Green Marlin Restaurant & Raw Bar
1475 US Hwy 1, Vero Beach, FL 32960 · Permanent Food Service · License 4101098
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection5 high priority (1 fixed by the Sep 11 follow-up, 4 fixed on the spot, 2 repeats), 4 basic (1 repeat)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing grout in kitchen
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw chicken 46f Cold Holding. In double pan. Operator moved to chill
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Gumbo 120-130 Hot Holding Manager moved to heheat
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cheeese
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass machine outside bar.primed and swapped chemicals. reading 50.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
2 live roaches on top of dish machine. Killed and sanitized.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Handle on dessert cooler
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing grout in kitchen
Ceiling tile missing.
Above dish machine
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.