Post & Vine
1919 14th Avenue, Vero Beach, FL 32960 · Permanent Food Service · License 4105366
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 11 routine inspection2 high priority (fixed by the Sep 14 follow-up, 1 repeat), 1 intermediate, 4 basic (1 repeat)-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 · 2 visitsRoutine inspection
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Coolers are not in use. Operator has work order
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Ice bath- salsa 54f. Cold Holding. Less than 4 hours. Advised to add more ice. Pizza- tomato sauce 52f. Mozzarella Cheese 52f. Cooked mushrooms 55f. Roasted peppers 55f; sausage crumbles (54°F - Cold Holding); vodka sauce (47°F - Cold Holding) Drawers- burgers 47f. Brussel sprouts 51f. Meatloaf 47. Cold Holding. ; Brie (51°F - Cold Holding); filets (51°F - Cold Holding); cooked broccoli (51°F - Cold Holding); cooked carrots (51°F - Cold Holding); raw chicken (51°F - Cold Holding); shrimp (47°F - Cold Holding); raw chicken (52°F - Cold Holding); salmon (52°F - Cold Holding)
Repeat violation
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Lunch menu. Printed sign
Basic4
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawers ambient 50f. Pizza cooler ambient 60f.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fans in walk in cooler have build up
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
PVC pipe broken under hand sink in pizza area. Water dumps onto floor
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.