VINCENZO'S CUCINA

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. risotto (49F - Cold Holding); heavy cream (48F,48F, 46F,47F- Cold Holding); liquid eggs (49F - Cold Holding); piccata cream (50F - Cold Holding); butter (47F,46F - Cold Holding); bolognese (46F - Cold Holding); sliced provolone (46F - Cold Holding); artichoke hearts (46F - Cold Holding) all items in flip top reach in cooler at end of cook line by fish tank, per operator no preparation has been done to any items in cooler and all items have been in cooler since the previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. risotto (49F - Cold Holding); heavy cream (48F,48F, 46F,47F- Cold Holding); liquid eggs (49F - Cold Holding); piccata cream (50F - Cold Holding); butter (47F,46F - Cold Holding); bolognese (46F - Cold Holding); sliced provolone (46F - Cold Holding); artichoke hearts (46F - Cold Holding) all items in flip top reach in cooler at end of cook line by fish tank, per operator no preparation has been done to any items in cooler and all items have been in cooler since the previous day. pizza sauce (47F - Cold Holding) in large plastic covered bucket in walk in cooler right next to door, per operator door has been consistently open for less then 30 minutes. Warning

High Priority - Toxic substance/chemical improperly stored. Multiple bottles of sanitizer stored hanging and facing to go trays under bar.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by pizza oven, operator corrected during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station in bathroom behind large dining room.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler making pizzas in kitchen with bracelets, employee corrected during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Food handler making pizzas in kitchen, employee corrected during inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Build up of food debris along walls behind equipment at bar, in back storage area, and cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of keg coolers at bar have a build up of mold like substance and food debris.

Basic - Wood non food-contact surface not properly sealed. Multiple wooden shelves and beams in throughout kitchen are not sealed.

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. Warning - From follow-up inspection 2025-02-13: 1 live roach on wall behind cook line in kitchen, operator killed and cleaned up roach. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-02-14: Observed one live roach on wall behind cook line near back door hand wash sink. Roach crawled behind cove molding at wall. Observed one live roach at triple sink on underside of sink. Person in charge killed and discarded. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-02-14: At call back violation not observed. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. Warning - From follow-up inspection 2025-02-13: 1 dead roach on flip top lid of reach in cooler in middle of kitchen, operator cleaned up and discarded roach. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-02-14: No dead roaches observed. Time Extended - From follow-up inspection 2025-02-14: Observed one dead roach on floor next to kitchen entrance. Person in charge cleaned up and removed dead roach. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. Warning - From follow-up inspection 2025-02-13: 1 live roach on wall behind cook line in kitchen, operator killed and cleaned up roach. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-02-14: Observed one live roach on wall behind cook line near back door hand wash sink. Roach crawled behind cove molding at wall. Observed one live roach at triple sink on underside of sink. Person in charge killed and discarded. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. Warning - From follow-up inspection 2025-02-13: 1 dead roach on flip top lid of reach in cooler in middle of kitchen, operator cleaned up and discarded roach. Admin Complaint Corrective Action Taken - From follow-up inspection 2025-02-14: No dead roaches observed. Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. Warning - From follow-up inspection 2025-02-13: 1 live roach on wall behind cook line in kitchen, operator killed and cleaned up roach. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. Warning - From follow-up inspection 2025-02-13: 1 dead roach on flip top lid of reach in cooler in middle of kitchen, operator cleaned up and discarded roach. Admin Complaint Corrective Action Taken

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (54F - Cold Holding); cut romaine (50F - Cold Holding) in reach in cooler in middle of kitchen, per employee cooler was turned on and items placed inside at same time approximately 30 minutes prior. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray bottle with purple liquid hanging on rack facing cutting board and spices on cook line, per employee it is all purpose cleaner, bottle moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Chemical bottles and utensils in hand wash sink by dish machine, items moved. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing fresh garlic in oil mixture held on time control with pizza slices on written procedures. Repeat Violation

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. One employee on site, expired 8/19/2024

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid hanging on rack facing cutting board and spices on cook line, per employee it is all purpose cleaner, bottle moved.

Basic - Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment. Warning

Basic - Floor soiled/has accumulation of debris. Under all equipment in kitchen, storage area, and bar area.

Basic - Food stored on floor. Buckets of marinara in walk in cooler. Bag in box soda and cooking by large mixer in kitchen. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in kitchen on make line and prep area. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Keg cooler at bar. Multiple reach in coolers in kitchen.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of onions, box of cucumbers, and bag of celery stored over bus tubs of shredded cheese in walk in cooler, all items rearranged. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F - Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F - Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F - Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F - Cold Holding); cooked green peppers and onions (60F - Cold Holding); shredded mozzarella cheese (60F,54F,54F - Cold Holding); ricotta cheese (61F - Cold Holding); Alfredo sauce (61F - Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down. Corrective Action Taken Warning - From follow-up inspection 2024-05-01: Pizza sauces 61F,51F, shredded cheese 57F,59F, sausage 51F,55F, fresh garlic in oil 64F, ricotta cheese 57F. All items in 2 reach in coolers around pizza oven in kitchen, per operator all items where pulled from the walk in cooler approximately 2 hours prior, they have scheduled maintenance for their coolers and should be fixed within a week. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area near dish washer has been removed. Warning - From follow-up inspection 2024-05-01: 7 day callback from original inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find any manager certification for any employee during inspection. Warning - From follow-up inspection 2024-05-01: 60 day callback from original inspection Time Extended

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees in kitchen touching hair with bare hands then continuing to handle clean equipment and make food orders without washing hands between tasks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F - Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F - Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F - Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F - Cold Holding); cooked green peppers and onions (60F - Cold Holding); shredded mozzarella cheese (60F,54F,54F - Cold Holding); ricotta cheese (61F - Cold Holding); Alfredo sauce (61F - Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelves over reach in cooler in kitchen, bottle removed. Corrected On-Site

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area near dish washer has been removed. Warning

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find any manager certification for any employee during inspection. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee's bathroom.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees in kitchen is not able to find any certification.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding pizza slices on time control but does not have any written procedures.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. 2 containers of cooking oil under oven in kitchen. Bucket of Crisco in walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers in establishment.