Caffe Vesuvio's
Last inspected: Apr 9, 2026
74
Score
Inspectors have visited Caffe Vesuvio's 16 times, with records going back to 2022. The most recent report on file is from Apr 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around nine violations each.
“No proof provided that food employees are informed” comes up most often, recorded eight times in the inspection record.
Compared to the broader New Smyrna Beach restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
16
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paulo **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2026-04-09: **Time Extended**
10-20-4
74
Feb 5, 2026
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
27
Sep 16, 2025
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
17
Feb 26, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
67
Feb 25, 2025
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Pizza by the slice **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cheese over fill line up to 60F, top of pizza cooler - Salad cooler overnight: bruschetta 47F, feta 47F, blue cheese 48F and 50F, fresh mozzarella 48F, ham 50F, sliced cheese 50F. See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw veal over precooked mussels reach in cooler corrected on site - raw veal over ham walk in cooler **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Employee pulled cell phone out of pocket and engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee answered phone with gloves on and continued prepping dough **Warning**
12A-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta sauce 53F in 22L plastic container cooling from previous evening **Warning**
03D-02-5
Intermediate - Chemical spray bottle used for sanitizer improperly labeled. Quat spray bottle filled with cleaner disinfectant. Operator changed to 200 ppm quat **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Microwave **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joaquin and Valentina **Warning**
53B-02-5
Intermediate - 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. Dishwasher/no food handler training **Corrected On-Site** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned lasagna, shredded cheese **Repeat Violation** **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - Food stored on floor. Cases under the shelving walk in cooler **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets **Warning**
23-03-4
Basic - Single-service articles improperly stored. Pizza box cases on the floor **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation** **Warning**
02D-01-5
15
Jan 3, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2025-01-03: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2025-01-03: **Time Extended**
16-62-1
82
Aug 20, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: Establishment no longer using dish machine - unplugged and not in use **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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/. Added dish machine to the bar area. Pasta prep area at the front door **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
11-26-1
64
Aug 9, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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/. Added dish machine to the bar area. Pasta prep area at the front door **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Food stored on floor. Container of oil **Warning** - From follow-up inspection 2024-08-06: Onions on floor in walk in. Bag in a box on floor in prep area **Time Extended** - From follow-up inspection 2024-08-09: Onions, lettuce, sausage stored on floor in walk in cooler. Oil bag in a box left on floor in prep area **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and salt **Warning** - From follow-up inspection 2024-08-06: **Time Extended** - From follow-up inspection 2024-08-09: **Time Extended**
02D-01-5
58
Aug 6, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded **Repeat Violation** **Warning** - From follow-up inspection 2024-08-06: Chicken parm 45F, calamari 45, chicken 47F, pasta 42-49F, mozzarella 45F, heavy cream 44F, manicotti 44F, Cooler serviced previous day and scheduled to be serviced day of callback **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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/. Added dish machine to the bar area. Pasta prep area at the front door **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - 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. Employee on duty with no food handler training **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
31B-06-4
Basic - - From initial inspection : Basic - Food stored on floor. Container of oil **Warning** - From follow-up inspection 2024-08-06: Onions on floor in walk in. Bag in a box on floor in prep area **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and salt **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
02D-01-5
45
Aug 2, 2024
Routine - Food
2 critical violations. 7 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cookline across from stove - chicken parm 48F, Osso buco 45F, fresh mozzarella 45F. On top sliced cheese 68F, on top of other containers. Operator discarded **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwaves Cutting board Slicer **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by rack and trash can **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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/. Added dish machine to the bar area. Pasta prep area at the front door **Warning**
51-16-7
Intermediate - 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. Employee on duty with no food handler training **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna **Warning**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Bar **Warning**
31B-06-4
Basic - Food stored on floor. Container of oil **Warning**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Pizza cooler Upright freezer **Warning**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt **Warning**
02D-01-5
32
Mar 26, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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/. - added pasta prep area at front door **Warning** - From follow-up inspection 2024-02-19: **Time Extended** - From follow-up inspection 2024-03-26: HQ-24-5645 **Time Extended**
51-16-7
90
Feb 19, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Eggplant 54F, sliced cheese 55F, spring mix 61F. Top of cooler across from stove less than 4 hours. Operator moved underneath - chicken stock 76F on stove. Cream 78F. Pulled from walk in cooler and left out to use. Operator returned to cooler **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-02-19: Top of cooler overnight on top of Bain Marie: crab, sliced cheese, cooked eggplant, tomato and Brie sauce 49-51F. . Operator discarded. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2024-02-19: operator stated he will store the pasta in a refrigerated display case **Time Extended**
03G-40-1
Intermediate - - From initial inspection : Intermediate - 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/. - added pasta prep area at front door **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - 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.new employee with no food handler training **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from Tuesday **Warning** - From follow-up inspection 2024-02-19: Ground beef walk in cooler **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler fan covers **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Food stored on floor. -Bag of potatoes in office - bag of flour under pasta area **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
08B-38-4
52
Dec 21, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Pizza by the slice **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Eggplant 54F, sliced cheese 55F, spring mix 61F. Top of cooler across from stove less than 4 hours. Operator moved underneath - chicken stock 76F on stove. Cream 78F. Pulled from walk in cooler and left out to use. Operator returned to cooler **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. Operator handling cooked chicken and then putting on top of pizza for customer **Warning**
09-01-4
Intermediate - Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-40-1
Intermediate - Handwash sink not accessible for employee use at all times. Cookline blocked by trash can and bread racks **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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/. - added pasta prep area at front door **Warning**
51-16-7
Intermediate - 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.new employee with no food handler training **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna from Tuesday **Warning**
02C-02-5
Intermediate - 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. Aliana **Warning**
53B-14-5
Basic - Food stored on floor. -Bag of potatoes in office - bag of flour under pasta area **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler fan covers **Warning**
23-03-4
32
Aug 14, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
30
Dec 29, 2022
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a¿¿ out to make a catering order and returning to cooler: Cooked carrots 60F, blue cheese 58F, chunk cheese 58F - In cookline cooler for 2.75 hours per operator: Sausage 46F, ham 53F, fresh mozzarella 55F, diced tomatoes 52F, cooked chicken 48F, raw chicken 48F, pasta 46F, butter 49F, raw calamari 49F. Operator moved to walk in cooler - fresh garlic in oil 73F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock 85F, sitting on stove for 2 hours per operator. Advised to reheat to 165F to hot hold at 135F or above. **Warning**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chemical container empty. Operator changed container and machine tested at 100 ppm cl **Corrected On-Site** **Warning**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Uncovered 1/3 pan of raw beef over fries, potatoes, and pasta in upright freezer **Warning**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at prep sink with no soap after handling raw veal **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in large plastic container 61-70F after approximately 2 hours. 30 minutes later 60-69F **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer and blade guard Soda gun, bar **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiramisu made with raw shell eggs as part of sauce **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded **Corrected On-Site** **Warning**
41-17-4
Basic - Uncovered food stored near sink exposed to splash. Speed rack with bread **Warning**
08B-54-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Salt in 12 qt container on prep table **Warning**
02D-01-5
29
Jul 14, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christian **Warning** - From follow-up inspection 2022-07-14: **Time Extended**
53B-02-5
90
Frequently Asked Questions
When was Caffe Vesuvio's last inspected?
The most recent health inspection at Caffe Vesuvio's on file is from Apr 9, 2026. The public record contains 16 inspections in total.
What is the most common violation at Caffe Vesuvio's?
Across the inspection record, “no proof provided that food employees are informed” has been cited eight times, more than any other issue at Caffe Vesuvio's.
How does Caffe Vesuvio's compare to other restaurants in New Smyrna Beach?
Caffe Vesuvio's most recently scored 74 out of 100, which is about the same as the New Smyrna Beach average of 72.
Has Caffe Vesuvio's inspection record improved over time?
Results have been roughly steady. Inspections at Caffe Vesuvio's have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Caffe Vesuvio's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Caffe Vesuvio's inspected?
Based on the inspection history on file, Caffe Vesuvio's is inspected around four times per year on average.
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