Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over ready to eat cauliflower. Operator removed container with cauliflower and stored properly.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Jun 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed sausage (91-155F - Cooking). Operator placed item back in oven. Second temperature 200F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed spaghetti (70F @ 7:10- Cooling since 2:00.) item did not make it to 70F within 2 hours.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 stuffed shrimp (48F @ 7:40 - Cooling since 1:30). Item did not cool to 41F with 4 hours, spaghetti (70F @ 7:10- Cooling since 2:00) See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy cream (50F - Cold Holding). Per operator, item was taken from walk-in cooler and brought to low boy approximately 4:00.
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 stuffed shrimp (48F @ 7:40 - Cooling since 1:30). Item did not cool to 41F with 4 hours, See stop sale.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored next to restaurant ingredients in low boy-cooler at express station. Employee drink stored on prep table next to dish area.
In-use dry wiping cloth/towel used under cutting board. -Observed wiping cloth under cutting board across from cook line
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like buildup at bar soda gun holsters and sinks.
Handwash sink not accessible for employee use at all times. Observed bar handwashing sink being used as a dump sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed walk-in cooler, Soup, tomato sauce to date marked. Per operator, more than 24 hours.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at host stand with blue liquid.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Observed on multiple door handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in server reach in, top shelf.
Employee with no hair restraint while engaging in food preparation. 2 kitchen employees no hair restraints.
Equipment in poor repair. Observed multiple line cooler gaskets in disrepair.
Food stored on floor. Observed multiple cases on walk-in freezer floor.
No conspicuously located ambient air temperature thermometer in holding units.
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.