Grand Harbor Club Cited for 42 Health Violations

Grand Harbor Club health inspection in Vero Beach, Florida.
Grand Harbor Club health inspection in Vero Beach, Florida.

VERO BEACH – Grand Harbor Club in Vero Beach, Florida, was cited for 42 health violations from employees not washing hands to rodent droppings, according to the inspector.

We usually don’t think that a place like Grand Harbor Club in Vero Beach would have so many health inspection violations. It was also a big surprise that no one in the kitchen was certified to handle food.

The inspector noted that he witnessed an employee failing to wash their hands prior to handling food. It was also noted that another employee handled soiled dishes then “handled clean dishes” without washing their hands.

The report also shows that dead love bugs were found on the floor by the ice bin, and multiple live fruit flies were in the bar area.

The Grand Harbor Club kitchen also had repeated violations, one indicating that the refrigeration for food was not being kept at 41 degrees, it was being kept at 51 degrees. The items were blue cheese, sliced tomatoes, and sliced cheese.

Grand Harbor also had to throw out Salmon and raw chicken because of potential contamination, according to the report.

Rodent droppings were found in dry storage on the floor, the report said.

Cream cheese and cut cabbage were missing dates. This is a violation because anything opened for more than 24 hours must be marked with a date.

A soda gun was soiled as well as 2 live fruit flies were found in the soda gun holder.

Here’s a list of all 42 health violations at Grand Harbor:

  • Basic – Berries washed and put back in dirty containers **Warning**
  • Basic – Bowl or other container with no handle used to dispense food. Quarter pan in bread crumbs **Warning**
  • Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty in kitchen **Warning**
  • Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverwear **Warning**
  • Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
  • Basic – Employee eating in a food preparation or other restricted area. Chef walking around with drink **Warning**
  • Basic – Employee with no beard guard/restraint while engaging in food preparation. Cook **Warning**
  • Basic – Floor area(s) covered with standing water by ice machine **Warning**
  • Basic – Food stored in holding unit not covered. Potatos on top of speed rack **Warning**
  • Basic – Food-contact surface not smooth and easily cleanable. Exposed insulation in liquor room **Warning**
  • Basic – Hole in ceiling. Dish area **Warning**
  • 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. Tongs stored in ice with containers of food **Corrected On-Site** **Warning**
  • Basic – In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
  • Basic – Light not functioning. Hood **Warning**
  • Basic – No conspicuously located ambient air temperature thermometer in holding unit. Snack bar **Warning**
  • Basic – No handwashing sign provided at a hand sink used by food employees. Snack bar **Warning**
  • Basic – Raw fruits/vegetables not washed prior to preparation. Onions **Corrected On-Site** **Warning**
  • Basic – Stored food in standing water in beer cooler. Cherries **Warning**
  • Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Liquor room **Warning**
  • Basic – Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Raw chicken 63fStop sale **Warning**
  • Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Asparagus and unwashed mushrooms above ready to eat bagged lettuce **Warning**
  • Basic – Wet wiping cloth not stored in sanitizing solution between uses. In pocket **Corrected On-Site** **Warning**
  • Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Oppm quat in bar **Warning**
  • Basic – Wood food-contact surface not properly sealed. Pressboard in dry storage and liquor room **Warning**
  • High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
  • High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
  • High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon **Warning**
  • High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Dead love bug on floor by ice bin 8 plus live fruit flies in bar area, 2 live flies in soda holder in bar area. Dead centipede on dry storage floor **Warning**
  • High Priority – Nonfood-grade containers used for food storage – direct contact with food. Wicker Basket touching apples **Warning**
  • High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese homemade 52f, cold soup 54f. Sliced tomatoes 54f sliced cheese 51f **Repeat Violation** **Warning**
  • High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Butter 118f **Warning**
  • High Priority – Reduced oxygen packaged food label lacking use by date. Salmon **Warning**
  • High Priority – Rodent activity present as evidenced by rodent droppings found. 10plus rodent droppings in dry storage on floor **Corrected On-Site** **Warning**
  • High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale **Warning**
  • High Priority – Toxic substance/chemical improperly stored. Over dinner cover plates **Corrected On-Site** **Warning**
  • Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cream cheese missing ending date and cut cabbage missing dates **Warning**
  • Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Chef **Warning**
  • Intermediate – Ice sticks directly on racks in freezer **Warning**
  • Intermediate – Packaged food not labeled as specified by law. Oil on cook line **Corrected On-Site** **Warning**
  • Intermediate – Soda gun soiled. 2 fruit flies in soda gun holder **Warning**
  • Intermediate – Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
  • Intermediate – Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer’s specifications. 211f **Warning**
  • There was a total of 11 High Priority Violations, 7 Intermediate Violations, and 24 Basic Violations.

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    About Andy Hodges
    Andy Hodges grew up in Jupiter, Florida where he began his career in radio and TV broadcasting for over 12 years. He would make a career change to computer programming. Andy spent seven years working for tech companies in Atlanta before moving to Indian River County in 2002. He returned to the news sector in 2005 as a writer. Andy joined Sebastian Daily in 2016 as our editor in chief.