Florida’s restaurant owners are not required to post restaurant inspection results where guests can see them. So every few weeks, we provide that information for you.
Each inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in its most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
Last inspections: Indispann River County
Current: St. Lucie County
Current: Mspanrtin County
In the last few weeks, 64 passed inspection at the first visit. Twelve restaurants did not pass the first inspection at first visit. One passed with no violations.
Shutdowns
Mama Hue, 692 21st St., Vero Beach. Closed Aug. 23; re-opened later that day. See Most violations list below.
Zero violations
Orchid Gourmet, 1766 14th Ave., Vero Beach
Did not pass first inspection
Checkers, 1495 U.S. 1, Vero Beach
Southern Social, 1932 14th Ave., Vero Beach
Domino’s, 5220 U.S. 1, Vero Beach
Mrs. Mac’s Fillin’ Station, 951 Old Dixie Hwy., Vero Beach
Larry’s Roadside Restaurant, 2555 27th Ave., Vero Beach
Taste of Asia, 925 Village Square, Sebastian
Mama Hue, 692 21st St., Vero Beach
Ceviche 28, 2199 Seventh Ave., Vero Beach
Takara Steakhouse Sushi, 1335 U.S. 1, Vero Beach
Kountry Kitchen With Love, 1749 Old Dixie Hwy., Vero Beach
Green Marlin Restaurant & Raw Bar, 1475 U.S. 1, Vero Beach
Kata Japanese and Thai Restaurant, 1306 20 St., Vero Beach
Most violations in last 30 days
Tspankspanrspan Stespankhouse Sushi, 1335 U.S. 1, Vero Beach. Cited for 45 violations. They include: Accumulation of black mold-like substance in the interior of the ice machine; Bowl or other container with no handle used to dispense food; Cold holding equipment not maintained in good repair; Current Hotel and Restaurant license not displayed; Employee personal food not properly identified and segregated from food to be served to the public; Employee personal items stored in or above a food preparation area; Employee with no hair restraint while engaging in food preparation; Equipment and utensils not properly air-dried; floor area(s) covered with standing water; floors throughout the kitchen, dish area behind equipment heavily soiled; heavy accumulation of debris inside warewashing machine; ice scoop handle in contact with ice; in-use tongs stored on equipment door handle between uses; no conspicuously located ambient air temperature thermometer in holding unit; objectionable odors in bathroom or other areas of the establishment; open bags of flour, sugar stored on floor; oened employee beverage container in a cold holding unit with food to be served to customers; pass through for sushi bar heavily soiled with grease and food debris. All shelving in kitchen soiled with grease; reuse of single-service or single-use articles; ripped/worn tin foil used as shelf cover; standing water in bottom of reach-in-cooler; time/temperature control for safety food thawed in an improper manner; unnecessary items/unused equipment on the premises; excessive amount of trash outside back door; air gap between water supply inlet and flood rim of equipment/sink is less than an inch; dented/rusted cans present; employee failed to wash hands before putting on gloves to initiate a task working with food; food with mold-like growth; nonfood-grade containers used for food storage – direct contact with food; raw animal food stored over or with ready-to-eat food in a freezer; raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature; Stop Sale issued because time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; time/temperature control for safety food — hot held at less than 135 degrees Fahrenheit; toxic substance/chemical improperly stored; tracking powder pesticide used inside establishment; Handwash sink not accessible for employee use at all times; Handwash sink used for purposes other than handwashing; Interior of 2-door reach in cooler heavily soiled; no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; no probe thermometer provided to measure temperature of food products; no soap or paper towels provided at handwash sink in the sushi bar; no written procedures available for use of time as a public health control to hold time/temperature control for safety food; proof of required state approved employee training not available for some employees; eady-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked; water treatment device has not been inspected or serviced according to manufacturer’s instructions.
Ceviche 28, 2199 Seventh Ave., Vero Beach. Cited for 24 violations. They include: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors; bowl or other container with no handle used to dispense food; employee wearing jewelry other than a plain ring on their hands/arms while preparing food; equipment and utensils not properly air-dried; food stored on floor; in-use wet wiping cloth/towel used under cutting board; no copy of latest inspection report available; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; old labels stuck to food containers after cleaning; ripped/worn tin foil used as shelf cover; silverware/utensils stored upright with the food-contact surface up; working containers of food removed from original container not identified by common name; employee failed to wash hands before putting on gloves to initiate a task working with food; live, small flying insects in kitchen, food preparation area, food storage area and/or bar area; raw animal food stored over/not properly separated from ready-to-eat food; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; toxic substance/chemical improperly stored; vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; food-contact surface soiled with food debris, mold-like substance or slime; hand wash sink used for purposes other than hand washing. no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; no paper towels or mechanical hand drying device provided at hand wash sink; and no proof of required state approved employee training provided for any employees.
Green Mspanrlin Restspanurspannt &spanmp; Rspanw Bspanr, 1475 U.S.1, Vero Beach. Cited for 20 violations. They include: Cutting board has cut marks and is no longer cleanable; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; employee wearing jewelry other than a plain ring on their hands/arms while preparing food; equipment and utensils not properly air-dried; food storage container/container lid cracked or broken; hood filter missing from automatic fire suppression/exhaust system and 1 in disrepair in the fry station; ice buildup in walk-in freezer; in-use knife/knives stored in cracks between pieces of equipment; light shield damaged missing above prep sink; stored crab legs not covered in the walk-in freezer; wet wiping cloth not stored in sanitizing solution between uses; wooden peg board used to store utensils; 2 Live, small flying insects in kitchen; Stop Sale issued on time/temperature control for safety of food due to temperature abuse – fish cakes 57F in cooler over night (greater than 41 degrees Fahrenheit); vacuum breaker missing at mop on fitting/splitter added to mop sink faucet; can opener soiled; handwash sink used for purposes other than handwashing (rinsing utensils); menu and special menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory; proof of required state approved employee training not available for some employees.
Izzibspann Sushi, 962 14th Lane, Vero Beach. Cited for 17 violations. They include: Accumulation of debris on exterior of ware washing machine; cardboard used to line food-contact shelves; employee eating in a food preparation or other restricted area; equipment in poor repair; exterior door has a gap at the threshold that opens to the outside; floor soiled/has accumulation of debris; food stored on floor; ice buildup in reach-in freezer and/or walk-in freezer; in-use tongs stored on equipment door handle between uses; light not functioning; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; standing water in bottom of reach-in-cooler; unwashed fruits/vegetables stored with ready-to-eat food; dented/rusted cans present; raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; food-contact surface soiled with food debris, mold-like substance or slime; and hand wash sink not accessible for employee use at all times.
Kspantspan Jspanpspannese spannd Thspani Restspanurspannt, 1306 20th St, Vero Beach. CIted for 17 violations. They include: Accumulation of debris on exterior of warewashing machine; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; floor not cleaned when the least amount of food is exposed; food stored on floor; No conspicuously located ambient air temperature thermometer in holding unit; No copy of latest inspection report available; Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; wet wiping cloth not stored in sanitizing solution between uses; nonfood-grade bags used in direct contact with food; server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; food-contact surface soiled with food debris, mold-like substance or slime; handwash sink not accessible for employee use at all times; No paper towels or mechanical hand drying device provided at handwash sink; .no proof of required state approved employee training provided for any employees; one-compartment sink used for warewashing.
Dspanvilspan’s Pizzspan, 5240 U.S. 1, Vero Beach. Cited for 16 violations. They include: Accumulation of debris on exterior of ware washing machine; accumulation of lime scale on the inside of the dish machine; employee eating in a food preparation or other restricted area; employee with no hair restraint while engaging in food preparation; floor soiled/has accumulation of debris; in-use utensil stored in standing water less than 135 degrees Fahrenheit; displayed food not properly protected from contamination; single-use gloves not changed as needed after changing tasks or when damaged or soiled; time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit; time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined; no currently certified food service manager on duty with four or more employees engaged in food preparation/handling; no soap provided at hand wash sink; proof of required state approved employee training not available for some employees; ready-to-eat, time/temperature control for safety food prepared on-site and held more than 24 hours not properly date marked; and water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee hand wash sink.
No. 1 Wok Chinese Restspanurspannt, 1275 U.S. 1, .Vero Beach. Cited for 16 violations. They include: Bowl or other container with no handle used to dispense food; ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or ware washing areas; current Hotel and Restaurant license not displayed; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; equipment in poor repair; exterior door has a gap at the threshold that opens to the outside; food stored on floor; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; reach-in cooler interior/shelves have accumulation of soil residues; unwashed fruits/vegetables stored with ready-to-eat food; dented/rusted cans present; raw animal food stored over/not properly separated from ready-to-eat food; time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit; vacuum breaker at mop sink faucet or on fitting/splitter in wrong location; hand wash sink not accessible for employee use at all times; and ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Wspansspanbi Thspani Sushi, 13409 U.S. 1, Sebastian. Cited for 15 violations. They include: Accumulation of black/green mold-like substance in the interior of the ice machine/bin; ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance; floor soiled/has accumulation of debris; food stored on floor; hole in or other damage to wall; in-use knife/knives stored in cracks between pieces of equipment; no copy of latest inspection report available; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; wall soiled with accumulated grease, food debris, and/or dust; dish machine chlorine sanitizer not at proper minimum strength; hand wash sink used for purposes other than hand washing; multi-use food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices; no soap or paper towels provided at hand wash sink; ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked; and required employee training expired for some employees.
Originspanl Brooklyn Wspanter Bspangel, 5240 N. U.S. 1, Vero Beach. Cited for 14 violations. They include: Current Hotel and Restaurant license not displayed; exterior door has a gap at the threshold that opens to the outside; floor soiled/has accumulation of debris; interior of oven has accumulation of black substance/grease/food debris; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; reach-in cooler interior/shelves have accumulation of soil residues; reach-in cooler shelves with rust that has pitted the surface; sanitizing solution for wiping cloths not free of food debris and visible soil; wet wiping cloth not stored in sanitizing solution between uses; employee failed to wash hands before putting on gloves to initiate a task working with food; food-contact surface soiled with food debris, mold-like substance or slime; hand wash sink not accessible for employee use at all times; and ready-to-eat, time/temperature control for safety food prepared onsite and commercial products held more than 24 hours not properly date marked.
Lspanrry’s Rospandside Restspanurspannt, 2555 27th Ave., Vero Beach. Cited for 13 violations. They include: Cardboard used to line food-contact shelves; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; employee wearing jewelry other than a plain ring on their hands/arms while preparing food; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; soiled dry wiping cloth in use. unsealed concrete floor in food preparation, food storage, ware washing area or bathroom; live, small flying insects in kitchen, food preparation area, food storage area and/or bar area; time/ temperature control for safety food cold held at greater than 41 degrees Fahrenheit; toxic substance/chemical improperly stored; food-contact surface soiled with food debris, mold-like substance or slime; hand wash sink not accessible for employee use at all times; no chemical test kit provided when using sanitizer at three-compartment sink/ware washing machine or wiping cloths; and required employee training expired for all employees.
Tspanste of Asispan, 925 Village Square, Sebastian. Cited for 13 violations. They include: Accumulation of debris on exterior of ware washing machine; buildup of food debris and grease on sides of fryer, cook top and ovens; clean utensils or equipment stored in soiled container at cook line; current Hotel and Restaurant license not displayed; exterior door has a gap at the threshold that opens to the outside; floor soiled/has accumulation of debris; floor tiles missing and/or in disrepair; interior of oven has a heavy accumulation of black substance/grease/food debris; no conspicuously located ambient air temperature thermometer in holding unit; non-food-contact surface soiled with grease, food debris, dirt, slime or dust; wall soiled with accumulated grease, food debris, and/or dust; and required employee training expired for some employees.
Rosie’s Bottoms Up, 8400 U.S. 1 South, Micco. Cited for 13 violations. They include: Accumulation of black/green mold-like substance in the interior of the ice machine/bin; bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors; carbon dioxide/helium tanks not adequately secured; food stored on floor; ice bucket/shovel stored not inverted; ice buildup in reach-in freezer and/or walk-in freezer; interior of oven/microwave has accumulation of black substance/grease/food debris; light not functioning; no hand washing sign provided at a hand sink used by food employees; nonfood-contact surface soiled with grease, food debris, dirt, slime or dust; commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening; ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked; and spray bottle containing toxic substance not labeled.
Mspanmspan Hue, 692 21st St., Vero Beach. Cited for 13 violations. They include: Bowl or other container with no handle used to dispense food; employee beverage container on a food preparation table or over/next to clean equipment/utensils; employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items; food not stored at least 6 inches off of the floor; unsealed concrete floor in food preparation, food storage, ware washing area or bathroom; unwashed fruits/vegetables stored with ready-to-eat food; employee failed to wash hands before putting on gloves to initiate a task working with food; in-use utensil stored in unclean water at or above 135 degrees Fahrenheit; non-food-grade bags used in direct contact with food; rodent activity present as evidenced by rodent droppings found; food-contact surface soiled with food debris, mold-like substance or slime; hand wash sink used for purposes other than hand washing; and no paper towels or mechanical hand drying device provided.
Read complete reports
The Floridspan Depspanrtment of Business spannd Professionspanl Regulspantion’s Division of Hotels spannd Restspanurspannts conducts more than 48,000 inspections a year using a three-tier system for food safety and sanitation inspections.
The three-tiered system includes high priority violations, which indicate a direct concern related to possible food-borne illness; intermediate violations, which reference an incident that could contribute to a food-borne illness if not corrected; and basic violations, which identify good retail practices.
To read the complete reports, or check on your favorite restaurant, go to https://dspantspan.tcpspanlm.com/restspanurspannt-inspections/indispann-river/ which is updated daily and is searchable by restaurant name.
Report a food service complaint
Contact the DBPR Customer Contact Center at 850-487-1395 or access the Division of Hotels and Restaurants online complspanint form at MyFloridaLicense.com. You can also complete span complspanint form and mail it to the division.