VITOLO
551 N FORT LAUDERDALE BEACH BLVD, Fort Lauderdale FL 33304 · 954-414-5127
Last inspected Oct 15, 2025 · 10 visits since December 2023
APR 24
OCT 24
MAR 25
SEP 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw veal. Operator stored all items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Oct 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Prep - low boy - raw beef carpaccio stored over ready to eat prepared zucchini. Operator stored all items properly.
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.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by pans. Operator removed.
Show the remaining 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Pizza prep hand sink. Operator replaced.
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.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Standing water in bottom of reach-in-cooler. Pizza area flip top.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Sep 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 4 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.
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. Operator vacuum packaging fresh fish.
Standing water in bottom of reach-in-cooler. Pizza area flip top.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Sep 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 13 findings ▾
Employee drank from bottled water then handled clean utensils on the grill without washing hands. Reviewed proper hand washing and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Pizza prep - flip top - raw fish stored over ready to eat garlic. Operator stored all items properly.
Several kitchen Employee entered kitchen and began working with food, without first washing hands. Reviewed proper hand washing and employees washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right flip top - cooked broccoli (45-47F); cut tomatoes (45F); asparagus (44F); cooked pasta (46F); marinara (47-52F); cheese (44F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - middle flip top - pooled shell eggs (52F); tomato sauce (49-50F); cooked pasta (52-53F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Salad station low boy - cooked peppers (45F); raw tuna (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - Right flip top - cooked broccoli (45-47F); cut tomatoes (45F); asparagus (44F); cooked pasta (46F); marinara (47-52F); cheese (44F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Cookline - middle flip top - pooled shell eggs (52F); tomato sauce (49-50F); cooked pasta (52-53F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Salad station low boy - cooked peppers (45F); raw tuna (44-45F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk - per operator opened more than 24 hours ago. Operator date marked.
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.
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. Operator vacuum packaging fresh fish.
Employee drinking from an unenclosed beverage container in a food preparation area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook drinking from plastic water bottle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - spoon in water at 77F. Operator removed.
Standing water in bottom of reach-in-cooler. Pizza area flip top.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
Mar 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In pizza station area, raw fish stored over ready to eat vegetables. Operator moved fish to bottom shelf
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Pork chops held for 48 hours in reduced oxygen package not labeled with date or time of packaging. Operator labeled pork chops at time of inspection
Food-contact surface soiled with food debris, mold-like substance or slime. My pizza station, small cutting board has deep cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On flip top cooler by pizza oven, employee open drink stored on cutting board. Operator discarded open drink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At flip top cooler by pizza oven, cup with handle in contact with food. Operator removed cup and put to wash.
Time/temperature control for safety food thawed in an improper manner. On cook line, lobster tails thawing in standing water. Operator turned on running water.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. boilers 131806, 131805, 131804, 131803 exp 2-12-2022. Per operator, inspection was performed on 4-23-2024 - no certificates received.
Dec 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No plan review submitted and approved - bar area added. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Bar area, dining area and prep room next to bar not on current plans. Area was previously licensed under 1623691.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer - prep room next to bar.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. boilers 131806, 131805, 131804, 131803 exp 2-12-2022. Per operator, inspection was performed on 4-23-2024 - no certificates received.
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority7 Intermediate2 Basic
Show 12 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 cutting basil for garnish with bare hands. Reviewed proper procedures for no bare hand contact with ready to eat food. Employee washed hands and put in gloves.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw chicken stored over raw veal. Operator stored all items properly.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing with raw shell eggs. Reviewed proper menu updating with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Expo hand sink, bar hand sink and hand sink in prep room next to bar. Operator replaced.
No plan review submitted and approved - bar area added. 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Bar area, dining area and prep room next to bar not on current plans. Area was previously licensed under 1623691.
No soap provided at handwash sink. Bar area. Operator replaced.
No handwashing sign provided at a hand sink used by food employees. Dish area. Operator posted.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer - prep room next to bar.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. boilers 131806, 131805, 131804, 131803 exp 2-12-2022. Per operator, inspection was performed on 4-23-2024 - no certificates received.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate1 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Vacuum package less than 2 hours. Employee removed fish from vacuum package.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....heat strip to turned black after 5 times to used machine.
Non-food grade paper towel used as liner for food container in cut onion for salad. Employee removed paper towel.
Raw animal food stored over/not properly separated from ready-to-eat food.... Raw veal above pizza sauce in reach in cooler....raw chicken above Sous vide chicken in reach in drawer. Employee properly stored food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter milk 44F, pizza sauce 46F in pizza reach in cooler, food not prepped or portion today, food being held (since yesterday) more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter milk 44F, pizza sauce 46F in pizza reach in cooler, food not prepped or portion today, food being held (since yesterday) more than 4 hours. Stop sale issue. Employee discarded food.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
Handwash sink not accessible for employee use at all times...pile of pan stored top of, front of handwashing sink at cook line. Operator removed pan
No soap provided at handwash sink at kitchen. Employee provided.
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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information...Sous vide chicken, ribs not date and time marked for consumed within 48 hours.
No handwashing sign provided at a hand sink used by food employees at dishwashing area.
Dec 7, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Corrected to quat 400ppm.
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Corrected to quat 400ppm.
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.