ISLAND BEACH BAR AND RESTAURANT
110 South Ocean Drive
Fort Pierce, Florida, 34949
Saint Lucie County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
Location Map
Loading map...
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).
Inspection on 3/4/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.bulk machine Warning - From follow-up inspection 2024-03-04: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-03-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, top of in side of sandwich unit cooler on cooks line Warning - From follow-up inspection 2024-03-04: **Time Extended**
Food safety inspection conducted on 3/4/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 3/1/2024
High Priority
4
Intermediate
1
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.bulk machine Warning
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 14-11-5:Basic - Equipment in poor repair. Stand up white fridge/ freezer in kitchen on cooks line not working. Manager states compressor went out yesterday and is process of replacing unit. Do not store any foods in cooler if it is unable to maintain 41f or below. Warning
- 08B-38-4:Basic - Food stored on floor. Cases of bag in a box . Manager stacked on crate to remove off floor. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In prep area. Manager cleaned out Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish area Warning
- 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. Sausage gravy dated 2-17 1 gallon, Salsa Ranch dated 1-22 1/2 gallon Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sausage gravy dated 2-17 1 gallon Salsa Ranch dated 1-22 1/2 gallon Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 47f cold holding , shredded cheese 57f cold holding , cheese sliced 56f cold holding , butter 56f cold holding , Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, top of in side of sandwich unit cooler on cooks line Warning
Food safety inspection conducted on 3/1/2024 revealed 11 total violations (4 high priority, 1 intermediate, 6 basic).
Inspection on 10/19/2023
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Door of ice machine on rear dock Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket for reach in freezer in corner near fryers. Shelves over prep table are rusted. Middle door of main reach in cooler on make line is broken. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soda bib boxes, dry pasta, and case of tortillas stored on metal sheet pan. Operator elevated to over 6" requirement. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In lowboy unit on cook line. Raw chicken in top drawer over raw salmon in bottom drawer. No physical barrier between drawers. Operator moved Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In open top of main make station on line cooked rice (52F - Cold Holding); slaw (47F - Cold Holding). Food items have been in unit over night.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top of main make station on line cooked rice (52F - Cold Holding); slaw (47F - Cold Holding). Food items have been in unit over night. SEE STOP SALE Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute of oasis machine behind the bar is soiled. Operator cleaned Corrected On-Site
- 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.
Food safety inspection conducted on 10/19/2023 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).