CURFEW
1932 14 AVE, Vero Beach FL 32960
Last inspected Jun 12, 2026 · 9 visits since November 2023
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water thawing in sink. Operator turned on water
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw bacon. Employee moved
Cutting board has cut marks and is no longer cleanable. Make table cutting board
No handwashing sign provided at a hand sink used by food employees. At bar. Emailed sign to operator. Sign was printed and posted
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor soiled/has accumulation of debris. Liquid buildup on up on floor behind reach in freezer
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel lining cut lettuce in salad cooler
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Reading 0ppm. Exchanged sanitizer and now reading 100ppm
In-use tongs stored on equipment door handle between uses.
Working containers of food removed from original container not identified by common name. Bulk bins
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Light shield damaged/in disrepair. Dry storage
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All in walk in cooler over night Corn - 46 2qt Polenta - 47 1lb Butter with cream 47 2 qts Cooked pasta -49 5 lbs Beef broth - 1/2 gal Raw shelled Eggs- 49 15 dozen Cooked wings- 49 5lb Short ribs 47 5 lbs Buttermilk -49 1 gallon Mussels - 47 7lb Hummus -45 1 lb Cooked rice- 45 5 lbs
Ice buildup in reach-in freezer on cooks line
Light shield damaged/in disrepair. Dry storage
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
Show 10 findings ▾
Dishmachine quaternary ammonium 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. Primed and rechecked now reading 400ppm
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. All in walk in cooler over night Corn - 46 2qt Polenta - 47 1lb Butter with cream 47° 2 qts Cooked pasta -49 ° 5 lbs Beef broth - 1/2 gal Raw shelled Eggs- 49 15 dozen Cooked wings- 49° 5lb Short ribs 47 5 lbs Buttermilk -49 1 gallon Mussels - 47° 7lb Hummus -45 1 lb Cooked rice- 45° 5 lbs
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Bowl or other container with no handle used to dispense food. In flour bin
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer on cooks line
In-use knife/knives stored in cracks between pieces of equipment.
Light shield damaged/in disrepair. Dry storage
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Steak skewers 71F. Unit became unplugged. Manger threw away during inspection
Handwash sink not accessible for employee use at all times. Container in sink
Bowl or other container with no handle used to dispense food.
Hood filters soiled with grease, food debris, dirt, slime or dust.
Light shield damaged/in disrepair. Missing shield near dry storage
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.