PINEAPPLE JOE'S GRILL&RAW BAR
6297 N U S 1, Ft Pierce FL 34946 · (561)465-6930
Last inspected Mar 12, 2026 · 7 visits since November 2023
MAR 24
AUG 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings by reach in freezer 7 rodent droppings by dry storage area under can good rack. No other activity observed through establishment
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor tiles missing and/or in disrepair. Under ice bin in server/ bar area
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings by reach in freezer 7 rodent droppings by dry storage area under can good rack. No other activity observed through establishment
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave waitstaff consumer advisory and hung on wall
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. Under ice bin in server/ bar area
Food stored on floor. Case of cabbage employee moved to shelf
Light not functioning. Under hood, replaced light
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Observed: 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 property. 0ppm. Operator fixed. 50 ppm. Priority: High Priority
Observed: Well water testing report/ documentation is not available upon request. Bookkeeper wasn't available so he will email the report once he gets in. Priority: Intermediate.
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected mannaer. Operator correct. Priority: Basic
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority2 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. Black beans cooling over night 45F.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach at bar. Operator removed and used sanitizing tablets.
Food stored in a container that previously held a toxic substance. See stop sale. Sliced raw potatoes stored in a 5 gallon bucket.
Raw animal food stored over/not properly. In freezer observed raw beef and seafood over frozen french fries.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans cooked the day before 4 gallons.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Half and half at bar.
Bathroom door left open other than during cleaning or maintenance. Both men's and women's
Ceiling/ceiling tile shows damage or is in disrepair. In front freezer area ceiling vent cover missing.
Clean linens stored in improper location. Dry towels hang from hooks at bar being used for drying hands.
Hole in or other damage to wall. Under handwashing sink in kitchen.
Missing drain plug at dumpster.
No Heimlich maneuver/choking sign posted. Emailed to operator.
Aug 6, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale on cooks station at 54 F. Informed staff. Put product on ice, for rapid chill.
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. One kitchen employee, Jacquelyn.
Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave at prep station.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. White cutting board next to dish machine
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat celery sticks in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 29, 2023Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale cut 54-60f cold holding, placed on ice bath
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. For new employee. Printed and signed
Cutting board has cut marks and is no longer cleanable.
Paper towel used as a food-contact surface. In mushrooms
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.