VINO-VINO ITALIAN RESTAURANT
2063 SIESTA DR, Sarasota FL 34239 · 941.330.9684
Last inspected Mar 31, 2026 · 8 visits since September 2023
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed fish stock at 62F on cook line. Operator had employee ice product.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Cutting board has cut marks and is no longer cleanable. Observed yellow cutting board with cut marks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters. Operator stated it is scheduled soon.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored over pan a cotta in reach in cooler. Manager rearranged food items to prevent cross contamination.
Soap dispenser at handwash sink not working/unable to dispense soap. Operator added pump soap.
Employee with no hair restraint while engaging in food preparation. Cooks retrained hair.
Time/temperature control for safety food thawed in an improper manner.Observed calamari in bucket of water in triple sink without running water. Cook removed.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
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.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed chicken over cooked cream brulee. Operator rearranged food items to prevent cross contamination.
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.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler to the left on cook line, Cold holding roasted zucchini paste 50F, vegetable stock 50F
Plumbing system in disrepair. Observed handwashing sink shut off due to drain issue. Operator is working with a plumber to repair.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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.Printed copies for operation and employees signed.
Food stored on floor.Observed 2 cases of can tomato on floor in dry storage. Operator relocated.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Observed shell eggs stored in Reachin Cooler over cooked pasta and dessert. Operator rearranged food items to prevent cross contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed fish stock at 62F on cook line. Operator had employee ice product.
Clam/mussel/oyster tags not marked with last date served.Observed only 2 tags dated.
Employee eating in a food preparation or other restricted area.Observed employee drink in Reachin Cooler not separated from restaurant food. Operator corrected by removing.
Standing water in bottom of reach-in-cooler.
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.