DirtyFLRestaurant Inspection Data

PALM BEACH HOT CHICKEN

PALM BEACH HOT CHICKEN located in FORT PIERCE has undergone 4 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

US Highway 1
Fort Pierce, Florida, 34982
Saint Lucie County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13592269

Met Inspection Standards

3 high, 3 int, 7 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table with bags and condiments. Employee placed in container 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. Sweater and purse on shelf with drinks. Removed and placed in container Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Three door cooler not properly shutting seal missing,
  • 08B-38-4:Basic - Food stored on floor. Cases of chicken still frozen Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Employee closed Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In freezer employee disposed of Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temp still frozen, employee placed in running water Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed layering gloves, gloves must be removed and hands washed before placing a new set of gloves on. Employee removed and washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 63f cold holding , advised to Cook or rapid chill placed out about 11:30
  • 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. Employee marked all containers Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tray and containers on sink, employee removed Corrected On-Site
  • 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. Gave copy to manager employees signed Corrected On-Site

12/10/2025· 4mo ago

Visit ID: 13591968

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods - From follow-up inspection 2025-12-10: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-12-10: **Time Extended**

12/9/2025· 4mo ago

Visit ID: 10930671

Follow-up Inspection Required

1 high, 3 int, 7 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table near condiments Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Cooler on cooks line ambient 65f cold holding , do not store food in cooler until it maintains 41or below
  • 08B-38-4:Basic - Food stored on floor. Case mushrooms Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit on cooks line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken legs 65f hold holding, manager states has been there less then 3 hours advised to add to time plan. Or keep at 135f or hotter Warning
  • 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. On cooks line 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.

6/6/2025· 10mo ago

Visit ID: 10819392

Met Inspection Standards
  • N/A:No Violations Were Observed