American Golf Club
Last inspected: Mar 6, 2026
86
Score
Inspectors have visited American Golf Club 12 times, with records going back to 2022. American Golf Club was last inspected on Mar 6, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited three times.
The city-wide average for Vero Beach sits at 77, putting American Golf Club on the better side of that line. The file should reassure diners considering a visit.
12
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2026-01-14: **Time Extended** - From follow-up inspection 2026-03-06: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake **Corrective Action Taken** - From follow-up inspection 2026-01-14: **Time Extended** - From follow-up inspection 2026-03-06: **Time Extended**
21-08-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Bar shelves - From follow-up inspection 2026-01-14: **Time Extended** - From follow-up inspection 2026-03-06: **Time Extended**
14-06-4
86
Jan 14, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - From follow-up inspection 2026-01-14: **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2026-01-14: **Time Extended**
53A-02-7
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-01-14: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-01-14: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2026-01-14: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake **Corrective Action Taken** - From follow-up inspection 2026-01-14: **Time Extended**
21-08-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Bar shelves - From follow-up inspection 2026-01-14: **Time Extended**
14-06-4
55
Jan 6, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
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 reading 0. **Warning**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso dated 11/29. Manager threw away **Corrected On-Site**
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
53A-02-7
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.
53B-01-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
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. For all employees Emailed form **Corrective Action Taken**
11-26-1
Basic - Ice bucket/shovel stored on floor between uses. At bar
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake **Corrective Action Taken**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Wood food-contact surface not properly sealed. Bar shelves
14-06-4
32
Jul 14, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over tomatillo in glass cooler **Corrected On-Site**
08A-04-5
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 in glass 2 door cooler
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in tall reach in **Repeat Violation**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks throughout kitchen need secured **Repeat Violation**
51-11-4
67
Jan 22, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar. Advised to remake - From follow-up inspection 2025-01-22: **Time Extended**
22-42-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-01-22: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board - From follow-up inspection 2025-01-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Salad cooler - From follow-up inspection 2025-01-22: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk bin in dry storage - From follow-up inspection 2025-01-22: **Time Extended**
02D-01-5
70
Jan 21, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar. Advised to remake
22-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ham and bean soup found at 64f cooling overnight, tightly wrapped. See stop sale
03D-02-5
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. 0ppm. Primed sanitizer, Reading 0ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issue for cooling of white bean soup
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken wings found at 47f. In cooks line cooler overnight. - Butter pats 70f sitting on counter since 10am. See stop sale. -Lettuce 55° Tomato 56° Doubled panned in salad cooler for 3 hours. Manager placed in ice bath **Repeat Violation** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers. Printed consumer advisory for manager **Corrective Action Taken**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chili in reach in cooler
02C-08-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
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 in ROP thawed **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board
14-09-4
Basic - Equipment in poor repair. Cook line cooler door does-not close properly
14-11-5
Basic - Food stored on floor. Potatoes in dry storage **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Tin pans on ice machine
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Bulk bin in dry storage
02D-01-5
23
Aug 1, 2024
Routine - Food
8 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 31, 2024
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #1 Sliced cheese 57f. Cooked chicken wing 48f Meatloaf 54f Slaw 48f Pork 59f Shrimp 58f Mahi 54f Chicken salad 53f Cut lettuce 49f Peppers and onions 49f #2 Cut cabbage 52f Raw eggs ambient 50f Gravy 47f **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand wash sink at bar
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in dish area is soiled
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at bar
24-05-4
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. 2 make top coolers
14-74-7
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. Thawed Mahi in packaging stating to remove prior to thawing. See stop sale
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler
14-11-5
Basic - Food stored on floor. Flour in dry storage **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine
10-12-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs being stored on greasy ansul pipe
10-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler and in tall white cooler
05-09-4
39
Mar 5, 2024
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. New manager that took over has food handler not manager certification **Warning** - From follow-up inspection 2024-03-05: No manager on site anymore. Per Christal Woods time extended till next unannounced inspection **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets make table - From follow-up inspection 2024-03-05: **Time Extended**
14-11-5
86
Jul 19, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Front of kitchen next to upright reach in **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to dishwasher. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
64
Mar 29, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
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. 0 ppm chlorine. Employee set up 3 compartment sink to sanitize dishes. 50 ppm chlorine. Employee sanitized dishes. **Corrective Action Taken** **Repeat Violation**
22-41-4
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. Employee touching cooked bacon for sandwich with bare hands for immediate service. Employee put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over deli turkey. Moved to properly store. **Corrected On-Site**
08A-05-6
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. Provided form.
11-26-1
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.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water is turned off at hand sink next to dish washer. **Repeat Violation**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. **Corrected On-Site**
11-27-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Hole in or other damage to wall. Hole in wall next to hand sink next to dish machine.
36-24-5
39
Oct 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was American Golf Club last inspected?
The most recent health inspection at American Golf Club on file is from Mar 6, 2026. The public record contains 12 inspections in total.
What is the most common violation at American Golf Club?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at American Golf Club.
How does American Golf Club compare to other restaurants in Vero Beach?
American Golf Club most recently scored 86 out of 100, which is higher than the Vero Beach average of 77.
Has American Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at American Golf Club have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at American Golf Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is American Golf Club inspected?
Based on the inspection history on file, American Golf Club is inspected around four times per year on average.
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