VINE & OLIVE
3350 S WASHINGTON AVE, Titusville FL 32780
Last inspected May 27, 2026 · 9 visits since December 2023
DEC 24
MAR 25
NOV 25
APR 26
MAY 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler drawers across from oven. Operator corrected
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above salad make table and on dry rack. Operator flipped them
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven by dish machine
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat washed and cut lettuce in walk in cooler. Operator removed.
Wiping cloth sanitizing solution not at proper minimum strength. Sink and surface sanitizer bucket at 0 ppm. Operator changed solution. New reading 700 ppm.
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in reach in cooler drawers across from oven. Operator corrected
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Cheese sauce dated 10/27. Pork stock date marked 10/31. Chicken parm date marked 10/31. Whipped ricotta date marked 10/26. Whipped cream date marked 10/27 Operator discarded
Stop Sale issued due to food not being in a wholesome, sound condition. House made Cheese sauce dated 10/27. Pork stock date marked 10/31. Chicken parm date marked 10/31. Whipped ricotta date marked 10/26. Whipped cream date marked 10/27
Bowl or other container with no handle used to dispense food. Bowl used in Breading container. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on shelf above prep table. Operator removed
Equipment in poor repair. Reach in freezer by dish machine area and Walk in cooler gaskets torn
In-use tongs stored on equipment door handle between uses. Operator removed
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in sauté station for less than 4 hours with temperature of 51F. Employee added ice under butter and will start using a time control for future.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs kept on steam well by pantry station, kept for less than 4 hours with temperature of 120F. Operator ask employee to reheat over 165F degrees.
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. No proof for some employees. Inspector emailed copy to operator and operator printed and had employees sign.
Cutting board has cut marks and is no longer cleanable. White cutting boards around kitchen Che discarded
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee separating herbs while wearing a watch. Employee working the sauté station while wearing watch.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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 Hunt no proof of training.
Equipment in poor repair. Reach in cooler gasket hanging on kitchen line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling soiled around kitchen areas.
Apr 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Galvanized metal in contact with acidic foods. Bar items of copper shakers in place, corrosion visible of area where liquor is in contact, operator removed
Floor not cleaned when the least amount of food is exposed. Floor soiled behind the soda beverage station.
Apr 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine temp use machine not reaching minimum temp 155° wash or final rinse cycle not reaching minimum 170°, 3 compartment sink sink at 400 ppm quat.
Galvanized metal in contact with acidic foods. Bar items of copper shakers in place, corrosion visible of area where liquor is in contact, operator removed
Accumulation of debris on exterior of warewashing machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature Dish Washing Machine another reaching minumim required for sanitation purposes
Floor not cleaned when the least amount of food is exposed. Floor soiled behind the soda beverage station.
Single-service articles not stored inverted or protected from contamination. Foil pans stored on top of dry storage shelving not inverted or covered
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler unwashed cases pepper and mushrooms stored over washed celery. Corrected
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato basil soup on cooling rack but was holding for immediate service 102-139, reheated to 192° within 15 mins
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. William Patrick7/16/23 Kitchen manager Josh no proof of any food safety training, no food manager certificate available on request, kitchen manager Molly, no food managers certificate available upon request.
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. Newest employee 2weeks without a signed employee agreement in place.
Building components, attachments or fixtures in poor repair. Hood suppression system lines over the stove soiled with grease
Floor not cleaned when the least amount of food is exposed. Around perimeter of the kitchen and prep areas, floor in need of cleaning.
In-use tongs stored on equipment door handle between uses.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulbs under pass line not covered
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line equipment soiled exterior.
Old labels stuck to food containers after cleaning. Pieces of green tape, use to date mark, still attached to food storage containers.
Wall soiled with accumulated grease, food debris, and/or dust. Behind and under the 3 compartment sink wall soiled.
Working containers of food removed from original container not identified by common name. Bulk white granules on quart container at bar not labeled, corrected
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.