Prep Kitchen

3 Johns Island Dr, Vero Beach, FL 329633234

American

Last inspected: Oct 20, 2025

Score

Low Risk

Public records show seven inspections at Prep Kitchen stretching back to 2022. The most recent visit was on Oct 20, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.

Looking across the full record, “equipment and utensils not properly air-dried - wet nesting” is the recurring theme, flagged two times.

Prep Kitchen's latest score of 90 sits above the Vero Beach average of 77. The record reflects steady performance over time.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 20, 2025

Routine - Food

2 minor violations.

View 2 violations

Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Repeat Violation**

24-08-4

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocados with avocado with stickers

08B-17-4

Apr 25, 2025

Routine - Food

1 critical violation. 2 minor violations.

View 3 violations

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in walk in **Corrected On-Site**

08A-05-6

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in bakery

14-09-4

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers stacked wet

24-08-4

Nov 13, 2024

Routine - Food

1 minor violation.

View 1 violation

Adequate Handwashing Facilities Supplied and Accessible

FL-10

Feb 21, 2024

Routine - Food

1 major violation. 2 minor violations.

View 3 violations

Intermediate - Clam/mussel/oyster tags not marked with last date served.

01C-03-4

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop clam fry **Corrected On-Site**

14-01-5

Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**

10-14-5

Oct 31, 2023

Routine - Food

1 critical violation. 4 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Breakfast sausage found at 130°. Recommend rapid reheat rechecked now at 149° **Corrected On-Site**

03B-01-6

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

22-20-5

Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**

14-38-4

Basic - Food stored on floor. Powdered sugar **Corrected On-Site**

08B-38-4

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over pot washer

38-07-4

Apr 24, 2023

Routine - Food

1 critical violation. 2 major violations. 3 minor violations.

View 6 violations

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Fish removed from packaging. **Corrected On-Site**

03G-05-5

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag moved back to oyster stock. **Corrected On-Site**

01C-10-4

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is working on submitting a HACCP plan. Reviewed the 48 hour requirements until it's approved.

03G-50-1

Basic - Food stored on floor. Stock containers in walk in. Moved to shelf. **Corrected On-Site**

08B-38-4

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Moved to grill and water heated to above 135f. **Corrected On-Site**

10-07-4

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Veal and duck in walk in cooler dated 4/18 and 4/17. Package removed. **Corrected On-Site**

03G-54-1

Nov 4, 2022

Routine - Food

3 critical violations. 1 major violation. 3 minor violations.

View 7 violations

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5 gallon cover container of conch chowder cooling overnight at 54/55f.

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. 5 gallon cover container of conch chowder cooling overnight at 54/55f. See stop sale. All other foods in walk in cooler at or below 41f.

03D-02-5

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over vegetable soup. Moved to properly store. **Corrected On-Site**

08A-05-6

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 5 gallon cover container of conch chowder cooling overnight at 54/55f. Provided cooling information sheet and reviewed process.

03D-15-4

Basic - In-use utensil stored in sanitizer between uses. Knife in sanitizer. Removed and air dried. **Corrected On-Site**

10-18-5

Basic - Accumulation of black/green substance in the interior of the ice machine. Above at ice chute area.

22-20-5

Basic - Ceiling vents soiled with accumulated dust. At equipment/utensil storage.

36-34-5

Show all 7 inspections Show less

Frequently Asked Questions

When was Prep Kitchen last inspected?

The most recent health inspection at Prep Kitchen on file is from Oct 20, 2025. The public record contains seven inspections in total.

What is the most common violation at Prep Kitchen?

Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at Prep Kitchen.

How does Prep Kitchen compare to other restaurants in Vero Beach?

Prep Kitchen most recently scored 90 out of 100, which is higher than the Vero Beach average of 77.

Has Prep Kitchen's inspection record improved over time?

Yes. Recent inspections at Prep Kitchen have averaged around two violations per visit, down from roughly five earlier in the record.

What does a low risk rating mean?

A low risk rating at Prep Kitchen 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 Prep Kitchen inspected?

Based on the inspection history on file, Prep Kitchen is inspected around two times per year on average.

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Francesca's Italian Kitchen

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Score: 100 — Low Risk

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→ All locations in Vero Beach → American restaurants in Florida → American restaurants in Vero Beach