COBALT
3500 OCEAN DRIVE, Vero Beach FL 32963 · 772-231-5666
Last inspected Feb 20, 2026 · 10 visits since September 2023
JAN 24
JUL 24
DEC 24
JUL 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 33 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw steak in cook line drawers
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $4,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2015043968 | Aug 5, 2015 | Dec 18, 2015 | $3,000 |
| 4--2015022450 | May 5, 2015 | Nov 6, 2015 | $800 |
| 4--2015004130 | Nov 24, 2014 | Jun 25, 2015 | $800 |
Inspection history
10 visits, newest first
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw steak in cook line drawers
Food-contact surface soiled with food debris, mold-like substance or slime. Ice shield on bin and can opener blade has food buildup up. Can opener blade was moved to sink. Engineer began cleaning ice shield
Feb 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar dishwasher reading 0ppm. Not priming
Pesticide-emitting strip present in food prep area. In bar
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw steak in cook line drawers
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter pulled out 30 minutes ago. Manager added time stamp
Food-contact surface soiled with food debris, mold-like substance or slime. Ice shield on bin and can opener blade has food buildup up. Can opener blade was moved to sink. Engineer began cleaning ice shield
Handwash sink used for purposes other than handwashing. Bar handsinks used as dump sink. Manager moved strainers
Ice buckets not stored inverted or in a protected manner. Employee moved
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Small beige cutting board. Manager removed from line
Jul 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over créme brûlée at front counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo sausage 47f cold holding. For 1.5 hours. In cook line cooler. Lobster bisque 47f. Cold holding. In walk in Manager discarded.
Clam/mussel/oyster tags not marked with last date served.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Handwash sink used for purposes other than handwashing. Scoop in hand sink at front counter, manager removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Cutting board has cut marks and is no longer cleanable. Small beige cutting board. Manager removed from line
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is sealing raw meat and raw salmon and holding for more than 48 hrs
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Black napkin covering spring mix in cooler R9
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Butter and cream cheese at expo.
Handwash sink used for purposes other than handwashing. Evidenced by food debris in hand sink next to soda fountain
Ice machine deflector panel soiled.
Ceiling tile missing. Above walk in coolers and ice machine.
Clean equipment/utensils not stored at least 6 inches above the floor. Pots on the floor in the kitchen. Ice buckets on the floor on expo line.
Cloth used as a food-contact surface. Pantry cooler drawers.
Condensation or other drainage not disposed of according to law. AC vents in bar dripping onto floor and seats in dining room. Advised to move table and put out wet floor sign
Exterior of splash plates on the soda station inside of the kitchen is heavily rusted.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with ready to eat avocados on cooks line
Dec 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Black napkin covering spring mix in cooler R9
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Butter and cream cheese at expo.
Handwash sink used for purposes other than handwashing. Evidenced by food debris in hand sink next to soda fountain
Ice machine deflector panel soiled.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs for Eggs Benedict on breakfast menu
Ceiling tile missing. Above walk in coolers and ice machine.
Clean equipment/utensils not stored at least 6 inches above the floor. Pots on the floor in the kitchen. Ice buckets on the floor on expo line.
Cloth used as a food-contact surface. Pantry cooler drawers.
Condensation or other drainage not disposed of according to law. AC vents in bar dripping onto floor and seats in dining room. Advised to move table and put out wet floor sign
Exterior of splash plates on the soda station inside of the kitchen is heavily rusted.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with ready to eat avocados on cooks line
Dec 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 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. At bar. Reading 0ppm
Non-food grade paper/paper towel used as liner for food container. Black napkin covering spring mix in cooler R9
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Butter and cream cheese at expo.
Handwash sink used for purposes other than handwashing. Evidenced by food debris in hand sink next to soda fountain
Ice machine deflector panel soiled.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs for Eggs Benedict on breakfast menu
Ceiling tile missing. Above walk in coolers and ice machine.
Clean equipment/utensils not stored at least 6 inches above the floor. Pots on the floor in the kitchen. Ice buckets on the floor on expo line.
Cloth used as a food-contact surface. Pantry cooler drawers.
Condensation or other drainage not disposed of according to law. AC vents in bar dripping onto floor and seats in dining room. Advised to move table and put out wet floor sign
Exterior of splash plates on the soda station inside of the kitchen is heavily rusted.
In-use tongs stored on equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with ready to eat avocados on cooks line
Jul 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster bisque found at 51f. Chef stated it has been in cooler overnight. Chef threw away
Clams/mussels/oysters tag removed from original container prior to container being emptied. Chef found tag and put with oysters
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Can opener blade
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents above bar are soiled in black substance
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. At cook line sink
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream 2 door reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar
Ceiling/ceiling tile shows damage or is in disrepair. Not in place front of cookline
Ice bucket/shovel stored not inverted
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 47° after being out for 2 hours. Advised chef to rapid chill, moved into reach in cooler.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Bowl or other container with no handle used to dispense food. Multiple food storage bins in dry storage.
Ceiling tile missing. Above prep table in back of kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks and bag above prep table in back.
Employee with no hair restraint while engaging in food preparation.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In display kitchen
No handwashing sign provided at a hand sink used by food employees. No Hand wash sign by cooks line
Raw fruits/vegetables not washed prior to preparation. Romaine lettuce at front bar
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado next to ready to eat food.
Working containers of food removed from original container not identified by common name. Spices throughout 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.