DirtyFLRestaurant Inspection Data

PICKLED RESTAURANT & BAR

Health inspection records show PICKLED RESTAURANT & BAR in FORT PIERCE has 16 inspections with a food safety rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 6 days ago · 16 reports on file

201 N 2 ST

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 16 health inspection reports

All Inspection Reports

4/10/2026· 6d ago

Visit ID: 13667363

Met Inspection Standards

1 int, 1 basic

  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 under hoods Repeat Violation - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended** - From follow-up inspection 2026-04-10: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26 Repeat Violation Warning - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended** - From follow-up inspection 2026-04-10: **Time Extended**

4/6/2026· 1w ago

Visit ID: 13666807

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 under hoods Repeat Violation - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection. - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill Warning - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: Meatloaf 60f cold holding , sliced tomatoes 57f cold holding , tuna 58f cold holding , shredded cheese 57f f cold holding , Admin Complaint
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26 Repeat Violation Warning - From follow-up inspection 2026-04-03: **Time Extended** - From follow-up inspection 2026-04-06: **Time Extended**

4/3/2026· 1w ago

Visit ID: 13666353

Follow-up Inspection Required

3 high, 3 int, 1 basic

  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 under hoods Repeat Violation - From follow-up inspection 2026-04-03: **Time Extended**
  • 01B-28-5:High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded Warning - From follow-up inspection 2026-04-03: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection. - From follow-up inspection 2026-04-03: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill Warning - From follow-up inspection 2026-04-03: **Time Extended**
  • 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. Tuna, smoked salmon Warning - From follow-up inspection 2026-04-03: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26 Repeat Violation Warning - From follow-up inspection 2026-04-03: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler Repeat Violation - From follow-up inspection 2026-04-03: **Time Extended**

4/3/2026· 1w ago

Visit ID: 13523043

Facility Temporarily Closed

5 high, 5 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In back area, manager cleaned area
  • 36-62-4:Basic - Light not functioning. 2 under hoods Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler manager replaced Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Rice squares dated 3-10-26 employee discarded Warning
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no over head protection.
  • 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. Rice squares dated 3-10-26 Repeat Violation Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings around wall area behind where cooler was, cooler was currently moved due to maintenance, 3 rodent droppings in dust pan against wall 2 rodent droppings under a speed rack all in kitchen area near a wall where a cooler was moved due to maintenance. Kitchen staff has cleaned and sanitized floors. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 56f cold holding , pickled cauliflower 56f cold holding , ham 59f cold holding , pork chirizo 58f cold holding , hard salami 54f cold holding , feta 48f cold holding , cheese sliced 48f cold holding , all items were left over night employee disposed Roasted pepper 65f cold holding , butter 65f cold holding , Chrizo 65f cold holding , grits 67f cold holding , items were taken out of cooler less then 1 hour ago advised to rapid chill , raw chicken 45f cold holding , cabbage 81f cold holding , raw beef 45 items were next to a hot item everything else in cooler was cold advised to rapid chill Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Has a case of carrots on sink, employee moved Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna, smoked salmon Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added cafe station AC on 4-3-26 Repeat Violation Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in cooler Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bartender labeled Corrected On-Site

4/3/2026· 1w ago

Visit ID: 13622222

Follow-up Inspection Required

2 high, 3 int, 1 basic

  • 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 under hood - From follow-up inspection 2026-04-03: **Time Extended**
  • 08B-02-4:High Priority - - From initial inspection : High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no overhead protection in the storage area near bar Warning - From follow-up inspection 2026-04-03: **Time Extended**
  • 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade ranch - From follow-up inspection 2026-04-03: Rice squares dated 3-10-26 Admin Complaint
  • 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream - From follow-up inspection 2026-04-03: Some items in cooler **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Box on sink Corrected On-Site - From follow-up inspection 2026-04-03: carrots on sink **Time Extended**
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - coffee area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2026-04-03: called plan review no plans on file Admin Complaint

1/29/2026· 2mo ago

Visit ID: 13620023

Follow-up Inspection Required

7 high, 9 int, 10 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In bar area
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on oven
  • 36-62-4:Basic - Light not functioning. 2 under hood
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can Artichokes
  • 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. 0 ppm placed hose back on sanitizer 100 ppm
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no overhead protection in the storage area near bar Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over gravy
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade ranch
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dumped dirty dish no handwashing went back to service at bar
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Fly traps on bar area with glasses, and beer taps
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Box on sink Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - coffee area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 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. emailed copy Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Next to dish washer, and next to ice machine

9/25/2025· 6mo ago

Visit ID: 13523734

Met Inspection Standards

1 basic

  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area. - From follow-up inspection 2025-09-18: **Time Extended** - From follow-up inspection 2025-09-25: **Time Extended**

9/18/2025· 7mo ago

Visit ID: 13522683

Follow-up Inspection Required

1 high, 1 basic

  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area. - From follow-up inspection 2025-09-18: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. 0 ppm. Reran and primed 0 ppm. Warning - From follow-up inspection 2025-09-18: **Time Extended**

9/17/2025· 7mo ago

Visit ID: 10910589

Follow-up Inspection Required

5 high, 8 int, 9 basic

  • 10-20-4:Basic - 1 In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks at bar. Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in hand washing sink next to ice machine. Corrected On-Site Repeat Violation
  • 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. 2 door reach in cooler.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of cook line reach in cooler. Repeat Violation
  • 36-64-5:Basic - Objectionable odors in three compartment sink area. Cook is aware. Per Operator, the odor is coming from the grease trap.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Reach in freezer, grill, table, and hot holding unit in storage area.
  • 35A-02-7:High Priority - 6 Live, small flying insects found in mop sink/ dish machine area. 7 at bar, some landing on bar pads. Warning
  • 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. 0 ppm. Reran and primed 0 ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door cooler sliced turkey 53F cold holding, cooked white rice 56F cold holding, cooked pasta 53F cold holding, cooked chicken wings 49F cold holding, buttermilk 51F cold holding. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler sliced turkey 53F cold holding, cooked white rice 56F cold holding, cooked pasta 53F cold holding, cooked chicken wings 49F cold holding, buttermilk 51F cold holding. Repeat Violation Warning
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk found in 3 door cooler across from bar, Employees unable to determine when opened. Cook discarded.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket next to ice machine.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict, poke stack and cold smoked salmon. 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/ 4 employees present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to three compartment sink in kitchen and bulk ice machine.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and provided printed copy. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes and risotto with mushrooms. Employee date marked. Corrected On-Site

5/6/2025· 11mo ago

Visit ID: 10793648

Met Inspection Standards

4 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms. - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm. - From follow-up inspection 2025-03-06: Per Executive Chef, EcoLab will come out to service. Establishment is currently using the three compartment sink. **Time Extended** - From follow-up inspection 2025-05-06: Dish machine was ran found at 25ppm. Currently not in use. Three compartment sink is being used. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents. - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers. - From follow-up inspection 2025-03-06: **Time Extended** - From follow-up inspection 2025-05-06: **Time Extended**

3/6/2025· 1y 1mo ago

Visit ID: 10793022

Follow-up Inspection Required

1 high, 4 int, 6 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms. - From follow-up inspection 2025-03-06: **Time Extended**
  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. **Corrective Action Taken** - From follow-up inspection 2025-03-06: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2025-03-06: **Time Extended**
  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm. - From follow-up inspection 2025-03-06: Per Executive Chef, EcoLab will come out to service. Establishment is currently using the three compartment sink. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents. - From follow-up inspection 2025-03-06: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers. - From follow-up inspection 2025-03-06: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-03-06: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2025-03-06: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. T.M, C.G. Warning - From follow-up inspection 2025-03-06: **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. J.W 9/30/24. - From follow-up inspection 2025-03-06: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line. - From follow-up inspection 2025-03-06: **Time Extended**

3/5/2025· 1y 1mo ago

Visit ID: 8847311

Follow-up Inspection Required

5 high, 6 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both Employee bathrooms.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 3 total at bar. Operator was able to secure 2 of them. 3 CO tanks located in alley way. **Corrective Action Taken**
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets. Corrected On-Site
  • 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. Ambient thermometers read 50F. Please do not store and TCS products in small reach in cooler.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed 2x. Found at 0 ppm.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cook's line and by dish washer. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers.
  • 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. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon 47F cold holding. Unable to determine how long product was out of temperature range. Honey butter 50F cold holding, cooked chorizo 56F cooling, corn mix 50F cooling, cooked short rib 52F cooling, buttermilk 54F cold holding in small reach in cooler. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Disinfectant next to clean utensils. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and soda nozzle at bar. Repeat Violation
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to ice machine. Corrected On-Site Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. T.M, C.G. Warning
  • 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. J.W 9/30/24.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook's line.

8/1/2024· 1y 8mo ago

Visit ID: 8728070

Met Inspection Standards

2 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents in kitchen.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Missing door on Blodgett oven, not using oven.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor has build up of debris under line equipment.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cooks line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink at cooks line and sink at dish machine.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cooks line by grill and hand sink. Wall behind dish washing machine.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer soiled food debris. Informed manager.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cooks line.

3/15/2024· 2y 1mo ago

Visit ID: 8632796

Met Inspection Standards

2 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2024-03-15: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand wash sinks in kitchen. - From follow-up inspection 2024-03-15: **Time Extended**

3/14/2024· 2y 1mo ago

Visit ID: 8501918

Follow-up Inspection Required

2 high, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Three bins of bulk items on floor. Informed manager. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand wash sinks in kitchen.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Cutting board on cooks line. 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. Multiple items cold salad station , pimento cheese (61F - Cold Holding); hard cooked eggs (66F - Cold Holding); tomato (62F - Cold Holding);p chopped lettuce (67F - Cold Holding); smoked salmon (62F - Cold Holding)

9/15/2023· 2y 7mo ago

Visit ID: 8349950

Met Inspection Standards

1 high, 4 int, 5 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid on hummus. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Sour mix and bag in box stored on floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In beer cooler behind bar
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle behind bar area improperly stored. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In kitchen at mop sink , ladder and cart blocking. Manager moved equipment. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at station in kitchen. Corrected On-Site
  • 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.