Casa Vincenzo Ristorante
Last inspected: Mar 30, 2026
55
Score
Inspectors have visited Casa Vincenzo Ristorante 11 times, with records going back to 2022. The most recent visit was on Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average sits at 81, which Casa Vincenzo Ristorante's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
55
Oct 16, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Toxic Substances Properly Identified, Stored, Used
FL-32
78
May 1, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over break in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Manager placed in three compartment sink. **Corrective Action Taken**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed. Manager filled out. **Corrected On-Site**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
67
Nov 6, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil found at 77F ambient. Recommend to place on time plan. Manager discarded.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - 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 **Corrected On-Site**
02C-03-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour and sugar. **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - 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. Tuna found in igloo cooler. Manager discarded.
06-09-1
47
Apr 10, 2024
Routine - Food
2 major violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
82
Apr 8, 2024
Routine - Food
7 critical violations. 5 major violations. 5 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Caesar dressing
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Caesar dressing made 3/29/24
02C-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese sauce 46F **Warning**
03D-02-5
High Priority - Container of medicine improperly stored. Anti acid medicine **Corrected On-Site**
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For black hose.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish, calamari and raw salmon 44F to 46F in cooler over night that is over stocked **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - 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 in squeeze bottle
02C-03-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing the month of April.
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing contains raw egg **Warning**
02B-01-5
Intermediate - Microwave soiled
22-02-4
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 employees less than 1 week. Emailed Employee reporting agreement to operator.
11-26-1
Basic - Bulk containers of flour and sugar. **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour and. Sugar
10-01-5
Basic - Oil stored on floor. **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In the 2 door cooler. **Corrected On-Site**
08B-17-4
17
Jan 3, 2024
Routine - Food
No violations found.
100
Oct 25, 2023
Routine - Food
3 major violations.
View 3 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 30 days of employment. **Corrected On-Site** - From follow-up inspection 2023-10-25: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2023-10-25: **Time Extended**
03G-43-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-10-25: Some employee training **Time Extended**
53B-01-5
74
Oct 18, 2023
Routine - Food
1 critical violation. 8 major violations. 2 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked egg plant 10/6
01B-24-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-43-1
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. From end of line area **Warning**
31A-04-4
Intermediate - Identity of food or food product misrepresented. Wagyu being served as angus beef **Admin Complaint**
52-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Employee 30 days of employment. **Corrected On-Site**
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and sausage thawing at room temperature **Corrected On-Site**
06-01-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
35
Jun 21, 2023
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
86
Dec 9, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 63f Garlic 60f cold holding , Employee placed back in cooler out less than 30 minutes
03A-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temp no water running fish **Corrected On-Site**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils 78f hot holding , **Corrected On-Site**
10-07-4
Basic - Dead shellfish and/or shellfish with broken shells. See stop sale. 1 dozen clams. Manager removed and disposed of product **Corrected On-Site**
01B-10-4
70
Frequently Asked Questions
When was Casa Vincenzo Ristorante last inspected?
The most recent health inspection at Casa Vincenzo Ristorante on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Casa Vincenzo Ristorante?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Casa Vincenzo Ristorante.
How does Casa Vincenzo Ristorante compare to other restaurants in Port St. Lucie?
Casa Vincenzo Ristorante most recently scored 55 out of 100, which is lower than the Port St. Lucie average of 81.
Has Casa Vincenzo Ristorante's inspection record improved over time?
Yes. Recent inspections at Casa Vincenzo Ristorante have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Casa Vincenzo Ristorante 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 Casa Vincenzo Ristorante inspected?
Based on the inspection history on file, Casa Vincenzo Ristorante is inspected around three times per year on average.
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