Quail Valley Grille Kitchen
Last inspected: Nov 6, 2025
90
Score
Quail Valley Grille Kitchen has been inspected 10 times since 2022. Inspectors last stopped by on Nov 6, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Vero Beach restaurant scores 77. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
2 minor violations.
View 2 violations
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 49f **Repeat Violation** - From follow-up inspection 2025-11-06: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler - From follow-up inspection 2025-11-06: **Time Extended**
05-09-4
90
Nov 5, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler- ; blue cheese crumbles (52F - Cold Holding); cut tomatoes (56F - Cold Holding); goat cheese (58F - Cold Holding); crab meat (51F - Cold Holding); pickled onions (56F - Cold Holding); cut lettuce (49F - Cold Holding) In cooler since 8am In cook line drawer Ahi tuna 47ff. Drawer was not closed all the way. Tuna was iced down. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mahi over raw burgers in cook line cooler. Employee swapped **Corrected On-Site**
08A-20-5
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. Ambient 49f **Repeat Violation**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In make table cooler. Manager removed **Corrected On-Site**
12B-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad cooler
05-09-4
55
Apr 23, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f. Advised employee to reheat - From follow-up inspection 2025-04-23: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled in dust - From follow-up inspection 2025-04-23: **Time Extended**
23-03-4
90
Apr 22, 2025
Routine - Food
4 critical violations. 1 major violation. 4 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. Primed and now reading 100ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Live, small flying insects found. At bar. Observed 9 live flies **Warning**
35A-02-7
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. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. Pizza cooler
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90f. Advised employee to reheat
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled in dust
23-03-4
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 44f
14-74-7
41
Oct 25, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza cooler soiled - From follow-up inspection 2024-10-25: **Time Extended**
23-03-4
95
Oct 7, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Operator threw away. **Corrected On-Site**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad marked 9/26. Operator threw away **Corrected On-Site**
02C-01-5
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. Primed and rechecked. **Warning**
22-41-4
Basic - Dead roaches on premises. 1 dead roach under dishwasher. Manager cleaned up. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on waffle maker **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on pizza cooler soiled
23-03-4
55
Feb 6, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp at room temperature. Still frozen **Corrected On-Site**
06-01-5
90
Oct 27, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, shredded lettuce, ham found at 50F. Manger stated it had been wheeled over from main kitchen an stocked 3.5 hours ago. Chef emptied and moved to freezer to rapid chill. Advised to get someone out to look at cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust.
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Next to pizza oven
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by 3CS
31B-04-4
58
Mar 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken breast hot holding on shelf above grill area at 89/95f for 1 hour per employee. Moved to reach in cooler to chill to 41f. Provided time as a public health control form and reviewed with manager for possible future use. **Corrective Action Taken**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Missing from menu. Manager had menus reprinted with consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump-sink. Strainer in sink at both bars. Removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels provided at bar handwash sink. Provided. **Corrected On-Site**
31B-02-4
Basic - Ceiling vents soiled with accumulation of dust. At pan storage area.
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line shelf. Utensils cleaned and put in dry well. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary ammonia. New sanitizer set up to 200ppm. **Corrected On-Site**
21-08-4
55
Sep 8, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of flip top cooler, black beans 48/49f and crumbled cheese 49/50f cold hold. Top open across from grill. Employee set up an ice bath, lowered cooler temperature and called for service. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef burgers on menu with no asterisk. Manager had menus updated. **Corrected On-Site**
02B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 92f. Heated to above 135f. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer set up and cloths placed inside. **Corrected On-Site**
21-12-4
70
Frequently Asked Questions
When was Quail Valley Grille Kitchen last inspected?
The most recent health inspection at Quail Valley Grille Kitchen on file is from Nov 6, 2025. The public record contains 10 inspections in total.
What is the most common violation at Quail Valley Grille Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Quail Valley Grille Kitchen.
How does Quail Valley Grille Kitchen compare to other restaurants in Vero Beach?
Quail Valley Grille Kitchen most recently scored 90 out of 100, which is higher than the Vero Beach average of 77.
Has Quail Valley Grille Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Quail Valley Grille Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Quail Valley Grille 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 Quail Valley Grille Kitchen inspected?
Based on the inspection history on file, Quail Valley Grille Kitchen is inspected around three times per year on average.
Nearby Restaurants