GRAND HARBOR GOLF AND BEACH CLUB
8500 N A1A, Vero Beach FL 32963 · 772-778-9000
Last inspected Mar 2, 2026 · 10 visits since October 2023
MAR 24
OCT 24
APR 25
SEP 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 →
Inspection history
10 visits, newest first
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Educated manager
No paper towels or mechanical hand drying device and soap provided at handwash sink on cooks line
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tempura shrimp. Manger advised employee to add new date
Accumulation of black mold-like substance on the interior shield of ice machine. Advised manager to wipe down
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority6 Intermediate3 Basic
Show 10 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. Digital display is reading 154f.
Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Educated manager
Handwash sink not accessible for employee use at all times due to water turned off due to leak. Maintenance ordered part to repair.
No paper towels or mechanical hand drying device and soap provided at handwash sink on cooks line
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tempura shrimp. Manger advised employee to add new date
Spray bottle containing toxic substance not labeled. At bar. Label was added
mussels tag removed from container prior to container being emptied. Advised to make photo copy of tag. Manager placed with product
Accumulation of black mold-like substance on the interior shield of ice machine. Advised manager to wipe down
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bread on cooks line. Bag was removed
In-use knife/knives stored in cracks between pieces of equipment on cooks line Manager removed
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 125f
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (53F - Cold Holding); coleslaw (53F - Cold Holding) in front line expo cooler for 2 hours. Advised to move to rapid chill. Cut tomatoes at 44f in pass through. Chef iced down
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 125f
Equipment and utensils not properly air-dried - wet nesting. Manager spoke to dishwasher
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117f. Chef moved to grill
Stored food not covered. Lids not on bulk bins in dry storage
Apr 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); cooked chicken (46F - Cold Holding) in service 3hours in Cook line cooler drawers. Advised to move to freezer to rapid chill.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 197f
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees cup in reach in freezer
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass dish machine. Operator has work order in place. They are not using machine
Non-food grade paper/paper towel used as liner for food container. Lining containers of fish on cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast on cooks line at 115f. For 1 hour Advised to reheat
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. For sushi rice
Cutting board has cut marks and is no longer cleanable. White cutting board next to slicer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with flour on shelf.
Exterior door has a gap at the threshold that opens to the outside. Back door
No conspicuously located ambient air temperature thermometer in holding unit. In servers station cooler
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 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. Cream in reach in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In bulk flour bin
Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks coffee cup in reach in freezer
Unwashed fruits/vegetables stored with ready-to-eat food. 1. Unwashed avocados with ready to eat diced tomatoes. 2. Unwashed produce over washed and cut lettuce in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Old labels stuck to food containers after cleaning.
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad not date marked
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. tuna loin (46F - Cold Holding); cooked lobster (47F - Cold Holding); raw salmon (48F - Cold Holding); ahi tuna (50F - Cold Holding); crab sticks (48F - Cold Holding); cooked shrimp (47F - Cold Holding); sour cream (47F - Cold Holding); tuna salad (48F - Cold Holding); chicken salad (48F - Cold Holding); egg salad (48F - Cold Holding); smoked turkey (51F - Cold Holding); hard boiled eggs (52F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Blocked by fan
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.