DirtyFLRestaurant Inspection Data

THIRSTY TURTLE SEAGRILL

Based on 8 health inspections, THIRSTY TURTLE SEAGRILL in FORT PIERCE has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

108 N 2 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 13470272

  • N/A:No Violations Were Observed

Inspection Date: 7/23/2025

Inspection #: Visit ID: 13462044

  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above triple sink. Operator inverted. Corrected On-Site Repeat Violation - From follow-up inspection 2025-07-23: **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. - From follow-up inspection 2025-07-23: Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Mango pineapple salsa 47F made Monday 7-14. Operator discarded. - From follow-up inspection 2025-07-23: Diced tomatoes 62F Diced tomatoes 65F Shredded cheese 62F Cut lettuce 67F Cut lettuce 64F Cooked corn 71F Operator discarded Admin Complaint

Inspection Date: 7/15/2025

Inspection #: Visit ID: 10880668

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above triple sink. Operator inverted. Corrected On-Site Repeat Violation
  • 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. Tuna in walk in cooler Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator and was printed and posted. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator called to have dispenser for triple sink serviced. **Corrective Action Taken**
  • 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. 25ppm, operator called to have dish machine serviced. **Corrective Action Taken** Warning
  • 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. Chili mad on 7-8. Operator discarded. **Corrective Action Taken** Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 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.Mango pineapple salsa 47F made Monday 7-14. Operator discarded.
  • 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. Buttermilk opened on 7-10. Operator correct. Corrected On-Site

Inspection Date: 1/21/2025

Inspection #: Visit ID: 10761860

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored, and pots in dish area not inverted Corrected On-Site
  • 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. Tuna and Salmon.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink on dish dry rack and phone on shelf in prep area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on shelf across from triple sink.
  • 08B-38-4:Basic - Food stored on floor. Wing sauce in storage room.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Rear and front bar. Operator properly stored. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At grill. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At all sinks. Emailed to operator. Hand washing sing needs to state employees must wash hands.
  • 25-05-4:Basic - Single-service articles improperly stored. On floor in storage room and at rear bar.
  • 08B-12-5:Basic - Stored food not covered. Rice in 3 door cooler. Cook disposed of it. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored over ready-to-eat food. vegetables in cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook when switching gloves between tasks. Educated cook.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handle soiled dishes then handled sanitized dishes from dishwasher. Educated dishwasher.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled Eggs in 3 door cooler. Corrected On-Site
  • 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. In reach in cooler Cheese dip 1/13/25, in Walk in cooler mango salsa 12/21/24. Cook disposed of. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna 9 each , Tuna 2 each, Salmon 3 each
  • 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 wings 110f out less than 1 hours advised to rapid chill. Employee placed back in walk in
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Bar. Operator provided paper towel roll. Corrected On-Site

Inspection Date: 10/30/2024

Inspection #: Visit ID: 8720617

  • 12B-01-4:Basic - Employee eating while preparing food. Drink in reach in freezer. Educated cook Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Ice. Walk in freezer 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. Make table #2
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.sink on Cookline. Dump sink. Ice in sink. Educated cook Corrected On-Site

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8673162

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Main cook on line.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of small cooks cooler.
  • 08B-12-5:Basic - Stored food not covered. Items in reach in freezer. Multiple food items at fryer station cooler and in 3 door cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves , but no hand washing.

Inspection Date: 3/25/2024

Inspection #: Visit ID: 8544397

  • 16-15-4:Basic - Accumulation of debris on dish racks , dish machine area. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Wall area in mop sink has black substance buildup.
  • 33-17-4:Basic - Garbage can soiled. Multiple garbage can's soiled. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. Hood vents on cooks line.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Located multiple in kitchen.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of mushrooms stored over RTE food in walk in cooler. Repeat Violation
  • 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. Sanitation 0 ppm at first test. Informed Manager. Change out bucket of Solution. Sanitation 100 ppm on second test . Corrected On-Site

Inspection Date: 11/3/2023

Inspection #: Visit ID: 8342580

  • 16-15-4:Basic - Accumulation of debris on dish wash racks, black soil on outsides.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled door handles on multiple reach in coolers. Spilled whipped cream inside reach in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage plastic cups at back bar area.
  • 08B-38-4:Basic - Food stored on floor. Case of ground beef on floor in walk-in cooler. Informed manager. Corrected On-Site
  • 33-17-4:Basic - Garbage can soiled. Multiple garbage/trash cans heavily soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. Gray bus tubs for dishes.
  • 08B-12-5:Basic - Stored food not covered. In multiple cooler locations: reach in freezer and 2 reach in coolers. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms in walk-in cooler. Informed manager. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook change gloves, change task, no hand washing.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used for food disposal, at cooks line. Hands wash sinks need to be cleaned due to buildup.