Scampi Grill
815 20 St, Vero Beach, FL 32960 · Permanent Food Service · License 4105342
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot), 1 intermediate, 5 basic (1 repeat)-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 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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.
Milk in servers area opened over 24hrs ago. Manager added date
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Deflector shield In servers area
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Manager separated to dry
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Manager added trash can with lid
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
In dry storage room off of outside bar. Room has exposed wood and insulation.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Bag on rack next to pots and pans. Manager moved
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.