BEARDED BROTHERS TAPHOUSE & EATERY
4810-4812 N KINGS HWY, Fort Pierce FL 34951 · 772-301-8282
Last inspected Mar 3, 2026 · 5 visits since July 2024
JUL 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 78F cold holding. Per employee sitting out dive 20 mins ago. Advised to rapid chill. Cook placed in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ice buildup around walk in freezer door. Manager states it needs a new heat strip.
In-use knife/knives stored in cracks between pieces of equipment. Manager removed knives
Standing water in bottom of sauté reach-in-cooler.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors.
Food stored on floor. Delivery of multiple frozen boxed items that came in yesterday in walk in freezer.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and server used hand sanitizer instead of hand washing. Server. Education provided to both servers on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 78F cold holding. Per employee sitting out dive 20 mins ago. Advised to rapid chill. Cook placed in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 115F hot holding, cooked peppers 119F hot holding, sautéed mushrooms 123F hot holding. Cooked at 11:30am. Advised to reheat to hot holding. rechecked peppers 189F, onions 200F, mushrooms 201F.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. E.C. Provided printed copy. Filled out and signed.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen.
Food stored on floor. Delivery of multiple frozen boxed items that came in yesterday in walk in freezer.
In-use tongs stored on equipment door handle between uses. Employee removed.
Wet mop not stored in a manner to allow the mop to dry. In ware washing area on floor. Advised to invert to dry properly.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
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. Found at 0ppm. Reprimed and switched lines. Found at 50 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 raw salmon thawed in ROP.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 98F hot holding, cooked green peppers 77F hot holding. Manager placed on stove. Rechecked and found at 142F.
Food-contact surface soiled with food debris, mold-like substance or slime. Encrusting on can opener. Manager cleaned.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. N.G.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. J.P.
Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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. 3 raw salmon.
Cutting board has cut marks and is no longer cleanable. On make table.
Duct tape used to repair nonfood-contact surface on side of ice machine. Manager stated they are waiting on a side panel to come in.
In-use tongs stored on equipment door handle between uses. On oven handle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 buckets on floor. Manager removed.
Wet mop not stored in a manner to allow the mop to dry. Manager removed to dry.
Working containers of food removed from original container not identified by common name. Bulk sugar.
Jul 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.