VERO BCH YACHT CLB REST
3601 RIO VISTA BLVD, VERO BEACH 32963
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Glass expo cooler has visible ice - From follow-up inspection 2025-03-07: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP Smoked salmon in walk in freezer. Salmon is not frozen when placed into bags. Spoke to chef about process waiver and HACCP requirements. Operator states he will no longer ROP fish - From follow-up inspection 2025-03-07: **Time Extended**
Food safety inspection conducted on 3/7/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 2/27/2025
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Glass expo cooler has visible ice
- 21-04-4:Basic - Wet rag under cutting board
- 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. Glass machine reading 0ppm. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lobster walk in cooler Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. horsey sauce sour cream (47F - Cold Holding) In cooler overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. horsey sauce sour cream sauce (47F - Cold Holding) In cooler overnight
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP Smoked salmon in walk in freezer. Salmon is not frozen when placed into bags. Spoke to chef about process waiver and HACCP requirements. Operator states he will no longer ROP fish
Food safety inspection conducted on 2/27/2025 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish machine area. - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers. On mushrooms - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Antwan Banks Repeat Violation - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/4/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish machine area. - From follow-up inspection 2024-09-04: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill - From follow-up inspection 2024-09-04: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers. On mushrooms - From follow-up inspection 2024-09-04: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-09-04: Still reading 140f **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms - From follow-up inspection 2024-09-04: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-09-04: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Antwan Banks Repeat Violation - From follow-up inspection 2024-09-04: **Time Extended**
Food safety inspection conducted on 9/4/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 9/3/2024
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bulk bin in dry storage
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cutting board
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish area
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In dish machine area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill
- 16-46-4:Basic - Old labels stuck to food containers. On mushrooms
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of dish machine in dish pit area. Admin Complaint
- 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. Coleslaw and milk, half and half at 49f. Manager stated in cooler overnight.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Antwan Banks Repeat Violation
Food safety inspection conducted on 9/3/2024 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whipping cream make table and walk in cooler Milk walk in cooler
- 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. Antwan Banks
Food safety inspection conducted on 2/6/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 9/15/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line and dry storage area
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Food in bottles with no labels Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Salad cook touched dirty dishes and returned to make food without washing hands
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook on line touching cooked chicken. Cook washed hands and gloves **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored over ready to eat foods Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 9/15/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).