Restaurante La Taberna
Last inspected: Feb 6, 2026
64
Score
Going back to 2022, Restaurante La Taberna has nine inspections in the public record. The most recent visit was on Feb 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 6, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked chicken (122-133F - Hot Holding); ground beef (98F - Hot Holding) In steam table for 3 hours. Operator moved to reheat to 165f. **Corrective Action Taken** **Repeat Violation**
03B-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand sink needs paper towels
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. red salsa made 3 days ago. Advised to add date to container **Corrective Action Taken**
02C-02-5
Basic - Food stored on floor. Plastic water bottles behind front counter stored on floor
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Beer coolers at bar **Repeat Violation**
29-49-6
64
Aug 27, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shredded chicken (131F - Hot Holding) Advised manager to reheat. 2nd temp 144f **Corrective Action Taken**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
23-03-4
Basic - Standing water in bottom of beer coolers at bar
29-49-6
78
Mar 12, 2025
Routine - Food
1 critical violation. 1 major violation. 3 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. Ground beef sitting on top of warmer found at 111°. Advised manager to reheat **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in sink **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. At back door
51-11-4
Basic - Food stored on floor. Fryer oil on floor at cooks line and bottle water being stored on floor next to register
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven
10-20-4
67
Nov 8, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
82
Sep 4, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Katerin expired 5-10-24. No proof of any other training certificates**Warning** **Warning**
53B-05-5
Intermediate - Manager or person in charge lacking proof of food manager certification. All manager certificates are expired **Warning**
53A-01-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and beans in glass cooler
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At back door, next to men's bathroom
51-11-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
67
Feb 15, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Sent operator copy **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
86
Oct 19, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked ground beef and beans in steam table less than 135 F. Advised manager to rapid heat to 135 F. Rechecked and now beans are reading 148F. Ground beef 150F **Corrected On-Site**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink next to single serve items. Manager moved. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
74
Apr 20, 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. Flip top cooler , shredded cheese 54/55f above cold hold zone. Some cheese moved to lower section of cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. **Corrected On-Site**
11-27-4
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. Printed and signed for new employee of 3 days. **Corrected On-Site**
11-26-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Bleach added to 100ppm. **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
21-12-4
64
Sep 15, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. House packed raw ground beef over house wrapped fish and tomatoes. Moved to properly store. **Corrected On-Site**
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket is +200ppm. Test strip turned purple and then bleached white. New sanitizer set up to 50ppm. **Corrected On-Site**
41-27-4
Intermediate - No soap provided at handwash sink. Provided. **Corrected On-Site**
31B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
Basic - No copy of latest inspection report available.
51-18-6
61
Frequently Asked Questions
When was Restaurante La Taberna last inspected?
The most recent health inspection at Restaurante La Taberna on file is from Feb 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Restaurante La Taberna?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Restaurante La Taberna.
How does Restaurante La Taberna compare to other restaurants in Vero Beach?
Restaurante La Taberna most recently scored 64 out of 100, which is lower than the Vero Beach average of 77.
Has Restaurante La Taberna's inspection record improved over time?
Results have been roughly steady. Inspections at Restaurante La Taberna have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Restaurante La Taberna 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 Restaurante La Taberna inspected?
Based on the inspection history on file, Restaurante La Taberna is inspected around three times per year on average.
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