Riomar Beach Club
Last inspected: Jan 7, 2026
70
Score
Public records show eight inspections at Riomar Beach Club stretching back to 2022. The latest inspection on file is from Jan 7, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
That's lower than the typical Vero Beach restaurant, which scores around 77. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 piece of ahi tuna thawed in ROP with labeling. Chef threw away **Corrected On-Site**
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Orange substance in spray bottle. Chef added label **Corrected On-Site**
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. 1 piece of tuna thawed in ROP. Chef threw away
06-09-1
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. Temperature is only reaching 150f. Ecolab is working on operators other machine and will have them look at this machine
16-55-4
70
Jul 25, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
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 shrimp in cook line cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice observed at 66f. Chef states it was pulled out. Advised to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash cans blocking hand sink **Corrected On-Site**
31A-09-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. In bulk bins **Corrected On-Site**
14-01-5
Basic - Water leaking from pipe under 3 bay sink
29-11-4
Basic - pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
47
Jan 3, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Displayed food not properly protected from contamination. Cookies on buffet
08B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked chicken in bag in walk in
02C-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill soiled
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cooked chicken on cooks line
08B-17-4
70
Jul 25, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Feb 21, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at bar **Repeat Violation**
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. Cooked rice. Walk in cooler **Corrected On-Site**
02C-02-5
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. Heavy cream. Walk in cooler **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Food stored on floor. Sauerkraut. Dry storage Frozen fish walk in freezer
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink at bar Sent operator copy **Repeat Violation**
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
58
Oct 23, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. distributor emailed parasite destruction form during inspection **Corrected On-Site**
01D-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, egg salad and chicken salad found above 41°. Manager stated they were prepared this morning and transferred from main country club kitchen 2 hours ago. Advised to move to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. For tuna poke bowl and smoked salmon. Manager is going to reprint menu today **Corrective Action Taken**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Fan in front of hand wash sink. Manager moved
31A-09-4
Intermediate - Ice bin surface soiled with mold-like substance
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. On top of machine
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice bin **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
41
Feb 10, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. Pita chips/bread not under sneeze-guard at buffet. Moved under sneeze guard. **Corrected On-Site**
08B-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter hot held at grill area. 114/117f. Manager reheated to 169f and will hot hold hold above 135f. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad 49/51f and potato salad 50/53f at buffet in dining room. Manager added ice to bottom of cooling area well. Moved some product to walk in cooler. **Corrective Action Taken** **Repeat Violation**
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. Provided. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener blade.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Removed. **Corrected On-Site**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. **Corrected On-Site**
21-12-4
43
Nov 1, 2022
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of gazpacho soup 61/64f cold holding at buffet station on top of ice. Moved to walk in freezer. Chilled to 42f in 40 minutes. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter hot holding at 108/110f. Manager disposed on own accord. **Corrective Action Taken**
03B-01-6
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided, printed and posted. **Corrected On-Site**
02A-01-4
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/ 6 food service employees and no CFM on site. ROY MACY 10/19/2020 came in during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster and mussel tags not dated.
01C-03-4
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. Open ham, roast beef and turkey no dates. Per employee 2 days to use. All dated. **Corrected On-Site**
02C-03-5
Basic - Ceiling vents soiled with accumulated grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table next to cutting board. All removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Hat put on. **Corrected On-Site**
13-03-4
Basic - Accumulation of black substance in the interior of the ice machine/bin. At ice chute. Cleaned and sanitized. **Corrected On-Site** **Repeat Violation**
22-20-5
37
Frequently Asked Questions
When was Riomar Beach Club last inspected?
The most recent health inspection at Riomar Beach Club on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Riomar Beach Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Riomar Beach Club.
How does Riomar Beach Club compare to other restaurants in Vero Beach?
Riomar Beach Club most recently scored 70 out of 100, which is lower than the Vero Beach average of 77.
Has Riomar Beach Club's inspection record improved over time?
Yes. Recent inspections at Riomar Beach Club have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Riomar Beach 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 Riomar Beach Club inspected?
Based on the inspection history on file, Riomar Beach Club is inspected around three times per year on average.
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