Vero Prime

2023 14 Ave, Vero Beach, FL 32960 · Permanent Food Service · License 4100977

Official report

out of 100

Grade F

Safety score 37 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 19 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (1 repeat), 8 intermediate (1 fixed on the spot), 10 basic (1 repeat); intermediate violations cost 18 at most
-43
Administrative complaint on Sep 17, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score37

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

Inspection history

1 inspection · 2 visits

Sep172026

Routine inspection

20 violations found · Inspector came back once

Follow-up visitSep 18, 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.
12 violations still not corrected:
- 5 Intermediate
- 7 Basic
What was still cited
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  More time given
  Proof of required state approved employee training not available for some employees.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic7
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Duct tape used to repair nonfood-contact surface.
  More time given
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
- 2 High priority
- 8 Intermediate
- 10 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.
  Various items in ROP exceeding 48hours in walk in cooler.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Blue cheese 51f. Garlic butter 52f. Horseradish sauce 51 f Cold Holding. ; butter (56°F - Cold Holding) dressing (54°F - Cold Holding); cut lettuce (54°F - Cold Holding); cut tomatoes (54°F - Cold Holding); cooked feta (45°F - Cold Holding) Items double panned in cooler
Intermediate8
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
- 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.
  Tomato sauce made 2 days ago
- 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.
  Emailed form to operator
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzles at bar
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Employee bathroom is being used as storage room. Operator needs to remove items or go through plan review for remodel as storage room
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic10
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  Items observed in walk in cooler- 8-18- 26 brisket Ravioli filing packaged over 48hrs ago per employee. Filet tips 8-17-2026 Cooked short ribs 5-5-2026
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Tomato sauce
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee drink. Manager threw away
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Grill grate in disrepair
  Reach-in cooler shelves with rust that has pitted the surface.
  Duct tape used to repair nonfood-contact surface.
  Ice machine
  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. 2 units on back line. Coils have buildup
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator has service call in
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Above ice machine
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.