QUITE A LADY, INC.
2001 N. KINGS HIGHWAY, Fort Pierce FL 34951 · 772-466-9797-
Last inspected Mar 5, 2026 · 8 visits since July 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in small flip top cooler in cups found at 46F over night. Cook line cooler: Cut lettuce 46F Cut tomatoes 50F Shredded cheese 48F Tuna Salad 48F All stocked at 3.5 hrs ago In cooler overnight Egg salad 48F Chicken salad 48F Sour cream 46F
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024010420 | Jan 9, 2024 | Mar 4, 2024 | $200 |
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Original container of toxic substance or chemical does not bear the manufacturer's label. Soap in squeeze bottle. Employee labeled.
Open dumpster lid. Shared.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. J.V. T.B. And Manager signed.
Cardboard used to line food-contact shelves. In walk in cooler.
No Heimlich maneuver/choking sign posted. Emailed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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 one employee, Susana. Informed manager.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Owner had blank document for Time as Public Health Control. Filled out document.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One employee cellphone on shelf on cooks line.
Equipment in poor repair. Broken hinges on two door cooler, owner informed repair parts on order.
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in small flip top cooler in cups found at 46F over night. Cook line cooler: Cut lettuce 46F Cut tomatoes 50F Shredded cheese 48F Tuna Salad 48F All stocked at 3.5 hrs ago In cooler overnight Egg salad 48F Chicken salad 48F Sour cream 46F
Food stored on floor. Beef in walk in cooler
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream in small flip top cooler in cups found at 46F over night. Cook line cooler: Cut lettuce 46F Cut tomatoes 50F Shredded cheese 48F Tuna Salad 48F All stocked at 3.5 hrs ago In cooler overnight Egg salad 48F Chicken salad 48F Sour cream 46F
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 one new employee, emailed form to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is using time plan for cooked burgers. Emailed time plan to operator
Food stored on floor. Beef in walk in cooler
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Educated manager and employee who washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Cartons of raw eggs stored over sour cream and shredded cheese
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. Printed a copy and gave instructions on how to fill it out.
Equipment in poor repair. Gaskets torn on single door reach in.
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.