PIRATE'S COVE RESORT & MARINA
4307 SE BAYVIEW ST, Stuart FL 34997 · (772) 287-2500
Last inspected Mar 9, 2026 · 13 visits since January 2024
AUG 24
AUG 24
OCT 24
NOV 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. At back kitchen prep area- approximately one live roach crawling on prep counter. At front of kitchen by clean - approximately two roaches crawling on single service items and clean utensils/ dishes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024071971 | Oct 14, 2024 | Jan 14, 2025 | $600 |
| 2--2024056913 | Aug 21, 2024 | Oct 15, 2024 | $200 |
| 2--2024047036 | Aug 12, 2024 | Oct 7, 2024 | $400 |
Inspection history
13 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm) to corrected to 100ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line/ prep area- employee touched their face changed their gloves and then engaged in food preparation- without washing their hands.
Non-food grade paper/paper towel used as liner for food container. At walk in cooler non food grade paper towels used to store bread crumbs.
Handwash sink used for purposes other than handwashing. Spray bottle inside hand sink at bar- operator removed.
Show the remaining 3 findings ▾
Spray bottle containing toxic substance not labeled. At indoor bar - green chemical spray bottle not labeled- operator labeled.
Employee with no hair restraint while engaging in food preparation.
Unwashed fruits/vegetables stored with ready-to-eat food. At tall reach in cooler near salad station - in use / unwashed avocados with stickers till attached over cheese.- operator removed.
Jan 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, hamburger soup (51F - Cooling), per operator item placed into cooler prior day, exceeding 6 hours.Product did not reach 41F within 6 hours. Operator discarded item.
Dented/rusted cans present. See stop sale. At dry storage, #10 can of peeled tomatoes-dented.
Toxic substance/chemical improperly stored. Two bottles of surface cleaner stored on shelf with food items. Advised operator of proper storage. Operator removed spray bottles.
Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk in cooler, mussels tag removed from original container prior to being emptied.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. At dish area, spray bottles containing toxic substance not labeled. Operator labeled bottles.
Stored food not covered. At walk in cooler, food-Cooked soup, black beans stored uncovered.
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler, housemade cream shrimp sauce, housemade ranch dressing, housemade cream sauce with date mark exceeding 7 days. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At stainless steel reach in cooler, raw tuna steak thawed in ROP. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stainless steel reach in cooler, raw tuna steak (47F - Cold Holding),not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line stainless steel reach in cooler, raw tuna steak (47F - Cold Holding),not prepared or portioned today. Operator stated item held over 24 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, mash potatoes (103F - Hot Holding). Operator stated product held for approximately 30 minutes prior. Advised operator to reheat product to 165F.
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. At stainless steel reach in cooler, raw tuna steak thawed in ROP. See stop sale.
Aug 22, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded oysters not in commercial packaging over French fries and ice cream at white reach in freezer in back prep area. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Piccata sauce (cooked onions) made 8/12.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy by grill: roast beef (45F - Cold Holding); roast pork (45F - Cold Holding); low boy by fryer: French fries (56F - Cold Holding); sweet potato fries (57F - Cold Holding); tall white reach in cook line: cooked rice balls (46F - Cold Holding); cheese (47F - Cold Holding); tall stainless reach in: shrimp (47F - Cold Holding); salad flip top: hard boiled eggs (60F - Cold Holding); Gorgonzola (56F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products out of temperature for approximately 2 hours. Operator added ice to all products and or moved product to walk in cooler.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Roast beef cooked 8/8, frozen 8/9 not date tracked properly. Product was not marked with date frozen. Educated operator on proper date marking procedures.
Aug 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Aug 12, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority4 Intermediate3 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish machine area- employee handled dirty dishes then proceeded to handle clean dishes- educated operator- employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At down stairs outdoor bar- approximately 10 small flying insects landing on bar counter and on bottles of ketchup., single service cups and bottles of hot sauce on bar kart. At back kitchen prep area- approximately 3 small flying insects landing on prep counter and knife.
Non-food grade paper/paper towel used as liner for food container. At salad station reach in cooler- container of cut limes stored with non food grade paper towels- operator removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer- raw scallops not commercially packaged stored over mini hot dogs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler- raw mechanically tenderized steak stored over raw salmon.
Roach activity present as evidenced by live roaches found. At back kitchen prep area- approximately one live roach crawling on prep counter. At front of kitchen by clean - approximately two roaches crawling on single service items and clean utensils/ dishes.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At server station reach in cooler- gallon of milk opened Saturday 08/10 not date marked.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Menu Ahi-tuna Avocado wrap and Abi+Tuna Sashimi not identified as containing raw ingredients.
No soap provided at handwash sink. At downstairs bar handwash sink.
Spray bottle containing toxic substance not labeled. At storage closet - spray bottle with pink Chemical not labeled.
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. At walk in cooler - Commercially processed reduced oxygen packaged mani and tuna bearing label to remove from packaging before thawed - not removed- see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on prep counter by cookline area.
Raw fruits/vegetables not washed prior to preparation. At salad reach in cooler- in use avocados with stickers attached.
May 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half&half (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.
May 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine(Chlorine 0ppm)
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At salad prep station employee grabbed lettuce and blueberries with bare hand to make salad. Advised operator to wash hands and put on gloves when handling ready to eat food. Observed employee touch sandwich bun with bare hands. Advised employee to wash hands and wear gloves when handling ready to eat food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Beef over tortillas at walk in cooler. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef patties over raw oysters reach in freezer in back prep area. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: pulled pork (52F); cooked meatballs (52F - Cold Holding); Roast beef (52F - Cold Holding); sour cream (54F - Cold Holding); half and half (52F - Cold Holding); beef (54F -Cold Holding); sliced cheese (52F - Cold Holding); cooked broccoli (54F - Cold Holding) salmon (56F - Cold Holding); cooked chicken wing (56F - Cold Holding); Mahi (53F - Cold Holding); cooked shrimp (52F - Cold Holding); crab cake mix (53F - Cold Holding) per operator items not prepared or portioned today. Per operator items were held in cooler overnight. See stop sale. Cookline flip top:; shredded lettuce (56F - Cold Holding); salad station flip top: shredded cheese (48F - Cold Holding); sliced cheese (48F - Cold Holding) Flip top by dish machine: coleslaw (67F - Cold Holding); sliced tomatoes (61F - Cold Holding); coleslaw tub (52F - Cold Holding); sour cream (60F - Cold Holding) Pull out drawer cook line: shredded cheese (50F - Cold Holding); sliced cheese (48F - Cold Holding); half&half (60F - Cold Holding); chicken wing (55F - Cold Holding); cooked rice (56F - Cold Holding) Per operator all products not prepared or portioned today. Per operator all products out of temperature for approximately 1 hour. Advised operator to ice down all products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au ju (roasted beef) (86F - Hot Holding) At cook line observed in pan on stove with no flame,operator turned on stove to reheat to 165+F. Beef steam table: white rice (120F - Hot Holding) per operator item out of temperature for approximately 30 minutes, operator returned item to steamer to reheat to 165+F.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam tags not kept in chronological order. Educated operator on proper shellfish tag procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline white reach in cooler : fish (50F - Cooling) at 12:30 since 11am, 48F at 1:30. At current rate of cooling product will not reach 41F within 4 hours, advised operator to place product on ice.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep table Can opener blade soiled with food debris. Advised operator to clean and sanitize can opener.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw salmon over cooked lobster both products not in commercial packaging at walk in freezer. Operator stored properly.
Clam/mussel/oyster tags not marked with last date served. Observed Clam and mussel tags missing dates.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (57F - Cooling) at 11:00 since 9:00 - 57F 11:30 Observed at reach in cooler at cook line in overflowing pan. At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill.
Handwash sink not accessible for employee use at all times. Observed Mop bucket in hand wash sink by cook line. Operator removed mop bucket.
Spray bottle containing toxic substance not labeled. Observed Bleach sanitizer in spray bottle no label at dish area. Advised operator to label sanitizer spray bottle.
Clams/mussels/oysters removed from original container for long-term storage. Observed Clams and mussels at reach in cooler on cook line, tags not with clams and mussels. Operator provided tags. Educated operator on proper shellfish tag procedures.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Per operator, dish machine also functions as a high temperature sanitizer. Inspector tested with DBPR provided high temperature test strips <160F.
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.