- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.- in kitchen
- Basic - Clean equipment stored on floor.- large pots and pans
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - In-use tongs stored on oven door handle.
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
- Basic - Top Shelf of preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name.- spray bottle of vinegar and water and sugar container **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. - outside faucet **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- cut romaine 46°f in top portion of reachin inside another pan that prevented proper cooling, moved to bottom of cooler
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.- rinsing potatoes
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.- steak tartare needs to be designated as a raw item
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine and quat for 3 bin sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.- homemade dressing, cooked lobster **Repeat Violation**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area./ **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ in grill cooler, salad cooler and wine cooler
- Basic - Old labels stuck to food containers after cleaning./ containers above mop sink **Repeat Violation**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair./ salad cooler
- Basic - Wall soiled with accumulated food debris./ behind the grill
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ spinach and cut lettuces 47°f, in reach in section of cooler with another pan below preventing air flow, moved to another cooler
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, chicken over beef. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food./ cleaner above case of potatoes **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ lasagna in WIC **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled./ bottle of soap
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable-several boards in kitchen area. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over prep area near dish machine.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing shrimp in deep basin Handwash sink. **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's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting boards have cut marks and are grooved stained and no longer cleanable. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation-Chef on cook line prepping foods. put hat on when inspector entered. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor. bunch of Carrots and bag of onions on floor outside of walk in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. portioned raw beef cooling tightly covered. **Repeat Violation**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner-towel under cutting board.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed cutting board grooved/pitted and no longer cleanable-green and white portable boards used by chef, Facility has replaced long boards as cited previously.
- Critical - Observed food being cooled by nonapproved method-pasta cooling in tightly sealed zip lock bags. chef opened all bags for them to cool.
- Critical - Observed food stored on floor- bag of carrots and bag of onions on floor outside of walk in cooler door by back door.
- Observed ice scoop with handle in contact with ice-beverage area near cookline.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-carton of milk opened yesterday.
- Observed residue build-up on linen under cups on shelves in beverage area.
- Observed single-service articles stored without protection from contamination-coffee filters.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-Restroom door in stock room.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. One new employee less than 1 month.
- Observed cutting board grooved/pitted and no longer cleanable-long board st salad box.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-restroom in storage room next door.
- Critical - Hand wash sink lacking proper hand drying provisions, soap and sign. See notes in comment section on page 1.
- Observed cutting board grooved/pitted and no longer cleanable. Most portable colored boards and long boards. Chef states he has new boards-will begin use of such.
- Observed employees with no hair restraint-chef and sous chef. One put on hat...
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food-Ramikin in sugar container at back wall.
- Observed nonfood-contact equipment in poor repair-ice bin by cookline has plastic tape on front.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors-restroom in storage room.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Cook rinsed knife in prep sink then dried with towel.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop in kitchen stored on shelf next to handwash sink-exposed to splash from handwash sink.
- Observed chest freezer gasket torn/in disrepair allowing chest lid to stay open. Freezer heavily iced over.
- Observed cutting board grooved/pitted and no longer cleanable. Blue board in use by chef-heavily stained. Repeat Violation.
- Observed employee with no hair restraint-kitchen, food prep employees.
- Critical - Observed expired Food Manager Certification-facility has test scheculed for Thursday 4-14-2011.
- Critical - Observed food stored on floor. Bag of rice on floor in storageroom. Corrected On Site.
- Observed nonfood-contact equipment in poor repair-chest freezer lid heavily rusted.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whipped butter, holding at cookline cooler-employee states it was mixed in the last hour. Advised quick cool to 41 F.
- Critical - Observed unlabeled spray bottle.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Caesar dressing made with raw egg-must include information that it contains raw eggs...eat at you own risk.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface-bar type towel under cutting board.
- Observed ice scoop with handle in contact with ice-several locations. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Chef cutting green beans prepped for cooking. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-long board at salad station.
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10/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shell eggs stored over raw fish in walk-in cooler.
- Observed attached equipment, light shields over cookline soiled with accumulated grease and dust.
- Observed attached equipment, hood suppression system, flat surfaces soiled with accumulated dripping grease.
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container in reach-in cooler-discarded. Corrected On Site.
- Observed gasket torn/in disrepair-cookline by adjacent to burner stove.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. At least one new employee.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tides (The), 3103 Cardinal Dr, Vero Bch, FL »