THIRSTY TURTLE SEAGRILL
108 N 2 ST, Fort Pierce FL 34950
Last inspected Aug 24, 2026 · 10 visits since November 2023
OCT 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ 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 |
|---|---|---|---|
| 4--2025069218 | Jul 23, 2025 | Oct 20, 2025 | $200 |
Inspection history
10 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate13 Basic
What the inspector wrote — 22 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Flat of raw shell eggs stored over soup
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings at 70F placed in cooler for rapid chill
Toxic substance/chemical improperly stored. Chemical spray bottle stored with food items on silver shelf
Show the remaining 18 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For green hose
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. On menus not properly represented on receipt
Clam/mussel/oyster tags not marked with last date served. Clam tags from July not all marked with last served date
Handwash sink used for purposes other than handwashing. Waitress dumped ice and drink cups into hand wash sink.
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. 1 employee has wrong food handler certificate
Bowl or other container with no handle used to dispense food. 3 white buckets in kitchen prep area
Clean equipment/utensils not stored at least 6 inches above the floor. Soup bowls sorted in plastic been on floor. Moved to kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates in outside bar area not inverted.
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.
Food stored on floor.ice cream in walk in freezer on floor. Red and blue buckets containing sauces on floor in closet
Hole in or other damage to wall. Hole in wall behind the mop sink and 3 bay sink
In-use tongs stored on equipment door handle between uses.2 tongs on stove handle
In-use utensil stored in 135 degree Fahrenheit water not cleaned at least once every 24 hours or when the utensil has an accumulation of soil residue, whichever occurs first. Utensils in standing water at waiters prep station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon and scoops
Silverware/utensils stored upright with the food-contact surface up.
Stored food not covered. Raw sliced onions didn't have a lid in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. 3 white buckets in kitchen prep area
Jan 29, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At splitter in mop sink
Clam/mussel/oyster tags not marked with last date served. January not dated
Handwash sink used for purposes other than handwashing. Used as dump sink in bar area
No paper towels or mechanical hand drying device provided at handwash sink. In bar area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
Clams/mussels/oysters removed from original container for long-term storage. No tag on clam in cooks line photo copied and placed in with clams
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and bans above sink
Jul 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.Mango pineapple salsa 47F made Monday 7-14. Operator discarded.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above triple sink. Operator inverted.
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator called to have dispenser for triple sink serviced.
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. 25ppm, operator called to have dish machine serviced.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili mad on 7-8. Operator discarded.
Stop Sale issued due to food not being in a wholesome, sound condition.
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.Mango pineapple salsa 47F made Monday 7-14. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk opened on 7-10. Operator correct.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above triple sink. Operator inverted.
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. Tuna in walk in cooler
No Heimlich maneuver/choking sign posted. Emailed to operator and was printed and posted.
Jan 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate11 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook when switching gloves between tasks. Educated cook.
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. Dishwasher handle soiled dishes then handled sanitized dishes from dishwasher. Educated dishwasher.
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled Eggs in 3 door cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler Cheese dip 1/13/25, in Walk in cooler mango salsa 12/21/24. Cook disposed of.
Stop Sale issued due to food not being in a wholesome, sound condition. Tuna 9 each, Tuna 2 each, Salmon 3 each
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 110f out less than 1 hours advised to rapid chill. Employee placed back in walk in
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
No paper towels or mechanical hand drying device provided at handwash sink. At Bar. Operator provided paper towel roll.
Cleaned and sanitized equipment or utensils not properly stored, and pots in dish area not inverted
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. Tuna and Salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on dish dry rack and phone on shelf in prep area.
Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from triple sink.
Food stored on floor. Wing sauce in storage room.
Ice scoop handle in contact with ice. Rear and front bar. Operator properly stored.
In-use tongs stored on equipment door handle between uses. At grill.
No handwashing sign provided at a hand sink used by food employees. At all sinks. Emailed to operator. Hand washing sing needs to state employees must wash hands.
Single-service articles improperly stored. On floor in storage room and at rear bar.
Stored food not covered. Rice in 3 door cooler. Cook disposed of it.
Unwashed fruits/vegetables stored over ready-to-eat food. vegetables in cooler.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing.sink on Cookline. Dump sink. Ice in sink. Educated cook
Employee eating while preparing food. Drink in reach in freezer. Educated cook
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Ice. Walk in freezer
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler. Make table #2
May 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves, but no hand washing.
Employee with no hair restraint while engaging in food preparation. Main cook on line.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of small cooks cooler.
Stored food not covered. Items in reach in freezer. Multiple food items at fryer station cooler and in 3 door cooler.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 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. Sanitation 0 ppm at first test. Informed Manager. Change out bucket of Solution. Sanitation 100 ppm on second test.
Accumulation of debris on dish racks, dish machine area.
Equipment and utensils not properly air-dried - wet nesting.
Floor not cleaned when the least amount of food is exposed. Wall area in mop sink has black substance buildup.
Garbage can soiled. Multiple garbage can's soiled.
Nonfood-contact surface soiled with grease, food debris. Hood vents on cooks line.
Soiled dry wiping cloth in use. Located multiple in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of mushrooms stored over RTE food in walk in cooler.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves, change task, no hand washing.
Handwash sink used for purposes other than handwashing. Used for food disposal, at cooks line. Hands wash sinks need to be cleaned due to buildup.
Accumulation of debris on dish wash racks, black soil on outsides.
Buildup of food debris/soil residue on equipment door handles. Soiled door handles on multiple reach in coolers. Spilled whipped cream inside reach in cooler.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Beverage plastic cups at back bar area.
Food stored on floor. Case of ground beef on floor in walk-in cooler. Informed manager.
Garbage can soiled. Multiple garbage/trash cans heavily soiled.
Nonfood-contact surface soiled with grease, food debris. Gray bus tubs for dishes.
Stored food not covered. In multiple cooler locations: reach in freezer and 2 reach in coolers.
Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms in walk-in cooler. Informed manager.
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.