Fishack

1929 Old Dixie Hwy, Vero Beach, FL 32960 · Permanent Food Service · License 4105126

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
3 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 6 basic
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

11 violations found

First visitSep 17, 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.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Fish dip made 9/10
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked shrimp 45-49. In cooler overnight
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice and potatoes . Operator added date
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used to store utensils. Employee moved
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pies in freezer
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket on small reach in freezer and reach in cooler
  Ice buildup in reach-in freezer and in walk-in freezer.
  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. Ambient 56f
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Top of machine needs cleaned
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters have buildup
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.
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.