SAILFISH BREWING COMPANY
130 N 2 ST, Fort Pierce FL 34950 · 772-494-8958
Last inspected Mar 10, 2026 · 6 visits since October 2023
FEB 24
JUL 24
MAR 25
SEP 25
MAR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided documentation for manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
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. 0 ppm replaced chemical 100 ppm
Current Hotel and Restaurant license not displayed.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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. 0 ppm. Manager replaced empty bottle. Reran and primed 100 ppm.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream.
No paper towels or mechanical hand drying device provided at handwash sink. Next to 3 compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings. Manager placed date marked.
Cleaned and sanitized equipment or utensils not properly stored. Found under prep table.
In-use tongs stored on equipment door handle between uses. 3. Manager removed.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken tenders 101F finished cooked. Advised employee to cook to 165F. Rechecked and found at 175F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked mushrooms and cooked chicken sitting out on cooling rack. Informed employee of proper cooling methods once foods have started cooling process.
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. M.G. Hired in October.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and beer cheese.
Buildup of food debris/soil residue on equipment door handles. Oven door handle.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0ppm. Reran and primed and found at 0ppm. Informed employee to use three compartment sink until dish machine can be serviced.
No Heimlich maneuver/choking sign posted. Emailed and posted.
Jul 17, 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 ▾
Buildup of food debris/soil residue on equipment door handles. Outside door of oven.
Floor soiled/has accumulation of debris. Floor under equipment on cooks line and under hand sink.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on oven door handle.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Blaze and Seth no employee training.
Stored food not covered. Multiple items in reach in freezer not covered. Informed employees.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. Dish machine/ glassware dishwasher behind the bar does not produce any chorine 0ppm. Ran machine then changed sanitizer gallon to new one. 100 ppm second test.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided documentation for manager.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Danielle is Safe Staff. Gabe and Kevin not food handlers training working more than 60 days.
Cutting board has cut marks and is no longer cleanable. One white cutting board in cooks area. Manager will discard.
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.