REDSTICK GOLF CLUB
8350 58 AVE, Vero Bch FL 32963 · 3883200
Last inspected May 12, 2026 · 7 visits since November 2023
APR 24
NOV 24
APR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Rodent activity present as evidenced by rodent droppings found. 8 droppings observed on top of dish machine. Dishwasher is in corner of kitchen. 5 on floor under dishwasher. No other droppings present in kitchen
★ 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--2025003598 | Nov 19, 2024 | Feb 5, 2025 | $200 |
Inspection history
7 visits, newest first
May 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over corned beef in walk in cooler. Chef moved
Clam tags not marked with last date served. Chef added date
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon. Chef added asterisks to menu
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 44-45f in cook line cooler overnight. Chef threw away
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes found 44-45f.
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. Donovan expired 2/2025
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature dish machine final rinse at 130f. Operator has work order in place and machine is not in use. 3 bay sink is being utilized
Equipment and utensils not properly air-dried - wet nesting. Clean containers in pantry
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
Standing water in bottom of reach-in-cooler. Cook line cooler
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over tortillas on cooks line
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice 11/9/24 Chicken gumbo 11/5/24. Operator discarded
Rodent activity present as evidenced by rodent droppings found. 8 droppings observed on top of dish machine. Dishwasher is in corner of kitchen. 5 on floor under dishwasher. No other droppings present in kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 44°. Chef threw away
Clam/mussel/oyster tags not marked with last date served. Chef added date
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf in walk in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over ready to eat broccoli
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon found at 44-49F. Chef stated in cooler over night. Thrown away during inspection
Toxic substance/chemical improperly stored. Spray bottles stored next to baked cookies on speed rack. Chef moved bottles
Clam/mussel/oyster tags not marked with last date served. They were all consumed on the same date, chef marked tags with last date.
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. For two new employees. Emailed form
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chef filled out time plan during inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Chef will reprint menu before next service
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Hood filters surface soiled with grease, food debris, dirt, slime or dust. Chef stated cleaning is scheduled
Ice buckets not stored inverted or in a protected manner.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Single-service articles improperly stored. Cups in dry storage on floor
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to cucumbers in salad cooler.Chef washed and removed stickers
Wet wiping cloth not stored in sanitizing solution between uses.
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.