Cobalt
Last inspected: Feb 20, 2026
78
Score
Going back to 2023, Cobalt has 12 inspections in the public record. The most recent visit was on Feb 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded five times.
Among Vero Beach restaurants, this is a fairly standard result. Overall, the inspection record reads well.
12
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw steak in cook line drawers - From follow-up inspection 2026-02-20: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shield on bin and can opener blade has food buildup up. Can opener blade was moved to sink. Engineer began cleaning ice shield **Corrective Action Taken** - From follow-up inspection 2026-02-20: **Time Extended**
22-02-4
78
Feb 11, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Bar dishwasher reading 0ppm. Not priming**Warning** **Warning**
22-57-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter pulled out 30 minutes ago. Manager added time stamp **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw steak in cook line drawers
08A-20-5
High Priority - Pesticide-emitting strip present in food prep area. In bar
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice shield on bin and can opener blade has food buildup up. Can opener blade was moved to sink. Engineer began cleaning ice shield **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar handsinks used as dump sink. Manager moved strainers **Corrected On-Site**
31A-11-4
Basic - Ice buckets not stored inverted or in a protected manner. Employee moved **Corrected On-Site**
24-05-4
43
Sep 23, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-09-23: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2025-09-23: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small beige cutting board. Manager removed from line **Corrective Action Taken** - From follow-up inspection 2025-09-23: **Time Extended**
14-09-4
78
Jul 22, 2025
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo sausage 47f cold holding. For 1.5 hours. In cook line cooler. Lobster bisque 47f. Cold holding. In walk in Manager discarded. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over créme brûlée at front counter **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Scoop in hand sink at front counter, manager removed **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable. Small beige cutting board. Manager removed from line **Corrective Action Taken**
14-09-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Operator is sealing raw meat and raw salmon and holding for more than 48 hrs **Warning**
03G-54-1
45
Feb 19, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Plumbing Installed; Proper Backflow Devices
FL-28
Warewashing Facilities Maintained and Used
FL-24
Food Contact Surfaces Clean and Sanitized
FL-22
45
Dec 19, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Butter and cream cheese at expo. - From follow-up inspection 2024-12-19: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Black napkin covering spring mix in cooler R9 - From follow-up inspection 2024-12-19: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by food debris in hand sink next to soda fountain - From follow-up inspection 2024-12-19: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Ice machine deflector panel soiled. **Corrective Action Taken** - From follow-up inspection 2024-12-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs for Eggs Benedict on breakfast menu **Warning** - From follow-up inspection 2024-12-19: **Time Extended**
02B-04-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Above walk in coolers and ice machine. - From follow-up inspection 2024-12-19: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on the floor in the kitchen. Ice buckets on the floor on expo line. - From follow-up inspection 2024-12-19: **Time Extended**
24-26-4
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Pantry cooler drawers. - From follow-up inspection 2024-12-19: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. AC vents in bar dripping onto floor and seats in dining room. Advised to move table and put out wet floor sign - From follow-up inspection 2024-12-19: **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Exterior of splash plates on the soda station inside of the kitchen is heavily rusted. - From follow-up inspection 2024-12-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with ready to eat avocados on cooks line - From follow-up inspection 2024-12-19: **Time Extended**
08B-17-4
41
Dec 18, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.Butter and cream cheese at expo.
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Black napkin covering spring mix in cooler R9
14-86-1
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. At bar. Reading 0ppm **Warning**
22-41-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Poached eggs for Eggs Benedict on breakfast menu **Warning**
02B-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Evidenced by food debris in hand sink next to soda fountain
31A-11-4
Intermediate - Ice machine deflector panel soiled. **Corrective Action Taken**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with ready to eat avocados on cooks line
08B-17-4
Basic - Ceiling tile missing. Above walk in coolers and ice machine.
36-36-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots on the floor in the kitchen. Ice buckets on the floor on expo line.
24-26-4
Basic - Cloth used as a food-contact surface. Pantry cooler drawers.
21-05-5
Basic - Condensation or other drainage not disposed of according to law. AC vents in bar dripping onto floor and seats in dining room. Advised to move table and put out wet floor sign
28-02-4
Basic - Exterior of splash plates on the soda station inside of the kitchen is heavily rusted.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
33
Jul 19, 2024
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Jan 23, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
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. Cream 2 door reach in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Not in place front of cookline
36-32-5
Basic - Ice bucket/shovel stored not inverted
10-14-5
67
Sep 5, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
32
Apr 17, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 51/52f and egg whites 49/50f for 30 minutes in melted ice bath at cook line. Manager had employee add ice to cold hold at -41f. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Slicer blade guard and can opener blade. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clothes in hand sink.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels provided at handwash sink. Provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line. **Repeat Violation**
31B-04-4
Basic - Insect control device installed over food preparation area. At hand sink. Removed. **Corrected On-Site**
35B-02-4
Basic - Floor soiled/has accumulation of debris. Behind cook line.
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Food at flip top cooler. Containers in food.
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep area.
36-27-5
41
Jan 13, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
27
Frequently Asked Questions
When was Cobalt last inspected?
The most recent health inspection at Cobalt on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cobalt?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Cobalt.
How does Cobalt compare to other restaurants in Vero Beach?
Cobalt most recently scored 78 out of 100, which is about the same as the Vero Beach average of 77.
Has Cobalt's inspection record improved over time?
Yes. Recent inspections at Cobalt have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Cobalt 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 Cobalt inspected?
Based on the inspection history on file, Cobalt is inspected around four times per year on average.
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