Waldo's

3150 Ocean Dr, Vero Beach, FL 32963 · Permanent Food Service · License 4100045

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Aug 25, 2026

What drove the grade

1 Live, small flying insects found in kitchen.High priority · fixed by the Aug 25 follow-up · 26 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 complaint inspection
9 high priority (fixed by the Aug 25 follow-up, 1 repeat), 2 intermediate (1 repeat), 16 basic (4 repeats); basic violations cost 12 at most
-48
Administrative complaint on Aug 20, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score40

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

Inspection history

1 inspection · 3 visits

Aug202026

Complaint inspection

27 violations found · Inspector came back 2 times

2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
11 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 10 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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: Standing water in bottom of prep table
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
- 2 High priority
- 1 Intermediate
- 11 Basic
What was still cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Ecolab is on site working on machine
  More time given
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  1 dropping observed in corner oh shelf. 2 droppings behind bread crumbs on shelf in dry storage.
  Administrative complaint
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  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: Standing water in bottom of prep table
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
27 violations found:
- 9 High priority
- 2 Intermediate
- 16 Basic
What the inspector cited
High priority9
- 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.
  Ice bin for drinks at bar. Drain line for soda gun draining into ice bin
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cut lettuce 57f. Cut tomatoes 57f cold holding. In service for 3 hrs in ice bath.2nd temp 45f. Salad reach in- Sour cream 48f. Salsa 45f cold holding. Temperatures elevated due to hot kitchen and doors open Egg wash 52f cold holding. For 3 hours. Operator added more ice. Now 41f. Reach in- diced tomatoes (46°F - Cold Holding) raw shrimp 53f. Mahi 54f. Shrimp 60f. Haddock 56f. Haddock 66f. Cold holding. Calamari 54f. Scallops 61f. Cold holding. Pico de gallo 51f cold holding. chicken 46f cold holding. Cooked pasta 49f cold holding. Cheese 49f. In cooler over 4 hours.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cooked onions 120f. Gravy 120f hot holding. Mashed 130f hot holding.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Cook wiped face without changing gloves or washing hands
- 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
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: 1 Live, small flying insects found in kitchen.
  2 in bar
  Rodent activity present as evidenced by rodent droppings found.
  3 droppings observed in storage room on shelf behind panko bread crumbs
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service.
  Repeat violationAdministrative complaint
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic16
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Fryer oil in storage room. Soda boxes not 6"
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Mashed potatoes scoop
  In-use tongs stored on equipment door handle between uses.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Servers
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Cook line reach in
  Repeat violation
  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 reach in coolers on cook line. Ambient 46f
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Salad cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan coils have dust in salad reach in. Hood filters
- Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
  Soda line draining into ice bin at bar
- Code 29, Plumbing and backflow prevention: Standing water in bottom of prep table
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Outside server area
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Rotted wood in liquor room. Hole in decorative wall in dining room
  Wall soiled with accumulated grease, food debris, and/or dust.
  Behind dish machine, soda dispenser and on ceilings on cooks line. Mold like substance above tea urns in break room and in dining room
  Floor soiled/has accumulation of debris.
  Hot water room has accumulation of debris. Small closet next to cook line. Back break room
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.