ISLAND PIG & FISH
835 Seaway Drive
Fort Pierce, Florida, 34949
Saint Lucie County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee/ women's bathroom.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. Advised to use utensils with a handle. Employee removed. Corrected On-Site
- 33-29-4:Basic - Grease receptacle lid open. Corrected On-Site
- 33-11-4:Basic - Missing drain plug at dumpster.In a shared plaza.
- 33-16-4:Basic - Open dumpster lid. Shared plaza. Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Front counter bar area.
- 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. Mac and cheese sauce made yesterday 47-48F. Manager write a note to not use.
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese sauce made yesterday 47-48F cooling. Manager wrote a note to not use. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch dressing 47F cold holding. Advised to rapid chill in an ice bath method. Employee added ice bath. **Corrective Action Taken** Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose line.
- 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. T.L, M.P, P.Q, Employees and Manager signed. Corrected On-Site
- 53B-13-5:Intermediate - 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. T.L, M.P, P.Q.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. P.M 5/24.
Food safety inspection conducted on 2/26/2025 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Need to identify the tuna poke bowl on menu. - From follow-up inspection 2024-07-16: **Time Extended**
Food safety inspection conducted on 7/16/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of produce in the walk-in cooler. Informed manager. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items view Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook two door low cooler. cold cooks cooler, sliced roast beef (47F - Cold Holding); soak sauce (46F - Cold Holding); spice mayo (45F - Cold Holding); pimento cheese (46F - Cold Holding); come back sauce (45F - Cold Holding); sour cream (46 F - Cold Holding); wiz sauce (47F - Cold Holding); Alabama sauce (45F - Cold Holding) Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Need to identify the tuna poke bowl on menu.
Food safety inspection conducted on 7/15/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 1/4/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On counter Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter 63f cold holding, Brisket 54f cold holding , pulled less than 45mins ago advised to rapid chill or reheat
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 1/4/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 7/10/2023
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on countertops of cook line. Operator moved Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put on a hat Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple containers on drying rack stacked before finished air drying
- 08B-38-4:Basic - Food stored on floor. Soda bib boxes stored on the floor behind service counter. Operator moved Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line at 87°F. Operator discarded Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Cases of single service items stored on the floor behind tiki bar. Operator moved Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Shelf over service line and in tiki bar
- 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. <25ppm. Operator will sanitize using triple sink
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef in top drawer of lowboy unit on cook line stored directly over cooked shrimp in bottom drawer with no barrier. Operator moved Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer
- 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.
- 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. Seafood breading station and butter on cook line Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled idntifying liquid contents. Operator labeled Corrected On-Site
Food safety inspection conducted on 7/10/2023 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).