Restaurante la Taberna
2010 S US Hwy 1, Vero Beach, FL 32962 · Permanent Food Service · License 4100643
What drove the grade
2 Small Live, small flying insects found at bar.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection1 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 5 basic-12
- Safety score88
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 18, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: 2 Small Live, small flying insects found at bar.
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
All new employees less than 30 days. Provided form, employees signed
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used to store beer mugs. Employee moved
Fixed on the spot
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bags of meat thawing in sink. Advised to turn on water
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Employee moved
Fixed on the spot
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Women and men's restroom
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
In men's restroom. Operator states they just had repairs made
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.