Vito's Gourmet Pizza
6212 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1620867
What drove the grade
Required employee training expired for all employees.
How the score was calculated
- Starting score100
- Violations at the Nov 6 complaint inspection1 intermediate, 8 basic (2 repeats)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All food handler training expired 10-26-26.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Fryer oil on floor in storage area.
Food not stored at least 6 inches off of the floor.
1) Bottled sauces on shelf at floor level opposite triple sink. 2) Raw shell eggs on shelf at floor level in walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food in right pizza fliptop unit immediately next to public food items. Employee removed food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
1) Plastic cup in bulk spice container on back storage shelf. 2) Plastic cups in bulk sugar and salt container in dfy storage. Employee removed both.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Mold like buildup on shelves in walk in cooler.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on pizza fliptops soiled. Employee cleaned during inspection.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Foil to go container in dry storage area not inverted. Manager inverted.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At hand sink next to triple sink.
Repeat violation
Earlier inspections 1
Licensing inspection14 violations, 4 high priority No follow-up needed
- First visitAug 12, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. Prep area - Flip top - cooked pasta (48°F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in double pan. Reviewed proper cold holding. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep area - Flip top - cooked pasta (48°F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in double pan. Reviewed proper cold holding. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef stored over ready to eat cooked sausage. Operator stored all items properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered establishment, put on gloves and handled clean equip without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: 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.
Frozen cooked sausage in reach in freezer. Reviewed proper date marking.
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Operator's thermometer with dead battery.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
By triple sink.
No soap provided at handwash sink.
By triple sink.
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on pizza prep table. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in chest freezer at Cookline.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
All flip top units. Operator began cleaning during inspection.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles and gaskets - all flip top units.
Also Cookline microwave. Operator began cleaning during inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
By triple sink.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.