Citrus Grillhouse

1050 Easter Lilly Lane, Vero Beach, FL 32963 · Permanent Food Service · License 4105217

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 6 basic
-16
Safety score84

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

Inspection history

1 inspection · 2 visits

Oct142026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Ambient 45f. Operator is utilizing ice baths for product.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 1 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter 76f. Sitting out on counter for 20 minutes. Advised to add to time plan. Pantry cooler turkey burgers (51°F - Cold Holding); salmon (45°F - Cold Holding); blue cheese crumbles (47°F - Cold Holding) Shrimp 45f Cold Holding. All items were moved from walk in to cooler less than an hour ago for service. Chef iced product down
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened 2 days ago
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Operator needs to add percentage to menu. Emailed industry bulletin
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- 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. Pantry cooler reading 49f
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Chef removed
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hoods have grease and dust build up
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Bar hand sink
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.