Liberty Pizza and Steaks

955 17 St, Vero Beach, FL 32960 · Permanent Food Service · License 4100904

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 22, 2026 (2 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 · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 complaint inspection
3 high priority (fixed on the spot), 5 intermediate, 1 basic
-25
Safety score75

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct222026

Complaint inspection

9 violations found

First visitOct 22, 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.
9 violations found:
- 3 High priority
- 5 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked beef 44f. Cold Holding. Observed in double pan in pizza cooler. Operator voluntarily discarded Fresh garlic in oil sitting out at 74f. Operator states was pulled out of cooler 1 hour ago. Oil was moved to cooler to rapid chill
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  tomato sauce (112-120°F - Hot Holding); sausage and meatballs (112-120°F - Hot Holding) Hot holding for 50 minutes. Operator reheated to 165°F+ Second temp. - 180f.-192f
  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 chicken over tomato sauce. Raw shelled eggs over sauces
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Cooked beef pulled from freezer yesterday. Provided education
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator has blank form
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Kitchen hand sink. 80f
- 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/. 2nd restroom has been converted to storage room. Operator is already on 60 day warning from previous inspection 9-29-26. Operators intention is to convert back to restroom.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Operator is charging 3% service charge for credit cards
Basic1
- Code 21, Wiping cloths and linens: Clean wiping cloth supply not properly stored.
  Hanging on cooks belt
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 chicken being cooked in pan on induction top
Official report, on the Florida DBPR website

Earlier inspections 1

Sep292026B87Complaint inspection6 violations, 1 high priority Warning issued

First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 1 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  sausage and meatballs (91°F - Hot Holding In service for 1 hour. Advised to reheat
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Provided time plan for operator
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Slicer
- 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/. 2nd restroom has been converted to storage room. Toilet has been removed and capped off. Hand sink is still present. Operator needs to submit new plans for removal of restroom. 2nd restroom still operational
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Pizza cooler
- Code 25, Single-service items: Single-service articles improperly stored.
  Pizza boxes on floor in storage room
  Fixed on the spot
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. Operator has portable countertop induction units for cooking steak for Philly cheesesteaks. Observed pans with grease.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.