VIN'TIJ FOOD & WINE
500 GRAND BLVD STE K-100 · MIRAMAR BEACH · Walton County · FL 32550
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 3
03B-15-5High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
01B-02-5High Priority – 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. Front line- make bar – sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line- make bar – sliced sausage 47F, cooked shrimp 47F, beef bolognaise 46F, cooked green beans 46F, couscous 46F, red sauce 46F, pasta 47F (9:00/9:30-2:37). See stop sale. **Warning**
Intermediate 2
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Sink next to salad station at end of front line blocked with trash can. No corrective action taken to correct during inspection. **Repeat Violation**
05-10-4Intermediate – Probe thermometer not used to ensure proper food temperatures. Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Front line between make bars-lentil sauce 128F (2:30-2:31). Chef removed lentils and sent to cook line to finish cooking process. Re check 179F.
Basic 4
21-05-5Basic – Cloth used as a food-contact surface between make bar and cutting board on front line. Chef removed cloth from food contact surface. **Corrected On-Site** **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Cold hold Make bar on front line in disrepair. Ambient temperature 52F.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees near salad station. Inspector provided a handout to post above sink. **Corrective Action Taken** **Repeat Violation**
21-10-4Basic – Soiled dry wiping cloth in use on cutting board at make bar on front line. Chef removed cloth and sent to laundry. **Corrected On-Site** **Repeat Violation**
Inspector observations synchronized from DBPR on September 15, 2026 12:26 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.