Sea Oaks Beach Club

8850 N A1A, Vero Beach, FL 32963 · Permanent Food Service · License 4100573

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
2 high priority (fixed on the spot), 3 intermediate, 3 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Oct82026

Routine inspection

8 violations found

First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Clams in ROP. Chef threw away
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  sausage gravy (44-47°F - Cold Holding) In cooler overnight. Chef threw away. Out of temperature due to blocked air flow. Expo cooler- Pasta salad 47f Cold Holding. Coleslaw 47f. Cold Holding. In cooler less then 4 hours. Moved to rapid chill. Rechecked, now at 41f.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Clams in ROP
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Upstairs bar. Confirmed hot water in kitchen and other areas
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Operator needs to add 20% automatic gratuity fee to menu. Operator has it on receipt. Emailed to executive chef
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In expo cooler. Chef put thermometer inside
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Cut avocado with avocado with stickers
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Light Accumulation of mold-like substance in the interior of the ice machine on deflector shield.
  Chef cleaned
  Fixed on the spot
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.
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.