CHUCKS SEAFOOD RESTAURANT
822 SEAWAY DR, Ft Pierce FL 34949 · 772.461.9484
Last inspected Mar 10, 2026 · 7 visits since October 2023
AUG 24
MAR 25
OCT 25
FEB 26
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Informed Operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Objectionable odors in bathroom or other areas of the establishment. In bar area, and prep area in back of house.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 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. O ppm. Changed bucket 75ppm Both machines
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cheese walk in cooler
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Sink on main line cook filled pan in sink. Educated
No paper towels or mechanical hand drying device provided at handwash sink. Sink in prep area
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. Camilla, Jimmy, David Jessica
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By dishwasher
Equipment in poor repair. Gaskets reach in cooler. Main line Gasket reach in freezer main line
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Sink in prep area
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate3 Basic
Show 11 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 0 ppm. Employee rewired hose lines. Primed and reran 0 ppm. Manager called Ecolab to get serviced. Bar dish machine found at 0 ppm. Ecolab rep fixed main dish machine and found at 100 ppm and bar dish machine found at 100 ppm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam and oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on main menu and happy hour menu.
No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine.
No soap provided at handwash sink. At prep area. Manager provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at prep area. Manager fixed line.
Cardboard used to line food-contact shelves. In walk in cooler.
No handwashing sign provided at a hand sink used by food employees. At sinks. Manager corrected.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large fan near dish machine area is heavily dusted. Employee cleaned.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50F cold holding, and egg wash 49F cold holding. Advised staff to add more ice and water. Rechecked both at 41F cold holding.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose line.
Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Employee cleaned and sanitized.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke. Employees started to apply asterisk on all menus.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in salad cooler. Manager date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Located in kitchen.
Bowl or other container with no handle used to dispense food. Bulk sugar and hush puppies. Manager removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water. Manager removed.
Floor tiles missing and/or in disrepair. Across ware washing station.
Food stored on floor. Bag in a box in server station.
Old labels stuck to food containers after cleaning. On expo line rack.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed and placed in container to segregate.
Time/temperature control for safety food thawed in an improper manner. Raw tuna semi frozen. Manager sliced open packages.
Working containers of food removed from original container not identified by common name. Sugar bulk. Manager corrected.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 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. Chlorine test 0 PPM. Informed Manager. Changed chemical and primed machine. Chlorine 50 PPM, second test.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep cook handles outside of produce boxes, not change gloves, not wash hands. Moved on to task.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One dishwasher dry hand with towel, not wash hand then back to new task.
Operating with an expired Division of Hotels and Restaurants license. Informed Operator.
Handwash sink used for purposes other than handwashing. At cooks line, utensils in sink. The hand sink in middle of kitchen station. Informed Manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones in preparation area.
Floor tiles missing and/or in disrepair. Tiles missing in floor across from dish machine.
Food stored on floor. Multiple food items in dry storage room. Informed Managet.
No handwashing sign provided at a hand sink used by food employees. At cooks line sink
Wet wiping cloth not stored in sanitizing solution between uses. At cooks line and at salad preparation.
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid over cut lemons on cooks line fish raw over prime rib
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In bulk sugar
Carbon dioxide/helium tanks not adequately secured.
Food stored on floor. Bag in a box in storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods, fan in kitchen area
Standing water in bottom of reach-in-cooler. In bar area
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in reach in cooler on cook line. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On countertop at cook line scampi butter (66F - Cold Holding)
Toxic substance/chemical improperly stored. Chemical sternos stored over containers of cherries in dry storage. Operator moved
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holsters and ice chute for oasis machine are soiled
Handwash sink used for purposes other than handwashing. Used as dump sink in service areas. Strainer and lemons in sinks
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna. Operator marked menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available for quaternary or chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Multiple locations. Operator stocked
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. Provided form. Operator had new hires review and sign
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Clams/mussels/oysters removed from original container for long-term storage. Not kept with stock in walk in cooler. Oper placed Tags back with stock
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on shelves over make areas throughout kitchen. Operator moved
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Condenser fan covers in walk in cooler are soiled
Single-service articles not stored inverted or protected from contamination. Multiple single service items on shelves are stored with the food contact surface facing upwards. Operator inverted
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.