Phatz Chick N Shack
Last inspected: Jan 30, 2026
86
Score
Phatz Chick N Shack has been inspected 16 times since 2022. The most recent report on file is from Jan 30, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged nine times.
Among Vero Beach restaurants, the typical score is 77; Phatz Chick N Shack is comfortably above that bar. The record reflects steady performance over time.
16
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Walk in cooler condenser dripping into buckets in walk in cooler - From follow-up inspection 2026-01-26: **Time Extended** - From follow-up inspection 2026-01-30: **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind hand sink on cooks line - From follow-up inspection 2026-01-26: **Time Extended** - From follow-up inspection 2026-01-30: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves - From follow-up inspection 2026-01-26: **Time Extended** - From follow-up inspection 2026-01-30: **Time Extended**
14-06-4
86
Jan 26, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked wings observed in fryer baskets at 90-111f. Operator states they hold them and reheat to order. Advised to add to time plan or keep warm at 135f **Corrective Action Taken** - From follow-up inspection 2026-01-26: Emailed time plan to manager **Time Extended**
03B-15-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink water is shut off due to water continuously running when turned off. **Warning** - From follow-up inspection 2026-01-26: plumber is supposed to be out today **Time Extended**
31A-09-4
Basic - - From initial inspection : 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. Ambient 50f. **Repeat Violation** - From follow-up inspection 2026-01-26: **Time Extended** **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Walk in cooler condenser dripping into buckets in walk in cooler - From follow-up inspection 2026-01-26: **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind hand sink on cooks line - From follow-up inspection 2026-01-26: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry storage shelves - From follow-up inspection 2026-01-26: **Time Extended**
14-06-4
64
Jan 22, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked wings observed in fryer baskets at 90-111f. Operator states they hold them and reheat to order. Advised to add to time plan or keep warm at 135f **Corrective Action Taken**
03B-15-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: raw fish (54F - Cold Holding); cooked rice (51F - Cold Holding); hard boiled eggs (49F - Cold Holding); sour cream (49F - Cold Holding); Raw chicken tenders (47F - Cold Holding); raw burgers (50F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
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. All new hires. Emailed form to manager **Repeat Violation** **Warning**
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink water is shut off due to water continuously running when turned off. **Warning**
31A-09-4
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. Ambient 50f. **Repeat Violation**
14-74-7
Basic - Condensation or other drainage not disposed of according to law. Walk in cooler condenser dripping into buckets in walk in cooler
28-02-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Behind hand sink on cooks line
36-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on hoods above fryers . Bulk bin lids have buildup. Exterior of microwave has build up
23-03-4
Basic - Wood food-contact surface not properly sealed. Dry storage shelves
14-06-4
35
Jul 23, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not going through cycle. Manager has already called eco lab. Triple sink is being utilized - From follow-up inspection 2025-07-23: Triple sink is set up, eco lab has not come out yet **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line cooler door is in disrepair. Torn gasket on tall freezer. Cook line cooler is not working, and not in use - From follow-up inspection 2025-07-23: **Time Extended**
14-11-5
90
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: chicken wings (44-46F - Cold Holding); shrimp (48F - Cold Holding) in cooler for 1.5 hours. Manager moved to different cooler Cut tomatoes cooling from prep 1 hr (54F - Cold Holding); cheese (47F - Cold Holding); queso (52F - Cold Holding); turkey (49F - Cold Holding); ham (49F - Cold Holding); sour cream (48F - Cold Holding); American cheese (50F - Cold Holding); **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For all new employees. Printed form for manager **Corrected On-Site**
53B-01-5
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 48f. **Warning**
14-74-7
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not going through cycle. Manager has already called eco lab. Triple sink is being utilized
16-55-4
Basic - Equipment in poor repair. Cook line cooler door is in disrepair. Torn gasket on tall freezer. Cook line cooler is not working, and not in use
14-11-5
58
Jan 29, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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. Reading 0ppm. Swapped sanitizer out, now reading 100ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned ground beef over sauces in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink next to freezers
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling tile missing. Expo side of kitchen
36-36-4
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. Sauce cooler at bar is reading 55f. All nontcs, commercially processed dressing being stored at this time **Repeat Violation**
14-74-7
Basic - Food stored on floor. Croutons at bar
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawers **Repeat Violation**
23-03-4
50
Aug 29, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : 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.sliced deli meats, pulled pork - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sara - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
31B-02-4
Basic - - From initial inspection : 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 has condensation pouring from condenser ambient temperature 54F - From follow-up inspection 2024-08-27: Operator stated refrigeration company came out and cleared condensation drain. Ambient temperature is 55f. Advised operator to move food in cooler to working units on cooks line **Time Extended** - From follow-up inspection 2024-08-28: Walk in cooler is ambient 49f-50f. **Time Extended** - From follow-up inspection 2024-08-29: Cooler is reading ambient 52f. Spoke with operator over phone. Stated refrigeration technician has been here and is out to get a part for the motor. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Gaskets on cooler drawers soiled. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Light not functioning in hood system. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food storage container **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended** - From follow-up inspection 2024-08-29: **Time Extended**
02D-01-5
58
Aug 28, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake found in the glass cooler 46F manager states pulled from freezer at 9:00 found at 11:00 recommended to rid chill. Walk in cooler Pepper jack cheese 54F shredded cheese 54F raw shrimp 52F raw beef patties 51F ; cut tomatoes (52F - Cold Holding); raw bacon (52F - Cold Holding) operator states delivery came in today. Items that were received today needs to be rapidly chilled all other items will be a stop sale. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-27: Walk in cooler- Pepper jack cheese 49 Shredded cheese none raw shrimp none on hand raw beef patties ambient 55 cut tomatoes 47 raw bacon none on hand Cheesecake none on hand Sour cream 49 Ambient reading 55f Glass cooler at bar- No food in cooler ambient 46 **Admin Complaint** - From follow-up inspection 2024-08-28: Walk in cooler- ambient temp 50 Pepper jack cheese 47 Swiss cheese 47 Provolone 47 Cheddar 48 raw beef patties 44-45 cut tomatoes 44-45 raw bacon none on hand Cheesecake none on hand Sour cream ambient 50f. Shell eggs ambient 50 **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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.sliced deli meats, pulled pork - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sara - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
31B-02-4
Basic - - From initial inspection : 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 has condensation pouring from condenser ambient temperature 54F - From follow-up inspection 2024-08-27: Operator stated refrigeration company came out and cleared condensation drain. Ambient temperature is 55f. Advised operator to move food in cooler to working units on cooks line **Time Extended** - From follow-up inspection 2024-08-28: Walk in cooler is ambient 49f-50f. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Gaskets on cooler drawers soiled. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Light not functioning in hood system. - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food storage container **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
02D-01-5
50
Aug 27, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw bacon in the walk in cooler. - From follow-up inspection 2024-08-27: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake found in the glass cooler 46F manager states pulled from freezer at 9:00 found at 11:00 recommended to rid chill. Walk in cooler Pepper jack cheese 54F shredded cheese 54F raw shrimp 52F raw beef patties 51F ; cut tomatoes (52F - Cold Holding); raw bacon (52F - Cold Holding) operator states delivery came in today. Items that were received today needs to be rapidly chilled all other items will be a stop sale. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-27: Walk in cooler- Pepper jack cheese 49 Shredded cheese none raw shrimp none on hand raw beef patties ambient 55 cut tomatoes 47 raw bacon none on hand Cheesecake none on hand Sour cream 49 Ambient reading 55f Glass cooler at bar- No food in cooler ambient 46 **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breasts (98F - Hot Holding); rice (125F - Hot Holding) breaker popped - From follow-up inspection 2024-08-27: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : 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.sliced deli meats, pulled pork - From follow-up inspection 2024-08-27: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Sara - From follow-up inspection 2024-08-27: **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line - From follow-up inspection 2024-08-27: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Gaskets on cooler drawers soiled. - From follow-up inspection 2024-08-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Light not functioning in hood system. - From follow-up inspection 2024-08-27: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Bar - From follow-up inspection 2024-08-27: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Food storage container **Repeat Violation** - From follow-up inspection 2024-08-27: **Time Extended**
02D-01-5
Basic - - From initial inspection : 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 has condensation pouring from condenser ambient temperature 54F - From follow-up inspection 2024-08-27: Operator stated refrigeration company came out and cleared condensation drain. Ambient temperature is 55f. Advised operator to move food in cooler to working units on cooks line **Time Extended**
14-74-7
37
Aug 26, 2024
Routine - Food
6 critical violations. 4 major violations. 5 minor violations.
View 15 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. 0 ppm **Repeat Violation**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook and dish washer
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw bacon in the walk in cooler.
08A-20-5
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. Cheese cake found in the glass cooler 46F manager states pulled from freezer at 9:00 found at 11:00 recommended to rid chill. Walk in cooler Pepper jack cheese 54F shredded cheese 54F raw shrimp 52F raw beef patties 51F ; cut tomatoes (52F - Cold Holding); raw bacon (52F - Cold Holding) operator states delivery came in today. Items that were received today needs to be rapidly chilled all other items will be a stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken breasts (98F - Hot Holding); rice (125F - Hot Holding) breaker popped
03B-01-6
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.sliced deli meats, pulled pork
02C-03-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Sara
53A-01-7
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
31B-02-4
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 has condensation pouring from condenser ambient temperature 54F
14-74-7
Basic - Gaskets on cooler drawers soiled.
23-03-4
Basic - Light not functioning in hood system.
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Food storage container **Repeat Violation**
02D-01-5
21
Feb 21, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-02-21: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Two new employees. Provided paperwork **Corrective Action Taken** - From follow-up inspection 2024-02-21: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. At bar - From follow-up inspection 2024-02-21: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen have accumulated dust. **Repeat Violation** - From follow-up inspection 2024-02-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Front make table cooler not maintaining 41F. Digital display reading 50F. Operator is aware and stated repair is ordered. Advised not to keep TCS foods in cooler until temperature is maintaining 41F. **Repeat Violation** - From follow-up inspection 2024-02-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on grill cooler drawers 2. Hood filter system - From follow-up inspection 2024-02-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2024-02-21: **Time Extended**
22-16-4
64
Feb 12, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce and turkey in front reach in cooler reading at 46F. Manager moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Degreaser next to spices on cooks line. Spray was moved. **Corrected On-Site**
41-10-4
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. Ran 3 times, primed and rechecked. Still reading 0ppm. **Warning**
22-41-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Two new employees. Provided paperwork **Corrective Action Taken**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. At bar
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen have accumulated dust. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Front make table cooler not maintaining 41F. Digital display reading 50F. Operator is aware and stated repair is ordered. Advised not to keep TCS foods in cooler until temperature is maintaining 41F. **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on grill cooler drawers 2. Hood filter system
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
35
Oct 10, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** - From follow-up inspection 2023-10-10: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on front cooler - From follow-up inspection 2023-10-10: **Time Extended**
14-11-5
90
Sep 27, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Young lady making salad used bare hands. Salad thrown away, educated **Corrected On-Site**
09-01-4
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 0, primed 3 times, still reading 0 **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty **Corrected On-Site**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup is in flour **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Male cook **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets torn on front cooler
14-11-5
Basic - Food stored on floor. Waffle mix **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light not functioning. Over fryer **Repeat Violation**
36-62-4
Basic - Single-service articles not stored inverted or protected from contamination. Red boats not inverted
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
37
Feb 15, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 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. Ran dish machine and tested at 00ppm. Changed sanitizer and primed. Rested at 50ppm **Corrected On-Site**
22-41-4
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. Undated opened milk in dessert cooler **Repeat Violation**
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/ Manager had to go to store to get supplies
53A-05-6
Basic - Accumulation of substance in the interior of the ice machine on white guard
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling tiles accumulated dust
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler on cookline **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food stored on floor. Soda bag on floor **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Light not functioning. In hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulated grease hood filters
23-03-4
Basic - Plumbing system in disrepair. Hand sink value broken
29-08-4
Basic - Single-service articles improperly stored. Togo cups stored on floor in front ice cream area
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Corrected On-Site**
21-12-4
41
Jul 18, 2022
Routine - Food
1 critical violation. 1 major violation. 13 minor violations.
View 15 violations
High Priority - Employee used cell phone then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated manager
12A-05-4
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
02C-03-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food storage container/container lid cracked or broken. On bin of flour
14-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. 15 dead roaches found in glue trap next to mop sink. Manager discarded. No next day callback per supervisor on duty.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Croutons next to pick up area **Repeat Violation**
08B-38-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over marinara **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Educated employee **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper and spice mix **Corrected On-Site**
02D-01-5
41
Frequently Asked Questions
When was Phatz Chick N Shack last inspected?
The most recent health inspection at Phatz Chick N Shack on file is from Jan 30, 2026. The public record contains 16 inspections in total.
What is the most common violation at Phatz Chick N Shack?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited nine times, more than any other issue at Phatz Chick N Shack.
How does Phatz Chick N Shack compare to other restaurants in Vero Beach?
Phatz Chick N Shack most recently scored 86 out of 100, which is higher than the Vero Beach average of 77.
Has Phatz Chick N Shack's inspection record improved over time?
Results have been roughly steady. Inspections at Phatz Chick N Shack have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Phatz Chick N Shack means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Phatz Chick N Shack inspected?
Based on the inspection history on file, Phatz Chick N Shack is inspected around five times per year on average.
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