Bobby's

3450 Ocean Dr, Vero Beach, FL 32963 · Permanent Food Service · License 4100040

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed by the Oct 14 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
2 high priority (fixed by the Oct 14 follow-up), 2 intermediate, 2 basic
-14
Safety score86

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct132026

Routine inspection

6 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 2 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Walk in cooler
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw burgers 45f. Rack of lamb 45f. Raw beef 46f. Raw chicken wings. 49f. Shrimp cakes 45f. Cooked chicken 45. Raw scallops skewers 45. Raw shrimp 47f. Raw scallops 47. Butter 45f. Sour cream 46f. Goat cheese 45. All cold holding overnight in walk in cooler
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzle at bar
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
- Code 14, Food-contact surfaces designed and maintained: 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. Walk in cooler ambient 44-46
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.