Citron Bistro
Last inspected: Jan 8, 2026
41
Score
Citron Bistro appears in inspection records 10 times, starting in 2022. The most recent report on file is from Jan 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around five violations to closer to nine violations.
The pattern that stands out is “no paper towels”, which has been cited three times.
By comparison, the average Vero Beach facility scores 77, putting Citron Bistro on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
5
Major latest
5
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - hose at mop sink lower than flood rim of sink.
29-37-4
Intermediate - Handwash sink used for purposes other than handwashing. All hand washing sinks have utensil being stored in them.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operators test strips are no longer good
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to dishwasher.
31B-02-4
Intermediate - mussel tags not marked with last date served.
01C-03-4
Intermediate - mussels tag removed from original container prior to container being emptied. Operator needs to make photo copy of mussel tag for storage of mussels on cooks line
01C-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upstairs prep table. Employee removed **Corrected On-Site**
12B-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse temp gauge is broken
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler at front counter has standing water
29-49-6
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. Chef states ecolab was out yesterday and will be back tomorrow. Operator will utilizes 3 bay sink
16-55-4
41
Aug 18, 2025
Routine - Food
6 major violations. 4 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer upstairs has old food debris **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna tacos. Manager added asterisks to menu during inspection **Corrected On-Site**
02B-01-5
Intermediate - No soap, paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to ice bin
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wild rice and potato wedges in walk in cooler **Corrected On-Site**
02C-02-5
Intermediate - mussel tags not marked with last date served. Educated chef
01C-03-4
Intermediate - mussels tag removed from original container prior to container being emptied. Mussels in cook line cooler do not have tag with product. Educated chef
01C-10-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knives at front counter **Corrected On-Site**
24-27-4
Basic - Equipment in poor repair. Gasket torn on cook line cooler. Operator has ordered replacement
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on grill and hood filters above grill
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The drain in the Upstairs hand sink is slow draining.
29-20-5
45
Feb 21, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
74
Sep 6, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. 1 new employee - From follow-up inspection 2024-09-06: **Time Extended**
11-26-1
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. 1 employee - From follow-up inspection 2024-09-06: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs and in outdoor storage - From follow-up inspection 2024-09-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Front coffe cooler - From follow-up inspection 2024-09-06: **Time Extended**
14-33-4
74
Aug 30, 2024
Routine - Food
2 critical violations. 2 major violations. 5 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. Reading 0ppm. Rinse aid was in place of sanitizer. Employee swapped out for sanitizer. Primed and rechecked. Still reading 0ppm **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. House made Bread pudding dated 8/12. Chef threw away **Corrected On-Site**
02C-01-5
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. 1 new employee
11-26-1
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. 1 employee
53B-14-5
Basic - Food stored on floor. Raw chicken In outdoor walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs and in outdoor storage
51-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front coffe cooler
14-33-4
Basic - Stored food not covered. Raw chicken In outdoor walk in cooler
08B-12-5
47
Jan 25, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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 **Repeat Violation**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
82
Sep 8, 2023
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
82
Sep 7, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 60° , mahi (52F - Cold Holding); chicken salad (50F - Cold Holding); salmon (51F); salmon (51F - Cold Holding); tuna salad (53F - Cold Holding); crab cakes (51F - Cold Holding); quiche (59F - Cold Holding) All items stocked 3 hours ago,moved into colder holding unit **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw hamburger 51° cold holding,raw chicken 53° in cooler overnight **Warning**
01B-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone, returned to work, no hand wash. Educated manager who is going to have staff meeting
12A-29-4
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**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans in hand wash sink **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored on floor.jug of fry oil **Repeat Violation**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line cooler
05-09-4
Basic - Plumbing system in disrepair. Upstairs hws falling off wall
29-08-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor. **Corrected On-Site**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager moved rags to bucket. **Corrected On-Site**
21-12-4
Basic - Equipment in poor repair. Gaskets torn on reach in cooler
14-11-5
39
Feb 28, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Pans on hand sink at dish area. Removed. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonia test kit.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine. Provided. **Corrected On-Site**
31B-02-4
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
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.
16-21-4
Basic - Food stored on floor. Bus tub containing salmon on walk-in floor. Moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Grease receptacle lid open. Closed. **Corrected On-Site**
33-29-4
Basic - No copy of latest inspection report available.
51-18-6
55
Sep 12, 2022
Complaint Full
No violations found.
100
Frequently Asked Questions
When was Citron Bistro last inspected?
The most recent health inspection at Citron Bistro on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Citron Bistro?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Citron Bistro.
How does Citron Bistro compare to other restaurants in Vero Beach?
Citron Bistro most recently scored 41 out of 100, which is lower than the Vero Beach average of 77.
Has Citron Bistro's inspection record improved over time?
No. Recent inspections at Citron Bistro have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Citron Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Citron Bistro inspected?
Based on the inspection history on file, Citron Bistro is inspected around three times per year on average.
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