SEASIDE GRILL
4200 OCEAN DR, Vero Beach FL 32963 · 713-385-6363
Last inspected May 21, 2026 · 7 visits since December 2023
APR 24
OCT 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa. Chef threw away
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake Batter 52f, Home fries 57 sitting out on cooks line. Employee states they keep in cooler and he had products out of cooler earlier when he was moving items around. Items were placed in cooler to rapid chill
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector is soiled
Buildup of food debris/soil residue on equipment door handles. Cookline reach in freezer and cooler handles have build up. Cookline drawer gaskets has old food debris
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake Batter 52f, Home fries 57 sitting out on cooks line. Employee states they keep in cooler and he had products out of cooler earlier when he was moving items around. Items were placed in cooler to rapid chill
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector is soiled
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has moved dish machine, 3 bay sink to prep area.
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. 1 new hire. Emailed form to operator. Form was printed and signed
Buildup of food debris/soil residue on equipment door handles. Cookline reach in freezer and cooler handles have build up. Cookline drawer gaskets has old food debris
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on cooks line cutting board. Manager moved
No handwashing sign provided at a hand sink used by food employees. Cook line and prep area need signs
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading 0ppm. Primed and ran 3 times. Now 100ppm
Pesticide-emitting strip present in food prep area. On food storage shelf above jam. Educated chef
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa with date 9/12. Today is 9/23
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa. Chef threw away
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cooks line for 30 mins. Chef moved to cooler to rapid chill
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
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. Fish is still frozen. Chef removed from packaging
Interior of microwave has accumulation of black substance/grease/food debris. Cook line cooler has soil residue. Ice bin deflector shield is soiled
No handwashing sign provided at a hand sink used by food employees. On cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler is soiled.
Standing water in bottom of reach-in-cooler. Cook line cooler has standing water
Time/temperature control for safety food thawed in an improper manner. Beef and grouper bites sitting out on counter to thaw. Chef moved to cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Cut Avocados with avocados with stickers in same container.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go from dirty dishes to clean dishes without washing hands. Spoke to manager about hand washing violations.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese in cooks line cooler. Raw shrimp over ham in prep reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 73f. In pre portioned cups. Advised chef to add to time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce at 94f. Spoke to chef. States he would like to keep on time plan. Provided form to manager. Sauce in service for 2 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu- eggs Benedict. Employee added asterisk
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in cooks tall reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl in coleslaw.
No handwashing sign provided at a hand sink used by food employees. Cooks line hand sink
Silverware/utensils dried with a towel/cloth. Dishwasher using cloth to dry clean dishes. Educated employee
Stored food not covered. Ham in back prep cooler
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mustard
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Dispenser is diluting sanitizer. Advised for technician to look at. Operator has bleach and set up chlorine for buckets
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of Egg yolks over American cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 68° pancake mix for 30 mins Whipped butter and butter pats found at 76° pats approximately for 1 hour Advised to rapid chill and recommended utilizing time plan. Emailed written time plan to operator
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on menu needs asterisk for poached eggs. PIC started to add asterisks on menu in marker
Food stored on floor. Fryer oil on cook line
No handwashing sign provided at a hand sink used by food employees. On cooks line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake buckets on cooks line
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 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. Manager primed and is now reading 50ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled Eggs -47F, Sliced tomatoes -46F. Chef stated items were stocked 2.5 hours ago. Advised to rapid chill. Rechecked and items are now reading 39F.
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. Labeled during inspection
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Restaurant has just reopened after being closed and its business license was just reinstated with DBPR. All new employees were hired. Restaurant has just been open since 12/12/23, 2 days ago.
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. Provided form for all new employees to sign.
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. Slits were added to partially frozen snapper.
Current Hotel and Restaurant license not displayed.
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. Wet Rags on cutting board. Chef disposed of rags.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Bucket was remade and now reading 200ppm
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.