VITA BISTRO ITALIANO
147 GIRALDA AVENUE, Coral Gables FL 33134 · 305-215-7592
Last inspected Jul 17, 2026 · 8 visits since September 2023
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans not properly stored.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Utensils in poor condition.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Handwash sink not accessible for employee use at all times.
Manager or person in charge lacking proof of food manager certification.
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.
Cutting board has cut marks and is no longer cleanable.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee washed hands with cold water. Observed cook changing tasks from clean to soiled equipment and no hand washing and new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler at kitchen raw shell eggs over tomatoes.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by small ice machine.
No probe thermometer provided to measure temperature of food products. Observed cook lack of thermometer.
Probe thermometer not used to ensure proper food temperatures.
Ice scoop handle in contact with ice.
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Three compartment sink.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food stored in ice used for drinks. See stop sale. Operator discarded the ice.
Cutting board has cut marks and is no longer cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen fan soiled.
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by h
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook cleaned the shelves.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles.
Employee with no hair restraint while engaging in food preparation.
In-use wet wiping cloth/towel used under cutting board.
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Provided while conducting the inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed a new role.
Nonfood-grade basting brush used in food.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
In-use wet wiping cloth/towel used under cutting board.
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.