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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SEA OAKS BEACH CLUB in VERO BEACH currently holds an InspectFL Health Score of 54.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 39 total violations — 9 critical, 7 major, 23 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 8, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
SEA OAKS BEACH CLUB has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Clams in ROP. Chef threw away
- [27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Upstairs bar. Confirmed hot water in kitchen and other areas
- [22-20-5] Light Accumulation of mold-like substance in the interior of the ice machine on deflector shield. Chef cleaned
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In expo cooler. Chef put thermometer inside
- [08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado with avocado with stickers
- [55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Operator needs to add 20% automatic gratuity fee to menu. Operator has it on receipt. Emailed to executive chef
- [03G-46-3] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Clams in ROP
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage gravy (44-47F - Cold Holding) In cooler overnight. Chef threw away. Out of temperature due to blocked air flow.Corrected On-Site Expo cooler- Pasta salad 47f Cold Holding. Coleslaw 47f. Cold Holding. In cooler less then 4 hours. Moved to rapid chill. Rechecked, now at 41f.
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