Vitos Famous Cheesesteaks
318 9 St N, Naples, FL 34102 · Permanent Food Service · License 2103506
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection4 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic-27
- Safety score73
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 visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the make table in the kitchen, cut lettuce (44°F - Cold Holding); provolone cheese (46°F - Cold Holding). Per operator items have been in the top of the cooler 2 hours. Operator moved items to the reach in cooler for rapid cooling.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In a pan next to the flat top grill, cooked onions (116°F - Hot Holding). Operator put onions into a steam bath on the grill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In the 2 door upright reach in cooler by the back door raw ground beef is stored above deli meats. Operator moved the ground beef to proper storage.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
In the two door upright reach in cooler by the back door raw ground beef is stored on top of a case of beer. Operator moved the ground beef to proper storage.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.there is no proof that employees have been informed of their responsibility to report food borne illness to their employer.
Provided operator with the employee health reporting agreement, employees began to read and sign the agreement.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
There is no soap at the hand washing sink next to the ice machine.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
There is an unlabeled chemical spray bottle next to the triple sink.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of food safety training.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
There is an employee preparing food with no hair restraint. Employee put on a hat.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
There is a wet wiping towel on the handwashing sink at the front counter. Operator moved the wet towel to the laundry.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a mold like substance inside the ice machine, on the ice chute and the interior walls.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
There is a wet mop stored inside the empty mop bucket. Operator moved the mop outside to dry.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.