DirtyFLRestaurant Inspection Data

SAILFISH BREWING COMPANY VERO BEACH

SAILFISH BREWING COMPANY VERO BEACH in VERO BEACH has 8 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections show improving food safety practices.

2855 OCEAN DRIVE STE B1

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 8/5/2025

Inspection #: Visit ID: 13474350

  • N/A:No Violations Were Observed

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13472785

  • 22-41-4:High Priority - - From initial inspection : 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 at bar. Primed and ran three times. Still reading 0ppm Repeat Violation Warning - From follow-up inspection 2025-07-28: Eco lab is scheduled to come out this afternoon**Time Extended** **Time Extended**

Inspection Date: 7/25/2025

Inspection #: Visit ID: 10880064

  • 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 51
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table in kitchen. Employee moved Corrected On-Site
  • 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 at bar. Primed and ran three times. Still reading 0ppm Repeat Violation 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. Seaweed salad 47 Fresco cheese 47 Blue cheese 45 Cut cabbage 49 Pico de gallo 49 Hummus 47 Pimento cheese 54 all cold holding in cooler overnight Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in kitchen are stained

Inspection Date: 2/7/2025

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 Date: 1/31/2025

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 Date: 8/19/2024

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 Date: 1/24/2024

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 Date: 9/8/2023

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.