PIRATE'S WELL
9477 ALT A1A, Lake Park FL 33403 · 5619081158
Last inspected Jul 21, 2026 · 9 visits since January 2024
SEP 24
OCT 24
JAN 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - 2 flying insects by dish area, 1 at bar area. Flying insects not seen landing on food or food contact surfaces. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068582 | Sep 20, 2024 | Dec 26, 2024 | $200 |
Inspection history
9 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Observed: 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. Employee constantly wiping hands on soiled towels at cook line and touching clean spatulas to stir food; manager educated; employee washed hands; Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked ground beef (45F - Cold Holding); cooked pasta (46F - Cold Holding); meatballs (46F); cooked lasagna (46F - Cold Holding); in walk-in cooler; as per operator foods not cooked or prepared today; food out of temperature for approximately 1 hour; foods moved inside walk-in freezer; freeze4 door left open; Priority: High Priority
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin, by walk-in cooler; Priority: Basic
Observed: Floor not cleaned when the least amount of food is exposed- greasy floors between cook line and dry storage and walk-in cooler hallway Priority: Basic
Observed: Food stored on floor- bread by ice machine; stored properly Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit- walk-in cooler Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues- all coolers at cook line; Priority: Basic
Observed: Standing water in bottom of reach-in-cooler- big cooler by steam table at cook line Priority: Basic
Sep 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee Handling raw beef, removed gloves and put on new gloves, picked up sauce cup and touched the inside of sauce cup to fill with ready to eat sauce with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands.
Live, small flying insects found - 2 flying insects by dish area, 1 at bar area. Flying insects not seen landing on food or food contact surfaces. Advised operator to kill and remove flying insects.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shell eggs at walk in cooler. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (46F - Cold Holding) Observed at flip top cooler across from fryer. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook range: beef au jus (92F - Hot Holding) Observed on cook range with no flame. Operator returned heat to product to reheat to 165+F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grilled chicken (104F - Cooling) at 12:25; cooling since 11:25 - 87F at 1:08 Observed a large batch of cooked chicken being cooled at ambient temperature before slicing in kitchen area. At current rate of cooling product will not reach 70F within 2 hours. Operator placed sliced chicken into freezer to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line grooved and soiled with black mold like substance. Can opener blade soiled with food debris.
Handwash sink used for purposes other than handwashing. Hand was sink used for dump sink at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At Ice bin by walk in cooler.
Covered waste receptacle not provided in women's bathroom.
No handwashing sign provided at a hand sink used by food employees. In ladies restroom.
Jan 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw shell eggs stored over conch batter. Advised operator of proper storage. Operator stored correctly. **Corrected On- Site** Priority: High Priority
Observed: 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 cook line low boy, ROP fish thawed Tuna x12 Grouper x7. See stop sale. Priority: High Priority
Observed: 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 cook line low boy, ROP fish thawed Tuna x12 Grouper x7. See stop sale. Priority: Basic
Observed: Food stored on floor. At walk in cooler, bins of macaroni stored on floor. Operator moved bins to shelf. Priority: Basic
Oct 25, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee switched from working with raw food to touching food container without washing hands. Employee touched raw chicken removed glove then touched a container of spices without washing hands. Instructed employee to wash hands - employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw sliced steak over blanched sweet potato fries - operator moved raw sliced steak to lower shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime - slicer.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted - operator inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator reroved open beverages from prep surfaces.
Employee with no beard guard/restraint while engaging in food preparation - Employee on hot line not beard guard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Compressor air vents on ice machines - operator cleaned during inspection.
Old labels stuck to food containers after cleaning. Container labeled romaine lettuce with raw chicken breast inside - operator removed old label.
Sep 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - clam chowder (51F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.
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. Employee touched dirty dishes then touched clean with no hand washing. Operator instructed employee to wash hands - employee washed hands.
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 chicken over cod at fry make table - operator moved cod to opposite side.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - clam chowder (51F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned rice (41F-48F - Cold Holding); portioned cooked chicken (41F-49F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned rice (41F-48F - Cold Holding); portioned cooked chicken (41F-49F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw burgers over raw shrimp and cooked corn - operator moved raw burgers to lower unit.
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. hot line make table - portioned ground beef (45F-54F - Cold Holding); portioned cooked rice (49F - Cold Holding) not portioned or prepared today held in make table over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned cooked ground beef (45F-54F - Cold Holding); portioned cooked rice (49F - Cold Holding) not portioned or prepared today held in make table over 4 hours - see stop sale.
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. Portioned lasagna made on the previous Friday - operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos over flour bin - operator moved thermos.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023. Operator renewed license online. Synced.license current.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener blade.
Handwash sink used for purposes other than handwashing. Dumping ice in bar hand sink.
Bowl or other container with no handle used to dispense food. Round plastic container in flour container. Manager removed the container.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Half full foam cup of water without lid on slicer. Employee put lid on.
Raw fruits/vegetables not washed prior to preparation. Employee coring tomatoes prior to washing. Explained and he washed tomatoes.
Wall by dishwasher soiled with accumulation of black mold like substance
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.