Nino's Restaurant
Last inspected: Apr 23, 2026
45
Score
Inspectors have visited Nino's Restaurant nine times, with records going back to 2022. The most recent visit was on Apr 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
The city-wide average sits at 77, which Nino's Restaurant's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor 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 burger patties over raw shrimp in cook line cooler. Manager moved shrimp **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler- Gorgonzola (47F - Cold Holding); shredded cheese (47F - Cold Holding) Manager states items were placed in cooler 1 hour ago. Items were moved to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade has old food debris **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink is used as Dump sink evidenced by strainer in sink. Manager moved strainer **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. Coleslaw in walk in cooler **Repeat Violation**
02C-02-5
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 - Equipment and utensils not properly air-dried - wet nesting. Cups next to soda station. Manger began to separate cups. **Corrective Action Taken**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour bin Manager added label **Corrected On-Site**
02D-01-5
45
Nov 18, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Coleslaw in walk in made yesterday morning - From follow-up inspection 2025-11-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 103f. On stove. Manager moved to reheat **Corrective Action Taken** - From follow-up inspection 2025-11-18: **Time Extended**
10-07-4
86
Nov 17, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza cooler- ricotta cheese 61f cold holding. ; mozzarella cheese (59F - Cold Holding); ham (55F - Cold Holding) Items were stocked 1 hour ago. Advised to rapid chill items. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties over raw shrimp. Manager moved **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in walk in made yesterday morning
02C-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. Pizza cooler ambient 50f
14-74-7
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 103f. On stove. Manager moved to reheat **Corrective Action Taken**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In pizza cooler
05-09-4
58
Jun 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 55f. Above the chill line. For approximately 1 hour. Moved to bottom portion of cooler to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at servers station. Manager removed dump basket **Corrected On-Site**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sports drink in cook line cooler. Manager removed
12B-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In desert cooler. Manager added thermometer **Corrected On-Site**
05-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station. Manager separated **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in tortellini in reach in freezer **Corrected On-Site**
14-01-5
64
Dec 18, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On pizza slices and Stromboli **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato sauce found at 76f. Advised operator to moved to cooler to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager has form but is not filled out. Form was filled out. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. At mop sink **Repeat Violation**
41-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Pizza cook
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area **Repeat Violation**
24-08-4
Basic - Ice scoop handle in contact with ice. Ice bin
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. At servers station
31B-04-4
45
Jul 2, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Sep 5, 2023
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
35
Mar 16, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza at room temperature not time stamped. Manager time stamped. **Corrected On-Site**
03F-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. Training books on site.
53B-13-5
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 for manager. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
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. Provided for all employees.
11-26-1
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. Container of lasagna. Reviewed requirements with manager. Lasagna date marked. **Corrected On-Site**
02C-04-5
Basic - Tiles missing behind 3 compartment sink.
36-24-5
Basic - Heat lamp bulb extends beyond surrounding shield. At dish area fixture.
38-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. **Corrected On-Site**
02D-01-5
45
Oct 28, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 53f and cooked chicken 50/51f in top of make table cooler at pizza station. Manager adjusted cooler lower and closed lid. Sausage and chicken moved to reach in cooler at below 41f. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over creamers in walk-in cooler. Moved to properly store. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. Can opener blade. Cleaned. **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. New sanitizer set up to 50 ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Nonfood-contact surface soiled with grease. Hood filter. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Containers of dough, moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Clean utensils or equipment stored on soiled knife rack. Cleaned and sanitized.
24-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Wiping cloth sanitizing solution stored on the floor. Moved to shelf. **Corrected On-Site**
21-38-4
45
Frequently Asked Questions
When was Nino's Restaurant last inspected?
The most recent health inspection at Nino's Restaurant on file is from Apr 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Nino's Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Nino's Restaurant.
How does Nino's Restaurant compare to other restaurants in Vero Beach?
Nino's Restaurant most recently scored 45 out of 100, which is lower than the Vero Beach average of 77.
Has Nino's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Nino's Restaurant have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nino's 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 Nino's Restaurant inspected?
Based on the inspection history on file, Nino's Restaurant is inspected around three times per year on average.
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