DirtyFLRestaurant Inspection Data

APP JET CENTER FORT PIERCE

APP JET CENTER FORT PIERCE located in FORT PIERCE has undergone 9 health department inspections, achieving a 1.9/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 9 reports on file

2982 CURTIS KING BLVD

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 9 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 3668938

Call Back - Complied

2/19/2026· 3w ago

Visit ID: 13531085

Follow-up Inspection Required

3 high, 5 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cups used to scoop pancake mix, oats in small bulk containers.
  • 36-36-4:Basic - Ceiling tile missing. In storage area
  • 36-01-4:Basic - Cook line floors heavily soiled under cook line equipment.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line cooler prep table. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on the prep table. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the server station.
  • 23-03-4:Basic - Hood filters heavily soiled.
  • 41-10-4:High Priority - Chemical bottle stored on cutting board next to gloves on the cook line. Corrected On-Site
  • 22-41-4:High Priority - 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 Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee pulling up pants with gloves on.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - 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. Emailed form to manager. Form was printed **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to manager. Manager filled out form during inspection Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to manager **Corrective Action Taken**

9/25/2025· 5mo ago

Visit ID: 10897074

Met Inspection Standards

2 high, 3 basic

  • 10-20-4:Basic - 1 In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 06-09-1:Basic - 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. Grill cooler raw mahi 2 each.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed license. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 mahi raw in ROP.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Provided image of what to obtain. Repeat Violation

4/9/2025· 11mo ago

Visit ID: 10816190

Met Inspection Standards

4 high, 2 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple in front and back storage areas. Manager states there was someone here the other day to survey the area and provide a quote for cleaning and repairs.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area. Manager states there was someone here the other day to survey the area and provide a quote for cleaning and repairs. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned. Corrected On-Site Repeat Violation
  • 33-11-4:Basic - Missing drain plug at dumpster. In shared plaza Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator and she posted. Corrected On-Site Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. In shared plaza.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar. Operator labeled. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Operator renewed license. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam chowder date marked 3/28/25. Operator disposed of it. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pot roast (80F - Cold Holding) out for roughly over 1 hour; mashed potatoes (87F - Cold Holding) out for roughly over 1 hour. Operator disposed of it. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside mop sink. Repeat Violation
  • 11-27-4:Intermediate - 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. Emailed to operator and she posted. Corrected On-Site
  • 53B-02-5:Intermediate - 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. Liubis B

2/4/2025· 1y 1mo ago

Visit ID: 8858624

Met Inspection Standards

2 high, 4 int, 11 basic

  • 36-36-4:Basic - Ceiling tile missing. Above storage rack across from freezer.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Educated
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On prep table. Operator removed and stored correctly. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cook line. Operator cleaned. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed manger a choking poster. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar. Emailed manager a handwashing sign **Corrective Action Taken** Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks cooler multiple drinks
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then handled ready to eat food without washing hands in between changing gloves. Educated Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar sink Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar sink
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw in reach in cooler next to freezer.

8/13/2024· 1y 7mo ago

Visit ID: 8746835

Met Inspection Standards

2 high, 3 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cooks line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at bar station.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change task to prepare raw burgers, change gloves, not wash hands.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooks line raw hamburger above shrimp. Informed Manager. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Informed manager. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink has bucket and sponge inside, near three compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar station.

1/10/2024· 2y 2mo ago

Visit ID: 8453059

Met Inspection Standards

1 high, 2 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in servers station
  • 08B-38-4:Basic - Food stored on floor. Bag of Onions. Onions were placed on crate during inspection
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Manager stated eggs were taken out 30 minutes ago. Paper was posted to track time. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser above triple sink. Label was added. Corrected On-Site

7/25/2023· 2y 7mo ago

Visit ID: 8452509

Met Inspection Standards

3 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Going into storage area - From follow-up inspection 2023-07-25: **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Store room cooler Repeat Violation - From follow-up inspection 2023-07-25: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line - From follow-up inspection 2023-07-25: **Time Extended**

7/24/2023· 2y 7mo ago

Visit ID: 8363854

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. Going into storage area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Store room cooler Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket next to dishwasher reading 200+++
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line
  • 22-41-4:High Priority - 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.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken breast (47F - Cold Holding); shrimp (47F - Cold Holding); hamburger patties (48F - Cold Holding); mahi (48F - Cold Holding); chicken fingers (47F - Cold Holding) all in cooler overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken breast (47F - Cold Holding); shrimp (47F - Cold Holding); hamburger patties (48F - Cold Holding); mahi (48F - Cold Holding); chicken fingers (47F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation