Vito's Chophouse
Last inspected: Nov 5, 2025
61
Score
The health department has logged seven inspections at Vito's Chophouse, the earliest from 2022. Inspectors last stopped by on Nov 5, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Restaurants in Orlando average 79, so Vito's Chophouse trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 50F, cooked lobster meat 50F, butter 51F, diced tomatoes 44F/all cold holding in cook line reach in cooler for less than 4 hours/moved to walk in freezer form temperature recovery/rechecked raw shrimp 38F, cooked lobster meat 41F, butter 38F and diced tomatoes 41F/ **Corrected On-Site**
03A-02-5
Intermediate - Oysters tag removed from original container prior to container being emptied./raw oyster in kitchen reach in cooler/chef found the tag/ **Corrected On-Site**
01C-10-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle./hand sink outside walk in cooler raking from pipe.
29-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's keys stored next to cleaned plates/expo area. Employee's backpack hanging on cleaned dish rack. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
61
May 6, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oyster stored over cooked shrimp. Raw shrimp over cooked clam juice Kitchen reach in cooler. Raw shell eggs over liquid eggs, walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by a container of sauce/ **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./salmon cooked to desire temperature per guest's request/reprinted menu immediately/ **Corrected On-Site**
02B-01-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./cook line soap dispenser broken and leaking.
31B-06-4
Basic - No handwashing sign provided at a hand sink used by food employees./salad prep room hand sink/ **Corrected On-Site**
31B-04-4
61
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
55
Jun 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic with oil holding at 59F, less than 4 hours/will use time as public health control/form provided.
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information./one certificate missing employee's date of birth.
53B-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat cut lettuce, produce walk in cooler/ **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./wet towel on kitchen small prep table/ **Corrected On-Site**
21-12-4
70
Oct 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut melon holding at 63F/bar for less than 2 hours/iced immediately./rechecked 52F. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Oysters tag removed from original container prior to container being emptied/two door glass reach in cooler. **Corrected On-Site**
01C-10-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Stored food not covered./cut fruits, lime juice at bar. **Corrected On-Site**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm/rechecked 200ppm.
21-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employees wallet and cellphone on small prep table/desert room.
40-06-5
58
Jun 13, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
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
61
Dec 13, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect in salad prep room.
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times./blocked by garbage can, salad prep room/ **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at bar handwash sink.
31B-03-4
Intermediate - Oysters tag removed from original container prior to container being emptied./walk in cooler.
01C-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
24-08-4
Basic - Equipment in poor repair./R5 reach in cooler gaskets torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ice machine gasket soiled.
23-03-4
55
Frequently Asked Questions
When was Vito's Chophouse last inspected?
The most recent health inspection at Vito's Chophouse on file is from Nov 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Vito's Chophouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Vito's Chophouse.
How does Vito's Chophouse compare to other restaurants in Orlando?
Vito's Chophouse most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Vito's Chophouse's inspection record improved over time?
Results have been roughly steady. Inspections at Vito's Chophouse have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vito's Chophouse 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 Vito's Chophouse inspected?
Based on the inspection history on file, Vito's Chophouse is inspected around two times per year on average.
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