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Vintage 56

Vintage 56
200 Barton Blvd
Rockledge, FL 32955
(321)639-4048

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2011
Inspection For: VINTAGE 56
License Number: 1506167
License ID: 4031235
Inspection Visit ID: 4373079
Inspection Date: Thursday, November 03, 2011
Inspection Number: 2117064
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Total Number of Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces, meats. Repeat Violation. Corrected On Site.
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup, adjusted temperature , reheated.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw squid over asparagus. Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. One small cutting board. All others have been planed and cleaned.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
37-10-1 Observed attached equipment soiled with accumulated grease. Cook equipment.
38-10-1 Light not functioning. Kitchen.
41B-03-1 Critical. Observed unlabeled spray bottle. Blue and pink chemicals. Corrected On Site.

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: VINTAGE 56
License Number: 1506167
License ID: 4031235
Inspection Visit ID: 3956844
Inspection Date: Tuesday, April 26, 2011
Inspection Number: 1958030
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 9
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
08A-28-1 Critical. Observed food stored on floor. Cases, walk in.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of soda unit. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Heavy.
15-32-1 Observed reach-in cooler gasket torn/in disrepair.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-24-1 Critical. Observed buildup of slime on soda gun.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving.
29-17-1 Waste line missing at soda gun holster. Bar.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Bar. Corrected On Site.
37-10-1 Observed attached equipment soiled with accumulated grease. Cooking equipmemt.
40-04-1 Observed personal care item stored with food. Keyesetc. Corrected On Site.

Inspection For: VINTAGE 56
License Number: 1506167
License ID: 4031235
Inspection Visit ID: 4109502
Inspection Date: Friday, July 23, 2010
Inspection Number: 2029668
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 4
Total Number of Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
06 Critical. Potentially hazardous food properly thawed
10 In use food dispensing utensils properly stored
13 Clean clothes, hair restraints
20a Critical. Sanitizing concentration
23 Non-food contact surfaces clean
51 Other conditions sanitary and safe operation

Inspection For: VINTAGE 56
License Number: 1506167
License ID: 4031235
Inspection Visit ID: 4116249
Inspection Date: Friday, July 23, 2010
Inspection Number: 1914314
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: VINTAGE 56
License Number: 1506167
License ID: 4031235
Inspection Visit ID: 3719393
Inspection Date: Monday, May 24, 2010
Inspection Number: 1914314
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 3
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Quiches 64, 66
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on any foods in kitchen refrigerators/freezers.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Baked quiches cold holding at 64 degrees Farenheit stored above cold line in sandwich cooler. Stop Sale. Corrected On Site.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Observed cooked padta cooling in 12 inch deep plastic covered container in up refrigerator. Corrected On Site.
08A-12-1 Critical. Observed food stored in undrained ice. Raw shrimps, scallops in cook's reach in stored in standing water.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Non hermatically sealed raw chicken and duck stored over fries, cheeses, doughs, etc. In upright freezer. Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Shell raw eggs over cooked pasta, rice, etc. In coke cooler. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor in walkin cooler.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Soaking dishes in bar sink.
35A-08-1 Critical. Observed two live flies in kitchen.
51-11-1 Carbon dioxide/helium tanks not adequately secured at bar.
51-18-1 No copy of latest inspection report.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Provide training within 60 days of hiring.

Inspection For: VINTAGE 56
License Number: 1506167
License ID: 4031235
Inspection Visit ID: 3575691
Inspection Date: Wednesday, July 01, 2009
Inspection Number: 1825832
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on pizza/salad cooler cold holding unit in poor repair.
30-02-1 Critical. Vacuum breaker missing at two hose bibbs in kitchen.

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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Vintage 56, Rockledge may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Vintage 56, Rockledge.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Vintage 56, Rockledge may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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