VITO'S ITALIAN RESTAURANT
116 BARTRAM OAKS WALK #101, Saint Johns FL 32259 · 904.429.3868
Last inspected May 22, 2026 · 8 visits since September 2023
MAR 24
OCT 24
APR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found 1 live flying insect around dish machine. 1 live flying insect around service window on make line. 2 live flying insects around end of bar, near soda gun.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2015001421 | Dec 30, 2014 | Feb 5, 2015 | $480 |
Inspection history
8 visits, newest first
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served. Tags from March do not have any markings.
Handwash sink used for purposes other than handwashing. Hand wash station at end of cook line by walk in cooler used to fill container. Hand wash station at end of make line used to thaw frozen mussels under cold running water. All items removed from sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment freezing and storing raw fish in walk in freezer for over a week without an approved HACCP plan.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station at end of cook line near walk in cooler door. At hand wash station by triple sink.
Food stored on floor. Boxes of chicken in walk in cooler and walk in freezer.
Dec 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
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 expired in June or July of this year.
Oct 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found 1 live flying insect around dish machine. 1 live flying insect around service window on make line. 2 live flying insects around end of bar, near soda gun.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried mozzarella (53F - Cold Holding); chicken Parmesan (52F - Cold Holding); fried eggplant (52F - Cold Holding); manicotti (50F - Cold Holding) all items in reach in cooler at end of make line, per manager lid has been off for approximately 1.5 hours, all items moved to walk in freezer. cooked potatoes (53F - Cold Holding) in over filled container in reach in cooler on make line under service window in middle of make line, per manager lid has been left off for approximately 1.5 hours, potatoes moved to walk in freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open containers of cheesecake and cannoli cream in standing reach in cooler at server station, per manager both should have been opened 2 days ago.
Handwash sink used for purposes other than handwashing. Hand wash station at end of cook line near walk in cooler used as dump sink.
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 expired in June or July of this year.
Dead insects on premises. 3 dead beetles in pan over large ice machine in back prep area by back door, beetles discarded and pan cleaned.
Floor soiled/has accumulation of debris. Under all equipment on cook line.
Hole in or other damage to wall. Hole in wall under dish machine in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
Apr 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of ground tomatoes on rack in back prep area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top section of reach in cooler on cook line with raw shrimp and raw shell stock stored below raw chicken in bottom section of reach in cooler, manager moved chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potato wedges (50F - Cold Holding) in top section of flip top reach in cooler on make line, per manager potatoes have been in cooler since Sunday and left in cooler without any additional preparation done today. fresh garlic in oil (55F - Cold Holding) triple planned in top section of flip top reach in cooler on make line, per manager garlic in oil was made Sunday and left in cooler without any additional preparation done today.
Clam/mussel/oyster tags not marked with last date served. Missing from a few tags for March
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 open containers of cream in reach in coolers on cook line, manager dated for Sunday.
Handwash sink not accessible for employee use at all times. Hand wash sinks on cook line and in prep area blocked by pitchers and sanitation bucket in sinks, all items moved.
Employee with no hair restraint while engaging in food preparation. Two employees preparing food in prep area.
Food stored on floor. Pans of raw chicken and bag of sausages in walk in freezer, all items moved.
Working containers of food removed from original container not identified by common name. Spray bottle of water on cook line, operator corrected during inspection.
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); cooked penna (48F - Cold Holding) in small reach in cooler on make line under pass through window with drawer slightly ajar, per manager drawer was fully closed when they came to work approximately several hours prior, chicken discarded, pasta moved to walk in cooler. Pasta retested at 38F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Containers of gnocchi, peas, and heavy cream in reach in coolers on make line. Containers of heavy cream and milk in reach in cooler in server area. Per manager all items opened Sunday, all items dated.
Handwash sink not accessible for employee use at all times. Large pitcher in both hand wash sinks at either end of cook line. Sanitation bucket in hand wash sink in prep area. All items moved.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in server area, manager corrected during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser under hand wash station near ovens at end of cook line, manager corrected during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing watch cooking eggplants on cook line.
Employee with no hair restraint while engaging in food preparation. 2 employees on cook and prep lines.
Equipment in poor repair. Broken gasket on reach in cooler in server area.
Floor soiled/has accumulation of debris. Under cook and make line in kitchen.
Food stored on floor. Raw ground beef in walk in cooler. Raw chicken in walk in freezer. All items moved.
No handwashing sign provided at a hand sink used by food employees. At hand wash station in prep area.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Food stored in ice used for drinks. See stop sale. Stuffed olives and various drink mixes in full ice bins at bar, per employee they use that ice for drinks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wrapped in prosciutto stored over mixed vegetables in reach in cooler, chicken moved.
Stop Sale issued due to food not being in a wholesome, sound condition. 8 individual packages of fully thawed out raw tuna in reach in cooler on cook line. Stuffed olives and various drink mixes in full ice bins at bar, per employee they use that ice for drinks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (51F - Cold Holding) in standing reach in cooler in server area, per operator butters where left out to soften no more then 1 hour ago and they go through those butters in less then 4 hours, butter placed on time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (80F - Hot Holding) sitting out next to steam well on cook line, per manager soup was cooked early in the day and placed next to steam well to be used to refilled the well, soup placed in stove top to reheat.
Handwash sink used for purposes other than handwashing. Sanitation bucket and utensils in hand wash sink by triple sink in back of kitchen.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 individual packages of fully thawed out raw tuna in reach in cooler on cook line.
Sep 26, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on the main cook line chopping parsley and utilizing barehands. Discussed with operator using gloves for product not cooked as sole ingredient.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken parmesan over sliced cheese. Operator rearranged the walk in cooler storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Can openers hanging on the can rack of the prep area have old food debris around the blade. Portable clean cutting boards on the bottom shelf of the prep area have food residue staining. Operator had dish washer clean and sanitize the can openers and start cleaning the cutting boards.
Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store drink pitcher, operator removed the pitcher.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust around the vent.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet.
Equipment in poor repair. Bulk ice bin has broken deflector plate with rust forming at the edges. Operator has new bulk ice bin ordered and is only utilizing bagged ice.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the main cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
Old labels stuck to food containers after cleaning. On the storage shelf in the prep area, clean container with old sticker attached. Operator removed the sticker.
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.