VITO'S CHOPHOUSE
8633 INTERNATIONAL DR, Orlando FL 32819 · 3562467
Last inspected Jun 5, 2026 · 6 visits since October 2023
JUN 24
NOV 24
MAY 25
NOV 25
JUN 26
— STEADY
5 inspections within 8 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. Fresh garlic with oil holding at 59F, less than 4 hours/will use time as public health control/form provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw plates of beef carpaccio over ready to eat items in walk in freezer
Old labels stuck to food containers after cleaning. Clean pan on clean item shelf
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean equipment in kitchen
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 50F, cooked lobster meat 50F, butter 51F, diced tomatoes 44F/all cold holding in cook line reach in cooler for less than 4 hours/moved to walk in freezer form temperature recovery/rechecked raw shrimp 38F, cooked lobster meat 41F, butter 38F and diced tomatoes 41F/
Oysters tag removed from original container prior to container being emptied./raw oyster in kitchen reach in cooler/chef found the tag/
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's keys stored next to cleaned plates/expo area. Employee's backpack hanging on cleaned dish rack.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle./hand sink outside walk in cooler raking from pipe.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw oyster stored over cooked shrimp. Raw shrimp over cooked clam juice Kitchen reach in cooler. Raw shell eggs over liquid eggs, walk in cooler.
Handwash sink not accessible for employee use at all times./cook line hand sink blocked by a container of sauce/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./salmon cooked to desire temperature per guest's request/reprinted menu immediately/
Soap dispenser at handwash sink not working/unable to dispense soap./cook line soap dispenser broken and leaking.
No handwashing sign provided at a hand sink used by food employees./salad prep room hand sink/
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw beef carpaccio stored over cheese and olives, salad station reach in cooler/
Records/documents for required employee training do not contain all of the required information./one employee training certificate missing date of birth.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food/
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./wood grill side hood filters soiled.
Raw fruits/vegetables not washed prior to preparation./blueberries, blackberries for dessert/
Single-service articles not stored inverted or protected from contamination./tea filters at wait station/
Wiping cloth sanitizing solution stored on the floor./kitchen prep area/
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic with oil holding at 59F, less than 4 hours/will use time as public health control/form provided.
Records/documents for required employee training do not contain all of the required information./one certificate missing employee's date of birth.
Unwashed fruits/vegetables stored with ready-to-eat cut lettuce, produce walk in cooler/
Wet wiping cloth not stored in sanitizing solution between uses./wet towel on kitchen small prep table/
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut melon holding at 63F/bar for less than 2 hours/iced immediately./rechecked 52F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oysters tag removed from original container prior to container being emptied/two door glass reach in cooler.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees wallet and cellphone on small prep table/desert room.
Stored food not covered./cut fruits, lime juice at bar.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm/rechecked 200ppm.
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.