Clase Azul
Last inspected: Jan 8, 2026
58
Score
Going back to 2022, Clase Azul has eight inspections in the public record. Inspectors last stopped by on Jan 8, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around 15 violations to closer to seven violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited four times.
Restaurants in Vero Beach average 77, so Clase Azul trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cooks line hand sink used to store spoon. Employee removed **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on gloves at front counter an employee back back on box of avocados **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Chill wand on floor in walk in freezer. Manager removed **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed
10-20-4
Basic - No handwashing sign or soap provided at a hand sink used by food employees On cooks line
31B-04-4
Basic - Stored food not covered. Cut onions in walk in **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Fish thawing in standing water. Operator turned on water and removed fish from bags **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut Avocados with unwashed avocados with stickers. Provided education **Corrective Action Taken**
08B-17-4
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. Raw fish still frozen in ROP packaging being thawed. Operator removed fish from bags. **Corrected On-Site**
06-09-1
58
Jul 29, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in old food debris. Soda nozzle at bar next to hand sink **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station. Manager spoke to dishwasher **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Food stored on floor. Onions and corn in walk in cooler. Manager picked up **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. House made salsa in walk in cooler **Corrected On-Site**
08B-12-5
78
Feb 20, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
58
Sep 19, 2024
Food-Licensing Inspection
1 critical violation.
View 1 violation
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On patio
29-34-4
86
Mar 12, 2024
Routine - Food
1 critical violation. 2 major violations. 13 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Raw chicken over French fries in reach in cooler next to freezer. 2. Open container of cooked Sweet potato sitting in raw fish in flip top cooler 3. Raw chicken over plantains in reach in cooler on cooks line **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, cooked chicken and cooked pork in stainless container
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Vitamin water on cutting board **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on cooler next to small freezer **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at servers station
24-08-4
Basic - Food stored on floor. Fryer oil in dry storage
08B-38-4
Basic - Ice buckets not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk black bean container in dry storage **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 78°
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwave heavily soiled **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe under dish machine **Repeat Violation**
29-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cooks line
31B-04-4
37
Nov 20, 2023
Routine - Food
6 critical violations. 4 major violations. 18 minor violations.
View 28 violations
High Priority - Raw animal. Earl hearts over asparagus in cook line cooler.- not all products commercially packaged. Raw shell eggs over ground ginger and pesto **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding); heavy cream (49F - Cold Holding); **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Harmony 80F recommended to reheat to 165F **Warning**
03B-01-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes cooling since 11:00 found at 1:50 **Warning**
03D-01-5
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. 0 ppm , hanged bucket primed 0 ppm **Warning**
22-41-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.cook in kitchen wiped his face and proceeded to work with food. **Warning**
12A-10-4
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pesto sauces etc **Warning**
02C-02-5
Intermediate - Microwave heavily soiled. Can opener blade heavily soiled. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area **Warning**
31B-02-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - Accumulation of black mold-like substance in the interior of ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tile shows water damage by back door and above the bag n box station. **Warning**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Employee drinkings from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep cooler **Repeat Violation** **Warning**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cook line cooler **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack **Repeat Violation** **Warning**
40-06-5
Basic - Food offered in a way that misleads/misinforms the consumer. Red snapper on menu on box the scientific name Caribbean Red snapper **Warning**
52-11-4
Basic - Hood filters heavily soiled with grease. **Warning**
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. **Corrective Action Taken** **Repeat Violation** **Warning**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F **Warning**
10-07-4
Basic - Oil stored on floor. In the walk in freezer cases of food stored on the floor. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Unwashed avocados stored with ready-to-eat food. **Warning**
08B-17-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. All the liquids are really water down due to leak under dish area. **Warning**
16-05-4
Basic - Water leaking from pipe under dish machine. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Several squeeze bottles used for food in kitchen not labeled. **Repeat Violation** **Warning**
02D-01-5
11
Apr 17, 2023
Routine - Food
No violations found.
100
Oct 25, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Clase Azul last inspected?
The most recent health inspection at Clase Azul on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Clase Azul?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Clase Azul.
How does Clase Azul compare to other restaurants in Vero Beach?
Clase Azul most recently scored 58 out of 100, which is lower than the Vero Beach average of 77.
Has Clase Azul's inspection record improved over time?
Yes. Recent inspections at Clase Azul have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Clase Azul means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Clase Azul inspected?
Based on the inspection history on file, Clase Azul is inspected around two times per year on average.
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