Vero Bch32960
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole intact beef brisket in walk in. Manager moved
High priorityWILKE'S FOURTEEN BONES →Aug 25, 2026
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. Reading 0ppm. Machine is not pulling sanitizer
High prioritySPIRO'S TAVERNA →Aug 25, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corned beef marked 8-13. Today is 8-25
High prioritySPIRO'S TAVERNA →Aug 25, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef in walk in
High prioritySPIRO'S TAVERNA →Aug 25, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced gyro meat (96F - Hot Holding) 30 minutes. Employee moved to flat top to reheat
High prioritySPIRO'S TAVERNA →Aug 25, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer next to dish machine turning white. Advised employee to add more water
High prioritySPIRO'S TAVERNA →Aug 25, 2026
Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in card board box
High priority#1 WOK CHINESE RESTAURANT →Aug 24, 2026
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in tubs over opened bag of scallops
High priority#1 WOK CHINESE RESTAURANT →Aug 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg drop soup (66-88F - Hot Holding) for 2 hours. Advised to reheat.
High priority#1 WOK CHINESE RESTAURANT →Aug 24, 2026
Dented/rusted cans present. See stop sale. 2 cans sauerkraut in dry storage. 2 cans pears
High priorityC J CANNONS →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hummus dated 8/13. Today is 8/24
High priority3 NATIVES AÇAÍ & JUICERY →Aug 24, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
High priority3 NATIVES AÇAÍ & JUICERY →Aug 24, 2026