CITRUS GRILLHOUSE
1050 EASTER LILLY LANE, Vero Beach FL 32963 · 772-234-4114
Last inspected Apr 29, 2026 · 11 visits since August 2023
JUL 24
DEC 24
JUN 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 4 live flying insects at inside bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025006930 | Dec 18, 2024 | Feb 19, 2025 | $200 |
Inspection history
11 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Swapped chemicals. Now reading 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (47F - Cold Holding) In service for 30 minutes. Chef moved to rapid chill
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 bay sink reading 500ppm++. Advised to add water to solution and have ecolab look at dispenser
Show the remaining 7 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chef is unsure of when it was opened. Milk was discarded
Handwash sink used for purposes other than handwashing. Dump sink evidenced by ice in hand sink at outside bar.
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 bay sink
Spray bottle containing toxic substance not labeled.
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers
Food stored on floor. Case of bread on floor walk in freezer
In-use tongs stored on equipment door handle between uses.
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto (52F - Cold Holding); blue cheese (51F - Cold Holding) In top portion of grill cooler. Employee states items have been there for 20 mins. Items moved to rapid chill
Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 bay sink reading 500ppm++ Chef added more water. Now reading 400ppm
Handwash sink used for purposes other than handwashing. Spray bottle and cardboard boxes blocking hand sink next to dish machine. Chef moved items. Strainer in hand sink at outside bar
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. 2 new hires. Manager had form and employees signed
Ceiling tile missing. Above dish machine
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main dishwasher reading 0ppm. Primed and ran multiple times. Machine is not in use at time of inspection. Operator has 3 bay sink set up. Ecolab was called during inspection
Food stored on floor. Bags of ice in freezer
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Orange hose at mop sink
Jun 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects found 4 live flying insects at inside bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over hummus in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First cooler-cooked shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); risotto (51F - Cold Holding) In cooler for 2 hours. Advised to rapid chill 2 door cooler-Tomatoes 62f. Cheese 57f cold holding.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Orange hose at mop sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Chef added date
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless pots and bowls on shelf. Chef inverted
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two front line coolers are not holding food at 41f. Or below. Make tables are set up daily with ice baths. No ice in bins at time of inspection. Chef states items were placed into service 2 hours ago. Chef added ice.
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose.
Dec 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mash potatoes cooling over night 54F
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. Bar dishwasher machine 0 ppm
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Now reading 400ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (46F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese (56F - Cold Holding); roasted tomatoes 46F cold holding in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (46F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese (56F - Cold Holding); roasted tomatoes 46F cold hold pantry cooler blue cheese cooked shrimp (45F - Cold Holding); cooked beets (46F - Cold Holding); cooked sweet potatoes (45F - Cold Holding); sliced turkey 1 hour ago (56F - Cooling); cooked chicken (45F - Cold Holding) goat cheese 46F Grill cooler; sliced cheese (56F - Cold Holding); mash potatoes (54F - cooling); chicken salad (56F - Cold Holding); raw ground beef (55F - Cold Holding); avocado cream (55F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose.
Handwash sink not accessible for employee use at all times. Bar hand sink.
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. For Steve. Provided form
Accumulation of black mold-like substance in the interior of the ice machine.
Ambient air thermometer not located in the coolest part of the hot holding unit.
Chest freezer stored in a prohibited area. Needs to remain locked at all times.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Doors on grill cooler doesn't close tightly due to broken hinges. Pantry cooler coils are heavily soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Purple cup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table
Ice scoop handle in contact with ice.
Silverware/utensils stored upright with the food-contact surface up. Cook line
Jul 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Above dishwasher
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack wire shelf
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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. Cooked Pasta 59F., Tortellini 57F, Chicken stock 58F, Meatballs 59F, Blistered tomatoes 59F. Tomato Vinaigrette 57F In cooler overnight
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. Above dishwasher
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack wire shelf
Food stored on floor. Walk in cooler
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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. Dishmachine at outside bar. Out of sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over milk reach in cooler
Spray hose at mop sink lower than flood rim of sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Reach in cooler
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Kristi showed up during inspection
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Scott Varricchio. Expired manager card. No food handler card
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. Inside bar
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Light not functioning. Under hood fan
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
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. Ran machine 3x and primed and still reading zero ppm. Operator has called for service
Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection, verified by office
Raw animal food stored over or with unwashed produce. Unwashed mushrooms over rte desert
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rigatoni (43F - Cold Holding); avocado cream a (56F - Cold Holding); mashed potatoes (55F - Cold Holding); clarified butter (52F - Cold Holding); blue cheese (55F - Cold Holding) cooked shrimp (55F - Cold Holding); crab salad (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rigatoni (43F - Cold Holding); avocado cream a (56F - Cold Holding); mashed potatoes (55F - Cold Holding); clarified butter (52F - Cold Holding); blue cheese (55F - Cold Holding) cooked shrimp (55F - Cold Holding); crab salad (53F - Cold Holding)
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack in dry storage
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Iced tea dispenser and water on floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
Old labels stuck to food containers after cleaning.
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.