Seaside Grill
Last inspected: Mar 19, 2026
55
Score
Inspectors have visited Seaside Grill six times, with records going back to 2023. On Mar 19, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly seven violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
Compared to other Vero Beach restaurants (averaging 77), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake Batter 52f, Home fries 57 sitting out on cooks line. Employee states they keep in cooler and he had products out of cooler earlier when he was moving items around. Items were placed in cooler to rapid chill **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. 1 new hire. Emailed form to operator. Form was printed and signed **Corrected On-Site**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector is soiled
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 moved dish machine, 3 bay sink to prep area. **Warning** **Warning**
51-16-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on cooks line cutting board. Manager moved **Corrected On-Site**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and prep area need signs **Repeat Violation**
31B-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cookline reach in freezer and cooler handles have build up. Cookline drawer gaskets has old food debris
23-24-4
55
Sep 23, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa. Chef threw away
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. Salsa with date 9/12. Today is 9/23
02C-01-5
High Priority - Pesticide-emitting strip present in food prep area. On food storage shelf above jam. Educated chef
41-24-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Reading 0ppm. Primed and ran 3 times. Now 100ppm **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cooks line for 30 mins. Chef moved to cooler to rapid chill **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator **Corrective Action Taken**
03F-10-5
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. Fish is still frozen. Chef removed from packaging **Corrected On-Site**
06-09-1
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Cook line cooler has soil residue. Ice bin deflector shield is soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler is soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Cook line cooler has standing water
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Beef and grouper bites sitting out on counter to thaw. Chef moved to cooler **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cut Avocados with avocados with stickers in same container.
08B-17-4
30
Apr 4, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cheese in cooks line cooler. Raw shrimp over ham in prep reach in cooler
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee go from dirty dishes to clean dishes without washing hands. Spoke to manager about hand washing violations.
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce at 94f. Spoke to chef. States he would like to keep on time plan. Provided form to manager. Sauce in service for 2 hours.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 73f. In pre portioned cups. Advised chef to add to time plan
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu- eggs Benedict. Employee added asterisk **Corrected On-Site**
02B-01-5
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
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in cooks tall reach in cooler. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in coleslaw. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line hand sink **Repeat Violation**
31B-04-4
Basic - Silverware/utensils dried with a towel/cloth. Dishwasher using cloth to dry clean dishes. Educated employee
24-17-4
Basic - Stored food not covered. Ham in back prep cooler
08B-12-5
32
Oct 18, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over mustard **Corrected On-Site** **Repeat Violation**
08A-05-6
Basic - Standing water in bottom of reach-in-cooler. **Corrected On-Site**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Dispenser is diluting sanitizer. Advised for technician to look at. Operator has bleach and set up chlorine for buckets **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
74
Apr 19, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 68° pancake mix for 30 mins Whipped butter and butter pats found at 76° pats approximately for 1 hour Advised to rapid chill and recommended utilizing time plan. Emailed written time plan to operator
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of Egg yolks over American cheese **Corrected On-Site**
08A-05-6
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Eggs Benedict on menu needs asterisk for poached eggs. PIC started to add asterisks on menu in marker **Corrective Action Taken**
02B-04-5
Basic - No handwashing sign provided at a hand sink used by food employees. On cooks line
31B-04-4
Basic - Food stored on floor. Fryer oil on cook line
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake buckets on cooks line
21-08-4
58
Dec 14, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 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. Manager primed and is now reading 50ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boiled Eggs -47F , Sliced tomatoes -46F. Chef stated items were stocked 2.5 hours ago. Advised to rapid chill. Rechecked and items are now reading 39F. **Corrected On-Site**
03A-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. Gallon of milk. Labeled during inspection **Corrected On-Site**
02C-03-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Restaurant has just reopened after being closed and its business license was just reinstated with DBPR. All new employees were hired. Restaurant has just been open since 12/12/23, 2 days ago.
53B-01-5
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. Provided form for all new employees to sign. **Corrective Action Taken**
11-26-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Bucket was remade and now reading 200ppm **Corrected On-Site**
21-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet Rags on cutting board. Chef disposed of rags. **Corrected On-Site**
21-12-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs were removed. **Corrected On-Site**
10-20-4
Basic - Ice bucket not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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. Slits were added to partially frozen snapper. **Corrected On-Site**
06-09-1
41
Frequently Asked Questions
When was Seaside Grill last inspected?
The most recent health inspection at Seaside Grill on file is from Mar 19, 2026. The public record contains six inspections in total.
What is the most common violation at Seaside Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Seaside Grill.
How does Seaside Grill compare to other restaurants in Vero Beach?
Seaside Grill most recently scored 55 out of 100, which is lower than the Vero Beach average of 77.
Has Seaside Grill's inspection record improved over time?
No. Recent inspections at Seaside Grill have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Seaside 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 Seaside Grill inspected?
Based on the inspection history on file, Seaside Grill is inspected around three times per year on average.
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