VINO'S PIZZA & GRILL
9910-1 OLD BAYMEADOWS RD, Jacksonville FL 32256 · 904.641.7171
Last inspected Apr 8, 2026 · 9 visits since September 2023
MAR 24
DEC 24
APR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B 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. Cheese in middle fliptop at 47F. Lids open during inspection. Person in charge moved to walk in cooler holding temperature.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020015778 | Mar 19, 2020 | Jun 30, 2020 | $400 |
Inspection history
9 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in far right side of make line at 45F. Person in charge has had lid open. Person in charge moved to other location, closed lid. Ambient temperature of unit 39F.
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 made at 2pm per person in charge with no time mark. Person in charge discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed sauce ambient cooling in large deep plastic container at 76F, 71F 30 minutes later. Recommend separating into small containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing in kitchen and in restroom. Person in charge provided napkins. States is out of paper towels.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment utilizes bleach to sanitize. Unable to provide any during inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Lasagna frozen, then thawed in walk in cooler with no date mark. Person in charge marked appropriately.
Cardboard used to line food-contact shelves. Cardboard lining walk in cooler, dry storage shelves in establishment.
Duct tape used to repair nonfood-contact surface. Observed tape wrapped around clean knife handle stored on knife strip.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored on cutting board, employee items stored on prep table by pizza slices. Person in charge removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer with exposed insulation on right side door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in middle fliptop at 47F. Lids open during inspection. Person in charge moved to walk in cooler holding temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine.
Nonfood-grade basting brush used in food. Metal wrapped brush in use in oil in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several time/temperature control for safety items in walk in cooler opened or made more than 24 hours ago with no time mark.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves in kitchen and walk in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation observed on two door reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease buildup.
Apr 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Trash bags utilized in direct contact with bread. Person in charge began lining with parchment paper.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over pepperoni. Person in charge moved to appropriate location.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloves hands instead of removing gloves. Person in charge spoke to employee who removed gloves and washed hands.
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 and garlic butter held on time with no time mark. Person in charge marked during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at makeline with staining.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips during inspection.
Nonfood-grade basting brush used in food. Metal wrapped basting brush used with oil.
Cardboard used to line food-contact shelves. Observed cardboard with mold like substance lining shelves in walk in cooler.
Floor tiles missing and/or in disrepair. Tiles in back storage area cracked, not smooth and easily cleanable. Also, wall in walk in cooler with debris buildup.
Time/temperature control for safety food thawed in an improper manner. Deli meats thawing at room temperature. Person in charge moved to reach in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust buildup.
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Container of medicine improperly stored. Medicine stored on shelf above fliptop. Person in charge removed.
Nonfood-grade bags used in direct contact with food. Black trash bag used in direct contact with bread.
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 and garlic butter held on time per person in charge with no time mark. Person in charge marked during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes bleach, unable to provide test strips.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and sauce made 3 days ago per person in charge with no date mark. Person in charge marked appropriately.
Bowl or other container with no handle used to dispense food. Multiple scoops in food products with no handles. Person in charge began removing.
Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks in kitchen unsecured. Person in charge chained one during inspection.
Cardboard used to line food-contact shelves. Cardboard used to line shelves in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards on make line grooved with staining.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in various places in restaurant. Person in charge moved to appropriate location.
Floor tiles missing and/or in disrepair. Tiles cracked in kitchen and storage area. Also, wall with debris observed at triple sink.
Food stored on floor. Sauce stored on floor in walk in cooler, cases of oil stored on floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of mixer with debris buildup.
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery store bag reused in direct contact with bread and dough.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bucket of sauce in walk in cooler, moved to appropriate location.
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 held on time for slices made 20 mins ago per person in charge with no time mark. Person in charge marked during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes bleach to sanitize, unable to provide test strips.
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 of training for any employees working longer than 60 days.
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. Person in charge unable to provide proof employees informed of reporting responsibility.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce made three days ago, pasta made two days ago with no date mark.
Bowl or other container with no handle used to dispense food. In dry goods, 2oz to go cups used as scoops, no handle.
Floor soiled/has accumulation of debris. Floors soiled under triple sink. Soiled and not sealed in room with mop sink.
Food stored on floor. Buckets of sauce stored on floor in walk in cooler. Also, sauce container uncovered.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign in restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving above triple sink with debris buildup. Exterior of mixer with debris buildup.
Jan 31, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food safety certificates expired in June 2023
Nov 27, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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/ CFM certification expired in March 2023. No other CFM employed at this establishment.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food safety certificates expired in June 2023
Sep 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk-in-cooler stored over ready to eat teriyaki sauce. Operator removed raw chicken to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (50F - Cold Holding); cooked sausage (47F - Cold Holding) in top of pizza making reach-in cooler. Employee stated he had lid opened a lot this morning. Employee placed bag of ice over meats to chill.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially packaged lasagna opened on Tuesday not date marked. Operator date marked lasagna.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection
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/ CFM certification expired in March 2023. No other CFM employed at this establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cookline soiled/ stained. Also, dough attachment on mixer in prep area 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. One employee working filled out form during this inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food safety certificates expired in June 2023
Bowl or other container with no handle used to dispense food. Cup without a handle used to dispense Parmesan cheese on cook line. Also, container without handle used to dispense pasta sauce in walk-in-cooler. Operator removed utensils without handles from foods.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above dry food storage area not smooth, nonabsorbent and easily cleanable.
Food stored on floor. Sealed box of raw chicken stored on floor in walk-in-cooler. Also, container of oil stored on floor near dry food storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood above fryers soiled.
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.