Citrus Grillhouse
Last inspected: Nov 18, 2025
47
Score
Inspectors have visited Citrus Grillhouse 12 times, with records going back to 2022. The most recent visit was on Nov 18, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 77, which Citrus Grillhouse's 47 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 bay sink reading 500ppm++ Chef added more water. Now reading 400ppm **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pesto (52F - Cold Holding); blue cheese (51F - Cold Holding) In top portion of grill cooler. Employee states items have been there for 20 mins. Items moved to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-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. 2 new hires. Manager had form and employees signed **Corrected On-Site**
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle and cardboard boxes blocking hand sink next to dish machine. Chef moved items. Strainer in hand sink at outside bar
31A-11-4
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. Main dishwasher reading 0ppm. Primed and ran multiple times. Machine is not in use at time of inspection. Operator has 3 bay sink set up. Ecolab was called during inspection
16-55-4
Basic - Ceiling tile missing. Above dish machine
36-36-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Food stored on floor. Bags of ice in freezer
08B-38-4
47
Jun 17, 2025
Routine - Food
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Jun 16, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Orange hose at mop sink **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. First cooler-cooked shrimp (51F - Cold Holding); cut tomatoes (51F - Cold Holding); risotto (51F - Cold Holding) In cooler for 2 hours. Advised to rapid chill 2 door cooler-Tomatoes 62f. Cheese 57f cold holding. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over hummus in reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found 4 live flying insects at inside bar **Warning**
35A-02-7
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. Chef added date **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stainless pots and bowls on shelf. Chef inverted **Corrected On-Site**
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. Two front line coolers are not holding food at 41f. Or below. Make tables are set up daily with ice baths. No ice in bins at time of inspection. Chef states items were placed into service 2 hours ago. Chef added ice. **Corrective Action Taken** **Repeat Violation**
14-74-7
43
Dec 19, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose. - From follow-up inspection 2024-12-19: Operator ordered **Time Extended**
29-34-4
86
Dec 18, 2024
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 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. Bar dishwasher machine 0 ppm **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mash potatoes cooling over night 54F
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For orange hose.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (46F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese (56F - Cold Holding); roasted tomatoes 46F cold hold pantry cooler blue cheese cooked shrimp (45F - Cold Holding); cooked beets (46F - Cold Holding); cooked sweet potatoes (45F - Cold Holding); sliced turkey 1 hour ago (56F - Cooling); cooked chicken (45F - Cold Holding) goat cheese 46F Grill cooler ; sliced cheese (56F - Cold Holding); mash potatoes (54F - cooling); chicken salad (56F - Cold Holding); raw ground beef (55F - Cold Holding); avocado cream (55F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (46F - Cold Holding); cut tomatoes (47F - Cold Holding); shredded cheese (56F - Cold Holding); roasted tomatoes 46F cold holding in cooler over night.
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Now reading 400ppm. **Corrected On-Site**
22-43-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar hand sink. **Corrected On-Site**
31A-09-4
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 Steve. Provided form **Corrective Action Taken**
11-26-1
Basic - Chest freezer stored in a prohibited area. Needs to remain locked at all times.
08B-37-4
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. Doors on grill cooler doesn't close tightly due to broken hinges. Pantry cooler coils are heavily soiled with dust.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Purple cup
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table **Repeat Violation**
40-06-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Cook line
24-18-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
05-04-4
22
Jul 3, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
70
Jul 2, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Pasta 59F. , Tortellini 57F, Chicken stock 58F, Meatballs 59F, Blistered tomatoes 59F. Tomato Vinaigrette 57F In cooler overnight **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
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
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Food stored on floor. Walk in cooler **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling tile missing. Above dishwasher
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack wire shelf
40-06-5
50
Jan 16, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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. Dishmachine at outside bar. Out of sanitizer **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over milk reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
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. Reach in cooler
02C-03-5
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/ Manager Kristi showed up during inspection **Corrected On-Site**
53A-05-6
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. Scott Varricchio. Expired manager card. No food handler card
53B-14-5
Basic - Light not functioning. Under hood fan
36-62-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ice scoop handle in contact with ice. Inside bar **Corrected On-Site**
10-08-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
37
Aug 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
90
Aug 21, 2023
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rigatoni (43F - Cold Holding); avocado cream a (56F - Cold Holding); mashed potatoes (55F - Cold Holding); clarified butter (52F - Cold Holding); blue cheese (55F - Cold Holding) cooked shrimp (55F - Cold Holding); crab salad (53F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rigatoni (43F - Cold Holding); avocado cream a (56F - Cold Holding); mashed potatoes (55F - Cold Holding); clarified butter (52F - Cold Holding); blue cheese (55F - Cold Holding) cooked shrimp (55F - Cold Holding); crab salad (53F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Unwashed mushrooms over rte desert **Corrected On-Site**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator made payment during inspection, verified by office **Corrected On-Site**
50-17-3
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. Ran machine 3x and primed and still reading zero ppm. Operator has called for service **Warning**
22-41-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack in dry storage
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Iced tea dispenser and water on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters dirty
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
37
Jan 13, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
45
Sep 26, 2022
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
50
Frequently Asked Questions
When was Citrus Grillhouse last inspected?
The most recent health inspection at Citrus Grillhouse on file is from Nov 18, 2025. The public record contains 12 inspections in total.
What is the most common violation at Citrus Grillhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Citrus Grillhouse.
How does Citrus Grillhouse compare to other restaurants in Vero Beach?
Citrus Grillhouse most recently scored 47 out of 100, which is lower than the Vero Beach average of 77.
Has Citrus Grillhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Citrus Grillhouse have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Citrus Grillhouse 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 Citrus Grillhouse inspected?
Based on the inspection history on file, Citrus Grillhouse is inspected around four times per year on average.
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