CAFE 66
8th Avenue
Vero Beach, Florida, 32690
Indian River County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board Corrected On-Site
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. At bar Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gasket on freezer. Gaskets were cleaned. **Corrective Action Taken**
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Bacon bits next to hand sink Corrected On-Site
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated manager who will talk with employee
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. In blueberry and strawberry pans. Operator removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small reach in- shrimp (45F - Cold Holding); cheese (51F - Cold Holding);. 2nd temp- cheese 43f. Shrimp 42f. Cold holding Door was not shut all the way. Operator moved items to walk in freezer to rapid chill. Operator states items were in cooler for 30 minutes Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled in food debris Can opener blade Employee cleaned. Corrected On-Site
Food safety inspection conducted on 2/13/2025 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Grill cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on stainless freezer
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage links made Saturday
Food safety inspection conducted on 8/20/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 1/16/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw sausage walk in cooler Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/16/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 8/16/2023
High Priority
6
Intermediate
2
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine.
- 36-34-5:Basic - Ceiling vents above prep table soiled with accumulated dust.
- 23-03-4:Basic - Hood filters soiled with grease.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage containers in several cold holding units with food to be served to customers.
- 36-22-4:Basic - Walk in cooler floor area(s) covered with standing water.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Corrected On-Site
- 01B-01-4:High Priority - 3 rusted cans present. Manager discarded **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole muscle intact steaks in cook line cooler. Raw beef over raw biscuits in upright freezer. Corrected On-Site
- 08A-11-5:High Priority - Raw bacon stored over canned/bottled drinks in walk in cooler in the back smoker area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line Pooled eggs 45F French toast batter 64F recommended to put on time plan. **Corrective Action Taken**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pulled pork reheating for hot holding since 7:30 found at 9:40 124F to 140F recommend to rapid reheat to 165F, place on flat top grill rechecked at 9:50 207F Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage 120F on cook line shelf, 120F recommended to add to time plan. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bake beans opened from can ambient cooling since 7:30 found at 9:20 (72F - Cooling) rechecked again 9:50 66F to 67F. Recommended to space out on shelving in freezer. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener and slicer. Corrected On-Site
Food safety inspection conducted on 8/16/2023 revealed 15 total violations (6 high priority, 2 intermediate, 7 basic).