LOCOHANA TROPICAL GRILL
835 SEAWAY DR #1, Fort Pierce FL 34949 · 850.259.3541
Last inspected Feb 2, 2026 · 7 visits since July 2023
JAN 24
JUL 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items view Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Open dumpster lid. In a shared plaza
Wood food-contact surface not properly sealed. On shelf above prep table
Sep 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.mop sink has splitter and there is no vacuum breaker, vacuum breaker needs to be installed on splitter with hose going to fill mop buckets
Spray bottle containing toxic substance not labeled. Sanitizer
Open dumpster lid.in a shared plaza
Wood food-contact surface not properly sealed. Shelf above slicer no sealed
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mac and cheese sauce made yesterday 47-48F. Manager write a note to not use.
Spray hose at mop sink lower than flood rim of sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese sauce made yesterday 47-48F cooling. Manager wrote a note to not use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 47F cold holding. Advised to rapid chill in an ice bath method. Employee added ice bath.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose line.
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. T.L, M.P, P.Q, Employees and Manager signed.
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. T.L, M.P, P.Q.
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. P.M 5/24.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ women's bathroom.
Bowl or other container with no handle used to dispense food. Bowl in sugar. Advised to use utensils with a handle. Employee removed.
Grease receptacle lid open.
Missing drain plug at dumpster.In a shared plaza.
Open dumpster lid. Shared plaza.
Wood food-contact surface not properly sealed. Front counter bar area.
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Need to identify the tuna poke bowl on menu.
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items view Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook two door low cooler. cold cooks cooler, sliced roast beef (47F - Cold Holding); soak sauce (46F - Cold Holding); spice mayo (45F - Cold Holding); pimento cheese (46F - Cold Holding); come back sauce (45F - Cold Holding); sour cream (46 F - Cold Holding); wiz sauce (47F - Cold Holding); Alabama sauce (45F - Cold Holding)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Need to identify the tuna poke bowl on menu.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of produce in the walk-in cooler. Informed manager.
Jan 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 63f cold holding, Brisket 54f cold holding, pulled less than 45mins ago advised to rapid chill or reheat
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. On counter
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 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. <25ppm. Operator will sanitize using triple sink
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef in top drawer of lowboy unit on cook line stored directly over cooked shrimp in bottom drawer with no barrier. Operator moved
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Seafood breading station and butter on cook line
Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on countertops of cook line. Operator moved
Employee with no hair restraint while engaging in food preparation. Cook put on a hat
Equipment and utensils not properly air-dried - wet nesting. Multiple containers on drying rack stacked before finished air drying
Food stored on floor. Soda bib boxes stored on the floor behind service counter. Operator moved
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line at 87°F. Operator discarded
Single-service articles improperly stored. Cases of single service items stored on the floor behind tiki bar. Operator moved
Wood food-contact surface not properly sealed. Shelf over service line and in tiki bar
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.