VERO BCH YACHT CLB REST
3601 RIO VISTA BLVD, Vero Beach FL 32963 · (904)231-2211
Last inspected May 13, 2026 · 11 visits since September 2023
FEB 24
SEP 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of dish machine in dish pit area.
★ 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--2024067078 | Sep 3, 2024 | Dec 9, 2024 | $200 |
Inspection history
11 visits, newest first
May 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half and milk in glass door cooler
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 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. Half and half and milk in glass door cooler
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP of raw salmon and raw beef
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
Dead roaches on premises. 1 dead roach on make table cooler across from prep sink. 1 dead roach on floor next to office
Sep 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 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/ MACKENZIE exp 2/2025
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. Service cooler reading 60f Salad cooler reading 53f
Equipment in poor repair. Cook line drawer handles are not secured.
Sep 4, 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service cooler- Half and half 60f. Sour cream horseradish sauce 57f Coleslaw 57f all cold holding overnight Salad cooler- Curry chicken salad 57f.; tuna salad (57F - Cold Holding); cut lettuce (48F - Cold Holding); blue cheese crumbles (44-48F - Cold Holding) in service for 2 hours. Advised to rapid chill
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/ MACKENZIE exp 2/2025
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Service cooler reading 60f Salad cooler reading 53f
Equipment in poor repair. Cook line drawer handles are not secured.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP Smoked salmon in walk in freezer. Salmon is not frozen when placed into bags. Spoke to chef about process waiver and HACCP requirements. Operator states he will no longer ROP fish
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. Glass expo cooler has visible ice
Feb 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 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. Glass machine reading 0ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lobster walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. horsey sauce sour cream (47F - Cold Holding) In cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. horsey sauce sour cream sauce (47F - Cold Holding) In cooler overnight
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP Smoked salmon in walk in freezer. Salmon is not frozen when placed into bags. Spoke to chef about process waiver and HACCP requirements. Operator states he will no longer ROP fish
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. Glass expo cooler has visible ice
Wet rag under cutting board
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms
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. Antwan Banks
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor tiles missing and/or in disrepair. In dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill
Old labels stuck to food containers. On mushrooms
Sep 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate4 Basic
Show 8 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.
Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Antwan Banks
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor tiles missing and/or in disrepair. In dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill
Old labels stuck to food containers. On mushrooms
Sep 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 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.
Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms
Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of dish machine in dish pit area.
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. Coleslaw and milk, half and half at 49f. Manager stated in cooler overnight.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Antwan Banks
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. Bulk bin in dry storage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cutting board
Floor area(s) covered with standing water. In dish area
Floor tiles missing and/or in disrepair. In dish machine area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill
Old labels stuck to food containers. On mushrooms
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Spray hose at mop sink lower than flood rim of sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream make table and walk in cooler Milk walk in cooler
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. Antwan Banks
Accumulation of debris on exterior of warewashing machine.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Salad cook touched dirty dishes and returned to make food without washing hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on line touching cooked chicken. Cook washed hands and gloves
Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored over ready to eat foods
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line and dry storage area
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Working containers of food removed from original container not identified by common name. Food in bottles with no labels
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.