Vincents Ristorante and Pizzeria
510 21 St, Vero Beach, FL 32960 · Permanent Food Service · License 4100379
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (fixed on the spot), 3 basic-20
- Safety score80
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 24, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over cooked pasta
Fixed on the spot
Code 12, Handwashing and hygienic practices: Pizza cook employee dried hands on towel after hand washing.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Pesticide spray on prep table above canned goods.employee moved
Fixed on the spot
Intermediate4
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water was turned off at hand sink next to dish machine. Employee turned on
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store sponge
Fixed on the spot
No soap or paper towels provided at handwash sink next to dish machine.
Advised employee hand sink needed supplies
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Operator needs to add itemize line with percentage for credit card fees on customer receipt. Printed industry bulletin for manager
Fixed on the spot
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Chef in process of thawing in ice bath. Chef opened fish and moved to cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating at prep table in kitchen. Educated employees
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Unisex restroom next to office. Informed manager
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.