DirtyFLRestaurant Inspection Data

QUAIL VALLEY GRILLE KITCHEN

Health inspection records show QUAIL VALLEY GRILLE KITCHEN in VERO BEACH has 8 inspections with a food safety rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 8 reports on file

2345 HIGHWAY A1A

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

11/6/2025· 4mo ago

Visit ID: 13569335

Met Inspection Standards

2 basic

  • 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. Ambient 49f Repeat Violation - From follow-up inspection 2025-11-06: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler - From follow-up inspection 2025-11-06: **Time Extended**

11/5/2025· 4mo ago

Visit ID: 10892660

Follow-up Inspection Required

3 high, 3 basic

  • 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. Ambient 49f Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In make table cooler. Manager removed Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mahi over raw burgers in cook line cooler. Employee swapped Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler- ; blue cheese crumbles (52F - Cold Holding); cut tomatoes (56F - Cold Holding); goat cheese (58F - Cold Holding); crab meat (51F - Cold Holding); pickled onions (56F - Cold Holding); cut lettuce (49F - Cold Holding) In cooler since 8am In cook line drawer Ahi tuna 47ff. Drawer was not closed all the way. Tuna was iced down. Repeat Violation Warning

4/23/2025· 10mo ago

Visit ID: 10824629

Met Inspection Standards

2 basic

  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f. Advised employee to reheat - From follow-up inspection 2025-04-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled in dust - From follow-up inspection 2025-04-23: **Time Extended**

4/22/2025· 10mo ago

Visit ID: 8997521

Follow-up Inspection Required

4 high, 1 int, 4 basic

  • 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. Ambient 44f
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f. Advised employee to reheat
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled in dust
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Pizza 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. Primed and now reading 100ppm Corrected On-Site Repeat Violation
  • 35A-02-7:High Priority - Live, small flying insects found. At bar. Observed 9 live flies Warning
  • 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. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

10/25/2024· 1y 4mo ago

Visit ID: 8997232

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza cooler soiled - From follow-up inspection 2024-10-25: **Time Extended**

10/7/2024· 1y 5mo ago

Visit ID: 8739155

Follow-up Inspection Required

3 high, 3 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under dishwasher. Manager cleaned up. Corrected On-Site
  • 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 purse on waffle maker Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza cooler soiled
  • 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. Primed and rechecked. 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. Tuna salad marked 9/26. Operator threw away Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Operator threw away. Corrected On-Site

2/6/2024· 2y 1mo ago

Visit ID: 8538399

Met Inspection Standards

2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature. Still frozen Corrected On-Site

10/27/2023· 2y 4mo ago

Visit ID: 8360488

Met Inspection Standards

1 high, 1 int, 6 basic

  • 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.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
  • 23-03-4:Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Next to pizza oven
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink by 3CS
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, shredded lettuce, ham found at 50F. Manger stated it had been wheeled over from main kitchen an stocked 3.5 hours ago. Chef emptied and moved to freezer to rapid chill. Advised to get someone out to look at cooler. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.