DirtyFLRestaurant Inspection Data

THE BOULEVARD TENNIS CLUB

With 9 inspections documented, THE BOULEVARD TENNIS CLUB maintains a 2.6/5 food safety rating in VERO BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 9 reports on file

1620 BLD VILLAGE LN
Florida
Indian River County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 9 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13468827

Met Inspection Standards

2 high, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket is torn and falling off on glass door cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease and dust buildup
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cooks line. Provided education to cook. **Corrective Action Taken**
  • 29-11-4:Basic - Water leaking from faucet at hand sink next to ice machine
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (47F - Cold Holding); provolone (57F - Cold Holding) Observed in top of sandwich cooler. Chef states cheese has been in cooler overnight. Lid of cooler has been removed for lunch service. Advised to ice food down when lid is off.

7/22/2025· 7mo ago

Visit ID: 10910295

Met Inspection Standards

1 high, 1 int

  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw shelled eggs over coconut water in white fridge Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For cook

1/30/2025· 1y 1mo ago

Visit ID: 8868699

Met Inspection Standards

1 high, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No paper towels at bar hand sink. Printer sign for manager **Corrective Action Taken**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef being thawed in sink with no running water. Employee turned on water Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and other produce over cooked onions and prepared foods in glass reach in cooler. Went over storage requirements with cook.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled chicken in make table placed in serving 3 hours ago. Manager moved to freezer to walk in freezer to rapid chill **Corrective Action Taken**

8/27/2024· 1y 6mo ago

Visit ID: 8868387

Met Inspection Standards

1 basic

  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with ready to eat avocados being stored in same pan - From follow-up inspection 2024-08-27: **Time Extended**

8/22/2024· 1y 6mo ago

Visit ID: 8732103

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with ready to eat avocados being stored in same pan
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 flies in bar near beer taps. Manager stated there is an issue with the drain on keg system. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over roasted Tomatoesin low boy cooler
  • 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. House made potato salad marked 8-12-24. Educated manager. She threw away. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Next to Togo containers Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Label was added Corrected On-Site

1/25/2024· 2y 1mo ago

Visit ID: 8477273

Met Inspection Standards

1 high, 2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At bar
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-62-4:Basic - Light not functioning. 2 under hood fan
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked potatoes 2 door glass reach in cooler Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Had strips for pool and spa
  • 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 chicken make table Corrected On-Site

8/24/2023· 2y 6mo ago

Visit ID: 8478224

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair.gasket on double glass door needs repaired - From follow-up inspection 2023-08-21: On order **Time Extended** - From follow-up inspection 2023-08-24: **Time Extended**

8/21/2023· 2y 6mo ago

Visit ID: 8476995

Follow-up Inspection Required

1 high, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair.gasket on double glass door needs repaired - From follow-up inspection 2023-08-21: On order **Time Extended**
  • 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 zero after 3 attempts, operator has placed service call Warning - From follow-up inspection 2023-08-21: Time extended for 4 days **Time Extended**

8/18/2023· 2y 6mo ago

Visit ID: 8353470

Follow-up Inspection Required

5 high, 3 int, 9 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar
  • 21-17-4:Basic - Clean linens stored on floor.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 12B-01-4:Basic - Employee eating while preparing food.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Young male cooking on line
  • 14-11-5:Basic - Equipment in poor repair.gasket on double glass door needs repaired
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar area Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed lettuce Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices in dredge on cooks line not labeled
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine on pizza table
  • 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 zero after 3 attempts, operator has placed service call 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. Noodles, operator threw away during inspection **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon (55F - Cold Holding); raw chicken (51F - Cold Holding); cooked noodles (55F - Cold Holding); mani (55F - Cold Holding); raw hamburger patties (47F - Cold Holding); Alfredo sauce (53F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (55F - Cold Holding); raw chicken (51F - Cold Holding); cooked noodles (55F - Cold Holding); mani (55F - Cold Holding); raw hamburger patties (47F - Cold Holding); Alfredo sauce (53F - Cold Holding) Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager Anthony came in Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.