SAILFISH BREWING COMPANY VERO BEACH

Name: SAILFISH BREWING COMPANY VERO BEACH
Address: 2855 OCEAN DRIVE STE B1, VERO BEACH, FL, 32963, US
Rating: 2.1

2855 OCEAN DRIVE STE B1

★★☆☆☆ (2.1/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10770647

10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop - From follow-up inspection 2025-02-07: **Time Extended**
08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados with stickers on. Educated manager - From follow-up inspection 2025-02-07: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - From follow-up inspection 2025-02-07: **Time Extended**

Inspection #: Visit ID: 8864217

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut Avocados with stickers on. Educated manager
29-49-6:Basic - Standing water in bottom of reach-in-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. Bar reading 0ppm. Primed and swapped chemicals. Still reading 0ppm Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted corn 55f. Double panned in cooler over night. Manager threw away. Corrected On-Site
53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chad expired 2024

Inspection #: Visit ID: 8780903

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found at 99f. Advised to reheat
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffalo chicken dip found at 99. Advised to reheat. Employee reheated to 170f**Corrective Action Taken** Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Storage of scrub pad in hand sink Corrected On-Site

Inspection #: Visit ID: 8495501

16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
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. 0 ppm. Will call eco lab and sanitize in triple sink till repaired
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tomatoes and lettuce not timed 12-4 pm Put on time plan Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar Corrected On-Site

Inspection #: Visit ID: 8379884

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Corrected On-Site Repeat Violation
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to ready to eat food. Corrected On-Site
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on wall over dish machine
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket reading zero, advised manager to remake bucket. Now reading 300ppm Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Dredge on line not labeled
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp 46° and cut Cabbage at 50°. Manager said was in cooler over night.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Found at Raw shrimp 46° and cut Cabbage at 50°. Manager said was in cooler over night.