Grand Harbor Golf and Beach Club
8500 N A1A, Vero Beach, FL 32963 · Permanent Food Service · License 4100787
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 7 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 · 1 visitRoutine inspection
- First visitSep 15, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
blue cheese (49°F - Cold Holding) feta cheese (47°F - Cold Holding) In cooler less than 4 hours. Items were moved to rapid chill. Chef moved to rapid chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw ground beef over salmon in walk in
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Mop sink
Basic7
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Cut avocados with whole sticker intact avocado. Chef moved cut avocado
Fixed on the spot
Food stored in undrained ice.
Fresh mussels. In cookline cooler drawers. Advised to drain water
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Employee cutting cucumbers. Manager spoke to employee
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Soda gun nozzle at servers area is not draining water. Nozzle is submerged in standing water. Maintenance arrived during inspection to look at nozzle
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign or paper towels provided at a hand sink used by food employees.
Cook line paper towels and sign was posted
Fixed on the spot
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.
Purse on shelf with clean containers. Chef moved
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.