EL REY MEXICAN RESTAURANT
901 21 ST, Vero Beach FL 32960 · 3523216850
Last inspected Mar 4, 2026 · 8 visits since July 2023
JUL 24
JAN 25
APR 25
SEP 25
MAR 26
— STEADY
5 inspections within 27 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020041618 | Aug 12, 2020 | Sep 18, 2020 | $320 |
| 4--2015001602 | Nov 19, 2014 | Jan 22, 2015 | $200 |
Inspection history
8 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 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. Bar dish machine reading 0ppm. Sanitizer was empty. Operator replaced and primed. Now reading 50ppm
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. -Ice cream beverage mix observed at 55F. In small glass cooler in bar overnight. - Sour cream double panned in cook line make table observed at 50 F. In cooler for 3.5 hours. Advised to move to freezer to rapid chill. Re temp sour cream 49-54f. After 30 minutes.
Handwash sink used for purposes other than handwashing. Hand sink at bar is used as dump sink evidenced by strainer in sink
Show the remaining 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sala at servers area made 2 days ago. Advised to add date mark
Clean glasses stored next to handwash/food preparation sink exposed to splash. Ice bucket not inverted at servers station
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. Small glass door cooler in bar is reading ambient 57f.
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station stacked wet.
Equipment in poor repair. Torn gasket on sandwich cooler door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In spice bin
In-use wet wiping cloth/towel used under cutting board. Operator removed
Reuse of single-service or single-use articles. Shopping bags used to store tortillas on cooks line. Advised operator to use plastic wrap
Wood food-contact surface not properly sealed. Wooden shelf on cooks line used to store clean pans
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Non-food grade shopping bags used to store rice. Educated operator
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over plantains in reach in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ice cream mix at bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice cream mix (57F - Cold Holding) in bar cooler. Observed Sour cream double panned at 54° cold holding in cook line make table cooler. Operator states it has been in cooler for 1.5 hours. Recommend to rapid chill.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Pedro Cruz
Handwash sink used for purposes other than handwashing. Dump sink
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. Small glass cooler at bar ambient temperature is 57F.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. At wait station
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chorizio observed at 88. Operator reheated to 165
No soap provided at handwash sink. At servers station
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean mugs in servers area
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 bean containers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all coolers on cook line have old food debris
Stored food not covered. Whole fish in reach in freezer not stored in packaging. Operator placed into bags
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Food stored in ice used for drinks. Lemon juice bottle in ice at bar
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk found at 45°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk found at 45° in glass cooler overnight. Manager discarded
Carbon dioxide/helium tanks not adequately secured. At bar and by back door
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Glassware machine at bar reading 0ppm. Machine is not in use at time of inspection. Operator will use main dishwasher to wash glassware
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice scoop handle in contact with ice.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer
Light not functioning. On hoods. 1 bulb is burned out
No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler in servers station
Stored food not covered. Cooked beef in walk in cooler
Water leaking from faucet. Handwashing sink next to cooks line has constant drip
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield is soiled
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled in grease
Jul 26, 2024Warning 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans in pot with lid in walk-in cooler. Manager stated they have been in cooler overnight.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0ppm. Primed and rechecked, still reading 0ppm Dish machine at bar is reading 0ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher touched dirty dishes and then moved to clean side of dish washer and touched clean plates without changing gloves. Educated kitchen manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Refried beans in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Can opener blade 2. Soda nozzle from bar is soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield is soiled
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled in grease
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Can opener blade soiled with food debris. Can opener was cleaned and sanitized during inspection.
Handwash sink not accessible for employee use at all times. Plastic baskets in sink at service area. Baskets were removed and sanitized
Handwash sink used for purposes other than handwashing. Dump sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
Accumulation of mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Chef secured with chain
Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
Hood filters surface soiled with grease, food debris, dirt, slime or dust.
In-use tongs stored on equipment door handle between uses. Tongs were removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice scoop in bin. Operator removed scoop from product.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to ready to eat
Working containers of food removed from original container not identified by common name. Spice dredge on cooks line. Label was added during inspection
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan found in walk-in cooler at 57° cooked 3 days ago
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (54F - Cold Holding); raw chicken (54F - Cold Holding); raw steak (51F - Cold Holding); marinated chicken (52F - Cold Holding) manager stated just restocked 2 hours ago. Advised to move into walk-in cooler Flan in walk-in cooler found at 57° been in service for 3 days
Handwash sink not accessible for employee use at all times. Clothes in front sink.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Soufflé cup in salt
Clean linens stored in improper location. Hanging from cooks belt
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets
Equipment and utensils not properly air-dried - wet nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from filters on cooks line
Unwashed fruits/vegetables stored with ready-to-eat food. Avacodo with stickers mixed with cut avacado
Working containers of food removed from original container not identified by common name. Salt on cooks line.
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.