Maison Martinique Restaurant
Last inspected: Apr 8, 2026
50
Score
Maison Martinique Restaurant appears in inspection records 12 times, starting in 2022. The most recent visit was on Apr 8, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded seven times.
Restaurants in Vero Beach average 77, so Maison Martinique Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator is having trouble logging into account. Operator has phone number and will call to renew license
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Watermelon gazpacho 51f cold holding overnight. Operator discarded **Repeat Violation**
03A-02-5
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. Kat
53B-13-5
Basic - Food stored on floor. Potatoes and tomatoes in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Front cooler
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
50
Oct 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting boards **Repeat Violation** - From follow-up inspection 2025-10-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawers and walk in freezer are soiled in black substance. Walk in cooler fans have dust accumulation and fan near dishwasher has dust accumulation - From follow-up inspection 2025-10-17: **Time Extended**
23-03-4
90
Oct 16, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- pooled eggs (47F - Cold Holding); cooked artichokes (46F - Cold Holding); cooked rice (46F - Cold Holding) Temperatures in danger zone for 2 hours. Advised to ice TCS foods to rapid chill. garlic in oil (45F - Cold Holding); raw fish pieces (45F - Cold Holding) Above the chill line in front cooler. See stop sale **Warning**
03A-02-5
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. Walk in cooler ambient temperatures are fluctuating between 40f-45f. During inspection
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting boards **Repeat Violation**
14-09-4
Basic - Food stored on floor. In walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawers and walk in freezer are soiled in black substance. Walk in cooler fans have dust accumulation and fan near dishwasher has dust accumulation
23-03-4
61
Jul 11, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gazpacho 49f cold holding in desert cooler overnight - From follow-up inspection 2025-07-11: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. 2 Make table cutting board on cooks line - From follow-up inspection 2025-07-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer gaskets - From follow-up inspection 2025-07-11: **Time Extended**
23-03-4
78
May 9, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gazpacho
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gazpacho 49f cold holding in desert cooler overnight
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon and eggs Benedict needs an asterisk on menu **Warning**
02B-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer gaskets
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 Make table cutting board on cooks line
14-09-4
61
Dec 4, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Jun 7, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator was able to renew during inspection **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes and shredded cheese in service since 8am, found at 9:11am. Advised rapid chill **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters 2. Gaskets on cook line drawers
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans and stainless bowls **Repeat Violation**
24-05-4
Basic - Standing water in bottom of reach-in-cooler. Dessert cooler **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to hood system and above walk in cooler
36-27-5
61
Mar 27, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
70
Mar 21, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 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. Primed and rechecked, still reading 0ppm **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked corned beef **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Homemade hollandaise sauce found at 84° for 1 hour. Advised rapid chill or recommended to put on time plan. Provided form and educated chef. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In dish room
41-17-4
Basic - pans not stored inverted or in a protected manner. On wire shelf
24-05-4
Basic - Hood filters soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf
24-08-4
Basic - Food stored on floor. 1.Box of lamb in freezer 2. containers of potatoes in walk in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Desert cooler
29-49-6
43
Apr 19, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris or soiled residue. Walk in cooler shelves, fan covers and shelf under prep table.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. New sanitizer set up to 200ppm. **Corrected On-Site**
21-08-4
86
Feb 8, 2023
Routine - Food
2 critical violations. 6 major violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef and pork over muscle intact beef. Moved to properly store. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage and ham at 53/55f in top of ice bath well with ice melted for 2 hours. Moved to walk in cooler to chill to -41f. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area. Provided.
31B-02-4
Intermediate - No soap provided at handwash sink. At bar. Provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided, printed and posted. **Corrected On-Site** **Repeat Violation**
02A-01-4
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
Intermediate - Spray bottle containing toxic substance not labeled. Bleach water. Labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
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. Provided and printed. **Corrected On-Site**
11-27-4
41
Sep 15, 2022
Routine - Food
6 major violations. 1 minor violation.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink. Used as dump sink. Cleaned and sanitized. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. At bar. Provided. **Corrected On-Site**
31B-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. Inspector will recheck at next inspection.
53B-13-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided consumer advisory to Chef and reviewed requirements. **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles of bleach. Labeled. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Walk in cooler shelves.
23-03-4
52
Frequently Asked Questions
When was Maison Martinique Restaurant last inspected?
The most recent health inspection at Maison Martinique Restaurant on file is from Apr 8, 2026. The public record contains 12 inspections in total.
What is the most common violation at Maison Martinique Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at Maison Martinique Restaurant.
How does Maison Martinique Restaurant compare to other restaurants in Vero Beach?
Maison Martinique Restaurant most recently scored 50 out of 100, which is lower than the Vero Beach average of 77.
Has Maison Martinique Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Maison Martinique Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Maison Martinique Restaurant 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 Maison Martinique Restaurant inspected?
Based on the inspection history on file, Maison Martinique Restaurant is inspected around three times per year on average.
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