DirtyFLRestaurant Inspection Data

TUOHY'S DOWNTOWN

Food safety records indicate TUOHY'S DOWNTOWN in VERO BEACH has 8 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

2045 13 AVENUE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 8 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13663333

Met Inspection Standards

1 high, 2 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to ice bin - From follow-up inspection 2026-04-01: Operator ordered new sign **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Single door reach in cooler - From follow-up inspection 2026-04-01: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2026-04-01: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-04-01: Alexander 3/28/23 Still need proof David **Time Extended**

3/31/2026· 2w ago

Visit ID: 13539322

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Rags used to line oysters in walk in Corrected On-Site
  • 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 45f
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to ice bin
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Single door reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items single door reach in cooler on cooks line- potato hash (45F - Cold Holding); spinach dip (49F - Cold Holding); chicken (45F - Cold Holding); red beans (45F - Cold Holding); 1/2 and 1/2 (44F - Cold Holding); milk (44F - Cold Holding)
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 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.

10/3/2025· 6mo ago

Visit ID: 10919620

Met Inspection Standards

1 high, 1 int, 2 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up over flat top
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded ice at 51f. In ice bath. Operator added more ice. Now reading 43f. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Provided education

4/30/2025· 11mo ago

Visit ID: 10727301

Met Inspection Standards

2 high, 2 int, 1 basic

  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in 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. Dishwasher at bar reading 0ppm. Swapped chemicals and now reading 100pm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over salmon in reach in freezer. Raw beef over pineapple in reach in cooler 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. Employees signed forms during inspection Corrected On-Site
  • 01C-10-4:Intermediate - oysters tag removed from original container prior to container being emptied. Operator made photo copy of tag and placed with batch on cooks line Corrected On-Site

1/22/2025· 1y 2mo ago

Visit ID: 10732103

Met Inspection Standards

2 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated chef - From follow-up inspection 2024-12-02: **Time Extended** - From follow-up inspection 2025-01-22: **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 2024-12-02: **Time Extended** - From follow-up inspection 2025-01-22: **Time Extended**

12/2/2024· 1y 4mo ago

Visit ID: 10727174

Follow-up Inspection Required

3 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated chef - From follow-up inspection 2024-12-02: **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 2024-12-02: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio and oysters on menu need asterisk Warning - From follow-up inspection 2024-12-02: **Time Extended**

11/21/2024· 1y 4mo ago

Visit ID: 8721777

Follow-up Inspection Required

2 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup In seasoning Corrected On-Site
  • 24-05-4:Basic - Ice buckets not stored inverted or in a protected manner. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 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. Primed and ran a few times. Still reading 0ppm. Advised to use 3CS to sanitizeWarning Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken Milanese over raw scallops Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated chef
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio and oysters on menu need asterisk Warning

5/17/2024· 1y 11mo ago

Visit ID: 7777065

Met Inspection Standards
  • N/A:No Violations Were Observed