The Boulevard Tennis Club
Last inspected: Dec 12, 2025
61
Score
The Boulevard Tennis Club has been inspected 11 times since 2022. Inspectors last stopped by on Dec 12, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Vero Beach restaurant, which scores around 77. The inspection history reads as standard for a restaurant of this size.
11
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (47F - Cold Holding); provolone (57F - Cold Holding) Observed in top of sandwich cooler. Chef states cheese has been in cooler overnight. Lid of cooler has been removed for lunch service. Advised to ice food down when lid is off.
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have heavy grease and dust buildup
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cooks line. Provided education to cook. **Corrective Action Taken**
08B-39-4
Basic - Water leaking from faucet at hand sink next to ice machine
29-11-4
Basic - Equipment in poor repair. Gasket is torn and falling off on glass door cooler.
14-11-5
61
Jul 22, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over canned/bottled drinks. Raw shelled eggs over coconut water in white fridge **Corrected On-Site**
08A-11-5
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. For cook
53B-13-5
78
Jan 30, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grilled chicken in make table placed in serving 3 hours ago. Manager moved to freezer to walk in freezer to rapid chill **Corrective Action Taken**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and other produce over cooked onions and prepared foods in glass reach in cooler. Went over storage requirements with cook.
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef being thawed in sink with no running water. Employee turned on water **Corrected On-Site**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No paper towels at bar hand sink. Printer sign for manager **Corrective Action Taken**
31B-04-4
70
Aug 27, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with ready to eat avocados being stored in same pan - From follow-up inspection 2024-08-27: **Time Extended**
08B-17-4
95
Aug 22, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Next to Togo containers **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 flies in bar near beer taps. Manager stated there is an issue with the drain on keg system. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over roasted Tomatoesin low boy cooler
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made potato salad marked 8-12-24. Educated manager. She threw away. **Corrected On-Site**
02C-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Label was added **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with ready to eat avocados being stored in same pan
08B-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler. **Corrected On-Site**
10-17-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
43
Jan 25, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked potatoes 2 door glass reach in cooler **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Had strips for pool and spa
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken make table **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Light not functioning. 2 under hood fan
36-62-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
58
Aug 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 21, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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 zero after 3 attempts, operator has placed service call **Warning** - From follow-up inspection 2023-08-21: Time extended for 4 days **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Equipment in poor repair.gasket on double glass door needs repaired - From follow-up inspection 2023-08-21: On order **Time Extended**
14-11-5
82
Aug 18, 2023
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon (55F - Cold Holding); raw chicken (51F - Cold Holding); cooked noodles (55F - Cold Holding); mani (55F - Cold Holding); raw hamburger patties (47F - Cold Holding); Alfredo sauce (53F - Cold Holding) **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Noodles, operator threw away during inspection **Corrective Action Taken**
02C-01-5
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 zero after 3 attempts, operator has placed service call **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Medicine on pizza table
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (55F - Cold Holding); raw chicken (51F - Cold Holding); cooked noodles (55F - Cold Holding); mani (55F - Cold Holding); raw hamburger patties (47F - Cold Holding); Alfredo sauce (53F - Cold Holding) **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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/ manager Anthony came in **Corrected On-Site**
53A-05-6
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.
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar
51-11-4
Basic - Clean linens stored on floor.
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee eating while preparing food.
12B-01-4
Basic - Employee with no hair restraint while engaging in food preparation. Young male cooking on line
13-03-4
Basic - Equipment in poor repair.gasket on double glass door needs repaired
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Corrected On-Site**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over washed lettuce **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Spices in dredge on cooks line not labeled
02D-01-5
22
Oct 11, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
52
Jul 25, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler, artichoke hearts 46/47 and roast red peppers 48/49 in top of open flip top cooler in plastic containers. Discussed with chef/owner the need for food to be in contact with cold surface. Owner moved to lower part of cooler and closed flip top. **Corrective Action Taken**
03A-02-5
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. Raw beef burgers in loose bag over bread and fries. Moved to properly store. **Corrected On-Site**
08A-17-6
Basic - Hood filters soiled with dust. **Repeat Violation**
36-50-4
Basic - Interior of microwave has accumulation of food debris. Cleaned and sanitized. **Corrected On-Site**
22-08-4
67
Frequently Asked Questions
When was The Boulevard Tennis Club last inspected?
The most recent health inspection at The Boulevard Tennis Club on file is from Dec 12, 2025. The public record contains 11 inspections in total.
What is the most common violation at The Boulevard Tennis Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Boulevard Tennis Club.
How does The Boulevard Tennis Club compare to other restaurants in Vero Beach?
The Boulevard Tennis Club most recently scored 61 out of 100, which is lower than the Vero Beach average of 77.
Has The Boulevard Tennis Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Boulevard Tennis Club have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Boulevard Tennis 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 The Boulevard Tennis Club inspected?
Based on the inspection history on file, The Boulevard Tennis Club is inspected around three times per year on average.
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