MICKEY'S RESTAURANT
US Highway 1
Fort Pierce, Florida, 34982
Saint Lucie County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.jackets purse - From follow-up inspection 2025-01-10: **Time Extended**
- 21-04-4:Basic - - From initial inspection : Basic - In-use towels used under presses clean plated foods. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-10: Using **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat hash browns - From follow-up inspection 2025-01-10: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Dish washer **Repeat Violation** - From follow-up inspection 2025-01-10: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2025-01-10: Paperwork printed but not filled out yet**Time Extended** **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Linda - From follow-up inspection 2025-01-10: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine - From follow-up inspection 2025-01-10: **Time Extended**
Food safety inspection conducted on 1/10/2025 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 1/8/2025
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container next to clean equipment/utensils.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Red Bull in the freezer
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.jackets purse
- 21-04-4:Basic - In-use towels used under presses clean plated foods. **Corrected On-Site** **Repeat Violation**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-12-5:Basic - Portioned coffee not food not covered. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat hash browns
- 14-74-7:Basic - Walk in cooler not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracking eggs then handled toast without washing hands.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooks touching cooked French toast with bare hands, touching toast once it comes out of toaster.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hash browns made 1-6 found 1-8 in the walk in cooler 80F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowls of butter on table 64F Cook line cooler raw sausage links (46F - Cold Holding); smoke sausage (46F - Cold Holding) Hash brown in the walk in cooler 50F
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One in the walk in read 20F
- 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/
- 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. Dish washer **Repeat Violation**
- 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.
- 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. Linda
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters for ice machine
Food safety inspection conducted on 1/8/2025 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 7/25/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 33-16-4:Basic - Open dumpster lid.
- 08B-12-5:Basic - Stored food not covered. Reach in freezer multiple food containers.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels stored on counter.
- 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. Informed Manager. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Steak and raw chicken above cooked foods, cooks line. Informed Manager. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen at front sink.Informed staff. **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.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 7/25/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).