Vin'tij Food & Wine
Last inspected: Mar 2, 2026
74
Score
Across the available record, Vin'tij Food & Wine has 10 inspections on file, the first dated 2022. The most recent report on file is from Mar 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to four violations per visit.
The most common issue across all inspections has been “ice buildup in reach-in walk-in freezer around door”, showing up six times.
The city-wide average sits at 81, which Vin'tij Food & Wine's 74 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on left side of cook line. Employee stocked paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Cold hold- drawers- ambient 46F salmon 48F, raw shrimp 46F (11:45-2:41). Do not use until repaired or food can be held at 41F or below. Walk in freezer door will not shut. **Repeat Violation**
14-11-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- pork 52F in prep sink on ice (2:00-2:45). Employee placed pork in walk in cooler. **Corrective Action Taken** **Repeat Violation**
06-06-5
Basic - Ice buildup in reach-in walk-in freezer around door. Door will not shut.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
74
Nov 3, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Equipment in poor repair. Reach in cooler drawers on cook line in disrepair. Ambient temperature 44F. Cold hold drawer- salmon 48F, grouper 47F (10:00-11:30) ambient 44F. Drawer does not close securely. Do not use until repaired or until food can be held at 41F or below.
14-11-5
Basic - Food stored on floor. Multiple jugs of oil stored on floor under hand wash sink near walk in cooler door.
08B-38-4
Basic - Ice buildup in walk-in freezer on door ( door unable to shut ).
14-69-4
Basic - Plumbing system in disrepair. Hand wash sink in ware washing area dripping from faucet. Hand wash sink on cook line coming off wall and pipe in disrepair ( secured with Plastic Wrap to hold in place).
29-08-4
74
Feb 21, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. **Warning** - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale. **Admin Complaint** - From follow-up inspection 2025-02-21: Observed- cold hold- make bar- sliced sausage 38F, cooked shrimp 38F, beef bolognaise 37F, green bean 38F, couscous 39F, rice 39F, pasta 39F. Ambient 29F. **Admin Complaint**
03A-02-5
86
Feb 20, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale.
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar - sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. **Warning** - From follow-up inspection 2025-02-20: Observed: Cold hold- Frontline make bar- red sauce 47F (11:00-4:00), pasta 49F (2:30-4), beef bolognaise 48F (1:00-4:00), rice 49F (2:00-4:00), couscous 47F (3:00-4:00), cooked shrimp 47F (2:30-4:00), sliced sausage 50F (11:00-4:00). Ambient temperature 47F- Reach in cooler under frontline make bar- salmon 43F, grouper 42F, raw chicken 48F (11:09-4:00), shell eggs 47F (11:00-4:00). See stop sale. **Admin Complaint**
03A-02-5
74
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
43
Aug 2, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table heavily soiled .
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink on left side of cook line blocked with prep table and fan, sink on right side of cook line blocked with trash can and fan. Chef removed both fans and trash can from sinks. **Corrective Action Taken** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink on right side of cook line. **Repeat Violation**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice at door. **Repeat Violation**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in sugar and corn meal. Chef removed scoops from food. **Corrected On-Site**
10-01-5
Basic - Multiple Soiled dry wiping cloths in use on cook line, make tables and cutting boards on cook line. **Repeat Violation**
21-10-4
Basic - Stored food not covered. A prepared salad stored in upright cooler on cook line uncovered.
08B-12-5
Basic - Drain cover(s) missing next to hand wash sink and prep table on left side of cook line.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cutting board at make table on right side of cook line. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Oil jugs stored on floor in back prep kitchen near hand wash sink.
08B-38-4
52
Jan 23, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times at right side of cook line. Sink blocked with trash can. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at right side of cook line.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at right side of cook line. **Repeat Violation**
31B-04-4
78
Aug 8, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink in ware washing area. Chef replaced soap at sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink near cook line blocked with prep table. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket and trash bag stored in hand wash sink in vegan prep room. **Repeat Violation**
31A-11-4
Basic - Cloth used as a food-contact surface under bottles at cook top.
21-05-5
Basic - Drain cover not working proper king. Drain is tilted on its side at hand wash sink on cook line.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on cutting board at make table on cook line.
12B-07-4
Basic - Employee drinking in a food preparation or other restricted area. Employee drinking from a cup with straw on cook line.
12B-02-4
Basic - Floors not maintained smooth and durable in walk ways through out kitchen.
36-11-4
Basic - Hole in or other damage to wall.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor has ice build up on floor near door. **Repeat Violation**
14-69-4
Basic - Soiled dry wiping cloths in use on cook line.
21-10-4
50
Dec 19, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sink being used as a dump sink with evidence of diced tomatoes. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soil accumulated on white inside lip chute with deep grooves. **Repeat Violation**
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracket on both wrist while engaging in food preparation.
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair in ware washing area near 3 compartment sink. **Repeat Violation**
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on walk in freezer floor. **Repeat Violation**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
67
Aug 5, 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. Cold drawers- scallops 56F, shrimp 54F, grouper 51F, salmon 54F ( less than 1 hour). Cold holding- at expo- lettuce 56F(less than 30 minutes). Cold held- house made ranch 47F, house made remoulade sauce 46F ( 30 minutes room temperature). Thawing- duck 77F ( 2 hours ). Make bar- shrimp 55F, sausage 51F, rice 57F ( prepped 30 minutes ). Manager placed all items on ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. In dish pit sink blocked by pots buckets and a bus tub. Manager removed items from sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. In dish pit sink used to hold muffin pan. Manager removed pan from sink. **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen
36-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager began cleaning ice machine. **Corrective Action Taken**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone plugged in and stored on expediter food contact shelf next to lettuce.
40-06-5
Basic - Floor tiles missing and/or in disrepair in front of 3 compartment sink.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on floor in walk in freezer. **Repeat Violation**
14-69-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawing- duck 77F ( 2 hours ). Manager placed on ice in walk in cooler. **Corrective Action Taken**
06-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on side of ice machine soiled.
36-27-5
50
Frequently Asked Questions
When was Vin'tij Food & Wine last inspected?
The most recent health inspection at Vin'tij Food & Wine on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Vin'tij Food & Wine?
Across the inspection record, “ice buildup in reach-in walk-in freezer around door” has been cited six times, more than any other issue at Vin'tij Food & Wine.
How does Vin'tij Food & Wine compare to other restaurants in Miramar Beach?
Vin'tij Food & Wine most recently scored 74 out of 100, which is lower than the Miramar Beach average of 81.
Has Vin'tij Food & Wine's inspection record improved over time?
Yes. Recent inspections at Vin'tij Food & Wine have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vin'tij Food & Wine 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 Vin'tij Food & Wine inspected?
Based on the inspection history on file, Vin'tij Food & Wine is inspected around three times per year on average.
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