Fire & Wine
Last inspected: Sep 16, 2025
90
Score
Going back to 2022, Fire & Wine has eight inspections in the public record. The latest inspection on file is from Sep 16, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up three times.
That puts the facility ahead of the local pack: the average Vero Beach restaurant scores 77. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : 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 make table ambient 52f. Visible ice on coils - From follow-up inspection 2025-09-16: Cooler is off and not in use at time of inspection **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil on floor in prep area - From follow-up inspection 2025-09-16: **Time Extended**
08B-38-4
90
Sep 15, 2025
Routine - Food
3 critical violations. 3 major violations. 3 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. Primed and ran multiple times. Still reading 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small make table cooler since 6:45am. Found at 11:30am. Cheddar sliced 54f. White cheddar 53f. Provolone 54f. Cut lettuce 58f. Swiss 53f. Pancake batter 51f. All cold holding **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse and unwholesome salmon in ROP. See stop sale
01B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox salmon and poached eggs for eggs Benedict need asterisks **Warning**
02B-01-5
Intermediate - White cutting boards on cooks line are soiled with black markings
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator **Corrective Action Taken**
03F-10-5
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 make table ambient 52f. Visible ice on coils
14-74-7
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. Thawed Salmon in ROP
06-09-1
Basic - Food stored on floor. Fryer oil on floor in prep area
08B-38-4
41
Apr 4, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 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. Cream opened Tuesday. Operator added date **Corrected On-Site**
02C-03-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in 3 bay sink. Operator turned on water **Corrected On-Site** **Repeat Violation**
06-01-5
86
Oct 23, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 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. Primed and rechecked. Now reading 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over Romaine **Corrected On-Site**
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Pickled onions from Saturday in reach in cooler **Corrected On-Site**
02C-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags. Educated operator
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator stated that mussels were delivered today. Placed tag back in container **Corrected On-Site**
01C-10-4
Basic - Accumulation of black/mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen duck sitting out. Operator placed in cooler **Corrected On-Site**
06-01-5
47
Mar 21, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Nov 16, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 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. Operator primed machine now read 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw fish over unwashed squash **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw scallops and oysters found at 48F overnight in bottom of dessert/produce cooler. Operator threw out during inspection. Advised manager to have cooler looked at. **Corrected On-Site**
03A-02-5
Basic - In-use utensil stored in sanitizer between uses. Operator removed utensils from sanitizer **Corrected On-Site**
10-18-5
Basic - Bowl or other container with no handle used to dispense food. In flour bins
14-01-5
Basic - Accumulation of black like substance in the interior of the ice machine.
22-20-5
55
Feb 15, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chlorine. Water added to 50ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76f, garlic butter 75f and corn 67f for 45 minutes at front prep counter shelf. Moved to reach in cooler. Printed and provided time as a public health control form and reviewed with manager for possible future use. **Corrective Action Taken**
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. Some new employees under 60 days with no employee reporting form. Provided to owner. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Hole in or other damage to wall. Next to cook line.
36-24-5
Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. **Corrected On-Site**
22-08-4
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Placed on box. **Corrected On-Site**
21-38-4
Basic - Floor soiled/has accumulation of debris. Under shelves at cook line.
36-73-4
45
Jul 29, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cut vegetables and raw pork over slaw. Both moved to properly store. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. Mixer head. Cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee container in sink. Removed. **Corrected On-Site**
31A-11-4
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. Discussed certificate requirements with owner.
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine. Cleaned.
16-21-4
Basic - No copy of latest inspection report available.
51-18-6
58
Frequently Asked Questions
When was Fire & Wine last inspected?
The most recent health inspection at Fire & Wine on file is from Sep 16, 2025. The public record contains eight inspections in total.
What is the most common violation at Fire & Wine?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Fire & Wine.
How does Fire & Wine compare to other restaurants in Vero Beach?
Fire & Wine most recently scored 90 out of 100, which is higher than the Vero Beach average of 77.
Has Fire & Wine's inspection record improved over time?
Results have been roughly steady. Inspections at Fire & Wine have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fire & Wine 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 Fire & Wine inspected?
Based on the inspection history on file, Fire & Wine is inspected around three times per year on average.
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