CHUCKS SEAFOOD RESTAURANT
822 Seaway Drive
Fort Pierce, Florida, 34949
Saint Lucie County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/4/2025
High Priority
2
Intermediate
4
Basic
12
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Located in kitchen. **Corrected On-Site**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bulk sugar and hush puppies. Manager removed. **Corrected On-Site**
- 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**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water. Manager removed. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Across ware washing station. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bag in a box in server station. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On expo line rack. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. **Corrected On-Site**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed and placed in container to segregate. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw tuna semi frozen. Manager sliced open packages. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar bulk. Manager corrected. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 50F cold holding, and egg wash 49F cold holding. Advised staff to add more ice and water. Rechecked both at 41F cold holding. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On hose line.
- 01C-05-4:Intermediate - Clam and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle. Employee cleaned and sanitized. **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 poke. Employees started to apply asterisk on all menus. **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. Cooked shrimp in salad cooler. Manager date marked. **Corrected On-Site**
Food safety inspection conducted on 3/4/2025 revealed 18 total violations (2 high priority, 4 intermediate, 12 basic).
Inspection on 8/8/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones in preparation area.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tiles missing in floor across from dish machine.
- 08B-38-4:Basic - Food stored on floor. Multiple food items in dry storage room. Informed Managet. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At cooks line sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cooks line and at salad preparation.
- 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. Chlorine test 0 PPM. Informed Manager. Changed chemical and primed machine. Chlorine 50 PPM, second test. **Corrected On-Site**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Prep cook handles outside of produce boxes , not change gloves, not wash hands. Moved on to task.
- 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. One dishwasher dry hand with towel , not wash hand then back to new task.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Informed Operator. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cooks line, utensils in sink. The hand sink in middle of kitchen station. Informed Manager.
Food safety inspection conducted on 8/8/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).