Fort Pierce34946
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
1 Live, small flying insects found in kitchen. 4 small flies at wait station area. Total 5 live flies. Per supervisor next unannounced inspection.
High priorityCHARLENE'S COYOTE GRILLE →Jul 13, 2026
In white reach in cooler raw chill eggs and pooled eggs over muffins.
High priorityCHARLENE'S COYOTE GRILLE →Jul 13, 2026
Operating with an expired Division of Hotels and Restaurants license. Expired April 1st
High priorityCHARLENE'S COYOTE GRILLE →Jul 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 63F pancake 63F. Recommend to rapid chill, operator placed on the ice bath.
High priorityCHARLENE'S COYOTE GRILLE →Jul 13, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chili at the waitstaff area 122F. Recommend to reheat to 165F.
High priorityCHARLENE'S COYOTE GRILLE →Jul 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers; sliced ham (50F - Cold Holding); diced chicken (58F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); sliced cheese (49F - Cold Holding); raw ground beef (47F - Cold Holding); cooked diced chicken (49F - Cold Holding); raw steak (46F - Cold Holding) cook states placed in cooler before truck recommend to rapid chill placed in the walk in freezer.
High prioritySKIPPERS COVE BAR & GRILL →Apr 1, 2026
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. 0 ppm found line pinched resolved found at 50 ppm
High prioritySKIPPERS COVE BAR & GRILL →Mar 30, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler drawers; sliced ham (50F - Cold Holding); diced chicken (58F - Cold Holding); raw beef (48F - Cold Holding); raw chicken (48F - Cold Holding); sliced cheese (49F - Cold Holding); raw ground beef (47F - Cold Holding); cooked diced chicken (49F - Cold Holding); raw steak (46F - Cold Holding) cook states placed in cooler before truck recommend to rapid chill placed in the walk in freezer.
High prioritySKIPPERS COVE BAR & GRILL →Mar 30, 2026
Establishment operating without an approved sewage system.operator has been in contact with septic company, still in the works.
High prioritySACRED GROUNDS →Mar 12, 2026
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings by reach in freezer 7 rodent droppings by dry storage area under can good rack. No other activity observed through establishment
High priorityPINEAPPLE JOE'S GRILL&RAW BAR →Mar 11, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork, employee moved to proper storage
High priorityCHINA WOK →Mar 3, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee pulling up pants with gloves on.
High priorityAPP JET CENTER FORT PIERCE →Mar 2, 2026