PALM BEACH HOT CHICKEN
3205 S US HWY 1, Fort Pierce FL 34982 · 19546735369
Last inspected Mar 11, 2026 · 5 visits since July 2023
JUL 23
JUN 25
DEC 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed layering gloves, gloves must be removed and hands washed before placing a new set of gloves on. Employee removed and washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 63f cold holding, advised to Cook or rapid chill placed out about 11:30
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee marked all containers
Handwash sink not accessible for employee use at all times. Tray and containers on sink, employee removed
Show the remaining 9 findings ▾
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 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. Gave copy to manager employees signed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table with bags and condiments. Employee placed in container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater and purse on shelf with drinks. Removed and placed in container
Equipment in poor repair. Three door cooler not properly shutting seal missing,
Food stored on floor. Cases of chicken still frozen
Open dumpster lid. Employee closed
Opened employee beverage container in a cold holding unit with food to be served to customers. In freezer employee disposed of
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temp still frozen, employee placed in running water
Dec 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken legs 65f hold holding, manager states has been there less then 3 hours advised to add to time plan. Or keep at 135f or hotter
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. On cooks line
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.
Cardboard used to line food-contact shelves.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table near condiments
Equipment in poor repair. Cooler on cooks line ambient 65f cold holding, do not store food in cooler until it maintains 41or below
Food stored on floor. Case mushrooms
No conspicuously located ambient air temperature thermometer in holding unit. In unit on cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
Jun 6, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 10, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In bus tub on countertop cooked wings (125F - Hot Holding)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Bowl or other container with no handle used to dispense food. Tupperware container used as scoop for black beans in walk in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front dry storage hallway
Covered waste receptacle not provided in women's bathroom. Receptacle does not have a cover
Floor tiles missing and/or in disrepair. Cracked or missing floor tiles in multiple locations
Food not stored at least 6 inches off of the floor. Jugs of cooking oil stored on old hood vents do not meet the minimum requirement of 6 inches above the floor
Food stored on floor. In walk in freezer. Cases of mozzarella sticks and cases of chicken stored on the floor
Light shield damaged/in disrepair. Missing in mop sink room
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Mop sink and room being used as bathing area. Mop sink has privacy curtain and shelving for shoes located adjacent.
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in reach in cooler on cook line are heavily soiled
Reach-in cooler shelves with rust that has pitted the surface. On cook line
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.