Vincents Italian Restaurant

5914 N Orange Blossom Trl, Mount Dora, FL 32757 · Permanent Food Service · License 4501825

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 14, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 10 basic (3 repeats); basic violations cost 12 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

1 inspection · 1 visit

Jul142026

Routine inspection

15 violations found

First visitJul 14, 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.
15 violations found:
- 3 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Brown paper towel covered cut lettuce in walk in cooler. Operator removed.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  8 flying insects in dry storage area by onions.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Sanitizer over Roasted almonds next to prep cooler. Operator removed.
  Fixed on the spotRepeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board on prep table.
  Repeat violation
- Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
  Some missing exam date and expiration dates.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Flour container. Operator labeled.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In flour container. Operator corrected.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  At the wait station.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at pizza station
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in cooler gaskets at pizza station
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Pots and pans on dish storage racks.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  One in the corner of wait station. Operator removed cleaned.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Wall at cook line.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Vents over pizza oven soiled.
  Repeat violation
  Floor soiled/has accumulation of debris.
  Floor by handwashing sink. S Floor between pizza oven and beer cooler.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.