Oriente at Costa D'este
Last inspected: Jan 8, 2026
41
Score
Going back to 2022, Oriente at Costa D'este has 10 inspections in the public record. Oriente at Costa D'este was last inspected on Jan 8, 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 eight violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
The city-wide average sits at 77, which Oriente at Costa D'este's 41 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
0
Critical latest
4
Major latest
10
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
4 major violations. 10 minor violations.
View 14 violations
Intermediate - Clams tag removed from original container prior to container being emptied. Clams In walk in cooler. Chef placed tag in container **Corrected On-Site**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to store bowls and whisk **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Cooks line **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In bulk bins **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks were moved **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door next to pos system that leads to pool
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. On oven **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms used by employees. Provided sign to operator, employee posted **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Plumbing system in disrepair. Faucet at main bar next to dishwasher is loose
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados. Chef removed stickers **Corrected On-Site**
08B-39-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Chef remade and now reading 400ppm **Corrected On-Site**
21-08-4
41
Aug 7, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Soda Nozzle at outside bar **Corrected On-Site**
22-02-4
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. Sara
53B-14-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler #7
14-33-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Back reach in cooler **Corrected On-Site**
29-49-6
70
Feb 27, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
61
Sep 4, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line has containers and fridge is blocking back prep area hand sink. Manager moved items **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-09-04: **Time Extended**
31A-09-4
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. - From follow-up inspection 2024-09-04: **Time Extended**
02C-02-5
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. David and hector - From follow-up inspection 2024-09-04: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and salamander oven are soiled in grease - From follow-up inspection 2024-09-04: **Time Extended**
23-03-4
70
Sep 3, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon found at 47f for 3.5 hours. Advised to rapid chill. In back prep reach in coolers: turkey sausage (47F - Cold Holding); cooked potatoes (48F - Cold Holding); green beans (55F) In cooler overnight. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Establishment is packaging cooked chicken using a reduced oxygen packaging method and holding it for more than 48 hours without approved process waiver/haccp Observed cooked chicken in ROP date 8-31-2024. Today is 9/3/24. Manager threw away **Corrected On-Site**
03G-31-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line has containers and fridge is blocking back prep area hand sink. Manager moved items **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in walk in cooler **Corrected On-Site**
01C-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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. David and hector
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and salamander oven are soiled in grease
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
35
Jan 24, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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. Milk, cream. Half and half **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By movable refrigerator **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
58
Sep 18, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans found cooling at 44-54 overnight, 1/2 and 1/2 and milk found at bar at 51 **Repeat Violation** **Warning** - From follow-up inspection 2023-09-18: 1/2 and 1/2 found at 55° Milk drink mix found at 56° **Admin Complaint**
01B-02-5
86
Sep 15, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans found cooling at 44-54 overnight, 1/2 and 1/2 and milk found at bar at 51° **Repeat Violation** **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Found 60 lbs of black beans in walk in cooler reading 44-56. Stop sale issued **Repeat Violation** **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links,doubled panned in flip top cooler on cook line reading 46° for 3 hours . Advised chef to rapid cool. butter balls found at 66° for 3 hours, advised manager to rapid chill **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 60lbs Black beans in deep plastic containers uncovered, reading above 41° **Repeat Violation** **Warning**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen was blocked by equipment and other items. Sink behind indoor bar had items stored in hand wash sink **Corrected On-Site**
31A-09-4
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. Chicken that was ROP did not have proper date mark from time it was pulled to thaw.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Quart containers being used in bins as scoop. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in salad expo area grooved and stained
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink in reach in cooler on cooks line. Advised chef, drink was disposed of. **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher did not have hair restraint, advised manager. **Corrected On-Site**
13-03-4
Basic - Ice bucket not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was reading 100°.;advised chef and water/utensils were removed. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at beach bar and indoor bar.
31B-04-4
Basic - Plumbing system in disrepair. Hand sink in salad expo area, plumbing fixture underneath sink in leaking
29-08-4
32
Mar 22, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and fish bagged in same container with cooked shrimp and crab. All separated 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. Cooked pork at 54/56f in 22 quart container and black beans at 64/65 covered and cooling in walk in cooler overnight. Provided cooling information sheet.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork at 54/56f in 22 quart container and black beans at 64/65 covered and cooling in walk in cooler overnight. Provided cooling information sheet. Stop sale issued.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork at 54/56f in tall 22 quart container and black beans at 64/65 tightly covered and cooling in walk in cooler overnight.
03D-15-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade soiled. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Whip in hand sink at kitchen. Strainer in hand sink at bar. Both removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon egg Benedict, eggs Benedict with poached eggs not identified. Manager added asterisk to consumer advisory and items. **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - In-use utensil stored in sanitizer between uses. Removed and air dried. **Corrected On-Site**
10-18-5
Basic - Reach-in cooler/freezer have accumulation of soil residues. Cleaned and sanitized. **Corrected On-Site**
22-16-4
32
Aug 23, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 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. Liquid eggs, pooled eggs and cooked potatoes with no time mark and identified on written plan. Reviewed requirements and employee marked times. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Yum Chang Servesafe, issued 8/22/2016, expired 8/21/2021.
53A-03-7
Intermediate - Food-contact surface soiled with food debris. Can opener. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at coffee station. Cleaned and sanitized. **Corrected On-Site**
31A-11-4
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. 3 employees have expired training certificates.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer. Removed to air dry. **Corrective Action Taken** **Repeat Violation**
10-18-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At bar.
22-16-4
50
Frequently Asked Questions
When was Oriente at Costa D'este last inspected?
The most recent health inspection at Oriente at Costa D'este on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Oriente at Costa D'este?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Oriente at Costa D'este.
How does Oriente at Costa D'este compare to other restaurants in Vero Beach?
Oriente at Costa D'este most recently scored 41 out of 100, which is lower than the Vero Beach average of 77.
Has Oriente at Costa D'este's inspection record improved over time?
Results have been roughly steady. Inspections at Oriente at Costa D'este have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Oriente at Costa D'este 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 Oriente at Costa D'este inspected?
Based on the inspection history on file, Oriente at Costa D'este is inspected around three times per year on average.
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