DirtyFLRestaurant Inspection Data

CITRON BISTRO

With 8 documented inspections, CITRON BISTRO in VERO BEACH has achieved a 2.5/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 8 reports on file

6260 N A1A

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13495674

Met Inspection Standards

1 high, 5 int, 5 basic

  • 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. Chef states ecolab was out yesterday and will be back tomorrow. Operator will utilizes 3 bay sink
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upstairs prep table. Employee removed Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp gauge is broken
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler at front counter has standing water
  • 29-37-4:High Priority - hose at mop sink lower than flood rim of sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. All hand washing sinks have utensil being stored in them.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operators test strips are no longer good
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to dishwasher.
  • 01C-03-4:Intermediate - mussel tags not marked with last date served.
  • 01C-10-4:Intermediate - mussels tag removed from original container prior to container being emptied. Operator needs to make photo copy of mussel tag for storage of mussels on cooks line

8/18/2025· 6mo ago

Visit ID: 10910162

Met Inspection Standards

6 int, 4 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives at front counter Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gasket torn on cook line cooler. Operator has ordered replacement
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on grill and hood filters above grill
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The drain in the Upstairs hand sink is slow draining.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer upstairs has old food debris Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna tacos. Manager added asterisks to menu during inspection Corrected On-Site
  • 31B-02-4:Intermediate - No soap, paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice bin
  • 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. Wild rice and potato wedges in walk in cooler Corrected On-Site
  • 01C-03-4:Intermediate - mussel tags not marked with last date served. Educated chef
  • 01C-10-4:Intermediate - mussels tag removed from original container prior to container being emptied. Mussels in cook line cooler do not have tag with product. Educated chef

2/21/2025· 1y ago

Visit ID: 8877079

Met Inspection Standards

1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.bowl in brown rice Corrected On-Site
  • 06-09-1:Basic - 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. Ahi tuna in ROP thawing. Employee added slits to packaging Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Pork chops on floor in Walk in Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front counter
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Blade guard on slicer upstairs

9/6/2024· 1y 6mo ago

Visit ID: 8876831

Met Inspection Standards

2 int, 2 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs and in outdoor storage - From follow-up inspection 2024-09-06: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Front coffe cooler - From follow-up inspection 2024-09-06: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - 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 employee - From follow-up inspection 2024-09-06: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. 1 employee - From follow-up inspection 2024-09-06: **Time Extended**

8/30/2024· 1y 6mo ago

Visit ID: 8748480

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs and in outdoor storage
  • 08B-38-4:Basic - Food stored on floor. Raw chicken In outdoor walk in cooler Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Front coffe cooler
  • 08B-12-5:Basic - Stored food not covered. Raw chicken In outdoor walk in cooler
  • 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. Rinse aid was in place of sanitizer. Employee swapped out for sanitizer. Primed and rechecked. Still reading 0ppm Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Bread pudding dated 8/12. Chef threw away Corrected On-Site
  • 11-26-1:Intermediate - 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 employee
  • 53B-14-5:Intermediate - 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. 1 employee

1/25/2024· 2y 1mo ago

Visit ID: 8494537

Met Inspection Standards

1 int, 2 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Repeat Violation

9/8/2023· 2y 6mo ago

Visit ID: 8494267

Met Inspection Standards

4 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in cooler - From follow-up inspection 2023-09-08: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor.jug of fry oil Repeat Violation - From follow-up inspection 2023-09-08: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line cooler - From follow-up inspection 2023-09-08: **Time Extended**
  • 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. Upstairs hws falling off wall - From follow-up inspection 2023-09-08: **Time Extended**

9/7/2023· 2y 6mo ago

Visit ID: 8364427

Follow-up Inspection Required

3 high, 2 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in cooler
  • 08B-38-4:Basic - Food stored on floor.jug of fry oil Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line cooler
  • 29-08-4:Basic - Plumbing system in disrepair. Upstairs hws falling off wall
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved rags to bucket. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone, returned to work, no hand wash. Educated manager who is going to have staff meeting
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw hamburger 51° cold holding,raw chicken 53° in cooler overnight Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 60° , mahi (52F - Cold Holding); chicken salad (50F - Cold Holding); salmon (51F); salmon (51F - Cold Holding); tuna salad (53F - Cold Holding); crab cakes (51F - Cold Holding); quiche (59F - Cold Holding) All items stocked 3 hours ago,moved into colder holding unit **Corrective Action Taken** Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans in hand wash sink Corrected On-Site Repeat Violation