VERO BCH YACHT CLB REST

Intermediate - - From initial inspection : 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 - From follow-up inspection 2026-05-13: Time Extended

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

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

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

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

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

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

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

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

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

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

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

High Priority - Spray hose at mop sink lower than flood rim of sink.

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Food in bottles with no labels Corrected On-Site

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Coffee dumped in hand sink. Sink cleaned. Reference text provided. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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

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.

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

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

Basic - Accumulation of black/green mold-like substance on ice chute in ice machine. Cleaned and sanitized. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. All removed. Corrected On-Site

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

Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied. Tag placed back with mussels. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease or dust. Hood filters.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cleaned and sanitized at cook line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour. Labeled. Corrected On-Site

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license is not posted. Repeat Violation Warning - From follow-up inspection 2022-04-12: Current license is not posted. Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At dish room. Warning - From follow-up inspection 2022-04-12: Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese dressing marked 8/18, today is 9/3

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese dressing marked 8/18, today is 9/3

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter found at 108° been out for 3.5 hours. Recommended rapid reheat Corrected On-Site

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. Heavy cream. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small cooler in prep area Interior of ice machine dirty

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over rte cucumbers

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on line reading 200+++ Corrected On-Site