Vito's Italian Restaurant
Last inspected: Mar 20, 2026
64
Score
Vito's Italian Restaurant has been inspected 10 times since 2022. Inspectors last stopped by on Mar 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
The pattern that stands out is “handwash sink used for purposes other than handwashing”, which has been cited five times.
Restaurants in St. Johns average 69, so Vito's Italian Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
4
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags from March do not have any markings.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at end of cook line by walk in cooler used to fill container. Hand wash station at end of make line used to thaw frozen mussels under cold running water. All items removed from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment freezing and storing raw fish in walk in freezer for over a week without an approved HACCP plan. **Warning**
03G-50-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station at end of cook line near walk in cooler door. At hand wash station by triple sink.
31B-06-4
Basic - Food stored on floor. Boxes of chicken in walk in cooler and walk in freezer.
08B-38-4
64
Dec 9, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. All expired in June or July of this year. **Warning** - From follow-up inspection 2025-12-09: No one has any current food handler certifications **Admin Complaint**
53B-05-5
90
Oct 8, 2025
Complaint Full
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Live, small flying insects found 1 live flying insect around dish machine. 1 live flying insect around service window on make line. 2 live flying insects around end of bar, near soda gun. **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried mozzarella (53F - Cold Holding); chicken Parmesan (52F - Cold Holding); fried eggplant (52F - Cold Holding); manicotti (50F - Cold Holding) all items in reach in cooler at end of make line, per manager lid has been off for approximately 1.5 hours, all items moved to walk in freezer. cooked potatoes (53F - Cold Holding) in over filled container in reach in cooler on make line under service window in middle of make line, per manager lid has been left off for approximately 1.5 hours, potatoes moved to walk in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Open containers of cheesecake and cannoli cream in standing reach in cooler at server station, per manager both should have been opened 2 days ago. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station at end of cook line near walk in cooler used as dump sink.
31A-11-4
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. All expired in June or July of this year. **Warning**
53B-05-5
Basic - Dead insects on premises. 3 dead beetles in pan over large ice machine in back prep area by back door, beetles discarded and pan cleaned. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. **Warning**
36-73-4
Basic - Hole in or other damage to wall. Hole in wall under dish machine in dish area. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.
23-03-4
45
Apr 29, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potato wedges (50F - Cold Holding) in top section of flip top reach in cooler on make line, per manager potatoes have been in cooler since Sunday and left in cooler without any additional preparation done today. fresh garlic in oil (55F - Cold Holding) triple planned in top section of flip top reach in cooler on make line, per manager garlic in oil was made Sunday and left in cooler without any additional preparation done today. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in top section of reach in cooler on cook line with raw shrimp and raw shell stock stored below raw chicken in bottom section of reach in cooler, manager moved chicken. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of ground tomatoes on rack in back prep area.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Missing from a few tags for March
01C-03-4
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. 2 open containers of cream in reach in coolers on cook line, manager dated for Sunday. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sinks on cook line and in prep area blocked by pitchers and sanitation bucket in sinks, all items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food in prep area. **Repeat Violation**
13-03-4
Basic - Food stored on floor. Pans of raw chicken and bag of sausages in walk in freezer, all items moved. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Spray bottle of water on cook line, operator corrected during inspection. **Corrected On-Site**
02D-01-5
41
Oct 15, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding); cooked penna (48F - Cold Holding) in small reach in cooler on make line under pass through window with drawer slightly ajar, per manager drawer was fully closed when they came to work approximately several hours prior, chicken discarded, pasta moved to walk in cooler. Pasta retested at 38F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Containers of gnocchi, peas, and heavy cream in reach in coolers on make line. Containers of heavy cream and milk in reach in cooler in server area. Per manager all items opened Sunday, all items dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Large pitcher in both hand wash sinks at either end of cook line. Sanitation bucket in hand wash sink in prep area. All items moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in server area, manager corrected during inspection. **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser under hand wash station near ovens at end of cook line, manager corrected during inspection. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in prep area.
31B-04-4
Basic - Food stored on floor. Raw ground beef in walk in cooler. Raw chicken in walk in freezer. All items moved. **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Under cook and make line in kitchen.
36-73-4
Basic - Equipment in poor repair. Broken gasket on reach in cooler in server area.
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on cook and prep lines.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing watch cooking eggplants on cook line.
13-07-4
43
Mar 5, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (51F - Cold Holding) in standing reach in cooler in server area, per operator butters where left out to soften no more then 1 hour ago and they go through those butters in less then 4 hours, butter placed on time control. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 8 individual packages of fully thawed out raw tuna in reach in cooler on cook line. Stuffed olives and various drink mixes in full ice bins at bar, per employee they use that ice for drinks.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wrapped in prosciutto stored over mixed vegetables in reach in cooler, chicken moved. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food stored in ice used for drinks. See stop sale. Stuffed olives and various drink mixes in full ice bins at bar, per employee they use that ice for drinks.
08B-56-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken soup (80F - Hot Holding) sitting out next to steam well on cook line, per manager soup was cooked early in the day and placed next to steam well to be used to refilled the well, soup placed in stove top to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Sanitation bucket and utensils in hand wash sink by triple sink in back of kitchen. **Repeat Violation**
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 individual packages of fully thawed out raw tuna in reach in cooler on cook line.
06-09-1
41
Sep 26, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken parmesan over sliced cheese. Operator rearranged the walk in cooler storage levels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee on the main cook line chopping parsley and utilizing barehands. Discussed with operator using gloves for product not cooked as sole ingredient. **Corrective Action Taken**
09-19-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can openers hanging on the can rack of the prep area have old food debris around the blade. Portable clean cutting boards on the bottom shelf of the prep area have food residue staining. Operator had dish washer clean and sanitize the can openers and start cleaning the cutting boards. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store drink pitcher, operator removed the pitcher. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the main cook line has build up of dust around the vent. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Bulk ice bin has broken deflector plate with rust forming at the edges. Operator has new bulk ice bin ordered and is only utilizing bagged ice. **Corrective Action Taken** **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under in use cutting board on the main cook line.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
23-03-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf in the prep area, clean container with old sticker attached. Operator removed the sticker. **Corrective Action Taken**
16-46-4
45
Feb 9, 2023
Complaint Full
2 critical violations. 6 major violations. 7 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Two chemical spray bottles stored on the wait station flip top reach in cooler. Operator relocated the chemical spray bottles. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw grouper stored over cooked au jus. Operator relocated the au jus to the correct storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment uses reduced oxygen packaging for cooked and cooled lamb shanks with no HAACP. Operator states only uses reduced oxygen packaging for specials and will discontinue the practice of reduced oxygen packaging.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with the date of last served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris at the top of the blade. Walk in cooler door gaskets have build up of mold like substance spots.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back prep area by the three compartment sink, inaccessible due to prep table stored in front of hand wash sink.
31A-09-4
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. Establishment has employee reporting agreement but no signatures for the document.
11-26-1
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. In the waitstation two door reach in cooler, cooked and frozen eggplant stored with no product date marking of when the product was removed from being frozen. In the pizza flip top reach in cooler open container of heavy cream from the previous day not marked with product date marking. Operator dated the open container. **Corrective Action Taken**
02C-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on the main kitchen line have build up of dust.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over clean cutting board in the prep area. Operator relocated the employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, container of employee personal food stored over bulk container of pasta sauce. Operator relocated the employee food. **Corrected On-Site**
08B-49-4
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 the backside of the flip top reach in cooler of the pizza station. Operator relocated the employee phone. Employee aprons stored over clean squeeze bottles in the prep area, operator relocated the employee aprons. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Broken deflector plate in the bulk ice bin. Rust staining on the sides of the bulk ice bin where the deflector plate meets the side walls. **Repeat Violation**
14-11-5
Basic - Food stored on floor. In the walk in cooler containers of raw chicken stored on the floor. **Repeat Violation**
08B-38-4
29
Nov 2, 2022
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 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. At time of inspection high temperature dishwasher at 142F and 0ppm on chlorine sanitizer back up. Operator set up the three compartment sink. **Corrective Action Taken**
22-49-4
High Priority - Non-food grade paper/paper towel used as liner for food container. In the walk in cooler, non food grade towels lining the container of scallops. Operator removed the towels from the container. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the first flip top reach in cooler, raw chicken stored over sautéed mushrooms. In the pizza reach in cooler raw shrimp over breaded Brie. Operator rearranged the reach in cooler storage levels. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. At time of inspection, employee using hand wash sink at the entrance to the cook line to fill water pitchers for the line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens restroom paper towel dispenser with no paper towels. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust in the interior of the bulk ice bin by the deflector plate.
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At time of inspection multiple items with date marks of when item was prepared and frozen but not marked with secondary date of when thawed.
02C-08-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In the waitstation area, ice build up at the bottom of the reach in freezer.
14-69-4
Basic - Food stored on floor. In the walk in cooler, container of tomatoes stored on the floor. Operator relocated the tomatoes to the correct storage location. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Bulk ice bin, deflector plate cracked down the middle. **Repeat Violation**
14-11-5
Basic - Open dumpster lid. Shared dumpster lid open. Operator closed the lid. **Corrected On-Site**
33-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line first flip top reach in cooler, knife stored inbetween the reach in cooler and the flip top door. Operator relocated the knife to the proper storage location. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf closest to the walk in cooler, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk bread crumbs container, metal bowl used as a scoop. Operator removed the metal bowl for the bulk container. **Corrected On-Site**
14-01-5
Basic - Food stored in a location that is exposed to splash/dust. At the hand wash sink on the main cook line closest to the pizza oven, steam table stored in front of the hand wash sink exposed to splash. Operator pulled out the steam table to prevent splash. **Corrected On-Site**
08B-36-4
Basic - Stored food not covered. In the walk in cooler, container of soup and chicken stock stored on bottom shelf without being covered. Operator covered the containers. **Corrected On-Site**
08B-12-5
27
Aug 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Vito's Italian Restaurant last inspected?
The most recent health inspection at Vito's Italian Restaurant on file is from Mar 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Vito's Italian Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Vito's Italian Restaurant.
How does Vito's Italian Restaurant compare to other restaurants in St. Johns?
Vito's Italian Restaurant most recently scored 64 out of 100, which is lower than the St. Johns average of 69.
Has Vito's Italian Restaurant's inspection record improved over time?
Yes. Recent inspections at Vito's Italian Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vito's Italian Restaurant 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 Italian Restaurant inspected?
Based on the inspection history on file, Vito's Italian Restaurant is inspected around three times per year on average.
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