Fort Pierce34949
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.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded chicken made yesterday
High priorityARCHIES SEABREEZE →Aug 25, 2026
Rodent activity present as evidenced by rodent droppings found. 24 Rodent dropping found in a storage closet on shelf not in use employee cleaned area.
High priorityARCHIES SEABREEZE →Aug 25, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Sea bass 10 each manager disposed of, chicken shreeded temperature abuse manager disposed, mandarin oranges dented
High priorityARCHIES SEABREEZE →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken
High priorityARCHIES SEABREEZE →Aug 25, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
High priorityARCHIES SEABREEZE →Aug 25, 2026
Dented/rusted cans present. See stop sale. 1 can of shredded sauerkraut
High prioritySQUARE GROUPER TIKI BAR FT PIERCE INLET →Aug 25, 2026
Live, small flying insects found. 2 small flies one in kitchen one in storage area. Advised next unannounced inspection by supervisor on duty Christal.
High prioritySQUARE GROUPER TIKI BAR FT PIERCE INLET →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale food left in cooler from overnight, manager disposed of foods
High priorityMANATEE ISLAND BAR AND GRILL →Apr 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mani 58f cold holding, grouper 56f cold holding, out approximately 30 mins advised to rapid chill manager placed In Walk in cooler Fish 48f cold holding, chicken 45f cold holding,placed ice on top to rapid chill Blue cheese 51f cold holding, diced chicken 48f cold holding, cabbage 46f cold holding, Cole slaw 49f cold holding, shredded pepper jack 47f cold holding, lettuce 47f cold holding, items from over night manager disposed of products. Mani 58f cold holding, grouper 56f cold holding was thawing for about 30 mins manager placed in walk in cooler to rapid chill Tuna 48f cold holding, krab stick 46f cold holding placed out about 30 mins advised to rapid chill placed ice bags on items to rapid chill
High priorityMANATEE ISLAND BAR AND GRILL →Apr 24, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bean soup 48F cooling. Made 4/22 found in walk in cooler. 3Qts.
High priorityPELICAN YACHT CLUB →Apr 23, 2026
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Salad dated 4/16. Removed and discarded.
High priorityPELICAN YACHT CLUB →Apr 23, 2026
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Frozen fish found in walk in freezer not frozen prior to ROP. Manager discarded fish.
High priorityPELICAN YACHT CLUB →Apr 23, 2026