DirtyFLRestaurant Inspection Data

GRAND HARBOR GOLF AND BEACH CLUB

GRAND HARBOR GOLF AND BEACH CLUB has 10 health inspections on file for its VERO BEACH location, with an overall rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

8500 N A1A

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 3669182

Call Back - Complied

2/20/2026· 2w ago

Visit ID: 13532037

Follow-up Inspection Required

1 high, 6 int, 3 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance on the interior shield of ice machine. Advised manager to wipe down **Corrective Action Taken**
  • 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 bag stored on bread on cooks line. Bag was removed Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line Manager removed Corrected On-Site
  • 22-57-6:High Priority - 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. Digital display is reading 154f. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Educated manager **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times due to water turned off due to leak. Maintenance ordered part to repair. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink on cooks line
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tempura shrimp. Manger advised employee to add new date **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar. Label was added Corrected On-Site
  • 01C-10-4:Intermediate - mussels tag removed from container prior to container being emptied. Advised to make photo copy of tag. Manager placed with product Corrected On-Site

10/3/2025· 5mo ago

Visit ID: 13532972

Met Inspection Standards
  • N/A:No Violations Were Observed

9/29/2025· 5mo ago

Visit ID: 13531726

Follow-up Inspection Required

1 int

  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 125f Warning - From follow-up inspection 2025-09-29: Still reading 126f. **Time Extended**

9/26/2025· 5mo ago

Visit ID: 10898828

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Manager spoke to dishwasher
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117f. Chef moved to grill **Corrective Action Taken**
  • 08B-12-5:Basic - Stored food not covered. Lids not on bulk bins in dry storage Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (53F - Cold Holding); coleslaw (53F - Cold Holding) in front line expo cooler for 2 hours. Advised to move to rapid chill. Cut tomatoes at 44f in pass through. Chef iced downWarning **Corrective Action Taken** Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 125f Warning

4/9/2025· 11mo ago

Visit ID: 10708318

Met Inspection Standards

1 high, 1 int, 3 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees cup in reach in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); cooked chicken (46F - Cold Holding) in service 3hours in Cook line cooler drawers. Advised to move to freezer to rapid chill. **Corrective Action Taken**
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 197f

10/30/2024· 1y 4mo ago

Visit ID: 8732939

Met Inspection Standards

3 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board next to slicer
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with flour on shelf. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In servers station cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. Corrected On-Site
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass dish machine. Operator has work order in place. They are not using machine
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of fish on cooks line
  • 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 chicken breast on cooks line at 115f. For 1 hour Advised to reheat **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator . For sushi rice

3/27/2024· 1y 11mo ago

Visit ID: 8641166

Met Inspection Standards

1 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk flour bin Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers on rack
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Starbucks coffee cup in reach in freezer
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. 1. Unwashed avocados with ready to eat diced tomatoes. 2. Unwashed produce over washed and cut lettuce in walk in cooler Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. Cream in reach in cooler Corrected On-Site

11/1/2023· 2y 4mo ago

Visit ID: 8540699

Met Inspection Standards

1 int, 1 basic

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-11-01: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-11-01: **Time Extended**

10/31/2023· 2y 4mo ago

Visit ID: 8354414

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 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. Tuna salad not date marked Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna loin (46F - Cold Holding); cooked lobster (47F - Cold Holding); raw salmon (48F - Cold Holding); ahi tuna (50F - Cold Holding); crab sticks (48F - Cold Holding); cooked shrimp (47F - Cold Holding); sour cream (47F - Cold Holding); tuna salad (48F - Cold Holding); chicken salad (48F - Cold Holding); egg salad (48F - Cold Holding); smoked turkey (51F - Cold Holding); hard boiled eggs (52F - Cold Holding) Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fan Corrected On-Site