Vetture Pizzeria
36137 East Lake Rd, Palm Harbor, FL 34685 · Permanent Food Service · License 6213410
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 9 routine inspection2 high priority (fixed by the Sep 14 follow-up), 2 intermediate (1 fixed on the spot), 8 basic (2 repeats)-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
No beard guard
More time given
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
More time given
Duct tape used to repair nonfood-contact surface.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in soiled drawer or rack.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
More time given
- First visitSep 9, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken 47°F cold hold, ricotta 46°F cold hold, raw wings 46°F cold hold, shrimp raw 45°F cold hold. Sausage 46°F cold hold.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Operator determined the time the pizza was taken out of temperature control and time stamped appropriately.
Intermediate2
Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
Paint stored next to lemonade. Paint removed from area
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Lemonade in hallway.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on cook line. Beverage removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Ear rear walk in
Duct tape used to repair nonfood-contact surface.
Lid to bulk ingredient bin, handle of refrigerated unit
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Near walk in cooler in rear of establishment.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in soiled drawer or rack.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floors, walls and ceilings soiled, cook line, prep areas and storage areas
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.