AZUL MEXICAN RESTAURANT & BAR
2199 7 AVE, Vero Beach FL 32960 · 386-690-6583
Last inspected Aug 10, 2026 · 9 visits since November 2023
SEP 24
FEB 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding); heavy cream (49F - Cold Holding);
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 44-48f cold holding. In ice bath. In service for less than 1 hour. Advised to add more ice
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Ceviche. Operator states shrimp is raw and placed in lime juice. No heat step conducted
Accumulation of black mold-like substance in the interior of the ice machine/bin.
In-use tongs stored on equipment door handle between uses.
Show the remaining 2 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in sugar bin and salt bin in dry storage
No handwashing sign provided at a hand sink used by food employees. Cooks line
Aug 7, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp ceviche
Raw animal food stored over or with unwashed produce. Raw shelled eggs over tomatoes in walk in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 44-48f cold holding. In ice bath. In service for less than 1 hour. Advised to add more ice
Toxic substance/chemical improperly stored. Pesticide spray stored on hand wash sink in bar
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator is advertising Grilled Red Snapper under seafood platter on menu. Observed Scarlet Snapper being used in place.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shrimp Ceviche. Operator states shrimp is raw and placed in lime juice. No heat step conducted
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Case of chicken in walk in
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle laying in sugar bin and salt bin in dry storage
No handwashing sign provided at a hand sink used by food employees. Cooks line
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Cooks line hand sink used to store spoon. Employee removed
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish still frozen in ROP packaging being thawed. Operator removed fish from bags.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on gloves at front counter an employee back back on box of avocados
Food stored on floor. Chill wand on floor in walk in freezer. Manager removed
In-use tongs stored on equipment door handle between uses. Tongs were removed
No handwashing sign or soap provided at a hand sink used by food employees On cooks line
Stored food not covered. Cut onions in walk in
Time/temperature control for safety food thawed in an improper manner. Frozen Fish thawing in standing water. Operator turned on water and removed fish from bags
Unwashed fruits/vegetables stored with ready-to-eat food. Cut Avocados with unwashed avocados with stickers. Provided education
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in old food debris. Soda nozzle at bar next to hand sink
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station. Manager spoke to dishwasher
Food stored on floor. Onions and corn in walk in cooler. Manager picked up
Stored food not covered. House made salsa in walk in cooler
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0ppm. At bar Rechecked and now 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Was moved to dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep table
Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk bins
Reuse of single-service or single-use articles. Reuse of tomato box lid to store prepped onions in walk in cooler. Manager removed
Time/temperature control for safety food thawed in an improper manner. Chorizo thawing on cook line in standing water. Chorizo was moved to cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers in same container as cut onions. Manager removed onions
Sep 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On patio
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate13 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken over French fries in reach in cooler next to freezer. 2. Open container of cooked Sweet potato sitting in raw fish in flip top cooler 3. Raw chicken over plantains in reach in cooler on cooks line
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked chicken and cooked pork in stainless container
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Vitamin water on cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on cooler next to small freezer
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at servers station
Food stored on floor. Fryer oil in dry storage
Ice buckets not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk black bean container in dry storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 78°
In-use wet wiping cloth/towel used under cutting board. Under green cutting board
No handwashing sign provided at a hand sink used by food employees. Sink on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave heavily soiled
Water leaking from pipe and/or faucet/handle. Water leaking from pipe under dish machine
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 6 high priority.
6 High priority4 Intermediate18 Basic
Show 28 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes cooling since 11:00 found at 1:50
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. 0 ppm, hanged bucket primed 0 ppm
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.cook in kitchen wiped his face and proceeded to work with food.
Raw animal. Earl hearts over asparagus in cook line cooler.- not all products commercially packaged. Raw shell eggs over ground ginger and pesto
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding); heavy cream (49F - Cold Holding);
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Harmony 80F recommended to reheat to 165F
Microwave heavily soiled. Can opener blade heavily soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Prep area
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pesto sauces etc
Accumulation of black mold-like substance in the interior of ice machine.
Ceiling/ceiling tile shows water damage by back door and above the bag n box station.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee drinkings from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep cooler
Employee personal food not properly identified and segregated from food to be served to the public. Cook line cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack
Food offered in a way that misleads/misinforms the consumer. Red snapper on menu on box the scientific name Caribbean Red snapper
Hood filters heavily soiled with grease.
Ice scoop handle in contact with ice.
In-use ice scoop stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F
Oil stored on floor. In the walk in freezer cases of food stored on the floor.
Old labels stuck to food containers after cleaning.
Unwashed avocados stored with ready-to-eat food.
Wash/Rinse/Sanitizing solution not maintained clean. All the liquids are really water down due to leak under dish area.
Water leaking from pipe under dish machine.
Working containers of food removed from original container not identified by common name. Several squeeze bottles used for food in kitchen not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.