DirtyFLRestaurant Inspection Data

RESTAURANTE LA TABERNA

Health inspection records show RESTAURANTE LA TABERNA in VERO BEACH has 7 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

2010 S US HWY 1

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/6/2026· 1mo ago

Visit ID: 13506295

Met Inspection Standards

1 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Plastic water bottles behind front counter stored on floor
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer coolers at bar Repeat Violation
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked chicken (122-133F - Hot Holding); ground beef (98F - Hot Holding) In steam table for 3 hours. Operator moved to reheat to 165f. **Corrective Action Taken** Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink needs paper towels
  • 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. red salsa made 3 days ago. Advised to add date to container **Corrective Action Taken**

8/27/2025· 6mo ago

Visit ID: 10950028

Met Inspection Standards

1 high, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
  • 29-49-6:Basic - Standing water in bottom of beer coolers at bar
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (131F - Hot Holding) Advised manager to reheat. 2nd temp 144f **Corrective Action Taken**

3/12/2025· 1y ago

Visit ID: 8879822

Met Inspection Standards

1 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door
  • 08B-38-4:Basic - Food stored on floor. Fryer oil on floor at cooks line and bottle water being stored on floor next to register
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef sitting on top of warmer found at 111°. Advised manager to reheat **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink Corrected On-Site

11/8/2024· 1y 4mo ago

Visit ID: 8879491

Met Inspection Standards

1 int, 2 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At back door, next to men's bathroom - From follow-up inspection 2024-11-08: **Time Extended**
  • 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2024-11-08: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and beans in glass cooler - From follow-up inspection 2024-11-08: **Time Extended**

9/4/2024· 1y 6mo ago

Visit ID: 8731359

Follow-up Inspection Required

3 int, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back door, next to men's bathroom
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. All manager certificates are expired 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. Cooked beef and beans in glass cooler
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Katerin expired 5-10-24. No proof of any other training certificatesWarning Warning

2/15/2024· 2y ago

Visit ID: 8531290

Met Inspection Standards

1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 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. Sent operator copy **Corrective Action Taken**

10/19/2023· 2y 4mo ago

Visit ID: 8352658

Met Inspection Standards

1 high, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 drink next to single serve items. Manager moved. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 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 ground beef and beans in steam table less than 135 F. Advised manager to rapid heat to 135 F. Rechecked and now beans are reading 148F. Ground beef 150F Corrected On-Site