Vita Nostra

149 NW 136 Ave, Sunrise, FL 33325 · Permanent Food Service · License 1621986

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
2 high priority (no follow-up needed), 7 intermediate, 4 basic (2 repeats); intermediate violations cost 18 at most
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct232026

Routine inspection

13 violations found

First visitOct 23, 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.
13 violations found:
- 2 High priority
- 7 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed on cook line counter sliced ham (55°F - Cold Holding); shredded mozzarella (55°F - Cold Holding) per operator held out of temperature for approximately 20 minutes. Not portion or prepared today. Operator placed items in walk-in cooler to chill.
- Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Observed employee rubbed hands for less than 10 seconds.
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed chicken and beef mixture per operator prepared 10/21 not date marked.
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Could not calibrate the battery was dead
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed employee wash hands in three compartment sink.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of old food residue buildup on slicer blade.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed handwashing sink used as dump sink evident by food debris in sink.
  No paper towels or mechanical hand drying device provided at handwash sink.
  No soap provided at handwash sink.
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drink on cook line.
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Observed splash guard needed at hand wash sink in kitchen.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Back kitchen area and front kitchen area
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Stored in mop bucket
Official report, on the Florida DBPR website

Earlier inspections 1

Jul172026C74Routine inspection12 violations, 2 high priority No follow-up needed

First visitJul 17, 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.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw smoke salmon over unwashed potatoes in walk-in cooler multiple items. Employee stored correctly.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License expired on December 1 2025 more than 60 days. "Establishment observed preparing, serving, or selling food. to customers with an expired license." Operator renewed during inspection.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed no date marked on potato salad stored in walk-in . Per employee item prepared on 07/15/2026.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Repeat violation
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink the kitchen.
  Repeat violation
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In walk-in cooler multiple items ie raw pan of raw beef, icing, flan
  Food stored on floor.
  Cooking oil stored on floor in back kitchen
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment or utensils not designed or constructed in a durable manner.
  Observed splash guard needed at hand wash sink in kitchen. .
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Avantco reach in freezer.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Rear kitchen preparation area by exit door wall under service window..
  Repeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Stored inside mop bucket.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License expired on December 1 2025 . Operator printed and posted updated license.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.