Bistro Vittoria Trattoria
100 W Cypress Creek Rd Unit 835, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1615051
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. sliced cheese (51°F - Cold Holding) being held on top of pans above fill line for approximately 2 hours, operator moved to reach in section
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (fixed on the spot), 4 basic (1 repeat)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sliced cheese (51°F - Cold Holding) being held on top of pans above fill line for approximately 2 hours, operator moved to reach in section
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoons stored in standing water of 76°F at espresso station. Operator removed spoons, discarded water, replaced spoons
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Discussed with operator
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
Operator removed knives and discarded
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets at 2 not in use 2 door low top soiled. Operator removed gaskets and discarded
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.