Vignetos
1511 S University Dr, Plantation, FL 33324 · Permanent Food Service · License 1623498
What drove the grade
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 intermediate (2 fixed on the spot), 2 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Observed Dishwasher (Temperature 151°F+).
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee using back handwashing sink to clean a wash rag. Operator washed and sanitized the handwashing sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemicals at the coffee station. As per operator, chemical is sanitizer. Operator properly labeled.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Frozen time/temperature control for safety shrimp being slacked at room temperature is no longer frozen solid.
Operator placed under cold running water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knives stored in cracks between pieces of equipment.
Operator removed and washed the knives.
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.