Vulcano's Restaurant and Pizza
Last inspected: Mar 25, 2026
70
Score
Public records show 10 inspections at Vulcano's Restaurant and Pizza stretching back to 2022. The newest entry in the record is dated Mar 25, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Across the inspection history, “no probe thermometer provided to measure temperature” is the issue that surfaces most often, recorded three times.
Vulcano's Restaurant and Pizza's latest score of 70 falls below the Tequesta average of 76. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license 12.1.25 **Warning** - From follow-up inspection 2026-03-25: Establishment is open and operating at time of inspection. **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No chemical chlorine and quaternary test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on oven door handles. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed knife. **Corrected On-Site** **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
10-17-4
70
Mar 24, 2026
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
27
Oct 13, 2025
Food-Licensing Inspection
3 critical violations. 3 major violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
45
Nov 6, 2024
Food-Licensing Inspection
3 critical violations.
View 3 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. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** - From follow-up inspection 2024-11-06: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** - From follow-up inspection 2024-11-06: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator, not prepared or portioned today. Per operator, held in cooler overnight. Sausage 46F cold holding Meatballs 45F cold holding Diced tomato bruschetta 46F cold holding Veal 46F cold holding Roasted garlic 48F cold holding Butter 47F cold holding **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock. **Warning** - From follow-up inspection 2024-11-06: Same. **Admin Complaint**
29-42-4
64
Nov 5, 2024
Food-Licensing Inspection
5 critical violations. 5 major violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink on back dock. **Warning**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel polish next to pizza trays by cook line. Operator stored properly. **Corrected On-Site** **Warning**
41-10-4
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 fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over bread not in commercial packaging. Raw steak not in commercial packaging over broccoli at tall reach in freezer. Ground beef and lamb chops stored in same container tall reach in cooler. Educated operator on proper storage procedures. **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: pooled eggs (56F - Cold Holding); cooked eggplant (58F - Cold Holding); veal (58F - Cold Holding); sausage (56F - Cold Holding); cooked pasta (60F); butter (58F - Cold Holding); mozzarella (56F - Cold Holding); scallops (58F - Cold Holding); shrimp (57F - Cold Holding); cream (58F - Cold Holding); tomato sauce (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with food particles, per operator last cleaned on 11/3. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer at triple sink. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice made 11/2 not labeled at tall reach in cooler by dish machine. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner and degreaser spray bottle not labeled. Advised operator to ensure all chemicals are labeled. **Warning**
41-17-4
29
Oct 2, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Nonfood-grade bags used in direct contact with food. Observed Paper towel in direct with feta cheese at flip top cooler on cook line, sausage stored and in direct contact with thank you to go bag at stainless reach in freezer. Operator stored all products properly. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over mashed potatoes and cheese at reach in cooler on cook line, raw shell eggs over cooked pasta tall reach in cooler on cook line. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
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. Bodily fluids procedure emailed to operator. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Pots and pans stored in hand wash sink by cook line. Operator removed pots and pans. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. **Warning**
05-08-4
Intermediate - Non-pitting surface rust on food-contact storage shelf. Observed To go containers and food storage pans stored on and in direct with rusted storage shelves in kitchen. **Warning**
22-31-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser and chlorine sanitizer spray bottle not labeled by dish machine. Advised operator to ensure all chemicals are labeled. **Warning**
41-17-4
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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize in triple sink with chlorine sanitizer 50-100ppm. **Warning**
16-55-4
Basic - Plumbing system in disrepair. Hand wash sink by back door is inoperable due to broken tailpiece. **Warning**
29-08-4
35
Apr 3, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
52
Dec 7, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cut celery and stored celery in reach in cooler without gloves.
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Exp.12.1.23
50-17-3
Intermediate - Clam tags not marked with last date served. Reviewed proper procedure with cook **Corrective Action Taken**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Cook provided. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Hole in or other damage to wall. Loose wall panel exposing insulation, next to hand sink in kitchen.
36-24-5
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. Salmon 36°F was removed from freezer 4 hours ago. Cook removed packaging. **Corrected On-Site**
06-09-1
50
Mar 21, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sliced cheese in reach in cooler at cook line; Raw shell eggs over container of peppers in reach in cooler at cook line; Operator stored properly **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bolognese sauce cooked on Sunday not dated in reach in cooler at prep station; operator dated. **Corrected On-Site**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not fully completed.
53B-10-4
Basic - Employee beverage container on a food preparation table Operator removed **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- knives stored under cutting board and prep table at cook line; Operator removed **Corrected On-Site**
10-17-4
Basic - Stored food not covered- clams in reach in freezer at prep station Operator covered **Corrected On-Site**
08B-12-5
61
Sep 14, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding);in reach in cooler at cook line; as per operator food out of temperature for 1 hour; door left open; food put on ice ; **Corrective Action Taken**
03A-02-5
Intermediate - Establishment not maintaining clam tags for 90 days.
01C-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets - all coolers
23-03-4
74
Frequently Asked Questions
When was Vulcano's Restaurant and Pizza last inspected?
The most recent health inspection at Vulcano's Restaurant and Pizza on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Vulcano's Restaurant and Pizza?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited three times, more than any other issue at Vulcano's Restaurant and Pizza.
How does Vulcano's Restaurant and Pizza compare to other restaurants in Tequesta?
Vulcano's Restaurant and Pizza most recently scored 70 out of 100, which is lower than the Tequesta average of 76.
Has Vulcano's Restaurant and Pizza's inspection record improved over time?
Results have been roughly steady. Inspections at Vulcano's Restaurant and Pizza have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vulcano's Restaurant and 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 Vulcano's Restaurant and Pizza inspected?
Based on the inspection history on file, Vulcano's Restaurant and Pizza is inspected around three times per year on average.
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