VIN'TIJ FOOD & WINE
500 GRAND BLVD STE K-100, Miramar Beach FL 32550 · 850-650-9820
Last inspected Aug 24, 2026 · 9 visits since August 2023
AUG 24
FEB 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025012897 | Feb 18, 2025 | Mar 17, 2025 | $200 |
Inspection history
9 visits, newest first
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Cold hold- reach in cooler- raw packaged ROP Tuna 49F (2:00-2:36).
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/. All Manager CFM's are expired. Ignacio Bernal 2-1-21.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the top.
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. See stop sale. Cold hold- reach in cooler- raw packaged ROP Tuna 49F (2:00-2:36).
Show the remaining 4 findings ▾
Floors not maintained smooth and durable. Poured flooring over tiles through out kitchen are missing areas.
Ice buildup in walk-in freezer around door frame.
In-use wet wiping cloth/towel used under cutting board in wait station.
No handwashing sign provided at a hand sink used by food employees at front kitchen entry. Provided establishment with hand wash print out. Chef place print out at sink.
Mar 2, 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 paper towels or mechanical hand drying device provided at handwash sink on left side of cook line. Employee stocked paper towels.
Equipment in poor repair. Cold hold- drawers- ambient 46F salmon 48F, raw shrimp 46F (11:45-2:41). Do not use until repaired or food can be held at 41F or below. Walk in freezer door will not shut.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- pork 52F in prep sink on ice (2:00-2:45). Employee placed pork in walk in cooler.
Ice buildup in reach-in walk-in freezer around door. Door will not shut.
In-use wet wiping cloth/towel used under cutting board.
Nov 3, 2025Inspection 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.
Equipment in poor repair. Reach in cooler drawers on cook line in disrepair. Ambient temperature 44F. Cold hold drawer- salmon 48F, grouper 47F (10:00-11:30) ambient 44F. Drawer does not close securely. Do not use until repaired or until food can be held at 41F or below.
Food stored on floor. Multiple jugs of oil stored on floor under hand wash sink near walk in cooler door.
Ice buildup in walk-in freezer on door ( door unable to shut ).
Plumbing system in disrepair. Hand wash sink in ware washing area dripping from faucet. Hand wash sink on cook line coming off wall and pipe in disrepair ( secured with Plastic Wrap to hold in place).
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
Feb 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
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. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
Handwash sink not accessible for employee use at all times. Sink next to salad station at end of front line blocked with trash can. No corrective action taken to correct during inspection.
Probe thermometer not used to ensure proper food temperatures. Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
Cloth used as a food-contact surface between make bar and cutting board on front line. Chef removed cloth from food contact surface.
Equipment in poor repair. Cold hold Make bar on front line in disrepair. Ambient temperature 52F.
No handwashing sign provided at a hand sink used by food employees near salad station. Inspector provided a handout to post above sink.
Soiled dry wiping cloth in use on cutting board at make bar on front line. Chef removed cloth and sent to laundry.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table heavily soiled.
Handwash sink not accessible for employee use at all times. Sink on left side of cook line blocked with prep table and fan, sink on right side of cook line blocked with trash can and fan. Chef removed both fans and trash can from sinks.
Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink on right side of cook line.
Drain cover(s) missing next to hand wash sink and prep table on left side of cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at make table on right side of cook line.
Food stored on floor. Oil jugs stored on floor in back prep kitchen near hand wash sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice at door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in sugar and corn meal. Chef removed scoops from food.
Multiple Soiled dry wiping cloths in use on cook line, make tables and cutting boards on cook line.
Stored food not covered. A prepared salad stored in upright cooler on cook line uncovered.
Jan 23, 2024Inspection 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 ▾
Handwash sink not accessible for employee use at all times at right side of cook line. Sink blocked with trash can.
No paper towels or mechanical hand drying device provided at handwash sink at right side of cook line.
No handwashing sign provided at a hand sink used by food employees at right side of cook line.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Sink near cook line blocked with prep table.
Handwash sink used for purposes other than handwashing. Bucket and trash bag stored in hand wash sink in vegan prep room.
No soap provided at handwash sink in ware washing area. Chef replaced soap at sink.
Cloth used as a food-contact surface under bottles at cook top.
Drain cover not working proper king. Drain is tilted on its side at hand wash sink on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make table on cook line.
Employee drinking in a food preparation or other restricted area. Employee drinking from a cup with straw on cook line.
Floors not maintained smooth and durable in walk ways through out kitchen.
Hole in or other damage to wall.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor has ice build up on floor near door.
Soiled dry wiping cloths in use on cook line.
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.