FUNKY CUDA
109 FISHERMANS WHARF, Fort Pierce FL 34950 · 561-758-6457
Last inspected May 7, 2026 · 6 visits since July 2023
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab dip prepped on 2-21-26, today is 3-5-26
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022055791 | Nov 14, 2022 | May 2, 2023 | $400 |
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab dip prepped on 2-21-26, today is 3-5-26
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and cooked chicken, manager date marked.
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. 2 packages of tuna
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Beef vacuum sealed on 2/28/26 no time mark and no haccp plan
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 egg cracked / broken in container in grill cooler. Manager removed.
Cutting board has cut marks and is no longer cleanable. On top of prep cooler.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Operator is Vacuum sealing raw steak at the establishment. Per Operator, raw steak is removed from packaging within 48 hours. Operator is placing yesterday's date and time on packages of steak.
Unnecessary items/unused equipment on the premises. Fryer and cooler well in back storage area.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi 17 pieces.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and tuna poke. Operator placed asterisk on site on all menus.
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. Mahi 17 pieces.
Cutting board has cut marks and is no longer cleanable. On cook's line and expo cooler.
Working containers of food removed from original container not identified by common name. Bulk sugar. Manager corrected.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Garbage can located outside has no lid or lid open/broken.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in cooler
In-use wet wiping cloth/towel used under cutting board.
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.