VETTURE PIZZERIA

Name: VETTURE PIZZERIA
Address: 36137 EAST LAKE RD, PALM HARBOR, FL, 346853142, US
Rating: 43.2

36137 EAST LAKE RD, PALM HARBOR, FL 346853142

License #6213410

🍕 Pizza/Italian ℹ️

43.2 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 7 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VETTURE PIZZERIA in PALM HARBOR currently holds an InspectFL Health Score of 43.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, DBPR recorded 76 total findings; InspectFL has detailed violation rows for 73 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on September 14, 2026 shows 7 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

VETTURE PIZZERIA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-71-4] Duct tape used to repair nonfood-contact surface. Lid to bulk ingredient bin, handle of refrigerated unit
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Ear rear walk in
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Near walk in cooler in rear of establishment.
[24-06-4] Clean utensils or equipment stored in soiled drawer or rack.
[36-73-4] Floor soiled/has accumulation of debris. Floors, walls and ceilings soiled, cook line, prep areas and storage areas
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cook line. Beverage removed.

Disposition: Warning Issued
[14-74-7] Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler
[12A-14-4] Observed: Employee sneezed, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee sneezed in hand no hand wash. Employee used phone no hand wash. Discussed proper handwashing.
[13-04-4] Observed: Employee with no beard guard/restraint while engaging in food preparation. Employee making pizza no beard guard.
[36-73-4] Observed: Floor soiled/has accumulation of debris. Floor and walls soiled cook line, prep area, storage areas.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli meat, potato salad, pasta. Potato salad and pasta and stuffed salmon for temperature. Abuse operator able to determine when the deli meat is open and dated a coordinate.
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler-cooked pasta (48F - Cold Holding); potato salad (48F - Cold Holding); ground beef raw (48F - Cold Holding); buttermilk (47F - Cold Holding)
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (48F - Cold Holding); potato salad (48F - Cold Holding); ground beef raw (48F - Cold Holding); buttermilk (47F - Cold Holding)
[41-10-4] Observed: Toxic substance/chemical improperly stored. Gorilla glue, eye drops and wd 40 on shelf over cook line.
[08B-17-4] Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over butter. Reach in cooler. Operator rearranged cooler to gain compliance.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile in kitchen area are porous. Discussed with owner.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In back kitchen near stove
[36-24-5] Hole in or other damage to wall. Hole in wall in dry storage. Ceiling tiles in kitchen near back door and in dry storage in disrepair Walls soiled in kitchen Floor soiled in walk in cooler near back door. Discussed with manager
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink near dish machine
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 100ppm
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 10ppm, operator set up 3 compartment sink (200 ppm quaternary)
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2024. Operator was able to renew during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ricotta 52F, Ricotta 60F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler across from stove, operator took temps at 11am and all food was 41F. All foods moved to walk in cooler: Sausage 48F retemp 43F, raw chicken 47F retemp 41F, egg wash 49F operator voluntarily discarded, ricotta 48F retemp 43F In cooler by pizza oven, operator states no temperatures were taken ricotta 52F, ricotta 60F. See stop sale. Sausage 46F, operator states sausage was briefly sitting on counter. Sausage moved to walk in freezer for rapid chill. Second temp 35F