Girodano's Deli
774 21 St, Vero Beach, FL 32960 · Permanent Food Service · License 4100440
What drove the grade
No plan review submitted and approved - renovations were made or are in progress.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection4 intermediate (2 fixed on the spot, 2 repeats), 7 basic (1 repeat)-20
- Administrative complaint on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
Pasta salad in display cooler.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee signed form
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store sponges and gloves
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. No approved plans or historical plans on file. Operator has knocked down wall to adjoining retail space in plaza to acquire square footage for more seating and added buffet/self service type of cooler. Cooler is not being used at time of inspection. Called plan review, no approved application or remodel application submitted as of today. Last application was submitted 9/30/25 and denied. Operator was placed on warning on 3/5/26, 8/19/25, and 2/19/25 for plan review.
Repeat violationAdministrative complaint
Basic7
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Cook line cooler
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Boxes of cups on floor in storage room
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
In dry storage area
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Provided form
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. Observed electric burner with grease filled pans. Grease build up on walls and shelving surrounding cooktop. Employee states they cook breaded chicken in oil
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.