VITOLO
551 N FT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954 214 3487
Last inspected Oct 15, 2025 · 7 visits since October 2023
5 inspections within 15 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. Bar - blue cheese olives (63F). Placed out less than an hour ago. Operator moved back to reach in to quick chill.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Clam tags not maintained in chronological order according to the last date they were served in the establishment. Reviewed proper procedures with operator.
Clam tags not marked with last date served. Reviewed proper procedures with operator.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna crudo, beef carpaccio, Caesar dressing with raw shell eggs. Reviewed menu updating with operator.
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In storage area, ice machine soiled with mold like substance.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Operator isn't aware of certification for boiler.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - blue cheese olives (63F). Placed out less than an hour ago. Operator moved back to reach in to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink. Operator replaced.
No soap provided at handwash sink. Bar hand sink and back prep room hand sink. Operator replaced.
Ice scoop handle in contact with ice. Bar. Operator stored properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Both High/low units in prep room.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at bar.
No paper towels or mechanical hand drying device provided at handwash sink any handwashing sink at bar area.
No soap provided at handwash sink at bar.
No handwashing sign provided at a hand sink used by food employees at bar
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine 0ppm. Operator will take all utensils to Main Kitchen for wash/sanitizing.
Water leaking from pipe and/or faucet/handle. Prep area hand sink. Operator repaired during inspection.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.