WALDO'S

Name: WALDO'S
Address: 3150 OCEAN DR, VERO BEACH, FL, 32963, US
Rating: 85.8

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

85.8 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

WALDO'S in VERO BEACH currently holds an InspectFL Health Score of 85.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 2 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 9, 2026 included 3 critical violations, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw fish on cooks line, fish is still frozen. Employee removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Blade was moved to 3 bay sink
[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. Emailed to operator. Sign was printed and posted
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside hose
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings over raw fish in cook line drawers
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-71-4] Duct tape used to repair nonfood-contact surface. Reach in cooler handle on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease buildup
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At servers station outside. Emailed sign to manager
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef removed

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse