Vito's Gourmet Pizza
Last inspected: Jan 28, 2026
74
Score
Vito's Gourmet Pizza has been inspected 12 times since 2022. On Jan 28, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “ice buildup in reach-in chest freezer”, which has been cited four times.
The city-wide average sits at 80, which Vito's Gourmet Pizza's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
12
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Sep 3, 2025
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 24, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
70
Mar 13, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in chest freezer
14-69-4
86
Dec 3, 2024
Routine - Food
No violations found.
100
Nov 6, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-11-06: Observed same. **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Equipment drying rack; several food storage containers chipped. **Warning** - From follow-up inspection 2024-11-06: Observed same. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer in back storage area next to reach in freezer. **Warning** - From follow-up inspection 2024-11-06: Observed same **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. - Hood filter above fryer station. **Warning** - From follow-up inspection 2024-11-06: Observed same. **Time Extended**
23-03-4
78
Nov 4, 2024
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Reach in freezer; Raw Philly steak over raw shrimp. Operator stored properly. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Employee began working with food items without first washing hands. Reviewed proper hand washing with operator. Employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Dented/rusted cans present. See stop sale. -Dry storage shelf 6lb Can of Cannellini's Beans. **Warning**
01B-01-4
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. -Front counter; pizza by the slice. Operator time marked. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Flip top by oven; stuffed shells (46F - Cold Holding); pork sausage (45F - Cold Holding); marinara sauce (47F - Cold Holding) Items not prepared or portioned today, held in unit overnight. Observed items double panned. See stop sale. **Warning**
03A-02-5
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. -Flip top by oven; stuffed shells (46F - Cold Holding); pork sausage (45F - Cold Holding); marinara sauce (47F - Cold Holding) Items not prepared or portioned today, held in unit overnight. Observed items double panned. **Warning**
01B-02-5
Intermediate - Chlorine Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided. **Corrected On-Site** **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Employee beverage container on cutting board next to food items. Employee removed and stored properly. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. -Equipment drying rack; several food storage containers chipped. **Warning**
14-11-5
Basic - Food containers not properly air-dried - wet nesting. -food containers on drying shelf; operator inverted. **Corrected On-Site** **Warning**
24-08-4
Basic - Food stored on floor. -Storage area; Beverages for customers stored on their floor. Operator stored properly. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer in back storage area next to reach in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on oven door handle between uses. Operator stored properly. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease. - Hood filter above fryer station. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator stored in solution. **Corrected On-Site** **Warning**
21-12-4
20
Dec 8, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in approved hand sink. **Corrected On-Site**
12A-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed Time as a Public Health Control form for operator. Operator filled out during inspection. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Food not stored at least 6 inches off of the floor. Cases of bottled water stored on floor next to shelving in hallway.
08B-47-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard covering shelving in dry storage. **Repeat Violation**
14-45-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked pasta in prep area flip top. Bowl in bulk bread crumbs - under slicer. Operator removed. **Corrected On-Site**
14-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site**
22-08-4
67
Oct 9, 2023
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Dented cans present. 1-#10 can red peppers 1-#10 can kidney beans. See stop sale. **Warning**
01B-01-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne in back freezer. Reviewed proper date marking with operator. Operator date marked. **Corrected On-Site** **Warning**
02C-04-5
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. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
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. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Time as a Public Health Control form to operator. Operator filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-10-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Cardboard used to line nonfood-contact shelves. Visibly soiled cardboard on shelving over triple sink. Visibly soiled cardboard lining storage shelving dry storage. **Warning**
14-45-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-08-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator. Operator posted. **Corrected On-Site** **Warning**
51-13-4
Basic - Stored food not covered. Raw shrimp in back storage room freezer. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
41
Mar 16, 2023
Complaint Full
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (58F - Cooling) in walk in cooler. Per operator tomato sauce not prepped or portioned today. Sauce in cooler overnight covered in plastic container. At this rate, sauce did not cool to 41F within 6 hours.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked tomato sauce (58F - Cooling) in walk in cooler. Per operator tomato sauce not prepped or portioned today. Sauce in cooler overnight covered in plastic container. At this rate, sauce did not cool to 41F within 6 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (50F) in sandwich station reach in cooler. Per operator, cheese not prepped or portioned. In unit over four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar cheese (50F) in sandwich station reach in cooler. Per operator, cheese not prepped or portioned. In unit over four hours.
03A-02-5
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 Pizza slices at front display case-white pizza, penne alla vodka, Buffalo chicken. Time marked. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Windex spray bottles stored with boxes of pasta in hallway. Removed. **Corrected On-Site**
41-10-4
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. Emailed to operator
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser at three compartment sink. **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Three reach in coolers at front counter
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin not labeled **Corrected On-Site**
02D-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer chest
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage area at walk in cooler
23-03-4
Basic - Food stored on floor. Container of calamari on floor in walk-in cooler Bag of bread crumbs on floor at hand sink
08B-38-4
Basic - Equipment in poor repair. Gasket to pizza reach in cooler
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in cooked penne at reach in cooler
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Pizza and sand which reach in coolers located at front counter
23-24-4
22
Jan 26, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots stored on floor by across from three compartment sink. **Corrected On-Site**
24-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At pizza station - dough cutter/ chopper- between reach in cooler equipment- operator removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Corrected On-Site**
23-03-4
86
Nov 28, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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 - pizza by slice at front counter; as per operator food on time for one hour; operator time marked **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line/ sandwich table
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable- sandwich table at cook line;
14-09-4
Basic - Food stored on floor- box of cooked wings - in walk-in cooler Operator stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues-all at cook line
22-16-4
67
Frequently Asked Questions
When was Vito's Gourmet Pizza last inspected?
The most recent health inspection at Vito's Gourmet Pizza on file is from Jan 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Vito's Gourmet Pizza?
Across the inspection record, “ice buildup in reach-in chest freezer” has been cited four times, more than any other issue at Vito's Gourmet Pizza.
How does Vito's Gourmet Pizza compare to other restaurants in Fort Lauderdale?
Vito's Gourmet Pizza most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Vito's Gourmet Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Vito's Gourmet Pizza have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vito's Gourmet Pizza 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 Gourmet Pizza inspected?
Based on the inspection history on file, Vito's Gourmet Pizza is inspected around four times per year on average.
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