GRAND HARBOR GOLF AND BEACH CLUB
4985 CLUB TER, Vero Beach FL 32967 · 772-778-9000
Last inspected Apr 20, 2026 · 8 visits since November 2023
MAR 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef Patty 47F manager discarded.
★ 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--2015029155 | Jun 1, 2015 | Jul 29, 2015 | $200 |
Inspection history
8 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in walk in cooler. Manager placed tag
Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket Cooks line. Manager moved
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. Operator is in process of scheduling group training
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Show the remaining 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Clean pans. Employee began to separate pans
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour in bakery
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above stove
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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. Bar dishwasher reading 0ppm. Main dishwasher is reading 136f. Using hot water as sanitizer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over bread in reach in cooler
Handwash sink used for purposes other than handwashing. Used to store utensil
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Southwestern soup
Hood filter not secured from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on on dessert cooler
Wall soiled with dust in dishwasher area
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served. Not all tags have dates on oyster tags
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 202f.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on lunch menu. Operator was able to reprint menu during inspection
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Turkey chili in walk in cooler
Food stored on floor. Bottled water in dry storage
Hood filter not secured in automatic fire suppression/exhaust system.
Old labels stuck to food containers after cleaning.
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 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. Bar glass washer reading 0ppm. Operator stated they will use kitchen dishwasher to wash glasses
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Mandarin oranges dented on seam
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 glass washer reading 0ppm. Operator stated they will use kitchen dishwasher to wash glasses
Non-food grade paper/paper towel used as liner for food container. Lining containers of food on cooks line. Manager removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler all items in cooler since 9am. Found at 1:30pm Cut lettuce 51f Blue cheese 53f Cooked Shrimp 46f Sliced turkey 45f Cut melon 45f Chicken salad 45. F Shrimp salad 45f
Clams/mussels/oysters tag removed from original container prior to container being emptied Mussels in walk in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Can opener blade was cleaned
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. In bulk bins
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna in ROP packaging no longer frozen.see stop sale
Wiping cloth sanitizing solution stored on the floor. In bakery
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 1 can apple butter
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was returned to fresh mussels in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Ice scoop handle in contact with ice. At main bar
No handwashing sign provided at a hand sink used by food employees. At main bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters 2.fan in dish area
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers in cook line cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp in cook line cooler drawer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef Patty 47F manager discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 127F clarified butter 127F recommended to reheat to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Dumped and added quaternary
Handwash sink used for purposes other than handwashing. Joe lee bar used as a dump station
Interior top of ice machine moderately soiled with milk like substance.
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. New hires
Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch.
Equipment and utensils not properly air-dried - wet nesting. Large food grade containers
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Insect control device installed over clean dishes.
No handwashing sign provided at a hand sink used by food employees. Bar
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water
Raw lettuce not washed prior to preparation cutting into wedges.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado. Manager removed to be washed and sticker removed.
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.