Janejira
Last inspected: Dec 19, 2025
67
Score
Public records show eight inspections at Janejira stretching back to 2023. The newest entry in the record is dated Dec 19, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 19, 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. Tapioca pearls observed at 77f. For 3 hours. Advised to move to cooler to rapid chill. Rice noodles in standing water in the process of being rehydrated for 3 hours at 78f. Advised operator to move to cooler or put on time plan **Corrective Action Taken**
03A-02-5
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 2 days ago. Advised operator to add date **Corrective Action Taken**
02C-03-5
Basic - Food stored on floor. Rice noodles on floor on front line **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water at 121f. Advised operator to add hot water **Corrective Action Taken**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station
24-08-4
67
Jul 9, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground pork. Manager moved **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Operator moved to dish area **Corrective Action Taken**
22-02-4
Basic - Food stored on floor. Fryer oil in storage area **Corrected On-Site**
08B-38-4
Basic - Reuse of single-service or single-use articles. Reuse of pork rind container to store bamboo shoots. Educated operator
25-32-4
70
Jan 28, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (64F) sitting on table. In service for 1 hour. Advised to rapid chill. Cook placed into cooler **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-01-28: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2025-01-28: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler - From follow-up inspection 2025-01-28: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease - From follow-up inspection 2025-01-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler at wait station - From follow-up inspection 2025-01-28: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 118f. Advised to reheat - From follow-up inspection 2025-01-28: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean Pots and pans on floor next to mop sink. Advised employee to remove - From follow-up inspection 2025-01-28: **Time Extended**
24-26-4
58
Jan 22, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans sprouts (64F) sitting on table. In service for 1 hour. Advised to rapid chill. Cook placed into cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in reach in cooler
02C-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee states that operator has certificates off site **Warning**
53B-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small cooler at wait station
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
23-03-4
Basic - Cardboard used to line food-contact shelves. In reach in cooler. Employee removed **Corrected On-Site**
14-05-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean Pots and pans on floor next to mop sink. Advised employee to remove
24-26-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 118f. Advised to reheat
10-07-4
50
Aug 12, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 72f for 2 hours. Manager moved to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.Operator is conducting non continuous cook of chicken. Educated operator and provided form. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrective Action Taken**
22-02-4
Basic - Employee eating in a food preparation or other restricted area. Employees eating at food prep table in kitchen. Educated operator
12B-02-4
Basic - Cardboard used to line food-contact shelves. In reach in cooler.
14-05-4
64
Jan 26, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over noodles reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Ready to eat vegetables reach in coolers **Repeat Violation**
14-31-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Corrected and educated operator **Corrected On-Site**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Food stored on floor. Coconut milk **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
37
Sep 29, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs found at 74°. Removed from cooler 3 hours ago. Advised to rapid chill. Also discussed adding to time plan. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp. **Corrected On-Site**
08A-20-5
High Priority - Container of medicine improperly stored. Medicine on dry storage rack
41-07-4
High Priority - Nonfood-grade bags used for food storage - direct contact with food. In reach in freezer **Corrected On-Site**
14-15-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Advised operator of the misrepresentation. Operator has changed wording on physical menus and turned off the digital menu during inspection. **Corrected On-Site**
52-03-4
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.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. In rice and salt bins **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Onions on floor **Corrected On-Site**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag sitting on food in dry storage **Corrected On-Site**
40-06-5
37
Jun 15, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Frequently Asked Questions
When was Janejira last inspected?
The most recent health inspection at Janejira on file is from Dec 19, 2025. The public record contains eight inspections in total.
What is the most common violation at Janejira?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Janejira.
How does Janejira compare to other restaurants in Vero Beach?
Janejira most recently scored 67 out of 100, which is lower than the Vero Beach average of 77.
Has Janejira's inspection record improved over time?
Yes. Recent inspections at Janejira have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Janejira 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 Janejira inspected?
Based on the inspection history on file, Janejira is inspected around three times per year on average.
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