Vero Bch Yacht Clb Rest
Last inspected: Mar 10, 2026
74
Score
Vero Bch Yacht Clb Rest has been inspected 12 times since 2022. The most recent visit was on Mar 10, 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 four violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded seven times.
Vero Bch Yacht Clb Rest's latest score is in line with the Vero Beach average of 77. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Half and half and milk in glass door cooler
02C-03-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP of raw salmon and raw beef **Warning**
03G-50-1
Basic - Dead roaches on premises. 1 dead roach on make table cooler across from prep sink. 1 dead roach on floor next to office
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield
22-20-5
74
Sep 5, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ MACKENZIE exp 2/2025 - From follow-up inspection 2025-09-05: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Cook line drawer handles are not secured. - From follow-up inspection 2025-09-05: **Time Extended**
14-11-5
Basic - - From initial inspection : 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. Service cooler reading 60f Salad cooler reading 53f - From follow-up inspection 2025-09-05: Service cooler is being replaced with new unit. Operator is waiting technician to look at salad cooler **Time Extended**
14-74-7
82
Sep 4, 2025
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. Service cooler- Half and half 60f. Sour cream horseradish sauce 57f Coleslaw 57f all cold holding overnight Salad cooler- Curry chicken salad 57f .; tuna salad (57F - Cold Holding); cut lettuce (48F - Cold Holding); blue cheese crumbles (44-48F - Cold Holding) in service for 2 hours. Advised to rapid chill **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ MACKENZIE exp 2/2025
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Service cooler reading 60f Salad cooler reading 53f
14-74-7
Basic - Equipment in poor repair. Cook line drawer handles are not secured.
14-11-5
58
Mar 7, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is conducting ROP Smoked salmon in walk in freezer. Salmon is not frozen when placed into bags. Spoke to chef about process waiver and HACCP requirements. Operator states he will no longer ROP fish - From follow-up inspection 2025-03-07: **Time Extended**
03G-50-1
Basic - - From initial inspection : 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. Glass expo cooler has visible ice - From follow-up inspection 2025-03-07: **Time Extended**
14-74-7
86
Feb 27, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
45
Sep 11, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : 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. Antwan Banks **Repeat Violation** - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers. On mushrooms - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish machine area. - From follow-up inspection 2024-09-04: **Time Extended** - From follow-up inspection 2024-09-11: **Time Extended**
36-17-5
64
Sep 4, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms - From follow-up inspection 2024-09-04: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2024-09-04: Still reading 140f **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2024-09-04: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. Antwan Banks **Repeat Violation** - From follow-up inspection 2024-09-04: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2024-09-04: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish machine area. - From follow-up inspection 2024-09-04: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill - From follow-up inspection 2024-09-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers. On mushrooms - From follow-up inspection 2024-09-04: **Time Extended**
16-46-4
50
Sep 3, 2024
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw and milk, half and half at 49f. Manager stated in cooler overnight.
03A-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of dish machine in dish pit area. **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over or with unwashed produce. Raw mahi over mushrooms
08A-04-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Antwan Banks **Repeat Violation**
53B-14-5
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. Bulk bin in dry storage
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on cutting board
12B-07-4
Basic - Floor area(s) covered with standing water. In dish area
36-22-4
Basic - Floor tiles missing and/or in disrepair. In dish machine area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled in grease Above grill
23-03-4
Basic - Old labels stuck to food containers. On mushrooms
16-46-4
27
Feb 6, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
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. Whipping cream make table and walk in cooler Milk walk in cooler
02C-03-5
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. Antwan Banks
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
67
Sep 15, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Salad cook touched dirty dishes and returned to make food without washing hands
12A-16-4
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. Cook on line touching cooked chicken. Cook washed hands and gloves **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef stored over ready to eat foods **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Working containers of food removed from original container not identified by common name. Food in bottles with no labels **Corrected On-Site**
02D-01-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. **Corrected On-Site**
06-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line and dry storage area
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
47
Mar 16, 2023
Routine - Food
8 major violations. 2 minor violations.
View 10 violations
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster tag missing from stock in walk in cooler. Tag returned from office. **Corrected On-Site** **Repeat Violation**
01C-10-4
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Coffee dumped in hand sink. Sink cleaned. Reference text provided. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 and dish person. Manager printed and had front of house staff and employees missing food handler training during inspection. **Corrected On-Site**
11-26-1
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 - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided and posted. **Corrected On-Site**
02A-01-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to manager and posted. **Corrected On-Site**
02B-02-5
Basic - Old labels stuck to food containers after cleaning. All removed. **Corrected On-Site**
16-46-4
Basic - Accumulation of black/green mold-like substance on ice chute in ice machine. Cleaned and sanitized. **Corrected On-Site**
22-20-5
41
Nov 28, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over pot pie filling. Moved to properly store. **Corrected On-Site**
08A-05-6
Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied. Tag placed back with mussels. **Corrected On-Site**
01C-10-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sauces from freezer. Discussed requirements and manager corrected dating. **Corrected On-Site**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey breasts and stock from 12/24. Back dated. **Corrected On-Site**
02C-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cleaned and sanitized at cook line. **Corrected On-Site**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour. Labeled. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease or dust. Hood filters.
23-03-4
55
Frequently Asked Questions
When was Vero Bch Yacht Clb Rest last inspected?
The most recent health inspection at Vero Bch Yacht Clb Rest on file is from Mar 10, 2026. The public record contains 12 inspections in total.
What is the most common violation at Vero Bch Yacht Clb Rest?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at Vero Bch Yacht Clb Rest.
How does Vero Bch Yacht Clb Rest compare to other restaurants in Vero Beach?
Vero Bch Yacht Clb Rest most recently scored 74 out of 100, which is about the same as the Vero Beach average of 77.
Has Vero Bch Yacht Clb Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Vero Bch Yacht Clb Rest have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vero Bch Yacht Clb Rest 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 Vero Bch Yacht Clb Rest inspected?
Based on the inspection history on file, Vero Bch Yacht Clb Rest is inspected around four times per year on average.
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