DirtyFLRestaurant Inspection Data

COUNTER CULTURE

With 7 documented inspections, COUNTER CULTURE in TAMPA has achieved a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 7 reports on file

3225 Cardinal Drive
Vero Beach, Florida, 32963
Indian River County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

3/27/2026· 2w ago

Visit ID: 13648578

Met Inspection Standards

1 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline. Warning - From follow-up inspection 2026-03-27: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. Warning - From follow-up inspection 2026-03-27: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2026-03-27: **Time Extended**

3/10/2026· 1mo ago

Visit ID: 10878974

Follow-up Inspection Required

4 high, 6 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooksline. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone in cutting board in kitchen. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting of clear containers on dish drying rack. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor next to ice machine. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning on clear containers on dish drying rack. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen. Warning
  • 08B-12-5:Basic - Stored food not covered. Demi glaze uncovered in walk in cooler. Warning
  • 22-41-4:High Priority - 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. Chlorine 0 ppm. Warning
  • 09-01-4:High Priority - 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. Employee slicing garlic without gloves. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Manager is unable to find tag for raw fresh oysters in walk in cooler. Appropriately 13 pounds. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked red pepper dip 63 F, Per operator dip was set out for 30 minutes. Operator put in reach in cooler to bring back to temperature. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in Handwash sink on cooksline. Manager removed. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near ice machine. Operated provided. Corrected On-Site Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink near ice machine. Operator provided. Corrected On-Site Warning
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Warning

4/21/2025· 12mo ago

Visit ID: 10780480

Met Inspection Standards

1 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled. - From follow-up inspection 2025-04-21: **Time Extended**

2/14/2025· 1y 2mo ago

Visit ID: 10713221

Follow-up Inspection Required

1 high, 4 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee working with no hair restraints on cooks line. Employee put on hair restraints. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink and food stored inside 4 door refrigerator in back kitchen area. Chef removed and properly stored food. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink on cooks line. Chef placed soap at handwashing sink.
  • 03G-50-1:Intermediate - 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. Duck being cooked in reduced oxygen packaging has no HACCP.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser has no labeling of contents. Chef added proper labeling. Corrected On-Site

11/5/2024· 1y 5mo ago

Visit ID: 8787562

Met Inspection Standards

1 high, 2 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on top of reach in cooler on cooks line. Employee removed and properly stored cell phone. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0ppm of quaternary. Retested at 200ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat eggs inside refrigerator in bakery area. Management removed and properly stored it. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on reach in cooler on front line has stains.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink on front line. Chef placed paper towels at hand washing sink. Corrected On-Site

12/11/2023· 2y 4mo ago

Visit ID: 8567271

Met Inspection Standards

1 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets inside reach in cooler by hand washing sink on cooks line. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 81F. Chef discarded water. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler across from flat top grill on cooks line.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non-food grade cloth covering bread inside reach in cooler across from flat top on cooks line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable. Repeat Violation

8/10/2023· 2y 8mo ago

Visit ID: 8386486

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting by back door on floor. Employee properly stored mop.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Quaternary ammonia inside sanitizer bucket tested 100ppm. Chef emptied sanitizer bucket and refilled it tested 200ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus cold hood at 45F. Chef placed octopus inside walk in freezer. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n reach in cooler have stains and are no longer cleanable. Repeat Violation