Oak Harbor Club
Last inspected: Jan 6, 2026
61
Score
Oak Harbor Club appears in inspection records eight times, starting in 2022. The latest inspection on file is from Jan 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Vero Beach restaurant, which scores around 77. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked walnut cranberry mixture observed at 64f. For 1 hour. Advised to move to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Chris Francis expired 11/16/25
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has old food debris. Employee moved to sink to clean **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Soap dispenser and paper towels at bar handwash sink unable to dispense due to rack of alcohol being stored in front. Advised to move **Corrective Action Taken**
31B-06-4
Basic - Food stored on floor. Box of Turkeys in freezer. Bottled water in dry storage **Corrected On-Site**
08B-38-4
61
Aug 8, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips
16-37-1
Basic - Multiple Wet rags in back prep area
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup on cooks line
23-03-4
74
Feb 26, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Sep 27, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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. 1 employee expired - From follow-up inspection 2024-09-27: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-09-27: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-09-27: **Time Extended**
14-69-4
78
Sep 20, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 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. **Warning**
22-41-4
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Repeat Violation**
29-37-4
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. Cut lettuce 46-53f. Cut melon 45f. In cooler overnight. Chef threw away. **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-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. 1 employee expired
53B-14-5
Basic - Ice buildup in walk-in freezer.
14-69-4
43
Aug 24, 2023
Food-Licensing Inspection
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Mar 30, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Seafood and chicken Jambalaya in 2 deep 6 inch pans covered in walk in cooler overnight cooling at 51/52f.
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked Vegetables in walk in cooler. Moved to properly store. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Seafood and chicken Jambalaya in 2 deep 6 inch pans covered in walk in cooler overnight cooling at 51/52f.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provided. **Corrected On-Site**
31B-02-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Seafood and chicken Jambalaya in 2 deep 6 inch pans covered in walk in cooler overnight cooling at 51/52f. Provided cooling information sheet.
03D-15-4
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 form for dishwasher, hostess and or front of house. **Corrective Action Taken**
11-26-1
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at meat cooler. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
41
Sep 13, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Cold smoked salmon for special menu. Chef contacted purveyor who provided aquaculture letter. **Corrected On-Site**
01D-08-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Small cookie/brownies/condiments set up with no sneeze guard. Manager had sneeze guard set up. **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter at 97/99f at cook line for 25 minutes removed from heat. Manager moved to walk-in cooler to cool rapidly and cold hold at -41f. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris or grease residue. Mixer head. Cleaned. **Corrected On-Site**
22-02-4
Basic - Buildup of food debris/soil residue on equipment at cook line. Cleaned. **Corrected On-Site**
23-24-4
Basic - Ceiling tile missing. At plate storage room.
36-36-4
Basic - Interior of warmer has accumulation of food debris. Cleaned. **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or mild-like substance. Walk in cooler shelves in meat and daily cooler.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In meat and dairy walk in cooler.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
43
Frequently Asked Questions
When was Oak Harbor Club last inspected?
The most recent health inspection at Oak Harbor Club on file is from Jan 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Oak Harbor Club?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Oak Harbor Club.
How does Oak Harbor Club compare to other restaurants in Vero Beach?
Oak Harbor Club most recently scored 61 out of 100, which is lower than the Vero Beach average of 77.
Has Oak Harbor Club's inspection record improved over time?
Results have been roughly steady. Inspections at Oak Harbor Club have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Oak Harbor 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 Oak Harbor Club inspected?
Based on the inspection history on file, Oak Harbor Club is inspected around two times per year on average.
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