VINOS PIZZA AND ITALIAN CUISINE
605 SR 13 STE 103, Jacksonville FL 32259 · 904-230-6966
Last inspected Aug 21, 2026 · 8 visits since August 2023
JUL 24
FEB 25
MAY 25
DEC 25
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in glue trap under the hand wash sink opposite the cash register area. Operator swept and discarded the glue trap.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, splitter missing backflow preventer on non chemical dispenser side with hose attached.
Spray bottle containing toxic substance not labeled. In back kitchen, 3 chemical spray bottles not labeled. Operator labeled bottles.
Equipment in poor repair. At cook line, reach-in cooler lid over pizza sauce and cheese is separating. At front counter area, interior of bottom microwave has rust and finish in disrepair.
In-use tongs stored on equipment door handle between uses. At cook line, 3 tongs stored on stove handle. Operator moved tongs.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen prep area, scale and exterior of breadcrumb container soiled with food residue.
Working containers of food removed from original container not identified by common name. In back kitchen prep area, container identified as breadcrumbs not labeled. Operator labeled container.
Dec 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. 1 food handler came into kitchen from outside and began handling clean pans and equipment without washing hands first.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza sauce (52F - Cold Holding); diced tomatoes (49F - Cold Holding) in flip top reach in cooler at pizza make station across from pizza oven, per operator doors and lids have been left open/consistently open for several hours. Lids closed, plastic containers switched out for metal ones, metal plate blocking air flow from bottom of reach in cooler removed.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by triple sink, paper towels provided.
Employee with no hair restraint while engaging in food preparation. 2 food handlers making pizzas on make line.
Floor soiled/has accumulation of debris. Along walls around pizza oven has a build up of food debris.
Food stored on floor. Various bulk containers of spices on floor by large mixer in back prep area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peel stored on top of soiled pizza oven, peel placed on clean pizza pan.
Jul 10, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (46F - Cold Holding) in bottom of reach in cooler pizza make table, per employee cheese was taken out for a few minutes to restock top of reach in cooler.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Current operator is changing ownership and there are no plans at all on file for the establishment.
Floor soiled/has accumulation of debris. Under all equipment in kitchen.
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over boxes of unwashed produce in standing reach in cooler in prep area, eggs moved.
Garbage on the ground and/or pad around dumpster. Build up of trash and empty pizza sauce cans in front of dumpster enclosure.
Grease receptacle lid open, broken, or missing. Open lid, operator closed.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle appears to be on bare ground.
Wet wiping cloth not stored in sanitizing solution between uses. Operator is using disinfectant instead of any sanitizer in all sanitation buckets with wet cloths inside both buckets.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line mixing shredded mozzarella cheese with bare hands that was not immediately heated to 145F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Packages of raw shrimp, removed from original container, stored over bags of pepperoni in reach in freezer chest near entrance to kitchen. Also raw chicken stored over container of lettuce in bottom of reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (61F - Cold Holding) sitting out next to pizza oven on cook line, per employee garlic has been out less then 1 hour, garlic placed back in reach in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked spaghetti (77F - Cooling, after 45 minutes 76F) in individual plastic bags stacked on top of each other in large metal container in reach in cooler in back of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on small reach in cooler under service window on cook line. Underside of large mixer in back prep area.
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. One employee hired 4 months ago and one hired over 3 years ago do not have any proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of baked ziti and lasagne in reach in cooler in back prep area that have been made two days prior per employee.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink set up with dirty dishes in far left compartment, soapy water in the middle compartment, and sanitizer solution in the far right compartment.
Floor soiled/has accumulation of debris. Under standing reach in cooler in back of kitchen by large rack.
Garbage on the ground and/or pad around dumpster. Around enclosure of dumpster and discarded boxes by back door to kitchen.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Receptacle appears to be on bare ground.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of plastic bin and yellow lid in bottom of reach in cooler under service on cook line.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Chemical spray bottle stored with various seasonings on rack in prep area, bottle removed.
Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid on rack in prep area, manager labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors to men's and women's bathroom do not close all the way by themselves.
Floor soiled/has accumulation of debris. Under pizza oven on cook line. Under prep table in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded.
0 High priority6 Intermediate8 Basic
Show 14 findings ▾
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board stored on the main prep table has food residue staining build up.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection only a chlorine test kit available to test the quaternary three compartment sink and sanitizer solution buckets. Operator states has a test kit on order.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection no proof of time as public health control written plan. Inspector provided time as public health control written procedures.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Establishment not date marking chicken and lasagna previously cooked and frozen is stored under refrigeration once removed from the freezer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection only one food handler training certificate available in the establishment.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two dead roaches observed in glue trap under the hand wash sink opposite the cash register area. Operator swept and discarded the glue trap.
Cardboard used to line nonfood-contact shelves. Cardboard lining shelves used to store 2 liter bottles of soda.
Equipment in poor repair. Standup reach in cooler in the prep area has a torn cooler door gasket.
Floor soiled/has accumulation of debris. Accumulation of debris and residue on the floors in the back storage and prep area under equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over the pizza oven has build up of dust. Standup reach in cooler has mold like substance build up where the door gaskets meet the cooler.
Old food stuck to clean dishware/utensils. Knife stored on magnetic strip in the main cook line has old food debris in the blade. Operator removed the knife to the dishwashing area to be cleaned. Multiple clean containers under the prep table and on the storage shelf over the three compartment sink with old food debris or soiled staining residue on the exterior of the containers.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip top reach in cooler cutting board on the main cook line. Employee relocated the wet wiping cloth.
Working containers of food removed from original container not identified by common name. Bulk containers of salt and sugar stored on the back prep table missing product labeling. Operator labeled the bulk containers.
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.