DirtyFLRestaurant Inspection Data

WALDO'S

WALDO'S located in VERO BEACH has undergone 9 health department inspections, achieving a 1.7/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 9 reports on file

3150 Ocean Drive
Vero Beach, Florida, 32963
Indian River County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 9 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 10894060

Met Inspection Standards

4 high, 3 int, 7 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish on cooks line, fish is still frozen. Employee removed Corrected On-Site
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handle on cooks line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef removed Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At servers station outside. Emailed sign to manager **Corrective Action Taken** Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup
  • 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. Dishmachine reading 0ppm. Primed and still reading 0ppm. Manager called ecolab. Ecolab is on this street and states they will be here next **Corrective Action Taken**
  • 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 wings over raw fish in cook line drawers Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was moved to 3 bay sink **Corrective Action Taken** Repeat Violation
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator. Sign was printed and posted Corrected On-Site
  • 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. Pasta salad made two days ago, chef added stickers Corrected On-Site

7/1/2025· 8mo ago

Visit ID: 10868286

Met Inspection Standards

1 high, 1 int, 7 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and mahi in walk in cooler still frozen. Manager added slits Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked wet
  • 08B-38-4:Basic - Food stored on floor. Bags of ice in freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At outside service area
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce being cut prior to washing. Educated kitchen manager **Corrective Action Taken**
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in black mold like substance above bulk flour container. Dining room corner has black mold like substance on wall and air vent
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato on expo line at 67f above chill line. Chef added more ice **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at outside service area soiled. Yellow cutting board stained in black substance

6/17/2025· 8mo ago

Visit ID: 10860497

Met Inspection Standards

2 int, 4 basic

  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in cooler used to repair handle - From follow-up inspection 2025-06-17: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Bags of ice in freezer. Daiquiri mix in walk in cooler - From follow-up inspection 2025-06-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled in grease and dust. Fans in walk in coolers are covered in dust - From follow-up inspection 2025-06-17: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2025-06-17: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2025-06-17: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler - From follow-up inspection 2025-06-17: **Time Extended**

6/16/2025· 8mo ago

Visit ID: 8820707

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 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. Outdoor walk in cooler ambient 48f
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in cooler used to repair handle
  • 08B-38-4:Basic - Food stored on floor. Bags of ice in freezer. Daiquiri mix in walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled in grease and dust. Fans in walk in coolers are covered in dust
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
  • 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. Machine is not priming sanitizer Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/25. Renewed during inspection. License is now current Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, chocolate cake, pecan pie in walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes and lettuce 46f. In service for 15 mins in ice bath at expo. Manager added more ice. Walk in cooler - Pecan pie 47f Chocolate cake 47f. Butter 47f In cooler overnight Warning
  • 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/
  • 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. Soup in walk in cooler

12/10/2024· 1y 3mo ago

Visit ID: 10737877

Met Inspection Standards

1 int

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-12-10: **Time Extended**

12/9/2024· 1y 3mo ago

Visit ID: 10736383

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield. Corrected On-Site
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and tuna in walk in cooler,partially frozen. Chef slit packages Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach under storage rack in back room near walk in Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Build up of grease under equipment on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -gasket on cook line reach in cooler Repeat Violation
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Using unapproved disinfectant. Educated operator. Has quat sanitizer on site. Advised to use that.
  • 01B-01-4:High Priority - Heavily Dented canned tomatoes. See stop sale
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over over fish dip in reach in cooler Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in prep room behind support beam. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in ice bath found at 40-44f. Advised to add more ice to surround container **Corrective Action Taken** Repeat Violation
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.

7/2/2024· 1y 8mo ago

Visit ID: 8791715

Met Inspection Standards

4 high, 5 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar and servers station outside
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled, gaskets on cook line coolers.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Manager renewed during inspection Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw haddock over lettuce. Corrected On-Site
  • 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 mahi Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce in ice bath at 49f in service for 1 hour. Advised rapid chill. Pasta salad 58 Tomato 48 In cooler overnight **Corrective Action Taken**

1/24/2024· 2y 1mo ago

Visit ID: 8493470

Met Inspection Standards

1 high, 2 int, 10 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna walk in cooler Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Frying oil
  • 10-14-5:Basic - Ice bucket/shovel stored not inverted Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in reach in cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 #10 cans jalapeños
  • 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. Milk Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary

9/6/2023· 2y 6mo ago

Visit ID: 8379454

Met Inspection Standards

5 high, 2 int, 11 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Bag in box soda in dry storage room
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing salads without hair restraint
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door off kitchen as gap. Repeat Violation
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid broken on flour container in dry storage, manager ordered new container. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar hand wash sink Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen salsa sitting out on table still frozen, advised manager and was moved to cooler Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. No label on flour container Corrected On-Site
  • 08B-56-4:High Priority - Food stored in ice used for drinks. Orange juice caddy was in ice, moved into proper location, no stop sale issued Corrected On-Site
  • 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 stored over raw fish in walk in cooler. Advised manager and moved to the proper place Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings found at 46° in cooler 4.5 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings found at 46°
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in dispenser, advised manager and soap was refilled. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.