Vero Beach Inn & Suites
Last inspected: Apr 1, 2026
86
Score
Public records show 10 inspections at Vero Beach Inn & Suites stretching back to 2022. Inspectors last stopped by on Apr 1, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “no handwashing sign provided at a hand sink used” is the issue that surfaces most often, recorded four times.
Among Vero Beach restaurants, the typical score is 77; Vero Beach Inn & Suites is comfortably above that bar. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Timothy expired 2/26 - From follow-up inspection 2026-03-26: **Time Extended** - From follow-up inspection 2026-04-01: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Water leaking from pipe under dish machine onto floor - From follow-up inspection 2026-03-26: **Time Extended** - From follow-up inspection 2026-04-01: **Time Extended**
29-11-4
86
Mar 26, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 bay does not turn on **Warning** - From follow-up inspection 2026-03-26: Callback will occur in 6 days for hand sink **Time Extended**
31A-09-4
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. Timothy expired 2/26 - From follow-up inspection 2026-03-26: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Water leaking from pipe under dish machine onto floor - From follow-up inspection 2026-03-26: **Time Extended**
29-11-4
78
Mar 25, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - 8 Live, small flying insects found in dish area. **Warning**
35A-02-7
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, primed and reading 0ppm **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (47F - Cold Holding); shredded cheese (47F - Cold Holding) cheese 44f cold holding Cold holding for 1.45 hours, items were moved to walk in to rapid chill **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 bay does not turn on **Warning**
31A-09-4
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. Timothy expired 2/26
53B-14-5
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. Ambient 47f.
14-74-7
Basic - Water leaking from pipe under dish machine onto floor
29-11-4
47
Oct 24, 2025
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in cook line cooler. Unable to determine how long items have been in cooler
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 47f. Shredded cheese 52f. Sliced white cheese 47f. All cold holding. Unable to determine how long items have been in cooler **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bathroom cleaner stored next to lemon juice on cooks line **Repeat Violation**
41-10-4
High Priority - 5 Live, small flying insects found at servers station **Warning**
35A-02-7
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cleaning containers with soap. No sanitization step completed. Educated employees on 3 step process. **Corrective Action Taken**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is covered in old food debris. Can opener blade has old food debris
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at servers station. No soap provided at sink on cooks line
31B-02-4
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Walls on ice bin have black substance
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Soiled wet cardboard soiled in mold like substance used to line bottom of reach in cooler
14-45-4
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. Make table cook line cooler is reading 41 ambient
14-74-7
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not being maintained and is not in use at time of inspection. Operator must maintain equipment or go through plan review to remove **Repeat Violation**
16-55-4
Basic - Equipment in poor repair. Torn gasket on walk in cooler door
14-11-5
Basic - Floor soiled in grease under equipment on cooks line
36-73-4
Basic - Insect control device installed over food preparation area. Device is installed over prep table/ coffee station
35B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on front counter coolers
23-03-4
Basic - Plumbing line from a removed fixture not capped off. Floor plumbing next to walk in cooler
29-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter coolers have mold like substance
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Front counter coolers have standing water.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green peppers in walk in cooler stored over cut watermelon
08B-17-4
19
Jan 24, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Bleach next to clean lids on shelf **Corrected On-Site**
41-10-4
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 **Corrected On-Site**
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cream cheese and butter pats on buffet. Printed time plan for manager. Manager filled out form **Corrected On-Site**
03F-10-5
Basic - Dishmachine is not sanitizing due to no sanitizer on site . Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Manager is not using dishwasher at this time and is using 3CS.
16-55-4
67
Aug 16, 2024
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. Milk **Corrected On-Site**
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Plumbing system in disrepair. Faucet is leaking at spray hose sink
29-08-4
74
Jan 25, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
86
Sep 25, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of sausage gravy dented
01B-01-4
Basic - Equipment in poor repair. Gaskets separated from door on tall reach in cooler
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to dishwasher. 2. No paper towels in front sink **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen
36-02-5
70
Mar 23, 2023
Routine - Food
2 critical violations. 4 major violations. 2 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. 0 ppm chlorine. Sanitizer bucket changed, primed and retested at 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled potatoes 118/119f and sausage 114/115f at breakfast area in chafers hot holding. Employee set up new stenos to hot hold at +135f. **Corrective Action Taken**
03B-01-6
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 - No paper towels provided at handwash sink. Back kitchen. Provided. **Corrected On-Site**
31B-02-4
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. Printed and signed for employee missing training. **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
Basic - No handwashing sign provided at a hand sink used by food employees. Near dish machine hand sink.
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet. Removed to dry container. **Corrected On-Site**
10-07-4
45
Jul 22, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. No sanitizer dispensing. Primed 3 times
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy **Corrected On-Site**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor soiled/has accumulation of debris. Inside walk-in cooler
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan cover in walk-in cooler
23-03-4
61
Frequently Asked Questions
When was Vero Beach Inn & Suites last inspected?
The most recent health inspection at Vero Beach Inn & Suites on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at Vero Beach Inn & Suites?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Vero Beach Inn & Suites.
How does Vero Beach Inn & Suites compare to other restaurants in Vero Beach?
Vero Beach Inn & Suites most recently scored 86 out of 100, which is higher than the Vero Beach average of 77.
Has Vero Beach Inn & Suites' inspection record improved over time?
Yes. Recent inspections at Vero Beach Inn & Suites have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Vero Beach Inn & Suites 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 Vero Beach Inn & Suites inspected?
Based on the inspection history on file, Vero Beach Inn & Suites is inspected around three times per year on average.
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