Vero Beach Inn and Suites

8797 20th St, Vero Beach, FL 32967 · Permanent Food Service · License 4105432

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 19 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
5 high priority (3 fixed by the Oct 19 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate, 7 basic
-32
Extension granted on Oct 9, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score66

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

Inspection history

1 inspection · 3 visits

Oct82026

Routine inspection

14 violations found · Inspector came back 2 times

2nd follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 31, Handwash sinks and supplies: Al kitchen hand sinks- No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Time extended for 7 days
  More time given
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 31, Handwash sinks and supplies: Al kitchen hand sinks- No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Cooler is ambient 43f. Not in use
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 5 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Bag of rice in bottom of reach in cooler. Observed rice Bag sitting in slimy water. Bag absorbed rice. Rice now contaminated by dirty water. Manager 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.
  Mozzarella cheese 50f. Pooled eggs 47f. Cooked potatoes in gravy 45f. Cold Holding. In cooler overnight
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw bacon over unwashed potatoes in walk in cooler
  Fixed on the spot
- 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. Reading 0ppm. Primed and ran multiple times. Sanitizer is dispensing from line but dish surface is 0ppm.
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked sausage, tater tots, eggs made 3 days ago in walk in cooler
- Code 31, Handwash sinks and supplies: Al kitchen hand sinks- No paper towels or mechanical hand drying device provided at handwash sink.
  Missing Hand wash sign at hand sink next to dish machine and servers station.
Basic7
- 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.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Cook line cooler
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Slimy yellow liquid in bottom of cook line cooler
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach under dish machine. 1 dead roach at servers station on floor. Manager swept up.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Front line in kitchen has broken tiles
  Floor soiled/has accumulation of debris.
  Grease build up under cook line
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.