Vincenzo's Pasteria
16520 S Tamiami Trl, Ft Myers, FL 33908 · Permanent Food Service · License 4605282
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection1 intermediate (fixed on the spot), 6 basic (1 repeat)-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 · 1 visitRoutine inspection
- First visitAug 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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 lasagna not date marked. Operator date marked lasagna.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed pot of sauce stored on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use knives/spatulas stored in cracks between pieces of equipment.
Operator removed spatulas.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Educated operator on proper storage of tongs. Operator removed tongs.
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled apron.
Employee changed apron.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Operator cleaned reach in cooler.
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.