How many health inspections has CHIVE had?

CHIVE has had 25 inspections according to Florida DBPR records.

Has CHIVE ever been shut down?

No, CHIVE has no emergency closures on record.

What are the most common violations at CHIVE?

The most frequently cited violations at CHIVE are: Consumer advisory, Proper hand/arm washing, Food contact surfaces.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V11 (Food in good condition) mean?

FOOD QUALITY HAZARD: Food in poor condition — spoiled, contaminated, mislabeled, or adulterated — can cause foodborne illness, allergic reactions, or poisoning. Spoiled food may contain dangerous levels of histamine (causes scombroid poisoning from fish), Listeria (grows during refrigeration), or toxin-producing molds. Mislabeled food can trigger fatal allergic reactions in sensitive individuals. Inspect all food upon delivery and regularly during storage. Reject food that is: spoiled, damaged, at incorrect temperature, past expiration, improperly labeled, or from unverified sources. Date-mark all ready-to-eat TCS foods — use within 7 days if held at 41°F or below. Discard any food of questionable quality.

What does Florida violation V31 (Clean multi-use utensils) mean?

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

CHIVE

390 21ST ST STE 104, Vero Beach, FL 32960

Indian River County · Permanent Food Service · Owner: CHIVE LLC · License: SEA4105219

CHIVE in Vero Beach, FL has 25 inspections on record with 159 total violations (6.4 per inspection) and 0 emergency closures.

25Inspections

159Violations

0Closures

Data current as of March 11, 2025

Inspection History (25)

Mar 11, 2025 — Routine - Food· 4 violations · Inspection Completed - No Further Action

Sep 20, 2024 — Routine - Food· 2 violations (1 high priority)· Call Back - Complied

High Priority Violations

V24 Toxic substance control

Intermediate Violations

V41 Toilet facilities

Sep 13, 2024 — Routine - Food· 5 violations (2 high priority)· Warning Issued

CHIVE

Inspection History (25)

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How Does This Facility Compare?

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