DirtyFLRestaurant Inspection Data

VERO BEACH COUNTRY CLUB - KITCHEN/BAR

Health inspection records show VERO BEACH COUNTRY CLUB - KITCHEN/BAR in VERO BEACH has 7 inspections with a food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

800 30 STREET, SECOND KITCHEN/BAR, VERO BEACH 32960

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 1mo ago

Visit ID: 13511080

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

9/3/2025· 7mo ago

Visit ID: 10907847

Met Inspection Standards

3 high

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked rice observed at 88f. Cooling for 3 hours.
  • 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. Cooked peppers and onions dated 8/23. Manager threw away Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

3/25/2025· 1y ago

Visit ID: 8995025

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small make table cutting board
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dishwasher is not sanitizing. Manager has already called eco lab and they will be here today. Machine is not in use at time of inspection
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

10/17/2024· 1y 6mo ago

Visit ID: 8994757

Met Inspection Standards

2 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-10-17: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Two handwashing sinks at bar - From follow-up inspection 2024-10-17: **Time Extended**

10/3/2024· 1y 6mo ago

Visit ID: 8721364

Follow-up Inspection Required

1 high, 2 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. Two handwashing sinks at bar
  • 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 multiple times. Still reading 0ppm Bar dishwasher is reading 0ppm as well Warning

2/6/2024· 2y 2mo ago

Visit ID: 8509512

Met Inspection Standards

2 high, 1 int, 1 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Small oven
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over drinks in cooler
  • 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 over raw fish in cooler drawers
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine is chlorine, operator has test strips for quat.

9/26/2023· 2y 6mo ago

Visit ID: 8343451

Met Inspection Standards

1 high, 2 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Take out containers Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of marinara sauce dented
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salmon