DirtyFLRestaurant Inspection Data

THE BEARDED BROTHERS TAPHOUSE & EATERY

With 4 inspections documented, THE BEARDED BROTHERS TAPHOUSE & EATERY maintains a 2.9/5 food safety rating in FORT PIERCE. Recent inspections show improving food safety practices.

4810-4812 N KINGS HWY

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/25/2025

Inspection #: Visit ID: 13529229

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors. Repeat Violation - From follow-up inspection 2025-09-25: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Delivery of multiple frozen boxed items that came in yesterday in walk in freezer. - From follow-up inspection 2025-09-25: **Time Extended**

Inspection Date: 9/24/2025

Inspection #: Visit ID: 10934893

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both doors. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Delivery of multiple frozen boxed items that came in yesterday in walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Employee removed. Corrected On-Site Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In ware washing area on floor. Advised to invert to dry properly. Corrected On-Site Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands and server used hand sanitizer instead of hand washing. Server. Education provided to both servers on site. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 78F cold holding. Per employee sitting out dive 20 mins ago. Advised to rapid chill. Cook placed in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 115F hot holding, cooked peppers 119F hot holding, sautéed mushrooms 123F hot holding. Cooked at 11:30am. Advised to reheat to hot holding. rechecked peppers 189F, onions 200F, mushrooms 201F. Corrected On-Site Repeat Violation 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. E.C. Provided printed copy. Filled out and signed. Corrected On-Site

Inspection Date: 3/28/2025

Inspection #: Visit ID: 8831970

  • 32-04-4:Basic - Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 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. 3 raw salmon.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table.
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface on side of ice machine. Manager stated they are waiting on a side panel to come in.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. 3 buckets on floor. Manager removed. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Manager removed to dry. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. Corrected On-Site
  • 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. Found at 0ppm. Reprimed and switched lines. Found at 50 ppm. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 raw salmon thawed in ROP.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 98F hot holding, cooked green peppers 77F hot holding. Manager placed on stove. Rechecked and found at 142F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Encrusting on can opener. Manager cleaned. 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. N.G.
  • 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.P.

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8600200

  • N/A:No Violations Were Observed