VITA ITALIAN RESTAURANT

Name: VITA ITALIAN RESTAURANT
Address: 10014 GRIFFIN RD, FORT LAUDERDALE, FL, 33328, US
Rating: 30.7

10014 GRIFFIN RD, FORT LAUDERDALE, FL 33328

License #1610940

🍕 Pizza/Italian ℹ️

30.7 Grade F / 100

Failing Health Score

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Latest inspection

October 12, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VITA ITALIAN RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 30.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 12, 2026. Across those visits, inspectors documented 72 total violations — 16 critical, 14 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 12, 2026 shows 10 observation rows: 4 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

VITA ITALIAN RESTAURANT 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.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat chicken wings. Operator stored properly.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth used to line the inside of a pan of deli meats. Operator removed wiping cloth.
[36-24-5] Hole in or other damage to wall by the dishwasher.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of Motrin stored over the prep table in the kitchen. Operator stored properly.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-08-4] Interior of microwave in the kitchen has accumulation of grease/food debris.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed take out container used to scoop graham crackers. Operator removed take out container.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees watch and car keys stored over the prep table in the kitchen. Operator stored properly.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch the dishwasher plunger to start the dishwasher then touched clean equipment to put food away without washing their hands of changing their gloves. Employee washed hands and changed their gloves properly.
[08A-02-6] Raw shrimp stored over or with ready-to-eat mozzarella sticks in a reach in freezer - not all products commercially packaged. Operator stored properly.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Small CO2 tanks by front counter not secured.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees open container beverages at pizza station and on prep table by cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on shelf with canned goods and pizza boxes at pizza station.
[29-09-4] Faucet/handle missing or damaged at plumbing fixture. Hot water faucet handle stripped at cook line hand sink.
[36-24-5] Hole in or other damage to wall. Hole in wall between triple sink and dish machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in container of standing water by glassfront dessert cooler.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. In Pepsi glassfront cooler in kitchen, bread bowls in standard plastic printed to go bags. Employee removed from bags and plastic wrapped with approved wrap.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, flat of raw shell eggs on shelf above container of cooked sausage and prepared eggplant. Employee moved eggs to bottom of adjacent shelf.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cook line handled cell phone and continued to prepare food items without washing hands and changing gloves. Reviewed proper had washing/ gloves procedures with employee for going forward.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In hallway DESSERT 2 DOOR GLASSFRONT - individual butters (53F - Cold Holding); house made cheesecakes (53-54F - Cold Holding); ricotta cheese filling (53F - Cold Holding). Per manager none prepared or portioned today. All in unit overnight. See stop sale.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, house made cheesecakes and portioned lasagna from freezer missing date marks.
[41-17-4] Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on hostess stand.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line hand sink due to damaged faucet handle.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense flour in kitchen. Operator removed bowl
[51-11-4] Carbon dioxide/helium tanks not adequately secured in kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Container with tomato sauce on floor inside walk in cooler.
[36-24-5] Hole in or other damage to wall under hand sink in cook line.
[25-05-4] Single-service articles improperly stored. Pizza boxes wrapped in plastic stored on floor in hallway to restroom.
[08B-12-5] Stored food not covered. Flour container not covered in kitchen. Operator covered
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. License paid during inspection. Confirmation # 236059072
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil at 60 F ( room temperature) held under no temperature control for food safety at wait station less than 4 hours ago. Operator moved to reach in cooler to quick chill. Suggested using time as a public health control.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese not date marked inside walk cooler. Cheese prepped 2 days ago . Operator dated during inspection.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided procedures , operator posted.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza slices using Time as a public health control without written procedures. Emailed written procedures form to manager.