ISLAND BEACH BAR AND RESTAURANT
110 South Ocean Drive
Fort Pierce, Florida, 34949
Saint Lucie County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/27/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-02-27: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. By bar. **Repeat Violation** - From follow-up inspection 2025-02-27: **Time Extended**
- 35A-02-7:High Priority - - From initial inspection : High Priority - 3 Live, small flying insects found in inside bar area. Per Supervisor on duty, next unannounced inspection. - From follow-up inspection 2025-02-27: 2 live. Next unannounced. Please obtain compliance by next unannounced inspection or violation will be moved up to an administrative compliant. **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. Manager educated staff. **Corrective Action Taken** - From follow-up inspection 2025-02-27: Manager stated he knew which dates were last served and dated tags. **Time Extended**
Food safety inspection conducted on 2/27/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/26/2025
High Priority
5
Intermediate
3
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Salad cooler in pizza station. Management stated they will call to get serviced.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager had employee remove glass of water. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. By bar. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bulk oil and flour near storage area. **Corrected On-Site**
- 35A-02-7:High Priority - 3 Live, small flying insects found in inside bar area. Per Supervisor on duty, next unannounced inspection.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy 55F cooling 2 cups, cooked shrimp 56F 15 pounces, cooked pork 61F cooling 25 ounces. **Warning**
- 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Found 2 buckets at 0 ppm. Informed Managers. **Repeat Violation**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage gravy 55F cold holding 2 cups, cooked shrimp 56F 15 pounces, cooked pork 61F cold holding, 25 ounces, feta 64F cold holding 2 pound, cut tomatoes 60F cold holding 1 pound, cut leafy greens 64F cold holding **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese Butter spread 78F sitting out less than 2 hours on cook's line. Advised to rapid chill and suggested time plan. Manager placed in walk in cooler. Coleslaw 54F cold holding, potato salad 50F cold holding, tuna salad 56F cold holding, raw chicken 50F cold holding.Determined Advised to rapid chill. Manager placed ice bags and moved other items to walk in freezer. Rechecked potato salad 35F cold holding, tuna 43F cold holding. Sausage gravy 55F cold holding 2 cups, cooked shrimp 56F 15 pounces, cooked pork 61F cold holding, 25 ounces, feta 64F cold holding 2 pound, cut tomatoes 60F cold holding 1 pound, cut leafy greens 64F cold holding **Corrective Action Taken** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked white rice and onions cooked 78-80F ambient sitting out to cool. Manager placed items in cooler to rapid chill and correct. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. Manager educated staff. **Corrective Action Taken**
Food safety inspection conducted on 2/26/2025 revealed 13 total violations (5 high priority, 3 intermediate, 5 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Separated coving at cooks line.
- 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 prep table
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In back prep room behind ovens.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Fan in kitchen.
- 22-53-4:High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitation bucket cooks line 0 ppm. Informed Manager. Discarded. **Corrected On-Site**
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Informed Manager. **Corrected On-Site**
Food safety inspection conducted on 7/17/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).