Redstick Golf Club
Last inspected: Nov 12, 2025
70
Score
Across the available record, Redstick Golf Club has eight inspections on file, the first dated 2022. The most recent visit was on Nov 12, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly nine violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That's lower than the typical Vero Beach restaurant, which scores around 77. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over corned beef in walk in cooler. Chef moved **Corrected On-Site**
08A-05-6
Intermediate - Clam tags not marked with last date served. Chef added date **Corrected On-Site**
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon. Chef added asterisks to menu **Corrected On-Site**
02B-01-5
70
Apr 16, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 44-45f in cook line cooler overnight. Chef threw away **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced Tomatoes found 44-45f.
03A-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. Donovan expired 2/2025
53B-14-5
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. High temperature dish machine final rinse at 130f. Operator has work order in place and machine is not in use. 3 bay sink is being utilized
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers in pantry **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cook line cooler
29-49-6
55
Nov 20, 2024
Routine - Food
No violations found.
100
Nov 19, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Apr 5, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
61
Nov 9, 2023
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Smoked salmon found at 44-49F. Chef stated in cooler over night. Thrown away during inspection **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles stored next to baked cookies on speed rack. Chef moved bottles **Corrected On-Site**
41-10-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Chef will reprint menu before next service
02B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. They were all consumed on the same date, chef marked tags with last date. **Corrected On-Site**
01C-03-4
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. For two new employees. Emailed form **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chef filled out time plan during inspection **Corrected On-Site**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Hood filters surface soiled with grease, food debris, dirt, slime or dust. Chef stated cleaning is scheduled
23-03-4
Basic - Ice buckets not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. Cups in dry storage on floor **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados next to cucumbers in salad cooler.Chef washed and removed stickers **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
32
Mar 3, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 74/75f being held at room temperature on counter for 90 minutes. Moved to reach in cooler. Provided time as a public health control form and reviewed with manager for possible future use. **Corrective Action Taken**
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. For newer employees. Form provided. **Corrective Action Taken**
11-26-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-20-5
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. Thawed mahi mahi. Removed form packaging. **Corrected On-Site**
06-09-1
64
Dec 15, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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. Employee assembling sandwich for immediate service. Gloves put on. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink. Cleaned and sanitized. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin. Employee wiped down with sanitizer. **Corrected On-Site**
22-20-5
Basic - Cloth used as a food-contact surface. Removed. **Corrected On-Site**
21-05-5
Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. **Corrected On-Site**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At multiple sinks.
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Solution changed. Retest at 200 ppm. **Corrected On-Site**
21-08-4
61
Frequently Asked Questions
When was Redstick Golf Club last inspected?
The most recent health inspection at Redstick Golf Club on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Redstick Golf Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Redstick Golf Club.
How does Redstick Golf Club compare to other restaurants in Vero Beach?
Redstick Golf Club most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Redstick Golf Club's inspection record improved over time?
Yes. Recent inspections at Redstick Golf Club have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Redstick Golf 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 Redstick Golf Club inspected?
Based on the inspection history on file, Redstick Golf Club is inspected around three times per year on average.
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