WALDO'S

Name: WALDO'S
Address: 3150 OCEAN DR, VERO BEACH, FL, 32963, US
Rating: 53

3150 OCEAN DR, VERO BEACH, FL 32963

License #4100045

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

53 Grade F / 100

Failing Health Score

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Latest inspection

August 20, 2026 · 27 findings · 9 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WALDO'S in VERO BEACH currently holds an InspectFL Health Score of 53 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 20, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 2 major, 16 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 20, 2026 shows 27 observation rows: 9 critical, 2 major, and 16 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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Community reaction

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Community pulse

Would you eat here?

WALDO'S has a rough inspection history. Would you risk it?

F record

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 timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-74-7] 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
[28-02-4] Condensation or other drainage not disposed of according to law. Soda line draining into ice bin at bar
[14-71-4] Duct tape used to repair nonfood-contact surface. Cook line reach in
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers
[36-73-4] Floor soiled/has accumulation of debris. Hot water room has accumulation of debris. Small closet next to cook line. Back break room
[08B-38-4] Food stored on floor. Fryer oil in storage room. Soda boxes not 6"
[36-24-5] Hole in or other damage to wall. Rotted wood in liquor room. Hole in decorative wall in dining room
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-06-5] 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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Outside server area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan coils have dust in salad reach in. Hood filters
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler
[29-49-6] Standing water in bottom of prep table
[36-27-5] 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
[35A-02-8] 1 Live, small flying insects found in kitchen. 2 in bar
[22-41-4] 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
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 3 droppings observed in storage room on shelf behind panko bread crumbs
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wiped face without changing gloves or washing hands
[01B-13-4] 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 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 (46F - 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 120f. Gravy 120f hot holding. Mashed 130f hot holding.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.