ORIENTE AT COSTA D'ESTE
3244 OCEAN DRIVE, Vero Beach FL 32963 · 772.562.9919
Last inspected Aug 13, 2026 · 9 visits since September 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. 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 · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016056720 | Oct 17, 2016 | Jan 12, 2017 | $320 |
Inspection history
9 visits, newest first
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
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. Chef set up sanitizer option on machine, reading 100ppm
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mashed potatoes 49f. Cold holding. Chef states item was pulled out of cooler for 30 minutes. Moved to rapid chill
Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Cooked chicken dated 8/6 and 8/8. Today is 8/13.
Show the remaining 7 findings ▾
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/ Exec. Chef expired. Chef is signed up for test
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris. Soda nozzle at prep station
Handwash sink not accessible for employee use at all times. Small Reach in freezer stored in front of hand sink in prep area. Chef moved freezer
Bowl or other container with no handle used to dispense food. In rice bin
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. See stop sale. Tuna in cook line drawer
Equipment and utensils not properly air-dried - wet nesting. Clean containers in dish area
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw steak in ROP
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Clams tag removed from original container prior to container being emptied. Clams In walk in cooler. Chef placed tag in container
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was cleaned
Handwash sink used for purposes other than handwashing. Used to store bowls and whisk
No soap provided at handwash sink. Cooks line
Bowl or other container with no handle used to dispense food. In bulk bins
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks were moved
Exterior door has a gap at the threshold that opens to the outside. Door next to pos system that leads to pool
In-use tongs stored on equipment door handle between uses. On oven
No handwashing sign provided at a hand sink used by food employees. In restrooms used by employees. Provided sign to operator, employee posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Plumbing system in disrepair. Faucet at main bar next to dishwasher is loose
Raw fruits/vegetables not washed prior to preparation. Cut avocados. Chef removed stickers
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Chef remade and now reading 400ppm
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Nozzle at outside bar
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. Sara
Cutting board has cut marks and is no longer cleanable.
Reach-in cooler shelves with rust that has pitted the surface. Cooler #7
Standing water in bottom of reach-in-cooler. Back reach in cooler
Feb 27, 2025Inspection 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 ▾
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 machine reading 0ppm. primed and rechecked 0ppm. Machine is not in use at time. Operator will use main dish machine
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in old food debris
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink At front counter on cutting board
In-use utensil stored in sanitizer between uses.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on high temperature dish machine is not working. Ran test strip through machine, reading 160°
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board on cooks line
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink on cooks line has containers and fridge is blocking back prep area hand sink. Manager moved items
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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. David and hector
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and salamander oven are soiled in grease
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Establishment is packaging cooked chicken using a reduced oxygen packaging method and holding it for more than 48 hours without approved process waiver/haccp Observed cooked chicken in ROP date 8-31-2024. Today is 9/3/24. Manager threw away
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. Salmon found at 47f for 3.5 hours. Advised to rapid chill. In back prep reach in coolers: turkey sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); green beans (55F) In cooler overnight.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in walk in cooler
Handwash sink not accessible for employee use at all times. Hand sink on cooks line has containers and fridge is blocking back prep area hand sink. Manager moved items
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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. David and hector
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and salamander oven are soiled in grease
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 24, 2024Inspection 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 ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, cream. Half and half
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
Handwash sink not accessible for employee use at all times. By movable refrigerator
Spray bottle containing toxic substance not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
Sep 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans found cooling at 44-54 overnight, 1/2 and 1/2 and milk found at bar at 51
Sep 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found 60 lbs of black beans in walk in cooler reading 44-56. Stop sale issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans found cooling at 44-54 overnight, 1/2 and 1/2 and milk found at bar at 51°
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links,doubled panned in flip top cooler on cook line reading 46° for 3 hours. Advised chef to rapid cool. butter balls found at 66° for 3 hours, advised manager to rapid chill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 60lbs Black beans in deep plastic containers uncovered, reading above 41°
Handwash sink not accessible for employee use at all times. Sink in kitchen was blocked by equipment and other items. Sink behind indoor bar had items stored in hand wash sink
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. Chicken that was ROP did not have proper date mark from time it was pulled to thaw.
Bowl or other container with no handle used to dispense food. Quart containers being used in bins as scoop.
Cutting board has cut marks and is no longer cleanable. Cutting board in salad expo area grooved and stained
Employee eating in a food preparation or other restricted area. Employee drink in reach in cooler on cooks line. Advised chef, drink was disposed of.
Employee with no hair restraint while engaging in food preparation. Dishwasher did not have hair restraint, advised manager.
Ice bucket not stored inverted or in a protected manner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was reading 100°.;advised chef and water/utensils were removed.
No handwashing sign provided at a hand sink used by food employees. No hand wash signs at beach bar and indoor bar.
Plumbing system in disrepair. Hand sink in salad expo area, plumbing fixture underneath sink in leaking
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.