The Moorings Yacht & Country Club
Last inspected: Mar 30, 2026
58
Score
The Moorings Yacht & Country Club appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 30, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
The city-wide average sits at 77, which The Moorings Yacht & Country Club's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (63F) cold holding sitting out at room temperature for 2 hours. Chef moved to walk in to rapid chill cooked pasta (73F - Cold Holding) in cold pan for 1 hour, chef moved to rapid chill **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Basic - Hole in or other damage to wall under sink next to dish machine
36-24-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Light not functioning under hood system
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup
23-03-4
Basic - Single-service articles improperly stored. Box of foam cups in dry storage
25-05-4
58
Oct 10, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items double panned in salad cooler for 1.5 hours. Blue cheese crumbles 48f Cooked eggs 51f Chef removed pans. Blue cheese is now 43f and cooked eggs are 43f **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing soap not labeled and stored on prep table. Chef removed and added label **Corrected On-Site**
41-17-4
Basic - Chill wand stored on floor in walk in freezer between uses. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on cook line freezer
23-03-4
70
Apr 15, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over pork sausage in cook line drawers. Chef corrected storage. **Corrected On-Site**
08A-20-5
Intermediate - No test kit for high temperature dish machine. Operator ordered test strips for machine during inspection **Corrective Action Taken**
16-37-1
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. Chrystal expired 2/2025
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
67
Oct 17, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. Boxes in freezer **Corrected On-Site**
08B-38-4
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. 5 portions of Mahi no longer frozen. Educated chef and was thrown away **Corrected On-Site**
06-09-1
Basic - Stored food not covered. Gazpacho and port Demi sauce in walk in cooler **Corrected On-Site**
08B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour bin **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease
23-03-4
78
Mar 7, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
67
Nov 16, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad found in prep line cooler at 46F for 90 minutes. Advised cook to place below in cooler area. **Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked minestrone soup found in walk in cooler tightly wrapped at 46-48F overnight. Chef threw away during inspection. **Corrected On-Site**
03D-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed
21-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cooks headphones on cutting board. Educated employee. Cutting board was cleaned and sanitized **Corrected On-Site**
40-06-5
Basic - Bowl or other container with no handle used to dispense food. All purpose flour bin and rice bag in dry storage
14-01-5
64
Mar 17, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 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. Dish-machine tested several times at 0 ppm chlorine. Sanitizer bucket changed and line primed. Retested to 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Food-contact surface soiled with food debris. Mixer head and slicer blade guard. Cleaned and sanitized.
22-02-4
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. Tuna served undercooked on menu does not have asterisk. Manager added to menus. **Corrected On-Site**
02B-04-5
Intermediate - No soap provided at handwash sink. Provided at bar. **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
61
Oct 24, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
50
Frequently Asked Questions
When was The Moorings Yacht & Country Club last inspected?
The most recent health inspection at The Moorings Yacht & Country Club on file is from Mar 30, 2026. The public record contains eight inspections in total.
What is the most common violation at The Moorings Yacht & Country Club?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at The Moorings Yacht & Country Club.
How does The Moorings Yacht & Country Club compare to other restaurants in Vero Beach?
The Moorings Yacht & Country Club most recently scored 58 out of 100, which is lower than the Vero Beach average of 77.
Has The Moorings Yacht & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Moorings Yacht & Country 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 Moorings Yacht & Country 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 Moorings Yacht & Country Club inspected?
Based on the inspection history on file, The Moorings Yacht & Country Club is inspected around two times per year on average.
Nearby Restaurants