Johny De's Food Market & Bistro
Last inspected: Dec 19, 2025
43
Score
Johny De's Food Market & Bistro has been inspected nine times since 2022. The latest inspection on file is from Dec 19, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 13 violations earlier in the record.
“Interior of microwave next to pizza oven has accumulation” accounts for the largest share of issues, appearing five times across the record.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (46F - Cooling) made yesterday.In cooler overnight with lid. Operator discarded **Corrected On-Site**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over parsley in walk in cooler. Operator moved to correct storage **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets stored in hand sinks on market side. **Repeat Violation**
31A-11-4
Basic - -Interior of microwave next to pizza oven has accumulation of food debris. -Slicer at deli counter has old food debris. - interior of sandwich cooler on market side has old food debris buildup along shelves **Repeat Violation**
22-08-4
Basic - Equipment in poor repair. Torn gasket on salad colder at deli counter **Repeat Violation**
14-11-5
Basic - Food stored on floor. Box of Oyster crackers on floor at deli counter
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At servers station front counter
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas stove top has grease buildup
23-03-4
Basic - Single-service articles improperly stored. Box of cups on floor at front counter. Box of To go silverware on floor at deli counter
25-05-4
43
Jul 28, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Squid 47f. Grilled onions 46f cold holding. In cooler overnight. Operator discarded **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Squid 47f. Grilled onions 46f cold holding. In cooler overnight. Operator discarded **Corrected On-Site**
03A-02-5
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. Employee swapped chemical. Now reading 100ppm **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store spatula at deli counter
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans under wire rack in storage **Repeat Violation**
24-26-4
Basic - Equipment in poor repair. Gasket falling off salad cooler **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Food debris under salad cooler and oven
36-73-4
Basic - Ice bucket not stored inverted or in a protected manner on top of ice machine
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters and on gas stove
23-03-4
41
Jan 14, 2025
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Sweet potatoes in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes found at 47f. In display case cooler. Operator states in cooler overnight. Sweet potatoes were discarded **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar bin
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans under wire rack **Repeat Violation**
24-26-4
Basic - Equipment in poor repair. Gasket falling off salad cooler **Repeat Violation**
14-11-5
Basic - Food stored on floor. Red sauce cooling in plastic containers on floor in walk in cooler
08B-38-4
Basic - Stored food not covered. -Ravioli in reach in freezer -chicken salad and soup/ red sauce on walk in cooler
08B-12-5
50
Jan 3, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. To store sanitizer bucket Employee rinsing pans in hand sink in back **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Pink and green chemicals at dish area
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pans being stored on floor under wire shelf
24-26-4
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, 4 pieces, thawed in rop in grill cooler
06-09-1
Basic - Equipment in poor repair. Gasket on sandwich cooler falling off **Repeat Violation**
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Tomato sauce next to hand sink. **Corrected On-Site**
08B-36-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled in grease. Wall and stove top has built on grease
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in pizza cooler
12B-13-4
45
Jul 22, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
45
Jan 9, 2024
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked ready to eat chicken **Corrected On-Site**
08A-05-6
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. Creamer opened walk in cooler
02C-03-5
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/ **Repeat Violation**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage walk in beer cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. By dishwasher **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Food stored on floor. Cooked chicken and marinara sauce walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at front kitchen counter Sink at deli Inspector sent copies by email **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Bread reach in chest freezer **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in container still water. Still frozen. Educated employee **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom of reach in freezer food debris **Repeat Violation**
23-03-4
33
Aug 24, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
29
Mar 20, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris. Can opener and slicer blade guard. Cleaned. **Corrected On-Site**
22-02-4
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/ person in charge Megan. Certified food manager is not onsite. 5 employees working.
53A-05-6
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. From is onsite. Discussed requirements with person in charge for dishwashers, cashiers and new hires.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Cups in sugar and salt. Removed. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. At deli counter area.
36-03-4
Basic - Food stored on floor. Containers on sauce on walk-in floor. Moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Large mixer head soiled with flour debris. Cleaned. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. At prep table shelf. Cleaned. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At deli coolers. **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp in standing water. Employee turned on water at sink. **Corrected On-Site**
06-01-5
52
Sep 20, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
35
Frequently Asked Questions
When was Johny De's Food Market & Bistro last inspected?
The most recent health inspection at Johny De's Food Market & Bistro on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Johny De's Food Market & Bistro?
Across the inspection record, “interior of microwave next to pizza oven has accumulation” has been cited five times, more than any other issue at Johny De's Food Market & Bistro.
How does Johny De's Food Market & Bistro compare to other restaurants in Vero Beach?
Johny De's Food Market & Bistro most recently scored 43 out of 100, which is lower than the Vero Beach average of 77.
Has Johny De's Food Market & Bistro's inspection record improved over time?
Yes. Recent inspections at Johny De's Food Market & Bistro have averaged around 10 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Johny De's Food Market & Bistro 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 Johny De's Food Market & Bistro inspected?
Based on the inspection history on file, Johny De's Food Market & Bistro is inspected around three times per year on average.
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