VITOS FAMOUS CHEESESTEAKS LLC
318 9 ST N, Naples FL 34102 · 443-798-4332
Last inspected Sep 18, 2025 · 7 visits since July 2023
JUL 23
JUL 24
APR 25
SEP 25
▲ GETTING WORSE
4 inspections trending down, 31 points off where it started.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on front counter shelled eggs (69 F - Cold Holding). Per operator eggs had been removed one hour prior and were placed back into reach in cooler for cooling.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Sep 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Grease on the ground and pad around grease receptacle.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; shredded cheese (47F - Cold Holding); ham (49F - Cold Holding); Swiss cheese cubes (50F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; shredded cheese (47F - Cold Holding); ham (49F - Cold Holding); Swiss cheese cubes (50F - Cold Holding). Per operator all items stored in reach-in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at front counter; ham cheese empanada (122F - Hot Holding); cheese empanada (121F - Hot Holding). Per operator all items stored in hot holding unit for 2 hours. Operator started reheating all items.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five employees working for the establishment without any certified food manager on duty.
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. Provided operator Employee Health Reporting Agreement.
Food stored on floor. Oil containers store stored in floor near cook line.
Grease on the ground and pad around grease receptacle.
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Dumpster rusted out on bottom.
Garbage can located outside has lid broken.
Garbage on the ground around dumpster.
Grease on the ground and pad around grease receptacle.
Inside/outside of dumpster not clean.
Apr 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler by kitchen exit; cooked beef (52F - Cooling); cooked chicken (54F - Cooling); cooked beans (61F - Cooling); cooked rice (65F-cooling) Per operator all items prepared and stored in reach-in cooler at overnight. See stop sale.
Dishmachine chlorine sanitizer 00ppm not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and started setting up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw eggs stored over cherries. Operator removed cherries to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler by kitchen exit; cooked beef (52F - Cooling); cooked chicken (54F - Cooling); cooked beans (61F - Cooling); cooked rice (65F-cooling) Per operator all items prepared and stored in reach-in cooler at overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the warmer and steamer; cooked cheese filling (119F - Hot Holding); cooked ham filling (120F - Hot Holding); cooked ground beef filling (121F - Hot Holding); cooked chicken soup (115F - Hot Holding); cooked lobster (110F - Hot Holding); cooked steak (112F - Hot Holding) Per operator all items placed for one hour. Operator started reheating all items to 165F.
No soap provided at handwash sink at prep area. Operator provided soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler; cooked chicken and cooked beef have no date marked. Per operator prepared and stored the day before inspection.
Dumpster rusted out on bottom.
Garbage can located outside has lid broken.
Garbage on the ground around dumpster.
Grease on the ground and pad around grease receptacle.
Inside/outside of dumpster not clean.
Sep 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink missing in warewashing or food preparation area. Inadequate number of hand washing sinks. No hand washing sink near steam table where food is served to guests. Nearest hand sink is in back prep room and employees must enter through a self closing door.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hot holding steam table was added to front counter service area after a change of ownership. Provided operator with Plan Review handout.
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. No reporting agreements available. Provided operator with DBPR Form HR 5030-103 (English) and HR 5030-203 (Spanish)
Employee with no hair restraint while engaging in food preparation. Employee cooking without a hair restraint. Employee put on hat.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat lettuce and green peppers in refrigerator. Operator moved to proper storage.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on front counter shelled eggs (69 F - Cold Holding). Per operator eggs had been removed one hour prior and were placed back into reach in cooler for cooling.
Stop Sale issued due to food not being in a wholesome, sound condition. Two (2) pounds of snapper fully thawed and still under reduced oxygen packaging. Package clearly states to remove from packaging prior to thawing under refrigeration
Handwash sink missing in warewashing or food preparation area. Inadequate number of hand washing sinks. No hand washing sink near steam table where food is served to guests. Nearest hand sink is in back prep room and employees must enter through a self closing door.
No plan review submitted and approved - renovations were made or are in progress. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hot holding steam table was added to front counter service area after a change of ownership. Provided operator with Plan Review handout.
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. No reporting agreements available. Provided operator with DBPR Form HR 5030-103 (English) and HR 5030-203 (Spanish)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Moro rice and yellow rice, per operator prepared more than 24 hours prior to it date marked. Reviewed date marking requirements with operator and all food was properly date marked.
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. Two (2) pounds of snapper fully thawed and still under reduced oxygen packaging. Package clearly states to remove from packaging prior to thawing under refrigeration
Employee with no hair restraint while engaging in food preparation. Employee cooking without a hair restraint. Employee put on hat.
In-use wet wiping cloth/towel used under cutting board. On prep table. Operator removed
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime on the cutting boards under the prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked on the gravy. Operator placed date mark on the gravy inside the reach in cooler.
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.