SKIPPERS COVE BAR & GRILL
1930 Harbortown Drive
Fort Pierce, Florida, 34946
Saint Lucie County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 12 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-25: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Cutting boards heavy soiled on cook line Can opener blade heavily soiled - From follow-up inspection 2025-04-25: **Time Extended**
Food safety inspection conducted on 4/25/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/24/2025
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated debris, grease, dust. Kitchen
- 08B-38-4:Basic - Conch chowder stored on floor in the prep walk in cooler. Cases of water on floor in server area. Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under dish machine
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 36-24-5:Basic - Damage to wall on cook line FRP and stainless steel wall.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- 36-01-4:Basic - Heavy food dries on floors under equipment on the cool line, dish machine
- 14-01-5:Basic - Soufflé cup used to scoop pico Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cases of fish left at room temperature to thaw. Items were still frozen, recommended to place under running water or refrigerator. Placed in the walk in cooler Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line cutting board.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach crawling on the cutting board. Cook killed and removed cutting board to be cleaned and sanitized No more live activity observed.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding); raw fish (50F - Cold Holding); calamari (48F - Cold Holding) due to being doubled panned and no means of ice in pan over night half n half 52F Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes made at 8:45 found at 9:50 130F recommended to reheat to 165F rechecked found at 202F Corrected On-Site
- 22-02-4:Intermediate - Cutting boards heavy soiled on cook line Can opener blade heavily soiled
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on menu corrected at the time of inspection 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. New hires. Warning
- 01C-05-4:Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 4/24/2025 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler across from cook line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. In bar
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outside
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All sinks in bar. Were removed during conversation, emailed operator signs to post.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear exit door
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed Tuna in cooler below grill.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Food safety inspection conducted on 1/15/2025 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 10/31/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over coleslaw Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container in sink Corrected On-Site
Food safety inspection conducted on 10/31/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 8/26/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Behind cooks line , but has been sealed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Two containers in walk in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In the cooler on the cooks line. Informed manager Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of produce over prepared ready foods.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Produce slicer blade and can opener. Informed Manager. Corrected On-Site
Food safety inspection conducted on 8/26/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 6/24/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Pulled yesterday Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. cups
- 36-17-5:Basic - Floor tiles missing and/or in disrepair.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Measuring cup in black bean and corn salsa Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. On cooks line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White fish 57f cold holding cook disposed of products
Food safety inspection conducted on 6/24/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 5/10/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife on cooks line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. By the ice machine in kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Entrance to kitchen and broken tiles behind cooks line.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of tomatoes and asparagus stored above Ready to eat foods.
- 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. Glass wash machine at bar, 0 ppm. Informed Operator. Prime machine and run several cycles. Second test, 100 ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cutting board on cooks line.
- 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. Corrected On-Site
Food safety inspection conducted on 5/10/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 2/16/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Hood filters soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2024-02-16: **Time Extended**
Food safety inspection conducted on 2/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/15/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufle cup In Parmesan cheese
- 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 ice build up on coils in make top cooler on cooks line
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table. Manager moved
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Cups
- 23-03-4:Basic - Hood filters soiled with grease, food debris, dirt, slime or dust.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler on cooks line
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked peppers found at 108F for one hour, advised rapid reheat.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #2. Raw Shrimp 66 Cooked Pasta 68 1/2 and 1/2 creamer 56 American cheese 50 All in cooler over night. Manger threw away. Ice build up on unit is visible Cooler #1. 1. Cabbage 50 Catfish 46 Coleslaw 49 Cut lettuce 49 Cut tomato 46 Manager stated was placed into service 1 hour ago. Advised to rapid chill. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink had bucket and rags. Manager removed Corrected On-Site
Food safety inspection conducted on 2/15/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 9/19/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler - From follow-up inspection 2023-09-18: **Time Extended** - From follow-up inspection 2023-09-19: **Time Extended**
Food safety inspection conducted on 9/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/18/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2023-09-18: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler - From follow-up inspection 2023-09-18: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2023-09-18: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Triple tail -60 Sliced tomatoes-60 Coleslaw -60 Raw Scallops -48 Raw burger -57 Raw Mahi -58 Ahi tuna -52 Butter -46 Cooked chicken- 46 Cooked Green beans -46 Warning - From follow-up inspection 2023-09-18: Triple tail -none on hand Sliced tomatoes - 49 for 15 min cooling Coleslaw - 45 for 15 mins cooling Raw scallops- 43 Raw burger patties- 50 for 3 hrs rapid chill /44 in walk in cooler Raw mahi -53 for 3 hours rapid chill on / 44 in walk in cooler Ahi tuna 49 Butter 42 Cooked chicken 55 Cooked green beans none on hand **Time Extended** **Corrective Action Taken**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three coolers on cooks line Triple tail -60 Sliced tomatoes-60 Coleslaw -60 Raw Scallops -48 Raw burger -57 Raw Mahi -58 Ahi tuna -52 Butter -46 Cooked chicken- 46 Cooked Green beans -46 Issued stop sale. - From follow-up inspection 2023-09-18: Triple tail -none on hand Sliced tomatoes - 49 for 15 min cooling Coleslaw - 45 for 15 mins cooling Raw scallops- 43 Raw burger patties- 50 for 3 hrs rapid chill /44 in walk in cooler Raw mahi -53 for 3 hours rapid chill on / 44 in walk in cooler Ahi tuna 49 Butter 42 Cooked chicken 55 Cooked green beans none on hand **Time Extended** **Corrective Action Taken**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ on duty manager Chris expired in March - From follow-up inspection 2023-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/13/2023
High Priority
2
Intermediate
2
Basic
9
Total
13
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. Cleaned during inspection Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted. Advised manager Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Ice bucket cracked. Operator threw away Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Rice and cooking oil Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer next to desert cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko bin scoop handles resting in product Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Triple tail -60° Sliced tomatoes-60° Coleslaw -60° Raw Scallops -48° Raw burger -57° Raw Mahi -58° Ahi tuna -52° Butter -46° Cooked chicken- 46° Cooked Green beans -46° Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three coolers on cooks line Triple tail -60° Sliced tomatoes-60° Coleslaw -60° Raw Scallops -48° Raw burger -57° Raw Mahi -58° Ahi tuna -52° Butter -46° Cooked chicken- 46° Cooked Green beans -46° Issued stop sale.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ on duty manager Chris expired in March
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Steve, operator Vic came in. Corrected On-Site
Food safety inspection conducted on 9/13/2023 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).