Vero’s Sports Bar and Grill
2019 14 Ave, Vero Beach, FL 32960 · Permanent Food Service · License 4105346
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 8 complaint inspection2 high priority (1 fixed by the Sep 9 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 7 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Hand sink pvc pipe leaking in back prep area
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 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.
Items stocked in cooler 2 hours ago . Burgers 51. Tomatoes 52f. Cut cabbage 52f. Chicken tenders 48f Cold Holding. Corned beef 47f Cold Holding. Fryer cooler- chicken wings 55f. Raw fish 56f. Raw shrimp 49f Cold Holding.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Hydrogen peroxide stored next to to go containers on shelf
Fixed on the spot
Intermediate2
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 manager
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Dish area hand sink Used to store dishes. Bar hand sink used as dump sick evidenced by ice in sink. Operator moved
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters Floor drain under dish machine. Operator has hood filters scheduled for cleaning
Fixed on the spot
Code 29, Plumbing and backflow prevention: Hand sink pvc pipe leaking in back prep area
Standing water in bottom of reach-in-cooler.
Fryer cooler
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Throughout kitchen
Wall soiled with accumulated grease, food debris, and/or dust.
Behind dish machine. Floors soiled along wall next to walk in cooler
Earlier inspections 1
C79Routine inspection13 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic3
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitJul 14, 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 priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sausage (45°F - Cold Holding) in cook line cooler. Manager unable to determine how long in danger zone. Manager discarded. 2 door reach in- coleslaw (56°F - Cold Holding); sliced tomatoes (54°F - Cold Holding) Cream sauce 50f. Manager states they had out of cooler for service 3 hours ago. Advised to rapid chill. Blue cheese Dressing 51f. sour cream 51f. Cold holding in cooler overnight.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired 4-1-2026. Operator renewed
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade Ice bin
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Fish thawing in sink, no running water. Water was turned on
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Fixed on the spot
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. 2 door cooler ambient 50f. Cook line cooler ambient 56f
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Beer cooler drain feeding into bucket of standing water
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
2 door reach in
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Under 3 bay sink
Ceiling/ceiling tiles/vents soiled with dust above soda machine and dish machine
Floor soiled/has accumulation of debris.
Grease build up under equipment on cooks line. Grease build up on walls above flat top grill. Floor drain under dish machine is dirty.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.