VETTURE PIZZERIA

Name: VETTURE PIZZERIA
Address: 36137 EAST LAKE RD, PALM HARBOR, FL, 346853142, US
Rating: 27.2

36137 EAST LAKE RD, PALM HARBOR, FL 346853142

License #6213410

🍕 Pizza/Italian ℹ️

27.2 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 7 findings · 1 critical

Routine - Food (follow-up)

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Major

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Minor

Usually lower-risk context.

Quick take

VETTURE PIZZERIA in PALM HARBOR currently holds an InspectFL Health Score of 27.2 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, inspectors documented 76 total violations — 21 critical, 10 major, 45 minor.

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Record snapshot

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The latest inspection on September 14, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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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 ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Warning Issued
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

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