The Twisted Lime
710 S US Hwy 1, Vero Beach, FL 32962 · Permanent Food Service · License 4105371
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 4 routine inspection2 high priority (fixed by the Sep 8 follow-up), 1 intermediate, 10 basic (2 repeats)-21
- Safety score79
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 8, 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: Equipment in poor repair.
Gaskets have been ordered
More time given
Walk-in cooler/freezer shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitSep 4, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep cooler-Salsa 46f. Cut melon 46f Cold Holding. Corn 54 cold holding since 11am. Found at 2:30. ; sour cream (51°F - Cold Holding) Pizza cooler; cooked onions (49°F - Cold Holding); cut tomatoes (49°F - Cold Holding) cheese 50f Cold Holding. Sandwich cooler- cut tomatoes 51f. Corn 51f Cold Holding. Raw chicken 49f raw shrimp 49f Cold Holding. All cold holding 3.5 hours. Manager emptied coolers and moved to rapid chill
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Main Dish machine reading 0ppm. Primed, now reading 100ppm -Main bar dish machine 0ppm, primed now 100ppm -outside dish machine 0ppm still reading 0ppm
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can in front of hand sink main bar
Basic10
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on cook line cooler
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Torn gasket on cooks line grill drawers
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Bottom shelf walk in cooler
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. Front prep cooler. 44f Pizza cooler 50f Sandwich cooler 50f
Repeat violation
Code 24, Clean equipment storage and air drying: Ice bucket not stored inverted or in a protected manner.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Pizza cooler and front prep cooler
Repeat violation
Code 35, Insects, rodents, pests and animals: 1 Dead roaches on premises on prep cooler lid.
Cleaned and sanitized
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Dish area
Floor area(s) covered with standing water.
Dish area
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.
Cell phone on prep table
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.