Grand Harbor Golf and Beach Club
Last inspected: Apr 20, 2026
61
Score
Grand Harbor Golf and Beach Club has been inspected 10 times since 2022. On Apr 20, 2026, the health department conducted the most recent visit. 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 seven violations to closer to five violations per visit.
“Clams/mussels/oysters tag removed” comes up most often, recorded three times in the inspection record.
Grand Harbor Golf and Beach Club's latest score of 61 falls below the Vero Beach average of 77. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels in walk in cooler. Manager placed tag **Corrected On-Site**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket Cooks line. Manager moved **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Operator is in process of scheduling group training **Corrective Action Taken**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans. Employee began to separate pans **Corrective Action Taken**
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 flour in bakery **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above stove
23-03-4
61
Oct 16, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
2 critical violations. 2 major violations. 3 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. Bar dishwasher reading 0ppm. Main dishwasher is reading 136f. Using hot water as sanitizer **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over bread in reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensil **Corrected On-Site**
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. Southwestern soup **Corrected On-Site**
02C-02-5
Basic - Hood filter not secured from automatic fire suppression/exhaust system. **Repeat Violation**
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on on dessert cooler **Corrected On-Site**
23-03-4
Basic - Wall soiled with dust in dishwasher area
36-27-5
52
Apr 24, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 202f.
22-59-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on lunch menu. Operator was able to reprint menu during inspection **Corrected On-Site**
02B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Turkey chili in walk in cooler
02C-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates on oyster tags
01C-03-4
Basic - Hood filter not secured in automatic fire suppression/exhaust system. **Corrected On-Site**
14-42-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Food stored on floor. Bottled water in dry storage
08B-38-4
58
Nov 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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 glass washer reading 0ppm. Operator stated they will use kitchen dishwasher to wash glasses - From follow-up inspection 2024-11-07: Operator has had eco lab. Part has been ordered. Operator stated they are using main dish machine. **Time Extended**
22-41-4
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 2024-11-07: **Time Extended**
16-62-1
78
Nov 5, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of food on cooks line. Manager removed **Corrected On-Site**
14-86-1
High Priority - Dented/rusted cans present. See stop sale. Mandarin oranges dented on seam
01B-01-4
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 glass washer reading 0ppm. Operator stated they will use kitchen dishwasher to wash glasses
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler all items in cooler since 9am. Found at 1:30pm Cut lettuce 51f Blue cheese 53f Cooked Shrimp 46f Sliced turkey 45f Cut melon 45f Chicken salad 45. F Shrimp salad 45f **Warning**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied Mussels in walk in cooler. **Corrected On-Site**
01C-10-4
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. Half and half **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Can opener blade was cleaned **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. In bulk bins **Corrected On-Site**
14-01-5
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. Tuna in ROP packaging no longer frozen.see stop sale
06-09-1
Basic - Wiping cloth sanitizing solution stored on the floor. In bakery **Corrected On-Site**
21-38-4
32
Mar 26, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
50
Nov 8, 2023
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw shrimp in cook line cooler drawer. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef Patty 47F manager discarded. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 127F clarified butter 127F recommended to reheat to 165F.
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine over 200 ppm. Dumped and added quaternary **Corrective Action Taken**
41-15-5
Intermediate - Handwash sink used for purposes other than handwashing. Joe lee bar used as a dump station
31A-11-4
Intermediate - Interior top of ice machine moderately soiled with milk like substance.
22-02-4
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. New hires
11-26-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle water **Corrected On-Site**
12B-13-4
Basic - Raw lettuce not washed prior to preparation cutting into wedges.
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado. Manager removed to be washed and sticker removed. **Corrective Action Taken**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop corn starch. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Large food grade containers
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over clean dishes.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
26
Jan 23, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
Sep 13, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags not dated. Manager back dated several tags. **Corrected On-Site** **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied. Manager placed tag back in walk in cooler with oysters. **Corrected On-Site**
01C-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice chute area on main bin.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At soup area. Removed. **Corrected On-Site**
10-07-4
Basic - Soiled dry wiping cloth in use. Placed in sanitizer. **Corrected On-Site**
21-10-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. At wall near hand sink/dish area.
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at dish area.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. New sanitizer set up to 200 ppm. **Corrected On-Site**
21-08-4
61
Frequently Asked Questions
When was Grand Harbor Golf and Beach Club last inspected?
The most recent health inspection at Grand Harbor Golf and Beach Club on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Grand Harbor Golf and Beach Club?
Across the inspection record, “clams/mussels/oysters tag removed” has been cited three times, more than any other issue at Grand Harbor Golf and Beach Club.
How does Grand Harbor Golf and Beach Club compare to other restaurants in Vero Beach?
Grand Harbor Golf and Beach Club most recently scored 61 out of 100, which is lower than the Vero Beach average of 77.
Has Grand Harbor Golf and Beach Club's inspection record improved over time?
Yes. Recent inspections at Grand Harbor Golf and Beach Club have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Grand Harbor Golf and Beach Club 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 Grand Harbor Golf and Beach Club inspected?
Based on the inspection history on file, Grand Harbor Golf and Beach Club is inspected around three times per year on average.
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