Cafe 66

685 US Hwy 1, Vero Beach, FL 32962 · Permanent Food Service · License 4100267

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
3 high priority (fixed on the spot), 1 intermediate, 7 basic (1 repeat)
-20
Violations at the Nov 5 complaint check
1 high priority (fixed on the spot), 2 basic
-5
Safety score75

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov52026

Complaint check

3 violations found

First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
- 1 High priority
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
  Raw sausage over soup on walk in cooler
  Fixed on the spot
Basic2
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under equipment in kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Phone on prep table
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Sep102026B80Routine inspection11 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  More time given
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor area(s) covered with standing water.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 3 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sausage 55f. Raw beef 45f. Blue cheese 45f Cold Holding. ; shredded cheese (47°F - Cold Holding) Col holding for 2 hours. Employee moved to walk in to rapid chill
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked pork observed at 122f Hot Holding for 1.5 hours. Chef reheated, now hot holding at 177f
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Reading 0ppm. Remade, now 100ppm
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Joan, Andre
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In stainless reach in cooler on cooks line. Beer cooler at servers station
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Cases of produce in walk in
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
  Cook line
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Machine is down and not in use. Operator is utilizing 3 bay sink
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket and door jams soiled. Employee cleaned
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  On cooks line
  Floor area(s) covered with standing water.
  Kitchen floors throughout kitchen and dish area are wet. Recommended floor mats or floor fans
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.