GREEN MARLIN RESTAURANT & RAW BAR
1475 US HWY 1, Vero Beach FL 32960 · 772-999-5362
Last inspected Feb 26, 2026 · 13 visits since November 2023
JAN 25
FEB 25
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024063872 | Aug 6, 2024 | Nov 19, 2024 | $200 |
Inspection history
13 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 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,canine reading 0ppm. Primed and now 50ppm
Nonfood-grade bags used in direct contact with food. Shopping bag used to store biscuits in walk in freezer. Educated manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line table - Alfredo base (47F - Cold Holding); cooked peppers and onions (47F - Cold Holding); In unit for 2 hours. Items were moved to rapid chill
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris. Employee cleaned.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dishwashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored on shelf next to clean plates. Drink was moved
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dish machine.
Sep 11, 2025□ 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 ▾
Ceiling vents soiled with accumulated food debris, grease, dust. Cook line
Equipment or utensils not designed or constructed in a durable manner. Insulation exposed in the upright cooler at the fry area.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
Sep 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Pesticide-emitting strip present in food prep area. Inside bar by ice bin
Raw ground beef over pork in the walk in cooler.
Raw pork, shrimp, chicken stored over cooked crab legs in the upright cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, cooked portion ground beef (50F - Cold Holding); raw chicken (50F - sliced roast beef 50F cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (51 to 43F - Cold Holding) over chill line manager discarded. Flat top cooler cooked portion ground beef (50F - Cold Holding); raw chicken (50F - Cold Holding); sliced roast beef 50F cold holding Cooked scrambled egg cold hold since 9:30 frond at 11:30 65F
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Posted at the time of inspection.
Bowl or other container with no handle used to dispense food. Paper bowls used as scoops
Ceiling vents soiled with accumulated food debris, grease, dust. Cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Where pies are being prepped.
Equipment or utensils not designed or constructed in a durable manner. Insulation exposed in the upright cooler at the fry area.
Ice buildup in walk-in freezer around door frame and condenser.
In-use utensil stored in sanitizer between uses.
No copy of latest inspection report available.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
Waste line missing at soda gun holster. Inside bar
Apr 16, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
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. White rice found at 125f. In service 1 hour. Advised to reheat
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.
Cutting board has cut marks and is no longer cleanable. Red cutting board in storage area
Duct tape used to repair nonfood-contact surface. Handle on desert cooler
Equipment and utensils not properly air-dried - wet nesting. Clean containers in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flat top cooler
Standing water in bottom of reach-in-cooler.
Apr 8, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. Ran test strips and thermometer through machine multiple times. Reading 157-159f.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheese in reach in cooler Raw burgers over raw shrimp in cook line reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice found at 125f. In service 1 hour. Advised to reheat
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.
Cutting board has cut marks and is no longer cleanable. Red cutting board in storage area
Duct tape used to repair nonfood-contact surface. Handle on desert cooler
Equipment and utensils not properly air-dried - wet nesting. Clean containers in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flat top cooler
Standing water in bottom of reach-in-cooler.
Feb 7, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee placed cooked mushrooms into pan to cool with no gloves. Educated manager
Raw animal food stored over/not properly separated from ready-to-eat food. Sliced Prime rib with beef in walk in cooler. Raw burgers over shrimp in reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over shrimp in reach in grill cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce at salad station 43-49f. In service for 30 minutes. Advised to rapid chill. Cut lettuce and Tomato 48f. In ice bath at front counter. In service for 5 hours. Manager discarded
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.
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. ROP Frozen tuna in walk-in still frozen. Educated manager and advised to open bags.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment are grooved and stained
Duct tape used to repair nonfood-contact surface. Handle on reach in desert cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over clean towels
Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack
Food storage container/container lid cracked or broken. On cheese lid. Manager threw away
Food-contact surface not smooth and easily cleanable. Tape used to repair ceiling of ice bin
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage rack holding pans soiled
Stored food not covered. Cookies in walk in freezer
Torn gasket on fryer cooler. Cracked door handle on reach in desert cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled. Ceiling tiles throughout kitchen are soiled and have dust buildup
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table. Manager placed in bucket. Multiple rags in bucket not submerged
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese in ice bath at front counter found at 43-45f. In service 1 hour. Advised to rapid chill and add more ice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened
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.
In-use utensil stored in sanitizer between uses.
Light not functioning. 3 bulbs burned out Under fryer hoods
No handwashing sign provided at a hand sink used by food employees. At bar
Standing water in bottom of reach-in-cooler. In cook line cooler
Stored food not covered. Ice cream sandwiches in walk in freezer.
Aug 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. 2 employees
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen
Equipment in poor repair. Walk in cooler door does not seal shut.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm
Aug 6, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
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. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57
Clam/mussel/oyster tags not marked with last date served.
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. 2 employees
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen
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. Walk in cooler not maintaining food at 41f.
Equipment in poor repair. Walk in cooler door does not seal shut.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm
Aug 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority3 Intermediate8 Basic
Show 17 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 zero. Now reading 100ppm
Employee dried hands on clothes/apron/soiled towel after washing. Waitress rinsed hands in water and wiped hands on rag hanging off belt
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. Educated employee
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork and burgers over cooked scallops
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. Walk in - Mahi 45f Grouper 46 Pulled pork 46 Sausage links 47 Prime rib 52 Crab cakes 46 Raw shrimp 46f Gumbo 47 Milk 47 Cookline Broccoli 55f Salad cooler Cut lettuce 57
Clam/mussel/oyster tags not marked with last date served.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clams in cook line reach in cooler. Manager found tag and placed.
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. 2 employees
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughput kitchen
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. Walk in cooler not maintaining food at 41f.
Equipment and utensils not properly air-dried - wet nesting. At servers station
Equipment in poor repair. Walk in cooler door does not seal shut.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
In-use wet wiping cloth/towel used under cutting board. Manager removed
No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm
Jan 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shrimp Etoufe on cook line cooler reading 55°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw -51° Mango salsa -51° Butter -52° Shredded cheese -51° Sour cream -54°
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Butter on cooks line. Employee stated she returns butter to cooler after 4 hours. Educated manager and employee.
Can opener soiled with food debris, mold-like substance or slime.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cup on rack with single service items
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Ripped gasket on expo cooler.
Hood filters surface soiled with grease, food debris, dirt, slime or dust.
Ice bucket not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses. Tongs were removed
Wet wiping cloth not stored in sanitizing solution between uses. Rag was placed in sanitizer bucket
Working containers of food removed from original container not identified by common name. Sesame seed spice dredge. Label was added during inspection
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger stored over ready to eat shrimp in reach in cooler on cookline.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle in outside bar drink station has build up inside Mold like substance on ice machine chute on drink machine, outside bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline has heavy build up of dust.
Equipment and utensils not properly air-dried - wet nesting. Clear plastic cups in inside bar area wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water at chicken and fish station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up on them above Burger area.
Wiping cloth sanitizing solution stored on the floor. In inside bar area, bartender relocated to off of the floor.
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.