How many inspections has Vw Chevron 43rd Ave in Vero Beach had?

Vw Chevron 43rd Ave in Vero Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Vw Chevron 43rd Ave in Vero Beach find?

Vw Chevron 43rd Ave in Vero Beach was most recently inspected by FDACS on March 26, 2026 (Focused Inspection).

Has Vw Chevron 43rd Ave in Vero Beach had any stop-sale or stop-use orders?

No, Vw Chevron 43rd Ave in Vero Beach has no stop-sale or stop-use orders on record with Florida FDACS.

Vw Chevron 43rd Ave in Vero Beach

Name: Vw Chevron 43rd Ave in Vero Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

20 43rd Ave, Vero Beach, FL 32968

St. Lucie County · Vended Water · FDACS
Owner: Ds Services
FDACS Estab #: 191561

Overview

Vw Chevron 43rd Ave in Vero Beach, FL has 6 FDACS food safety inspections on record with 32 violations.

6FDACS Insp.

32Violations

Last inspected FDACS: March 26, 2026

Vw Chevron 43rd Ave in Vero Beach: FDACS Inspection History (6)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2026 — 1 inspection

Mar 26, 2026 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted Routine Offsite Inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2025 — 2 inspections

Aug 26, 2025 — Focused Inspection· Focused Inspection

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

Jun 4, 2025 — Met Sanitation Inspection Requirements· 12 violations· Met Requirements

Inspector: LOGAN SAMUELSEN, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen: In the reach in condiment cooler a package of raw bacon stored over ready to eat tomatoes and lettuce. COS: Employee moved bacon to new location. Y x Print Date: 6/4/2025 Page 1 of 3 19 P Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P Observation: Kitchen: Breaded fish that was stored in the hot holding case that was made 1 hour ago had an internal temperature of 118-125 degrees F taken with an accurate and calibrated thermometer. COS: Breaded fish was reheated to 165 degrees F. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No documentation is provided for employees to report to the person in charge about food borne illnesses. Provided establishment with employee reporting agreement handout.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge is unable to answer questions on employee health. Industry documents provided during visit Y o

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Kitchen: Containers of tomatoes, cheese and lettuce that was made less than 24 hours ago had no date marks on the containers. COS: Employee date marked the tomatoes, cheese and lettuce. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment did not have any written procedures for cleanup of vomit and diarrhea. Vomit and diarrhea documentation provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Kitchen: Can of stainless steel cleaner was stored over hot sauce. COS: Employee moved stainless steel cleaner to new location.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen: Hand wash sink blocked by trash can and hand wash sink filled if rags COS: Employee moved trash can and rags to new location.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

No Certified Food Protection Manager Certificate provided during visit. Documentation Provided.

Good Retail Practice Violations

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen: Food employee not wearing hair restraint.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Kitchen; Pans had heavy buildup of carbon deposits.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Kitchen: Fryer has a heavy build up of grease.

5-203.14 Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bibb, by providing an air gap or installation of an approved backflow prevention device. 5-203.14 Pf

No backflow prevention device on mop sink.

2024 — 1 inspection

Jul 10, 2024 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted routine offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2023 — 1 inspection

Dec 12, 2023 — Met Inspection Requirements· Met Requirements

Inspector: MARIA JOHNSON, OPS REGULATORY PROGRAM SPECIALIST

Comments: Conducted offsite inspection. Lab results provided.

No violations or enforcement actions recorded for this inspection.

2022 — 1 inspection

Sep 16, 2022 — Operating Without a Valid Food Permit· 20 violations· Operating Without Permit

Inspector: SYED KALEEM, ENVIRONMENTAL SPECIALIST II

Person in charge: ALEX COMAS

Comments: Request# 5084436 Employee Health Guidelines and reporting agreement provided. Septic System: no change in current food business operations. No visual indication of septic system failure. The food establishment is operating without a valid food permit. An application for a food permit has been submitted. The Food Establishment shall remit payment of the appropriate fee within 10 days. Electronic online payment by credit card or e-check is available at https://foodpermit.fdacs.gov. Payment by check or money order is also accepted but must be made payable to FDACS and remitted to Florida Department of Agriculture and Consumer Services, PO Box 6720, Tallahassee, FL 32314-6720. Please note that payment by check or money order may delay the processing of your food permit application. Contact the Business Center by email at [email protected] or by calling 850-245-5520 for further assistance.

Risk-Based Violations

Backroom- Observed raw bacon stored over beverages and milk gallons at walk-in cooler. COS- All raw bacon moved to bottom shelf during visit and verified. x Print Date: 9/16/2022 Page 1 of 5 13 P Citation Description: Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P Observation: Food service area- Raw chicken stored over raw fish at condiment cooler. COS- Raw chicken moved to bottom shelf by manager and verified. x

2-102.11(C) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C) (2)-(3) and (17) PfPf

Person in charge does not correctly respond to questions that related to foodborne illnesses and symptoms. Employee health guideline and reporting agreement given and reviewed. o

3-501.18 Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date mark and the correct date mark cannot be determined. 3-501.18 PP

Backroom- Chicken salad and Tuna salad held in walk-in cooler since 08-25-2022. COS- Chicken salad and tuna salad voluntarily discarded by manager. x

Backroom- Chemicals such as Degreaser and Clorox stored over beverages at storage shelf. COSAll chemicals moved to proper location during visit. x Print Date: 9/16/2022 Page 2 of 5

Ice machine room- Hand wash sink was blocked by metal plate. COS- Metal plate removed from hand wash sink by manager. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Ice machine room- No paper towels at hand wash sink. COS- Paper towels provided. x

Good Retail Practice Violations

211 Packaged ice and vended ice not properly labeled according to regulation. 5K-4.023(9)(d) F.A.C.

Retail area- Observed missing label with manufacturing name and address on the ice bags. COSProper labels provided during inspection. x

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food entity does not have a thin probe thermometer for TCS food items. o

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Food service area- No thermometer at reach-in small sandwich cooler next to hot case unit. o

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food service area- Missing labels with their common name on Ketchup, mustard and mayonnaise bottles at condiment cooler. COS- Proper labels provided. x

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Backroom- Soda crates used as shelving next to reach-in freezers. o

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Ice machine room- Hand wash sink not sealed to the wall. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom- No covered trash can at unisex restrooms. o

5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115

Outside- Accumulation of leaves and debris build up on floor inside dumpster enclosure. o

5-501.11 Drains in receptacles or waste handling units for refuse, recyclables, and returnables do not have drain plugs in place. 5-501.114

Outside- No drain plug at dumpster. o

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Outside- Dumpster placed on ground. o

5-501.16(B)-(C) Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory or group of adjacent lavatories where disposable towels are used at handwashing lavatories. 5-501.16(B)-(C)

Ice machine room- Trash can not provided by hand wash sink. o

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Outside- Dumpster lid left open. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail area- Some ceiling tiles have water damaged. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Food service area- Old food debris build up on floor underneath condiment cooler. o Print Date: 9/16/2022 Page 3 of 5 99 Citation Description: The food establishment is operating without a valid food permit. An application for a food permit has been submitted. Food Establishment shall remit payment of appropriate fee within 10 days. 500.12(1) (a)F.S., 5K-4.020(4)(b) F.A.C. Observation: Establishment began operating on 09-15-2022. o INSPECTION: VENDED WATER/VENDED ICE Violation Number

Vw Chevron 43rd Ave in Vero Beach: Frequently Asked Questions

When was Vw Chevron 43rd Ave in Vero Beach last inspected?: Vw Chevron 43rd Ave in Vero Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on March 26, 2026. Inspection type: Focused Inspection.
How many inspections has Vw Chevron 43rd Ave in Vero Beach had?: Vw Chevron 43rd Ave in Vero Beach has 6 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Vw Chevron 43rd Ave in Vero Beach find?: Vw Chevron 43rd Ave in Vero Beach was most recently inspected by FDACS on March 26, 2026 (Focused Inspection).
Has Vw Chevron 43rd Ave in Vero Beach had any stop-sale or stop-use orders?: No, Vw Chevron 43rd Ave in Vero Beach has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Vw Chevron 43rd Ave in Vero Beach?: The most frequently cited FDACS violations at Vw Chevron 43rd Ave in Vero Beach are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf.