6325 81 ST, VERO BEACH, FL 32967
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Numbers worn off
Routine - Food
Inspection Completed - No Further Action
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter and hose. No vacuum breaker. Repeat Violation
Intermediate - No probe thermometer provided to measure temperature of food products. Provided. Corrected On-Site
Intermediate - No soap provided at handwash sink. Provided. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 compartment sink, top of tall cooler, shelf under fryer and hand wash sink.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Routine - Food
Inspection Completed - No Further Action
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At connection hose Bibb.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - From follow-up inspection 2021-07-30: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (48°F - Cold Holding); queso cheese (50°F - Cold Holding); raw marinated steak (49°F - Cold Holding) cooked chicken (56°F - Cold Holding); cooked steak (54°F); (54°F); cooked pork (51°F - Cold Holding). Cook stated that all food was stocked at 11:30am, it is now 1:30 pm. Recommended rapid chill
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Basic - Food stored on floor. Jugs of oil on floor