VERO BEACH INN & SUITES

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee cleaning containers with soap. No sanitization step completed. Educated employees on 3 step process. Corrective Action Taken - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is covered in old food debris. Can opener blade has old food debris - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - 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. Make table cook line cooler is reading 41 ambient - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher is not being maintained and is not in use at time of inspection. Operator must maintain equipment or go through plan review to remove Repeat Violation - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on walk in cooler door - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Floor soiled in grease under equipment on cooks line - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

Basic - - From initial inspection : Basic - Plumbing line from a removed fixture not capped off. Floor plumbing next to walk in cooler - From follow-up inspection 2025-10-28: Time Extended - From follow-up inspection 2025-12-31: Time Extended

High Priority - Toxic substance/chemical improperly stored. Bleach next to clean lids on shelf Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cream cheese and butter pats on buffet. Printed time plan for manager. Manager filled out form Corrected On-Site

Basic - Dishmachine is not sanitizing due to no sanitizer on site . Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Manager is not using dishwasher at this time and is using 3CS.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Plumbing system in disrepair. Faucet is leaking at spray hose sink

Basic - No handwashing sign provided at a hand sink used by food employees. Sink by dishwasher Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. 1 can of sausage gravy dented

Basic - Equipment in poor repair. Gaskets separated from door on tall reach in cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to dishwasher. 2. No paper towels in front sink Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen

High Priority - 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. 0 ppm chlorine. Sanitizer bucket changed, primed and retested at 50 ppm. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled potatoes 118/119f and sausage 114/115f at breakfast area in chafers hot holding. Employee set up new stenos to hot hold at +135f. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. Corrected On-Site

Intermediate - No paper towels provided at handwash sink. Back kitchen. Provided. Corrected On-Site

Intermediate - 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. Printed and signed for employee missing training. Corrected On-Site

Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At buffet. Removed to dry container. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Near dish machine hand sink.

High Priority - 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. No sanitizer dispensing. Primed 3 times

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Floor soiled/has accumulation of debris. Inside walk-in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan cover in walk-in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Hotel manager unaware of strips location.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates at buffet line not covered when in use.

Basic - Equipment in poor repair. Reach in cooler gasket.