GRAND HARBOR GOLF AND BEACH CLUB
4985 Club Terrace
Vero Beach, Florida, 32967
Indian River County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bottled water in dry storage
- 14-42-4:Basic - Hood filter not secured in automatic fire suppression/exhaust system. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates on oyster tags
- 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 202f.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on lunch menu. Operator was able to reprint menu during inspection 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. Turkey chili in walk in cooler
Food safety inspection conducted on 4/24/2025 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 11/7/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Bar glass washer reading 0ppm. Operator stated they will use kitchen dishwasher to wash glasses - From follow-up inspection 2024-11-07: Operator has had eco lab. Part has been ordered. Operator stated they are using main dish machine. **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/5/2024
High Priority
4
Intermediate
4
Basic
3
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk bins 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. Tuna in ROP packaging no longer frozen.see stop sale
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In bakery Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Mandarin oranges dented on seam
- 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. Bar glass washer reading 0ppm. Operator stated they will use kitchen dishwasher to wash glasses
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of food on cooks line. Manager removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler all items in cooler since 9am. Found at 1:30pm Cut lettuce 51f Blue cheese 53f Cooked Shrimp 46f Sliced turkey 45f Cut melon 45f Chicken salad 45. F Shrimp salad 45f Warning
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied Mussels in walk in cooler. Corrected On-Site
- 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. Half and half Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Can opener blade was cleaned Corrected On-Site Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/5/2024 revealed 11 total violations (4 high priority, 4 intermediate, 3 basic).
Inspection on 3/26/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. At main bar Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At main bar Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Hood filters 2.fan in dish area
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers in cook line cooler Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can apple butter
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag was returned to fresh mussels in walk in cooler Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
Food safety inspection conducted on 3/26/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 11/8/2023
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large food grade containers
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 35B-02-4:Basic - Insect control device installed over clean dishes.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water Corrected On-Site
- 08B-39-4:Basic - Raw lettuce not washed prior to preparation cutting into wedges.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado. Manager removed to be washed and sticker removed. **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 raw shrimp in cook line cooler drawer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef Patty 47F manager discarded. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 127F clarified butter 127F recommended to reheat to 165F.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Dumped and added quaternary **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Joe lee bar used as a dump station
- 22-02-4:Intermediate - Interior top of ice machine moderately soiled with milk like substance.
- 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. New hires
Food safety inspection conducted on 11/8/2023 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).