VINCENZO'S CUCINA

Name: VINCENZO'S CUCINA
Address: 3787 PALM VALLEY RD, PONTE VEDRA BEACH, FL, 32082, US
Rating: 70.4

3787 PALM VALLEY RD, PONTE VEDRA BEACH, FL 32082

License #6501804

🍕 Pizza/Italian ℹ️

70.4 Grade C / 100

Mixed Health Record

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Latest inspection

June 16, 2026 · 1 finding · 0 critical

Complaint Partial

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

VINCENZO'S CUCINA in PONTE VEDRA BEACH currently holds an InspectFL Health Score of 70.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 18 major, 32 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 13, 2026

The latest inspection on June 16, 2026 shows 1 observation row, 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

71%

Inspector notes

Coverage note

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Community reaction

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Would you eat here?

VINCENZO'S CUCINA has some meaningful issues on record. Would you still eat here?

C 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: Met Inspection Standards
[35A-03-4] Dead roaches on premises. Observed two dead roaches on floor near back door. Person in charge had employee sweep and remove from establishment.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler making pizzas in kitchen with bracelets, employee corrected during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Food handler making pizzas in kitchen, employee corrected during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Build up of food debris along walls behind equipment at bar, in back storage area, and cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Inside of keg coolers at bar have a build up of mold like substance and food debris.
[14-06-4] Wood non food-contact surface not properly sealed. Multiple wooden shelves and beams in throughout kitchen are not sealed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. risotto (49F - Cold Holding); heavy cream (48F,48F, 46F,47F- Cold Holding); liquid eggs (49F - Cold Holding); piccata cream (50F - Cold Holding); butter (47F,46F - Cold Holding); bolognese (46F - Cold Holding); sliced provolone (46F - Cold Holding); artichoke hearts (46F - Cold Holding) all items in flip top reach in cooler at end of cook line by fish tank, per operator no preparation has been done to any items in cooler and all items have been in cooler since the previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. risotto (49F - Cold Holding); heavy cream (48F,48F, 46F,47F- Cold Holding); liquid eggs (49F - Cold Holding); piccata cream (50F - Cold Holding); butter (47F,46F - Cold Holding); bolognese (46F - Cold Holding); sliced provolone (46F - Cold Holding); artichoke hearts (46F - Cold Holding) all items in flip top reach in cooler at end of cook line by fish tank, per operator no preparation has been done to any items in cooler and all items have been in cooler since the previous day. pizza sauce (47F - Cold Holding) in large plastic covered bucket in walk in cooler right next to door, per operator door has been consistently open for less then 30 minutes.
[41-10-4] Toxic substance/chemical improperly stored. Multiple bottles of sanitizer stored hanging and facing to go trays under bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station by pizza oven, operator corrected during inspection.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash station in bathroom behind large dining room.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 2 dead roaches by reach in cooler in kitchen near side entrance to kitchen from front counter. 2 dead roaches in floor in front of keg reach in cooler at bar area. 1 dead roach in bathroom by office in back of establishment.
[36-73-4] Floor soiled/has accumulation of debris. Under all equipment in kitchen, storage area, and bar area.
[08B-38-4] Food stored on floor. Buckets of marinara in walk in cooler. Bag in box soda and cooking by large mixer in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers in kitchen on make line and prep area.
[29-49-6] Standing water in bottom of reach-in-cooler. Keg cooler at bar. Multiple reach in coolers in kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Bag of onions, box of cucumbers, and bag of celery stored over bus tubs of shredded cheese in walk in cooler, all items rearranged.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches on gasket of reach in cooler drawer on cook line in kitchen. Approximately 5 live roaches along wall behind pizza ovens on cook line in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (54F - Cold Holding); cut romaine (50F - Cold Holding) in reach in cooler in middle of kitchen, per employee cooler was turned on and items placed inside at same time approximately 30 minutes prior.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle with purple liquid hanging on rack facing cutting board and spices on cook line, per employee it is all purpose cleaner, bottle moved.
[31A-09-4] Handwash sink not accessible for employee use at all times. Chemical bottles and utensils in hand wash sink by dish machine, items moved.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing fresh garlic in oil mixture held on time control with pizza slices on written procedures.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee on site, expired 8/19/2024
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid hanging on rack facing cutting board and spices on cook line, per employee it is all purpose cleaner, bottle moved.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-38-4] Food stored on floor. 2 containers of cooking oil under oven in kitchen. Bucket of Crisco in walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers in establishment.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Two employees in kitchen touching hair with bare hands then continuing to handle clean equipment and make food orders without washing hands between tasks.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic in oil (74F - Cold Holding) sitting out next to to cooler near pizza oven in kitchen, per employee garlic has been sitting out for approximately 2 hours, garlic placed back in cooler. shredded mozzarella cheese (66F - Cold Holding) sitting out in pan attached to small flattop grill in kitchen, per employee cheese has been sitting out less then 2 hours, cheese placed in reach in cooler. cooked pasta (44F,45F,45F - Cold Holding) double panned in flip top reach in cooler near per employee lid was consistently open for less then 2 hours, double pans removed. sausage (55F - Cold Holding); cooked green peppers and onions (60F - Cold Holding); shredded mozzarella cheese (60F,54F,54F - Cold Holding); ricotta cheese (61F - Cold Holding); Alfredo sauce (61F - Cold Holding) in reach in coolers surrounding pizza oven, per employee doors have been consistently open for 2 hours, temperature of coolers turned down.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on shelves over reach in cooler in kitchen, bottle removed.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in dish area near dish washer has been removed.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No one is able to find any manager certification for any employee during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employees bathroom.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees in kitchen is not able to find any certification.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding pizza slices on time control but does not have any written procedures.