Vacci
Last inspected: Feb 24, 2026
86
Score
Across the available record, Vacci has 11 inspections on file, the first dated 2022. Vacci was last inspected on Feb 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
Compared to the broader Bradenton restaurant scene, where the average is 83, this is a stronger showing. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area slicer soiled with dried food particles.Person in charge cleaned slicer. Observed by dishwasher can opener soiled with mold like substance. Person in charge cleaned opener. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed over grill and fry hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
86
Oct 2, 2025
Routine - Food
No violations found.
100
Sep 18, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
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.observed in main kitchen area Dishwasher (Chlorine 000ppm)Person in charge set up 3 compartment sink and called for repair. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area food slicer soiled with dried food particles. Person in charge stated it was not used today.Person in charge cleaned and sanitized slicer. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.observed in main kitchen by salad station soiled tongs on handwashing sink. Person in charge removed and washed sink. **Corrected On-Site** **Warning**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and fry hood filters soiled with grease. **Warning**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line entree make station. **Warning**
14-09-4
64
Apr 8, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on pizza line, pizza time stamp 2/24/25 10:55am. Person in charge stated it was prepared on 4/8/25 at 10:55am and time marked accordingly. **Corrective Action Taken**
03F-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opened soiled with mold like substance. Person in charge cleaned can opener . **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed in wait staff area sanitizer bucket in Handwashing sink. Person in charge removed bucket. **Corrected On-Site**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employee engaged in food preparation with a gold bracelet on wrist. Employee removed and washed hands. **Corrected On-Site**
13-07-4
67
Jan 6, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler reduced oxygen packaged marinara date marked 1/3/25 and meat sauce date marked 12/30/24 .Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Person in charge voluntarily discarded.
01B-13-4
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed in walk-in cooler reduced oxygen packaged marinara date marked 1/3/25 and meat sauce date marked 12/30/24 .Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Person in charge voluntarily discarded. **Corrective Action Taken**
03G-09-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler on pizza line cook beef and pork not date marked. Person in charge stated it was prepared on 1/4/25 and date marked accordingly. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cooks line cutting board employee cell phone. Employee removed cell phone and washed hands. **Corrected On-Site**
40-06-5
67
May 8, 2024
Routine - Food
No violations found.
100
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed in Walk in cooler Meatsauce date marked 2/17/24 and 2/23/24, and Alfredo date marked 2/26/23 in reduced oxygen packaging. Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged and emailed Person in charge a copy of the cook chill handout. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
03G-27-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. Observed in Walk in cooler Meatsauce,Marinara and Alfredo in reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Educated Person in charge on ROP without a HACCP plan and emailed Person in charge a copy of the handout. **Warning** - From follow-up inspection 2024-03-06: **Time Extended**
03G-50-1
70
Mar 5, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Walk in cooler Meat Sauce date marked 2/23/24 and 2/17/24, Lasagna date marked 2/20/24,Alfredo date marked 2/26/24 and in Reach in cooler across from grill on cooks line Alfredo date marked 2/13/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge voluntarily discarded all items. **Warning**
01B-13-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee handled cell phone with gloves on and grabbed a single service container and failed to remove soiled gloves,wash hands and put on clean gloves before touching SS container. Educated Person in charge on gloves use and hand washing procedures and emailed Person in charge a copy of the hand out . Person in charge discarded SS container,removed soiled gloves,washed hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Admin Complaint**
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line warmer Marinara (114F - Hot Holding) Educated Person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge reheated Marinara Start Time 12:25pm End Time 12:45pm (181F - Reheating); . **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed in Walk in cooler Meatsauce date marked 2/17/24 and 2/23/24, and Alfredo date marked 2/26/23 in reduced oxygen packaging. Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged and emailed Person in charge a copy of the cook chill handout. **Warning**
03G-27-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler Meat Sauce date marked 2/23/24 and 2/17/24, Lasagna date marked 2/20/24,Alfredo date marked 2/26/24 and in Reach in cooler across from grill on cooks line Alfredo date marked 2/13/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge voluntarily discarded all items. **Warning**
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. Observed in Walk in cooler Meatsauce,Marinara and Alfredo in reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Educated Person in charge on ROP without a HACCP plan and emailed Person in charge a copy of the handout. **Warning**
03G-50-1
41
Oct 2, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Observed Dented can on seam of White beans on can rack in main kitchen area.Educated Person in charge on dented cans. Manager set dented can aside for pickup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
01B-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area on entree make station. Employee touched cell phone and grabbed a loaf of bread and failed to change gloves and wash hands. Person in charge stopped employee and had her discharge the bread,remove soiled gloves,wash hands and put on clean gloves. Emailed Person in charge a copy of glove use and hand washing procedures in English and Spanish. **Corrective Action Taken**
12A-09-4
Intermediate - Approved variance not maintained at the food establishment. Observed cook chill method for Marinara, Meat sauce and Vodka cream sauce not on premises. Emailed Person in charge cook chill requirements handout.
03G-56-1
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cook chill method for Marinara, Meat sauce and Vodka cream sauce prepared on site with no approved variance. Emailed Person in charge handout on cook chill requirements.
03G-46-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed Egg plant lasagna date marked 9/2/23 Person in charge stated that it was pulled from the freezer on on 10/2/23 Educated Person in charge on date marking frozen foods pulled from the freezer. Person in charge date marked the Eggplant lasagna 10/2/23 As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
02C-08-5
Basic - Food stored on floor. Observed in Walk in cooler in back kitchen area raw Chicken breasts stored on floor. Person in charge stated they did not receive a delivery today. Person in charge removed from the floor. **Corrected On-Site**
08B-38-4
52
Dec 8, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed in back area of kitchen by dish machine employee washing dishes and went from soiled side to clean side of dish machine and failed to wash hands. Educated Person in charge on Handwashing and glove use. Employee rewashed dishes,washed hands and put on clean gloves. **Corrected On-Site**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
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 and the time removed from temperature control cannot be determined. See stop sale. Observed pizza by the slice not time marked. Educated Person in charge on time marking . Person in charge voluntarily discarded the pizza. **Corrected On-Site**
03F-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. Observed Ricotta Cheese in the Reach in cooler across from the stove in main kitchen area not date marked. Educated Person in charge on date marking. Person in charge stated it was opened on 12/6/22 and date marked the Ricotta 12/6/22. **Corrected On-Site**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in 2 door Reach in cooler across from fryers meat sauce not date marked. Person in charge stated that it was prepared on 12/6/22 and date marked the meat sauce 12/6/22. **Corrected On-Site**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee cooking food with a wrist watch. Educated Person in charge on Jewelry while preparing food. Employee removed watch and washed hands. **Corrected On-Site**
13-07-4
50
Aug 11, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
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. Observed dish machine 000ppm. Person in charge changed sanitizer container that was empty. Person in charge retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Observed Dented can of Sapritto tomato sauce dented. Educated Person in charge on dented cans. Manager set dented can aside for pickup.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener. Person in charge washed can opener. **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed Egg plant lasagna date marked 7/23/22. Person in charge stated that it was pulled from the freezer on 8/10/22. Educated Person in charge on date marking frozen foods pulled from the freezer. Person in charge date marked the Eggplant lasagna 8/10/22
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Eggplant Parmigiana and Chicken Parmigiana not date marked. Person in charge stated it was prepared on 8/10/22 Educated Person in charge on date marking. Person in charge date marked both products 8/11/22. **Corrected On-Site**
02C-02-5
Basic - Employee eating in a food preparation or other restricted area. Observed 2 employees eating food on the cooks line in main kitchen area. Educated Person in charge on eating and drinking in restricted area.
12B-02-4
Basic - Stored food not covered. Observed Sautéed Eggplant uncovered in Walk in cooler. Person in charge date marked and covered Egg plant. **Corrected On-Site**
08B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees preparing food in main kitchen area no hair restraint. Educated Person in charge on hair restraint. Both employees put on hats and washed gloves. **Corrected On-Site**
13-03-4
47
Frequently Asked Questions
When was Vacci last inspected?
The most recent health inspection at Vacci on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Vacci?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Vacci.
How does Vacci compare to other restaurants in Bradenton?
Vacci most recently scored 86 out of 100, which is higher than the Bradenton average of 83.
Has Vacci's inspection record improved over time?
Results have been roughly steady. Inspections at Vacci have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Vacci 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 Vacci inspected?
Based on the inspection history on file, Vacci is inspected around three times per year on average.
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