Vecinos
Last inspected: Aug 16, 2024
61
Score
Public records show five inspections at Vecinos stretching back to 2022. The most recent report on file is from Aug 16, 2024. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 14 violations earlier on.
Looking across the full record, “buildup of food debris/soil residue on equipment door handles” is the recurring theme, flagged three times.
Compared to other Fort Pierce restaurants (averaging 87), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Aug 16, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
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. Informed Manager..
11-27-4
Basic - Buildup of food debris/soil residue on equipment door handles. Door and cover on salad station cooler.
23-24-4
Basic - Floor soiled/has accumulation of debris. Cooks line under equipment. Under breading station.
36-73-4
Basic - Floors not constructed to be easily cleanable. Floor in walk in cooler is in disrepair. **Repeat Violation**
36-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer. **Repeat Violation**
22-16-4
Basic - Soiled dry wiping cloth in use. Cook use soiled dry towel, to wipe food contact services.
21-10-4
Basic - Stored food not covered. Pan of raw chicken in reach in. Informed Employee. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind salad station and where sauces are stored. Wall in kitchen to right of hood.
36-27-5
61
Jan 5, 2024
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter pats found sitting on counter at room temperature,76F. Manager stated they have been sitting out for one hour. Butter pats were placed in ice. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Rice in walk in cooler.
02C-01-5
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,chicken wings, and deli meat
02C-03-5
Basic - Buildup of food debris/soil residue on equipment door handles. Coolers throughout the kitchen **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Educated manager
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Food debris in walk in cooler under shelves. **Repeat Violation**
36-73-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Fryer oil in dry storage
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chicken on speed rack
06-06-5
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site**
10-20-4
Basic - Stored food not covered. Chicken wings, cut onions in walk in cooler.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Spices and squeeze bottles on cooks line
02D-01-5
41
Jul 7, 2023
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dry storage room sink is blocked by dry goods
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken wings and shredded pork
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in garlic **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in door
23-24-4
Basic - Floor soiled/has accumulation of debris. Grease and French fries built up on floor next to fryer
36-73-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water turned up in volume **Corrected On-Site**
10-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Both microwave
22-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Stored food not covered. Chicken wings, shredded pork
08B-12-5
43
Mar 9, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw grouper **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (108F - Hot Holding); cheese sauce (94F - Hot Holding); marinara sauce (114F - Hot Holding) chef stated placed in service 2.5 hours ago, recommended rapid reheat rechecked, chili 171°, cheese sauce 147°, marinara sauce 153° **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty 2. Slicer guard dirty 3. Shelves throughout kitchen soiled
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator stated will reprint menus
02B-01-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front sink **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Tray basket in breading station 2. Cutting boards no longer cleanable
14-01-5
Basic - Food stored on floor. Pinto beans
08B-38-4
Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
14-20-4
Basic - Standing water in bottom of reach-in-cooler.cooks line cooler
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Inside walk-in cooler **Repeat Violation**
36-02-5
Basic - Single-service articles not stored inverted or protected from contamination. Boats on cooks line **Corrected On-Site**
25-06-4
41
Sep 21, 2022
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
33
Frequently Asked Questions
When was Vecinos last inspected?
The most recent health inspection at Vecinos on file is from Aug 16, 2024. The public record contains five inspections in total.
What is the most common violation at Vecinos?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Vecinos.
How does Vecinos compare to other restaurants in Fort Pierce?
Vecinos most recently scored 61 out of 100, which is lower than the Fort Pierce average of 87.
Has Vecinos' inspection record improved over time?
Yes. Recent inspections at Vecinos have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vecinos 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 Vecinos inspected?
Based on the inspection history on file, Vecinos is inspected around three times per year on average.
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