Ristorante Da Vinci
Last inspected: Apr 28, 2026
82
Score
Going back to 2022, Ristorante Da Vinci has 10 inspections in the public record. Ristorante Da Vinci was last inspected on Apr 28, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Among Marco Island restaurants, the typical score is 76; Ristorante Da Vinci is comfortably above that bar. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing.the hand washing sinks at the bar are being used as dump sinks as evidenced by the strainers inside each one.
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
82
Dec 5, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. The clam and mussel tags are not marked with the last date sold.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris behind the blade of the slicer.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a pan of cooked puff pastry. Operator removed the employee cellphone. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
74
May 1, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw whole muscle beef and ground beef are stored in the same pan. Operator moved the whole muscle meat to proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. An employee filled containers of water at the hand washing sink by the triple sink. The hand washing sink next to the walk in cooler gas been used for a dump sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The quaternary chemical test kit container us filled with water.
16-37-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 108F standing water on the cook line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There are open employee water bottles inside the upright reach in cooler in the salad station.
12B-13-4
61
Feb 6, 2025
Food-Licensing Inspection
No violations found.
100
Jan 16, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. In the pizza station raw sausage is stored over fresh and shredded mozzarella. Operator moved the sausage to proper storage. **Corrected On-Site**
08A-08-5
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. Dishwasher (Chlorine 0ppm), operator will sanitize in the triple sink.
22-41-4
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink by the ice machines.
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clam and mussel tags are not marked with the last date served.
01C-01-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The soap dispenser at the hand sink next to the triple sink is broken.
31B-06-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walkin freezer,
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside both ice machines.
22-20-5
50
Apr 2, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
64
Nov 1, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler mechanically tenderized veal stored over whole muscle meat. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice chute at the drink fountain in the service area. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at either hand washing sink at the bar. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. There is no soap at either hand washing sink at the bar. **Warning**
31B-03-4
Intermediate - 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 is performing Sous Vide with no HACCP plan. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish washing area. **Warning**
41-17-4
Basic - Ice scoop handle in contact with ice. There is a ice scoop with the handle in the ice at the bar. Inspector educated the operator on proper storage of in use utensils. **Corrective Action Taken** **Warning**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
45
May 25, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
86
Dec 29, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. In dry storage, on the shelf not segregated from the undamaged cans there is one can of artichoke quarters, two cans of sliced peaches and two cans of hot fudge sundae topping with dented rims and sides. **Warning**
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink next to the ice machines. **Warning**
31B-02-4
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. **Warning**
51-16-7
Intermediate - Handwash sink not accessible for employee use at all times. There is a red sanitizer bucket inside the hand washing sink next to the ice machines. **Warning**
31A-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. In dry storage, on the shelf not segregated from the undamaged cans there is one can of artichoke quarters, two cans of sliced peaches and two cans of hot fudge sundae topping with dented rims and sides. See stop sale. **Warning**
08B-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. There is Italian sausage thawing in standing water in the back kitchen. **Warning**
06-01-5
58
Frequently Asked Questions
When was Ristorante Da Vinci last inspected?
The most recent health inspection at Ristorante Da Vinci on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ristorante Da Vinci?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Ristorante Da Vinci.
How does Ristorante Da Vinci compare to other restaurants in Marco Island?
Ristorante Da Vinci most recently scored 82 out of 100, which is higher than the Marco Island average of 76.
Has Ristorante Da Vinci's inspection record improved over time?
Results have been roughly steady. Inspections at Ristorante Da Vinci have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Ristorante Da Vinci means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Ristorante Da Vinci inspected?
Based on the inspection history on file, Ristorante Da Vinci is inspected around three times per year on average.
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