Vittorios Pizzeria and Restaurant
Last inspected: Jan 7, 2026
70
Score
Across the available record, Vittorios Pizzeria and Restaurant has eight inspections on file, the first dated 2022. The most recent report on file is from Jan 7, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
The pattern that stands out is “no proof provided that food employees are informed”, which has been cited two times.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink evidenced by ice
31A-11-4
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 new hires. Operator has forms and will have employees sign **Corrective Action Taken**
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. Emailed form to operator **Corrective Action Taken**
03F-10-5
Basic - Equipment in poor repair. Torn gasket on freezer
14-11-5
70
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over bread in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
78
Jan 17, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw veal over onions in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach 51f. and ham 47f. double panned in pizza cooler. Manager states it has been in cooler overnight
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 and the time removed from temperature control cannot be determined. Pie made 1 hour ago. Manager added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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. Operator is aware of machine not functioning properly and has work order in place. Will use 3CS until it is fixed.
16-55-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Deserts at front counter in soda cooler
02D-03-4
Basic - Food storage container cracked.
14-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
41
Jul 24, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Jan 5, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Will sanitize in triple sink till repaired
22-41-4
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. Heavy cream **Corrected On-Site**
02C-03-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Joseph Periahs
53B-14-5
Basic - Light not functioning. Under hood fan
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher Inspector emailed one **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets pizza make table Bottom of 2 door reach in freezer
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gaskets 2 door reach in freezer
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
50
Aug 28, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Feb 20, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
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 and printed. **Corrected On-Site**
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. Provided and printed for cashiers and delivery drivers with no Employee food handler training. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of house made marinara sauce from Saturday. Manager date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bulk bleach spray bottle. Labeled. **Corrected On-Site**
41-17-4
Basic - Reuse of single-service or single-use articles. Number #10 can used for utensils. Removed, sanitized and placed in clean container. **Corrected On-Site**
25-32-4
64
Jul 25, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler, ham 47/48f and cooked spinach 46/47 cold holding in containers above cold zone. Manager moved to cold section of cooler to facilitate 41f or below. **Corrective Action Taken**
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 and the time removed from temperature control. Pizza at cook line shelf for 3 hours. Time marked. **Corrected On-Site**
03F-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Moved to shelve. **Corrected On-Site**
21-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Cook top area. Cleaned and sanitized. **Corrected On-Site**
23-03-4
64
Frequently Asked Questions
When was Vittorios Pizzeria and Restaurant last inspected?
The most recent health inspection at Vittorios Pizzeria and Restaurant on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Vittorios Pizzeria and Restaurant?
Across the inspection record, “no proof provided that food employees are informed” has been cited two times, more than any other issue at Vittorios Pizzeria and Restaurant.
How does Vittorios Pizzeria and Restaurant compare to other restaurants in Vero Beach?
Vittorios Pizzeria and Restaurant most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Vittorios Pizzeria and Restaurant's inspection record improved over time?
Yes. Recent inspections at Vittorios Pizzeria and Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vittorios Pizzeria and 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 Vittorios Pizzeria and Restaurant inspected?
Based on the inspection history on file, Vittorios Pizzeria and Restaurant is inspected around two times per year on average.
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