VERO BEACH COUNTRY CLUB - KITCHEN/BAR
800 30 STREET, SECOND KITCHEN/BAR, VERO BCH 32960
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/25/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small make table cutting board
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dishwasher is not sanitizing. Manager has already called eco lab and they will be here today. Machine is not in use at time of inspection
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Food safety inspection conducted on 3/25/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/17/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-10-17: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Two handwashing sinks at bar - From follow-up inspection 2024-10-17: **Time Extended**
Food safety inspection conducted on 10/17/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/3/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Two handwashing sinks at bar
- 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. Reading 0ppm. Primed and ran multiple times. Still reading 0ppm Bar dishwasher is reading 0ppm as well Warning
Food safety inspection conducted on 10/3/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 2/6/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Small oven
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over drinks in cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in cooler drawers
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine is chlorine, operator has test strips for quat.
Food safety inspection conducted on 2/6/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 9/26/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Take out containers Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of marinara sauce dented
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salmon
Food safety inspection conducted on 9/26/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).