DirtyFLRestaurant Inspection Data

QUAIL VALLEY

QUAIL VALLEY in VERO BEACH has 9 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: Yesterday · 9 reports on file

1 ROYAL PALM POINT

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

4/15/2026· 1d ago

Visit ID: 13671591

Met Inspection Standards

1 int, 2 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Duck fat In walk in cooler - From follow-up inspection 2026-04-15: **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 - From follow-up inspection 2026-04-15: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not date marked - From follow-up inspection 2026-04-15: **Time Extended**

4/10/2026· 6d ago

Visit ID: 13578696

Follow-up Inspection Required

5 high, 3 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. Grill cooler ambient 51f Repeat Violation Warning
  • 08B-38-4:Basic - Food stored on floor. Duck fat In walk in cooler
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses at bar. Employee moved to crate Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
  • 35A-02-7:High Priority - 2 Live, small flying insects found in dish machine area. Advised manager and employee to kill flies
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over burrata Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in grill cooler- buttermilk (47F - Cold Holding); lobster (47F - Cold Holding); raw chicken (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw beef (47F - Cold Holding) Items in tall stainless reach in- lime slaw (50F - Cold Holding); coleslaw (48F - Cold Holding) In cooler overnight Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce (46F - cooling ); cut tomato (46F - Cooling); for 4+ hours in grill cooler
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not date marked
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Employee took gun apart to start cleaning. Can opener blade soiled in old food debris **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dump sink at service station evidenced by ice in sink Repeat Violation

12/3/2025· 4mo ago

Visit ID: 13579376

Met Inspection Standards

1 int, 1 basic

  • 10-14-5:Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Behind bar - From follow-up inspection 2025-11-19: **Time Extended** - From follow-up inspection 2025-12-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2025-11-19: **Time Extended** - From follow-up inspection 2025-12-03: **Time Extended**

11/19/2025· 4mo ago

Visit ID: 13578426

Follow-up Inspection Required

2 int, 1 basic

  • 10-14-5:Basic - - From initial inspection : Basic - Ice bucket/shovel stored on floor between uses. Behind bar - From follow-up inspection 2025-11-19: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2025-11-19: **Time Extended**
  • 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 170f. Ran high temperature test strips with no change indicating correct temperature. Ran multiple times Warning - From follow-up inspection 2025-11-19: Technician has not been out to look at machine **Time Extended**

11/18/2025· 4mo ago

Visit ID: 10918828

Follow-up Inspection Required

2 high, 4 int, 2 basic

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Behind bar
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In grill cooler. Chef added 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. In cooler since 8am Grill cooler- pulled pork (47F - Cold Holding); raw chicken (52F - Cold Holding); raw burgers (47F - Cold Holding); tuna salad (57F - Cold Holding); pulled pork (46F - Cold Holding); pastrami (51F - Cold Holding); sliced turkey (46F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Servers sink used as dump sink evidenced by ice. Provided education
  • 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 170f. Ran high temperature test strips with no change indicating correct temperature. Ran multiple times Warning
  • 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. Fish dip dated 11/05 Today is 11/18. Chef threw away Corrected On-Site

4/23/2025· 11mo ago

Visit ID: 10724519

Met Inspection Standards

1 high, 2 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Operator will get sneeze guards
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris Can opener blade. Items were cleaned Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on lunch menu and cold smoked salmon on dinner menu Corrected On-Site

11/19/2024· 1y 4mo ago

Visit ID: 8784650

Met Inspection Standards

3 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill top. Chef pulled down filters and cleaned. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Trash bags lining onions cartons in walk in. Chef removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella 50f. Double panned on cooks line. Chef removed to rapid chill. Rechecked and now 43f. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Next to clean dishes Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar Corrected On-Site

3/12/2024· 2y 1mo ago

Visit ID: 8561705

Met Inspection Standards

2 high, 1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed out Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice blend on cooks line Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Found at 78, rechecked and now reading 160° Corrected On-Site
  • 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. Cooked risotto dated 3/1, today is 3/12. Manager threw away Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Squeegee in sink. Manager removed Corrected On-Site

11/29/2023· 2y 4mo ago

Visit ID: 8383141

Met Inspection Standards

1 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over ready to eat prepped onions. 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. Milk not date marked Corrected On-Site