VULCANO'S ITALIAN RESTAURANT
221 S US HWY 1, Tequesta FL 33469 · 561-7472880
Last inspected Mar 25, 2026 · 8 visits since December 2023
APR 24
OCT 24
NOV 24
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Cook cut celery and stored celery in reach in cooler without gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license 12.1.25
No chemical chlorine and quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Buildup of food debris/soil residue on oven door handles.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife.
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license 12.1.25
Raw animal food stored over/not properly separated from ready-to-eat food. Veal on top of lasagna on cook line. Operator removed veal.
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. Cooked Rice 59F, cooked veggies 60F, cheese 59F, pasta 60F, marinara sauce 59F, in reach in cooler to the left of cook line. All items in cooler since yesterday. Not cooked or prepped today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 59F, cooked veggies 60F, cheese 59F, pasta 60F, marinara sauce 59F, in reach in cooler to the left of cook line. All items in cooler since yesterday. Not cooked or prepped today. See stop sale
Clam and mussel tags not marked with last date served.
Food-contact surface soiled with food debris,slicer blade.
Manager or person in charge lacking proof of food manager certification.
No chemical chlorine and quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator provided.
Buildup of food debris/soil residue on oven door handles.
In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife.
In-use scoop in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container in dry storage area. Operator removed.
Nonfood-contact oven doors soiled with grease, food debris, dirt, slime or dust.
Oct 13, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked risotto (45F - Cooling) at 10:10; cooling since 10/12 at 7:30pm. Observed at flip top cooler on cook line. Per operator, held in cooler overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked risotto (45F - Cooling) at 10:10; cooling since 10/12 at 7:30pm. Observed at flip top cooler on cook line. Per operator, held in cooler overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp and calamari over mozzarella and cream at flip top cooler on cook line. Operator stored products properly.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with last date served. Educated operator on proper shellfish tag procedures.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizing dish machine and quaternary sanitizer at triple sink and sanitizer buckets.
No soap provided at handwash sink. At hand sink by triple sink.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between coolers on cook line. Surfaces between coolers are soiled with food debris.
Nov 6, 2024Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
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. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock.
Nov 5, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority5 Intermediate0 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over bread not in commercial packaging. Raw steak not in commercial packaging over broccoli at tall reach in freezer. Ground beef and lamb chops stored in same container tall reach in cooler. Educated operator on proper storage procedures.
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. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Toxic substance/chemical improperly stored. Observed Stainless steel polish next to pizza trays by cook line. Operator stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with food particles, per operator last cleaned on 11/3.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice made 11/2 not labeled at tall reach in cooler by dish machine.
Spray bottle containing toxic substance not labeled. Glass cleaner and degreaser spray bottle not labeled. Advised operator to ensure all chemicals are labeled.
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Nonfood-grade bags used in direct contact with food. Observed Paper towel in direct with feta cheese at flip top cooler on cook line, sausage stored and in direct contact with thank you to go bag at stainless reach in freezer. Operator stored all products properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over mashed potatoes and cheese at reach in cooler on cook line, raw shell eggs over cooked pasta tall reach in cooler on cook line. Operator stored all products properly.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bodily fluids procedure emailed to operator.
Handwash sink used for purposes other than handwashing. Observed Pots and pans stored in hand wash sink by cook line. Operator removed pots and pans.
No probe thermometer provided to measure temperature of food products. Not available at time of inspection.
Non-pitting surface rust on food-contact storage shelf. Observed To go containers and food storage pans stored on and in direct with rusted storage shelves in kitchen.
Spray bottle containing toxic substance not labeled. Observed Degreaser and chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to sanitize in triple sink with chlorine sanitizer 50-100ppm.
Plumbing system in disrepair. Hand wash sink by back door is inoperable due to broken tailpiece.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook stated he washed his hands in the restroom before starting to work. No supplies available in kitchen, cook could not wash his hands in kitchen.
Clam tags not marked with last date served.
Establishment not maintaining clam/mussel tags for 90 days.
No paper towels or mechanical hand drying device provided at handwash sink next to cook line and at entrance to kitchen. Cook provided.
No soap provided at handwash sink next to cook line and at entrance to kitchen. Cook provided.
Bowl or other container with no handle used to dispense feta cheese in salad prep area. Cook removed.
Cloth used as a food-contact surface for lettuce in salad prep. Cook removed.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 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. Cook cut celery and stored celery in reach in cooler without gloves.
Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23
Clam tags not marked with last date served. Reviewed proper procedure with cook
No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Cook provided.
No probe thermometer provided to measure temperature of food products.
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. Salmon 36°F was removed from freezer 4 hours ago. Cook removed packaging.
Hole in or other damage to wall. Loose wall panel exposing insulation, next to hand sink in kitchen.
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.