Vine & Olive
Last inspected: Apr 10, 2026
78
Score
Across the available record, Vine & Olive has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 10, 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 five violations per visit.
“Unwashed fruits/vegetables stored with ready-to-eat food” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Titusville restaurant scores 68. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelf above salad make table and on dry rack. Operator flipped them **Corrected On-Site**
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven by dish machine
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over ready to eat washed and cut lettuce in walk in cooler. Operator removed. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution not at proper minimum strength. Sink and surface sanitizer bucket at 0 ppm. Operator changed solution. New reading 700 ppm. **Corrected On-Site**
21-07-4
78
Nov 7, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 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 shrimp in reach in cooler drawers across from oven. Operator corrected **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Cheese sauce dated 10/27. Pork stock date marked 10/31. Chicken parm date marked 10/31. Whipped ricotta date marked 10/26. Whipped cream date marked 10/27 Operator discarded **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. House made Cheese sauce dated 10/27. Pork stock date marked 10/31. Chicken parm date marked 10/31. Whipped ricotta date marked 10/26. Whipped cream date marked 10/27
01B-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in Breading container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on shelf above prep table. Operator removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in freezer by dish machine area and Walk in cooler gaskets torn
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
10-20-4
52
Mar 28, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter kept in sauté station for less than 4 hours with temperature of 51F . Employee added ice under butter and will start using a time control for future. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs kept on steam well by pantry station , kept for less than 4 hours with temperature of 120F. Operator ask employee to reheat over 165F degrees. **Corrective Action Taken**
03B-01-6
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. No proof for some employees. Inspector emailed copy to operator and operator printed and had employees sign. **Corrective Action Taken**
11-26-1
Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards around kitchen Che discarded **Corrected On-Site**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee separating herbs while wearing a watch. Employee working the sauté station while wearing watch. **Corrected On-Site**
13-07-4
61
Dec 6, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
78
Apr 5, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
82
Apr 4, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Washing Machine temp use machine not reaching minimum temp 155° wash or final rinse cycle not reaching minimum 170°, 3 compartment sink sink at 400 ppm quat. **Warning**
22-49-4
High Priority - Galvanized metal in contact with acidic foods. Bar items of copper shakers in place, corrosion visible of area where liquor is in contact, operator removed **Corrected On-Site**
14-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Temperature Dish Washing Machine another reaching minumim required for sanitation purposes
16-55-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled behind the soda beverage station. **Repeat Violation**
36-01-4
Basic - Single-service articles not stored inverted or protected from contamination. Foil pans stored on top of dry storage shelving not inverted or covered
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler unwashed cases pepper and mushrooms stored over washed celery. Corrected **Corrected On-Site**
08B-17-4
58
Feb 8, 2024
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tomato basil soup on cooling rack but was holding for immediate service 102-139, reheated to 192° within 15 mins **Warning**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. William Patrick7/16/23 Kitchen manager Josh no proof of any food safety training, no food manager certificate available on request, kitchen manager Molly, no food managers certificate available upon request. **Warning**
53A-03-7
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. Newest employee 2weeks without a signed employee agreement in place. **Warning**
11-26-1
Basic - Building components, attachments or fixtures in poor repair. Hood suppression system lines over the stove soiled with grease **Warning**
36-51-4
Basic - Floor not cleaned when the least amount of food is exposed. Around perimeter of the kitchen and prep areas, floor in need of cleaning. **Warning**
36-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulbs under pass line not covered **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooks line equipment soiled exterior. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Pieces of green tape, use to date mark, still attached to food storage containers. **Corrected On-Site** **Warning**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind and under the 3 compartment sink wall soiled. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Bulk white granules on quart container at bar not labeled, corrected **Warning**
02D-01-5
47
May 26, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
39
Dec 6, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepared on site pork aboulinnaise sauce (52-54F - Cold Holding) item was pulled from cold holding while chef prepared another item with product, placed in walk in freezer to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster last sold 60 days prior, no tags available on site.
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon Benedict with poached egg, egg sandwich served egg over easy, brunch menu. Corrected while inspection was taking place **Corrected On-Site**
02B-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Floor area(s) covered with standing water. Kitchen manager stated Water leaked from sink, not mopped up during inspection,
36-22-4
Basic - Ice paddle/ chill stix stored on soiled surface between uses. In wire shelving in the walk in freezer not covered or protected.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees.at bar hand wash sink **Corrected On-Site**
31B-04-4
Basic - Oven interior/shelves have accumulation of soil residues. Black charred pieces.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of asparagus stored over ready to eat food items on the walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. under Dish Washing Machine machine, floor, wall and baseboards soiled.
36-27-5
50
Frequently Asked Questions
When was Vine & Olive last inspected?
The most recent health inspection at Vine & Olive on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Vine & Olive?
Across the inspection record, “unwashed fruits/vegetables stored with ready-to-eat food” has been cited three times, more than any other issue at Vine & Olive.
How does Vine & Olive compare to other restaurants in Titusville?
Vine & Olive most recently scored 78 out of 100, which is higher than the Titusville average of 68.
Has Vine & Olive's inspection record improved over time?
Results have been roughly steady. Inspections at Vine & Olive have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Vine & Olive 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 Vine & Olive inspected?
Based on the inspection history on file, Vine & Olive is inspected around three times per year on average.
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