PIER 6 SEAFOOD & STEAK HOUSE
853 S 6 ST, Macclenny FL 32063 · (386)259-6250
Last inspected Apr 1, 2026 · 7 visits since July 2023
DEC 23
JUL 24
DEC 24
JUL 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in kitchen cook line area. One fly observed at waitstation prep line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In counter top reach in cooler at the waitstation, boiled egg (45F - Cold Holding) placed in cooler around an hour earlier. Operator placed ice bag on boiled eggs. At conclusion of inspection in temperature range.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic storage container in dry storage not inverted/covered. Operator relocated to protected location.
Equipment in poor repair. Walk in cooler door gasket torn and ice build up along seal.
Floor area(s) covered with standing water. Standing water on floor of produce/beer walk in cooler.
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior sides of microwaves on cook line.
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line leaking from Ubend pipe. Operator called plumber.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee on cook line handling raw beef with gloved hands remove gloves after handling and begin to place on gloves to return to cook line. Discussed with employee and employee washed hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in warewashing area with debris above blade.
Cleaned and sanitized equipment or utensils not properly stored. Clean bowls and plates on shelf in hallway not inverted or covered for protection. Operator inverted.
Equipment in poor repair. Walk in freezer door gasket hanging off, operator has replacement ordered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler with debris in the door gaskets.
Dec 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef then raw fish and then hush puppy mix with gloved hands without changing gloves/washing hands in between.
Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line drawer reach in cooler, 6 mani packages and 4 salmon packages of vacuum sealed raw fish fully thawed and not removed from sealed packages. Operator pulled the product to not sell to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the waitstation line, tartar sauce (57F - Cold Holding) in plastic portion cups on ice. Discussed with operator utilizing existing time as public health control for house made tartar and cocktail sauce and to add ice to existing product.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep line with food debris on the blade.
Spray bottle containing toxic substance not labeled. On the bottom shelf of the cook line three compartment sink, green chemical spray bottle of degreaser with nonproductive labeling. Operator labeled the chemical spray bottle.
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. In the cook line drawer reach in cooler, 6 mani packages and 4 salmon packages of vacuum sealed raw fish fully thawed and not removed from sealed packages. Operator pulled the product to not sell to the public.
Equipment and utensils not properly air-dried - wet nesting. Bowls on top shelf of warewashing room stacked while wet.
Equipment in poor repair. Walk in freezer door gasket separated from the door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of the waitstation soda dispenser above the nozzles has mold like substance build up.
Single-service articles improperly stored. In the dry storage room, single service cups stored on the floor.
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line pipe leaking when water running.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed in kitchen cook line area. One fly observed at waitstation prep line.
Operating with an expired Division of Hotels and Restaurants license. Current license expired 06/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line in ice bath, scallops (52F - Cold Holding); oysters (47F - Cold Holding); clams (49F - Cold Holding); shrimp (46F - Cold Holding) with ice lower than the product in containers. Employee in the process of adding ice to all products from lunch rush. At conclusion of inspection all products in correct cold holding temperature range.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal bowls on top of shelf in the warewashing room not inverted. Employee inverted the bowls.
Drain cover(s) missing. Cook line floor drain missing cover.
Equipment in poor repair. Walk in cooler and walk in freezer door gaskets torn.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at waitstation hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler door gasket with build up of food debris. Cook line hood filters with debris build up. Mold like substance build up behind the nozzles on underside of waitstation soda dispenser.
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the table top reach in cooler, pollock (46F - Cold Holding); shrimp (45F - Cold Holding); gator (48F - Cold Holding); clams (44F - Cold Holding). Cooler left open during lunch rush, operator applied ice to all containers all time/temperature control food for safety under 41F at conclusion of inspection.
Handwash sink not accessible for employee use at all times. Hand wash sink in prep/ware washing area blocked by container of potatoes. Operator relocated the potatoes.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on the side of the bulk ice bin not inverted/covered for protection. Operator inverted the ice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on center cook line prep table. Operator relocated the employee phone.
Equipment in poor repair. Walk in cooler and walk in freezer have torn cooler door gaskets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler door gasket has debris build up. Build up of debris on hood filter, per operator cleaning scheduled. Under side of the waitstation soda dispenser behind the nozzles has build up of soda syrup residue
Open dumpster lid. Dumpster lid left open. Operator closed the dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the prep table. Operator relocated the wet wiping cloth.
Aug 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line shrimp, fish 46, 50F items held on ice, ice not around product. Person in charge added ice around product during inspection. In glass door reach in cooler at server line Seafood salad, tomato, egg (51-54F - Cold Holding). Person in charge states had open frequently to prep this morning. Turned unit down, moved time/temperature control for safety items to another unit holding temperature.
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. Items held on time with no time mark, person in charge marked during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees hired more than 60 days with no proof of training.
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. Salmon with instructions to remove from packaging with no oxygen introduced. Person in charge cut packages during inspection. Also, fish in sink thawing in standing water, person in charge turned on water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda plates in server area with debris buildup, ceiling of produce walk in with debris buildup. Person in charge began cleaning.
Outer openings not protected with self-closing doors. Self closer missing from back door.
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.