🪰1,241,883 violations tracked across 67 Florida counties

VITO'S GOURMET PIZZA

6212 N FEDERAL HWY, FORT LAUDERDALE, FL 33308

License #1620867

🍕 Pizza/Italian ℹ️
74 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 12, 2026 · 14 findings · 4 critical
Food-Licensing Inspection
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 12, 2026 shows 14 observation rows: 4 critical, 4 major, and 6 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
14
Coverage note
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VITO'S GOURMET PIZZA has some meaningful issues on record. Would you still eat here?

C record

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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: Inspection Completed - No Further Action
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top - cooked pasta (48F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in double pan. Reviewed proper cold holding. See stop sale.
  • [23-24-4] Buildup of food debris/soil residue on equipment door handles and gaskets - all flip top units. Also Cookline microwave. Operator began cleaning during inspection.
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pizza prep table. Operator removed.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All flip top units. Operator began cleaning during inspection.
  • [12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment, put on gloves and handled clean equip without first washing hands. Reviewed proper procedures and employee washed hands.
  • [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat cooked sausage. Operator stored all items properly.
  • [05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer with dead battery.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By triple sink.
  • [31B-03-4] No soap provided at handwash sink. By triple sink.
  • [31B-04-4] No handwashing sign provided at a hand sink used by food employees. By triple sink.
  • [02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Frozen cooked sausage in reach in freezer. Reviewed proper date marking.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - Flip top - cooked pasta (48F). Per operator item held in unit overnight. Item not prepped or portioned today. Observed item in double pan. Reviewed proper cold holding. See stop sale.
  • [14-69-4] Ice buildup in reach-in chest freezer at Cookline.
  • [14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
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