DirtyFLRestaurant Inspection Data

NETTIES ROADSIDE RESTAURANT

Food safety records indicate NETTIES ROADSIDE RESTAURANT in VERO BEACH has 8 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

2555 27 AVE

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: Visit ID: 13466605

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under prep tables in kitchen - From follow-up inspection 2025-07-22: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain under hand sink has old food debris. Cook line equipment and hood filters soiled in grease - From follow-up inspection 2025-07-22: **Time Extended**

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10923718

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line cooler in froze up Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under prep tables in kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Drain under hand sink has old food debris. Cook line equipment and hood filters soiled in grease
  • 29-08-4:Basic - Plumbing system in disrepair. Hand sink by dish washer is leaking into pan on floor
  • 41-07-4:High Priority - Container of medicine improperly stored. Above preptable Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; pork chops (63F - Cold Holding); sauerkraut (63F - Cold Holding); feta cheese (60F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 66f. Sliced tomatoes 61f. Meatloaf 53f cold holding. In cooler for 1 hour. Advised to rapid chill In cooler overnight; pork chops (63F - Cold Holding); sauerkraut (63F - Cold Holding); feta cheese (60F - Cold Holding) Repeat Violation Warning
  • 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 broccoli 98f. Sausage links 101-135f hot holding In steam table for 1 hour. Advised to reheat **Corrective Action Taken**
  • 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. Italian wedding soup made Friday Corrected On-Site

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10768348

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table cooler next to grill is froze up Sandwich cooler has visible ice build up - From follow-up inspection 2025-01-30: Coolers are unplugged to defrost. Technicians were out yesterday and are coming back today. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-01-30: **Time Extended**
  • 45-04-4:- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Grill top across from hood system. Heavy build up of grease on wall and electrical outlets - From follow-up inspection 2025-01-30: **Time Extended**

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8734485

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table cooler next to grill is froze up Sandwich cooler has visible ice build up
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cooks line: corned beef hash (57F - Cold Holding); pooled eggs (54F - Cold Holding) In service for 1.5hrs.advised to add more ice around product In reach in overnight- Corned beef 49. Meatloaf 49 Raw pork 51 Blue cheese 52 Feta 52 Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowls being stored in handwashing sink on cooks line. Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Grill top across from hood system. Heavy build up of grease on wall and electrical outlets

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856282

  • N/A:No Violations Were Observed

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8854964

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Under hand wash sink and under equipment on cook line
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Nuts on cooks line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48 Pastrami 46 Beef 44 Cut lettuce 46 Spinach 52 Egg whites 47 Sliced sausage 47 Feta 48 Cheese steak 47 Warning

Inspection Date: 1/25/2024

Inspection #: Visit ID: 8455536

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in prep area Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Next to flip top cooler Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ice cream in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut sausage- 46F Cut tomatoes -46F In cooler overnight, operator threw away items. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict with no asterisk on menu, operator added asterisk during inspection. Corrected On-Site
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in dish room Corrected On-Site

Inspection Date: 7/26/2023

Inspection #: Visit ID: 8356183

  • 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. Mahi, cooked sliced packages open Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on cooler next to grill are torn
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. In prep area next to flip top.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish room. 2. Wall behind grill has a heavy build up of grease
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee and operator Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw ground beef. 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. Chili pulled from freezer not remarked. Corrected On-Site