Waldo's
Last inspected: Jan 9, 2026
29
Score
Public records show 11 inspections at Waldo's stretching back to 2022. Waldo's was last inspected on Jan 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Restaurants in Vero Beach average 77, so Waldo's trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
4
Critical latest
3
Major latest
7
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 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. Dishmachine reading 0ppm. Primed and still reading 0ppm. Manager called ecolab. Ecolab is on this street and states they will be here next **Corrective Action Taken**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw fish in cook line drawers **Corrected On-Site**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was moved to 3 bay sink **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator. Sign was printed and posted **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad made two days ago, chef added stickers **Corrected On-Site**
02C-02-5
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. Raw fish on cooks line, fish is still frozen. Employee removed **Corrected On-Site**
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler handle on cooks line
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. At servers station outside. Emailed sign to manager **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup
23-03-4
29
Jul 1, 2025
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce and tomato on expo line at 67f above chill line. Chef added more ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at outside service area soiled. Yellow cutting board stained in black substance
22-02-4
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. Tuna and mahi in walk in cooler still frozen. Manager added slits **Corrected On-Site**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic containers stacked wet
24-08-4
Basic - Food stored on floor. Bags of ice in freezer
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At outside service area
31B-04-4
Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce being cut prior to washing. Educated kitchen manager **Corrective Action Taken**
08B-39-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in black mold like substance above bulk flour container. Dining room corner has black mold like substance on wall and air vent
36-27-5
55
Jun 17, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
67
Jun 16, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter, chocolate cake, pecan pie in walk in cooler
01B-02-5
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 0ppm. Machine is not priming sanitizer **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/25. Renewed during inspection. License is now current **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes and lettuce 46f. In service for 15 mins in ice bath at expo. Manager added more ice. Walk in cooler - Pecan pie 47f Chocolate cake 47f. Butter 47f In cooler overnight **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in walk in cooler
02C-02-5
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/
53A-05-6
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. Outdoor walk in cooler ambient 48f
14-74-7
Basic - Duct tape used to repair nonfood-contact surface. Handle on reach in cooler used to repair handle
14-71-4
Basic - Food stored on floor. Bags of ice in freezer. Daiquiri mix in walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are heavily soiled in grease and dust. Fans in walk in coolers are covered in dust
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
35
Dec 10, 2024
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Dec 9, 2024
Complaint Full
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Using unapproved disinfectant. Educated operator. Has quat sanitizer on site. Advised to use that.
22-48-5
High Priority - Heavily Dented canned tomatoes. See stop sale
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over over fish dip in reach in cooler **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in prep room behind support beam. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash in ice bath found at 40-44f. Advised to add more ice to surround container **Corrective Action Taken** **Repeat Violation**
03A-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/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield. **Corrected On-Site**
22-20-5
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. Mahi and tuna in walk in cooler,partially frozen. Chef slit packages **Corrected On-Site**
06-09-1
Basic - Dead roaches on premises. -1 dead roach under storage rack in back room near walk in **Warning**
35A-03-4
Basic - Floor not cleaned when the least amount of food is exposed. Build up of grease under equipment on cooks line
36-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -gasket on cook line reach in cooler **Repeat Violation**
23-03-4
30
Jul 2, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
43
Jan 24, 2024
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 4 #10 cans jalapeños
01B-01-4
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary
16-37-1
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
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. Tuna walk in cooler **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Frying oil
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in reach in cooler **Corrected On-Site**
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Sep 6, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
22
Mar 8, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee washed hands. **Corrected On-Site**
12A-13-4
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. Provided form and all employees needing form signed during inspection. **Corrected On-Site**
11-26-1
Basic - Ceiling soiled with accumulated debris, grease, dust substance. Pipes over cook line.
36-34-5
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. Mahi thawed. Removed from packaging. **Corrected On-Site**
06-09-1
Basic - Food stored on floor. Containers on walk in cooler and freezer floors. Moved to shelf. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At outside wait station hand sink. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Hood filter shelve.
23-03-4
Basic - Screen door at back prep room torn.
35B-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board. Placed in sanitizer. **Corrected On-Site**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. Soda station at outside wait station.
51-11-4
52
Nov 1, 2022
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from outside walk in area and no hand wash observed. Employees washed hands. **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw mahi mahi over roast beef in reach in cooler. Moved to properly store. **Corrected On-Site**
08A-05-6
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Sanitizer for non foodservice in use. Disposed off and quaternary ammonia set up to 200 ppm. **Corrected On-Site**
41-28-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pasta and coleslaw over 24 hrs. All dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
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. Books and trading program on site. Employees certificates expired in June/July.
53B-05-5
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 on duty, Jeno. Lee Olsen 12/14/2019 came in duty inspection. **Corrected On-Site**
53A-05-6
Basic - No handwashing sign provided at a hand sink used by food employees. At bar and kitchen.. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour. Labeled. **Corrected On-Site**
02D-01-5
Basic - Lemons in container in ice machine/ice bin. Placed in double container that is sanitized. **Corrected On-Site**
12B-14-4
35
Frequently Asked Questions
When was Waldo's last inspected?
The most recent health inspection at Waldo's on file is from Jan 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Waldo's?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Waldo's.
How does Waldo's compare to other restaurants in Vero Beach?
Waldo's most recently scored 29 out of 100, which is lower than the Vero Beach average of 77.
Has Waldo's inspection record improved over time?
Results have been roughly steady. Inspections at Waldo's have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Waldo's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Waldo's inspected?
Based on the inspection history on file, Waldo's is inspected around three times per year on average.
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