SAILFISH BREWING COMPANY VERO BEACH
2855 OCEAN DRIVE STE B1, Vero Beach FL 32963 · 772-494-8958
Last inspected Feb 11, 2026 · 10 visits since September 2023
JAN 24
AUG 24
JAN 25
JUL 25
JAN 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023025452 | Feb 8, 2023 | Jun 15, 2023 | $200 |
| 4--2019017382 | Feb 14, 2019 | Apr 25, 2019 | $200 |
Inspection history
10 visits, newest first
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Standing water in bottom of reach-in-cooler.
Jan 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification. Manager took class and just needs to take proctored exam.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Queso in walk in cooler. Kitchen manager added date
In-use knife/knives stored in cracks between pieces of equipment.
Standing water in bottom of reach-in-cooler.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 0ppm at bar. Primed and ran three times. Still reading 0ppm
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 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 0ppm at bar. Primed and ran three times. Still reading 0ppm
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. Seaweed salad 47 Fresco cheese 47 Blue cheese 45 Cut cabbage 49 Pico de gallo 49 Hummus 47 Pimento cheese 54 all cold holding in cooler overnight
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in kitchen are stained
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. Ambient 51
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table in kitchen. Employee moved
Feb 7, 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 ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Raw fruits/vegetables not washed prior to preparation. Cut Avocados with stickers on. Educated manager
Standing water in bottom of reach-in-cooler.
Jan 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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 reading 0ppm. Primed and swapped chemicals. Still reading 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted corn 55f. Double panned in cooler over night. Manager threw away.
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. Chad expired 2024
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Raw fruits/vegetables not washed prior to preparation. Cut Avocados with stickers on. Educated manager
Standing water in bottom of reach-in-cooler.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffalo chicken dip found at 99. Advised to reheat. Employee reheated to 170f
Handwash sink not accessible for employee use at all times. Storage of scrub pad in hand sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 99f. Advised to reheat
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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. 0 ppm. Will call eco lab and sanitize in triple sink till repaired
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tomatoes and lettuce not timed 12-4 pm Put on time plan
Spray bottle containing toxic substance not labeled. Bar
Accumulation of debris on exterior of warewashing machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 46° and cut Cabbage at 50°. Manager said was in cooler over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found at Raw shrimp 46° and cut Cabbage at 50°. Manager said was in cooler over night.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board.
Employee with no hair restraint while engaging in food preparation.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to ready to eat food.
Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall over dish machine
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket reading zero, advised manager to remake bucket. Now reading 300ppm
Working containers of food removed from original container not identified by common name. Dredge on line not labeled
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.