El Rey Mexican Restaurant
Last inspected: Mar 4, 2026
35
Score
Inspectors have visited El Rey Mexican Restaurant 10 times, with records going back to 2022. On Mar 4, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged five times.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 critical violations. 2 major violations. 8 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. Bar dish machine reading 0ppm. Sanitizer was empty. Operator replaced and primed. Now reading 50ppm **Corrected On-Site**
22-41-4
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. -Ice cream beverage mix observed at 55F. In small glass cooler in bar overnight. - Sour cream double panned in cook line make table observed at 50 F. In cooler for 3.5 hours. Advised to move to freezer to rapid chill. Re temp sour cream 49-54f. After 30 minutes. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar is used as dump sink evidenced by strainer in sink **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sala at servers area made 2 days ago. Advised to add date mark **Corrective Action Taken**
02C-02-5
Basic - Clean glasses stored next to handwash/food preparation sink exposed to splash. Ice bucket not inverted at servers station
24-27-4
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. Small glass door cooler in bar is reading ambient 57f. **Repeat Violation**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station stacked wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn gasket on sandwich cooler door
14-11-5
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 spice bin
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. Shopping bags used to store tortillas on cooks line. Advised operator to use plastic wrap
25-32-4
Basic - Wood food-contact surface not properly sealed. Wooden shelf on cooks line used to store clean pans
14-06-4
35
Sep 30, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Non-food grade shopping bags used to store rice. Educated operator
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over plantains in reach in freezer
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ice cream mix at bar
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ice cream mix (57F - Cold Holding) in bar cooler. Observed Sour cream double panned at 54° cold holding in cook line make table cooler. Operator states it has been in cooler for 1.5 hours. Recommend to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Dump sink
31A-11-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Pedro Cruz
53A-03-7
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. Small glass cooler at bar ambient temperature is 57F.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice. At wait station **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
37
Apr 23, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chorizio observed at 88. Operator reheated to 165 **Corrected On-Site**
03B-01-6
Intermediate - No soap provided at handwash sink. At servers station **Corrected On-Site**
31B-03-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Clean mugs in servers area
24-28-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station
24-08-4
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 bean containers **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all coolers on cook line have old food debris
23-03-4
Basic - Stored food not covered. Whole fish in reach in freezer not stored in packaging. Operator placed into bags **Corrected On-Site** **Repeat Violation**
08B-12-5
61
Jan 21, 2025
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Food stored in ice used for drinks. Lemon juice bottle in ice at bar **Corrected On-Site**
08B-56-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk found at 45°
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk found at 45° in glass cooler overnight. Manager discarded **Corrected On-Site**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar and by back door
51-11-4
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. Glassware machine at bar reading 0ppm. Machine is not in use at time of inspection. Operator will use main dishwasher to wash glassware
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer
14-36-5
Basic - Light not functioning. On hoods. 1 bulb is burned out
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass cooler in servers station
05-09-4
Basic - Stored food not covered. Cooked beef in walk in cooler
08B-12-5
Basic - Water leaking from faucet. Handwashing sink next to cooks line has constant drip
29-11-4
41
Aug 2, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield is soiled - From follow-up inspection 2024-08-02: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station - From follow-up inspection 2024-08-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled in grease - From follow-up inspection 2024-08-02: **Time Extended**
23-03-4
86
Jul 26, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
43
Dec 27, 2023
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
45
Jul 5, 2023
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (54F - Cold Holding); raw chicken (54F - Cold Holding); raw steak (51F - Cold Holding); marinated chicken (52F - Cold Holding) manager stated just restocked 2 hours ago. Advised to move into walk-in cooler Flan in walk-in cooler found at 57° been in service for 3 days **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Flan found in walk-in cooler at 57° cooked 3 days ago
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Clothes in front sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salt **Corrected On-Site**
14-01-5
Basic - Clean linens stored in improper location. Hanging from cooks belt
21-16-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches and bracelets
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease dripping from filters on cooks line
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacodo with stickers mixed with cut avacado **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt on cooks line. **Corrected On-Site**
02D-01-5
41
Feb 20, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Bin of sugar - From follow-up inspection 2023-02-20: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on floor - From follow-up inspection 2023-02-20: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes throughout kitchen need patching - From follow-up inspection 2023-02-20: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Over prep area - From follow-up inspection 2023-02-20: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - From follow-up inspection 2023-02-20: **Time Extended**
08B-17-4
70
Jul 11, 2022
Food-Licensing Inspection
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Light shield damaged/in disrepair. Over reach in freezer
38-01-4
Basic - Ceiling tile missing. Over ice machine
36-36-4
74
Frequently Asked Questions
When was El Rey Mexican Restaurant last inspected?
The most recent health inspection at El Rey Mexican Restaurant on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at El Rey Mexican Restaurant?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at El Rey Mexican Restaurant.
How does El Rey Mexican Restaurant compare to other restaurants in Vero Beach?
El Rey Mexican Restaurant most recently scored 35 out of 100, which is lower than the Vero Beach average of 77.
Has El Rey Mexican Restaurant's inspection record improved over time?
No. Recent inspections at El Rey Mexican Restaurant have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at El Rey Mexican Restaurant 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 El Rey Mexican Restaurant inspected?
Based on the inspection history on file, El Rey Mexican Restaurant is inspected around three times per year on average.
Nearby Restaurants