Scampi Grill
Last inspected: Feb 25, 2026
58
Score
Scampi Grill appears in inspection records nine times, starting in 2022. On Feb 25, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
“Accumulation of black mold-like substance in the interior” comes up most often, recorded eight times in the inspection record.
That's lower than the typical Vero Beach restaurant, which scores around 77. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked pasta in cook line cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board on cooks line. Manager threw away **Corrected On-Site**
22-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has increased square footage in kitchen. Dish machine and 3 bay sink have been moved to new square footage area. Coolers have been moved to area where previous ware washing area was. Hand sink has been removed from area. Ice bin has been relocated to walkway leading out to exterior bar **Warning**
51-16-7
Intermediate - No soap or paper towels provided at handwash sink on front line **Corrected On-Site**
31B-03-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Ice shield in ice bin near drink station
22-20-5
Basic - Food stored on floor. Cases of bread on floor in walk in freezer
08B-38-4
58
Sep 23, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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 ran multiple times. Now reading 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked pasta in cooks line cooler. Manager moved **Corrected On-Site**
08A-05-6
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. Milk in front cooler. Chef added date **Corrected On-Site**
02C-03-5
Basic - Water leaking from pipe under hand sink
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floors in walk in freezers have old food debris under shelving
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar
31B-04-4
55
Apr 15, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags have dates. Spoke to manager
01C-03-4
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Triple tail observed being cooked to 109f. Employee states they are searing fish, cooling down, then cooking 145f. To order. Provided no continuous cooking hand out
03C-90-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled in old food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Aluminum To go containers not stored inverted or in a protected manner on wire shelf at front line
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board is heavily grooved and stained on cooks line
14-09-4
Basic - Food stored on floor. Tray of lasagna on floor in walk in cooler. Bags of ice on floor in walk in freezer
08B-38-4
61
Jan 2, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clams/oysters tag removed from original container prior to container being emptied. On cooks line - From follow-up inspection 2025-01-02: **Time Extended**
01C-10-4
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alessandro and emerald - From follow-up inspection 2025-01-02: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line - From follow-up inspection 2025-01-02: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** - From follow-up inspection 2025-01-02: **Time Extended**
22-20-5
74
Oct 30, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on storage rack with canned food **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes found at 44f. In cooler overnight. Chef threw away. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw triple tail and salmon over red sauce on cooks line. raw squid over cooked pasta. Educated employee
08A-05-6
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. **Warning**
51-14-7
Intermediate - Clams/oysters tag removed from original container prior to container being emptied. On cooks line
01C-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alessandro and emerald
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
21-12-4
43
May 16, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Manager placed tag with clams on cooks line. **Corrected On-Site**
01C-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs in walk in cooler **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Michael's certificate is missing date taken . Date was added **Corrected On-Site**
53B-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and glass cleaner **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk bins of flour and sugar not labeled **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In sugar bin
14-01-5
Basic - Food stored on floor. Box of veal in walk In freezer **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Single-service articles improperly stored. Foil to go containers and lids not inverted. **Corrected On-Site**
25-05-4
52
Dec 8, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in cooler on cooks line with no date
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Food stored on floor. Boxes in walk in cooler.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
70
Apr 17, 2023
Complaint Full
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled eggs over cooked onions in top of reach in cooler. Moved to properly store. **Corrected On-Site**
08A-05-6
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 cutting parsley and cheese for garnish with bare hands. Employees put on gloves. Rewashed parsley. Discussed requirements with manager. **Corrective Action Taken**
09-01-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Container in hand sink at dish area. Removed. Sink cleaned and sanitized. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait staff filling water pitchers.
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink pipe.
29-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. At ice chute. Wiped down with sanitizer. **Corrected On-Site** **Repeat Violation**
22-20-5
43
Oct 25, 2022
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Scampi Grill last inspected?
The most recent health inspection at Scampi Grill on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Scampi Grill?
Across the inspection record, “accumulation of black mold-like substance in the interior” has been cited eight times, more than any other issue at Scampi Grill.
How does Scampi Grill compare to other restaurants in Vero Beach?
Scampi Grill most recently scored 58 out of 100, which is lower than the Vero Beach average of 77.
Has Scampi Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Scampi Grill have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Scampi Grill 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 Scampi Grill inspected?
Based on the inspection history on file, Scampi Grill is inspected around three times per year on average.
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