The New Indian River Club
Last inspected: Feb 24, 2026
100
Score
The New Indian River Club has been inspected 12 times since 2022. The newest entry in the record is dated Feb 24, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around two violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Compared to the broader Vero Beach restaurant scene, where the average is 77, this is a stronger showing. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
No violations found.
100
Sep 12, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over bacon on speed cart in walk in cooler **Corrected On-Site**
08A-20-5
86
Mar 24, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 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 fish 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. Pre made salads at 51f above the chill line in make table made 2 hours ago. Advised to rapid chill **Corrective Action Taken**
03A-02-5
Basic - Ice bucket/shovel stored on floor between uses. In stairway **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on small freezer Hood filters
23-03-4
67
Jan 2, 2025
Routine - Food
No violations found.
100
Oct 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-10-23: Operator ordered books **Time Extended**
53B-05-5
90
Oct 22, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooler. Chef stated items were placed in service at 1045am, 3 hours ago. Advised to empty cooler and rapid chill items. Chicken salad 60f Tuna salad 59f Egg salad 59f Sliced turkey 55f Sliced ham 54f Sliced tomato 52f. Since 1045 found at 145 **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on prep table next to ketchup and deli wrap paper
41-10-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar. Sanitizer **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In pizza flour bin **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler reading ambient 55f.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in 88f. Water **Corrected On-Site**
10-07-4
50
Feb 6, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 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. Dishwasher at bar 0 ppm sanitizer will wash glasses in regular dishwasher until fixed
22-41-4
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. Milk and heavy cream. Prep walk in cooler **Corrected On-Site**
02C-03-5
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/ Matthew Salvino. Chef
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Prep room **Corrected On-Site**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kirby, Rudy, Michael
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Bar
51-11-4
Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Corrected On-Site**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table to the right **Corrected On-Site**
05-09-4
39
Oct 24, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-10-24: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked grilled chicken being being held for 4 hours with no written time plan. Emailed form. - From follow-up inspection 2023-10-24: **Time Extended**
03F-10-5
82
Oct 19, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 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 zero ppm. Establishment does not have correct sanitizer product on site. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach in cooler on cooks line: Homemade Ranch -46 F Blue cheese dressing- 47 F Walk in cooler: Smoked salmon - 47F Raw hamburger- 47F Raw chicken -49 F Raw Beef -46 F Ham - 48 F 1/2 and 1/2- 47 F Milk- 46 F Shredded cheddar - ambient 50 F Turkey breast - 46 F Ground beef- 46 F Flounder- 46 F Sliced Steak - 46 F Pork - 46 F **Warning**
03A-02-5
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. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked grilled chicken being being held for 4 hours with no written time plan. Emailed form.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bins **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Fryer oil and bottled drinks in storage room **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Spices along cooks line not labeled **Corrected On-Site**
02D-01-5
45
Feb 20, 2023
Routine - Food
No violations found.
100
Feb 15, 2023
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from ready to eat foods based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over French fries in open bags at upstairs reach in freezer. **Warning**
08A-17-6
High Priority - Toxic substance/chemical improperly stored. Degreaser on top of dish machine. Moved. **Corrected On-Site** **Warning**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad, tuna salad, chicken salad, blue cheese and hard cooked eggs at 54/55f in top of flip top reach in cooler at cook line overnight cold holding. Coleslaw and shredded cheese 53/54f in plastic containers overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg salad, tuna salad, chicken salad, blue cheese and hard cooked eggs at 54/55f in top of flip top reach in cooler at cook line overnight cold holding. Coleslaw and shredded cheese 53/54f in plastic containers overnight. Roasted tomatoes 61f, sliced cheddar 60f. Ham 59/61f. Turkey 60f in top of flip top cooler above cold hold section in containers nested above cold zone. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line. Slicer blade guard soiled. Can opener blade. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can and cart in front of hand sink downstairs. **Warning**
31A-09-4
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. Eggs Benedict with poached eggs and no consumer advisory or asterisk"disclosure" Manager updated menus during inspection and added consumer advisory with asterisk. **Corrected On-Site** **Warning**
02B-04-5
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 to manager for new employees. **Warning**
11-26-1
Intermediate - No soap or paper towels at bar hand sink provided at handwash sink at bar. **Corrected On-Site** **Warning**
31B-03-4
Basic - Nonfood-contact surface soiled with dust. Fan at downstairs cooking area. **Warning**
23-03-4
Basic - Ceiling tile missing. Above table top kettle. **Warning**
36-36-4
Basic - Ceiling vents soiled with accumulated grease or dust. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under equipment at upstairs cook line. **Warning**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. At downstairs hand sink. **Repeat Violation** **Warning**
31B-04-4
25
Sep 2, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from RTE foods when stored in a freezer - not all products commercially packaged. Raw salmon house wrapped over cooked beef house wrapped on speed rack in walk in freezer. Moved to properly store. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of flip top cooler, blue cheese 52/53f and shredded cheddar 50/53f in container nested on top of a container. Above the cold zone of cooler. Employee moved to lower part of cooler and will use inserts to hold in cold section. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food residue at cutting boards at upstairs prep kitchen.
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. On can opener blade.
22-31-4
Basic - Soiled dry wiping cloth in use. Employee set up sanitizer to 200 ppm quaternary ammonia. Placed in sanitizer. **Corrected On-Site**
21-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Posted at all sinks. **Corrected On-Site**
31B-04-4
55
Frequently Asked Questions
When was The New Indian River Club last inspected?
The most recent health inspection at The New Indian River Club on file is from Feb 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at The New Indian River Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at The New Indian River Club.
How does The New Indian River Club compare to other restaurants in Vero Beach?
The New Indian River Club most recently scored 100 out of 100, which is higher than the Vero Beach average of 77.
Has The New Indian River Club's inspection record improved over time?
Results have been roughly steady. Inspections at The New Indian River Club have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The New Indian River Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The New Indian River Club inspected?
Based on the inspection history on file, The New Indian River Club is inspected around three times per year on average.
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