Grand Harbor Golf and Beach Club
Last inspected: Mar 2, 2026
70
Score
Going back to 2022, Grand Harbor Golf and Beach Club has 12 inspections in the public record. Grand Harbor Golf and Beach Club was last inspected on Mar 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
By comparison, the average Vero Beach facility scores 77, putting Grand Harbor Golf and Beach Club on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Educated manager **Corrective Action Taken** - From follow-up inspection 2026-03-02: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink on cooks line - From follow-up inspection 2026-03-02: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tempura shrimp. Manger advised employee to add new date **Corrective Action Taken** - From follow-up inspection 2026-03-02: **Time Extended**
02C-08-5
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance on the interior shield of ice machine. Advised manager to wipe down **Corrective Action Taken** - From follow-up inspection 2026-03-02: **Time Extended**
22-20-5
70
Feb 20, 2026
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 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. Digital display is reading 154f. **Warning**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Educated manager **Corrective Action Taken**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times due to water turned off due to leak. Maintenance ordered part to repair. **Corrective Action Taken** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink on cooks line
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Tempura shrimp. Manger advised employee to add new date **Corrective Action Taken**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar. Label was added **Corrected On-Site**
41-17-4
Intermediate - mussels tag removed from container prior to container being emptied. Advised to make photo copy of tag. Manager placed with product **Corrected On-Site**
01C-10-4
Basic - Accumulation of black mold-like substance on the interior shield of ice machine. Advised manager to wipe down **Corrective Action Taken**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on bread on cooks line. Bag was removed **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment on cooks line Manager removed **Corrected On-Site**
10-17-4
41
Oct 3, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 125f **Warning** - From follow-up inspection 2025-09-29: Still reading 126f. **Time Extended**
22-56-4
90
Sep 26, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (53F - Cold Holding); coleslaw (53F - Cold Holding) in front line expo cooler for 2 hours. Advised to move to rapid chill. Cut tomatoes at 44f in pass through. Chef iced down**Warning** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Reading 125f **Warning**
22-56-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Manager spoke to dishwasher
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117f. Chef moved to grill **Corrective Action Taken**
10-07-4
Basic - Stored food not covered. Lids not on bulk bins in dry storage **Corrected On-Site**
08B-12-5
67
Apr 9, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked onions (46F - Cold Holding); cooked chicken (46F - Cold Holding) in service 3hours in Cook line cooler drawers. Advised to move to freezer to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Reading 197f
22-59-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees cup in reach in freezer **Corrected On-Site**
12B-13-4
67
Oct 30, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken breast on cooks line at 115f. For 1 hour Advised to reheat **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar glass dish machine. Operator has work order in place. They are not using machine
22-49-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Lining containers of fish on cooks line
14-86-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator . For sushi rice
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse with flour on shelf. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board next to slicer
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Corrected On-Site**
21-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In servers station cooler **Corrected On-Site**
05-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
45
Mar 27, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
64
Nov 1, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2023-11-01: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-11-01: **Time Extended**
16-46-4
86
Oct 31, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna loin (46F - Cold Holding); cooked lobster (47F - Cold Holding); raw salmon (48F - Cold Holding); ahi tuna (50F - Cold Holding); crab sticks (48F - Cold Holding); cooked shrimp (47F - Cold Holding); sour cream (47F - Cold Holding); tuna salad (48F - Cold Holding); chicken salad (48F - Cold Holding); egg salad (48F - Cold Holding); smoked turkey (51F - Cold Holding); hard boiled eggs (52F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad not date marked **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by fan **Corrected On-Site**
31A-09-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
47
Feb 23, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 54f and cheese 53f for 20 minutes at grill station. Both moved to reach in cooler drawer. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over pasta in walk-in cooler. Seared tuna over sauce in reach in cooler. Moved to properly store. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided at bar. **Corrected On-Site**
31B-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. Provided for newer employees and dishwashers. **Corrective Action Taken**
11-26-1
Basic - Cloth used as a food-contact surface. On sushi rice. Removed. **Corrected On-Site**
21-05-5
Basic - Employee eating in a food preparation or other restricted area.Kitchen. Move to other area. **Corrected On-Site**
12B-02-4
Basic - In-use utensil stored in sanitizer between uses. Removed to air dry. **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees. At bar.
31B-04-4
Basic - Waste line missing at soda gun holster. At bar.
29-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer at multiple stations. **Corrected On-Site** **Repeat Violation**
21-12-4
41
Nov 4, 2022
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter at 108/114f at cook line hot hold area. Moved to walk in cooler to chill to -41f. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris. Slicer blade guard. Cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives in hand sink. Removed and sanitized. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. At mens restroom. Soap provided. **Corrected On-Site**
31B-03-4
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.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Moved to sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Employee beverage container on a food preparation table. Removed. **Corrected On-Site**
12B-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
47
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 Mar 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Grand Harbor Golf and Beach Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four 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 70 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?
Results have been roughly steady. Inspections at Grand Harbor Golf and Beach Club have averaged around four violations per visit across the recent 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 four times per year on average.
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