Ninos Corner
4236 20th St, Vero Beach, FL 32960 · Permanent Food Service · License 4100091
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection5 high priority (3 fixed by the Aug 24 follow-up, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic-30
- Violations at the Aug 24 complaint check1 basic-1
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint check
- Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Mold like substance observed on vents and duct work near front counter
Earlier inspections 1
C70Routine inspection13 violations, 5 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Hot time/temperature control for safety food received at less than 135°F.
Tomato sauce at 132f. Operator started to reheat
More time given
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale.
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.
Cooked Eggplant 8/12. Today is 8/20
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Egg wash 67f cold holding. Above chill line for one hour. Advised to add more ice 2nd temp 66f Grill drawers- in cooler for 1.5 hours. cooked pasta (54°F - Cold Holding); cooked onions (54°F - Cold Holding); raw burgers (49fF - Cold Holding); cooked mushrooms (49fF - Cold Holding)
Fixed on the spot
Hot time/temperature control for safety food received at less than 135°F.
tomato sauce (115-120°F - Hot Holding) hot holding for 2 hours. Advised to reheat
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Eggplant 103f. Cooling since 1045. Found at 12pm. 2nd temp 85-99f. 20 minutes later
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Eggplant 103f. Cooling since 1045. Found at 12pm. 2nd temp 85-99f. 20 minutes later. Provided cooling hand out
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade. Operator moved to clean
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
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 3.9% credit card fee not posted on receipt or menu. Educated operator
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Chicken thawing in buckets, ground beef in pans
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cook line cutting board
Equipment in poor repair.
Torn gasket
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Walk in cooler
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. On cook line
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.
- 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.