DirtyFLRestaurant Inspection Data

PINEAPPLE JOE'S GRILL&RAW BAR

PINEAPPLE JOE'S GRILL&RAW BAR located in FT PIERCE has undergone 5 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 5 reports on file

6297 N U S 1

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

8/6/2025· 7mo ago

Visit ID: 10937979

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-41-4:High Priority - Observed: 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 property. 0ppm. Operator fixed. 50 ppm. Corrected On-Site Priority: High Priority
  • 27-02-4:Intermediate - Observed: Well water testing report/ documentation is not available upon request. Bookkeeper wasn't available so he will email the report once he gets in. **Corrective Action Taken** Priority: Intermediate.
  • 24-05-4:Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected mannaer. Operator correct. **Corrected on Site** Priority: Basic

1/24/2025· 1y 1mo ago

Visit ID: 8851936

Met Inspection Standards

6 high, 2 int, 6 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Both men's and women's
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In front freezer area ceiling vent cover missing.
  • 21-16-4:Basic - Clean linens stored in improper location. Dry towels hang from hooks at bar being used for drying hands.
  • 36-24-5:Basic - Hole in or other damage to wall. Under handwashing sink in kitchen.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator.
  • 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. Black beans cooling over night 45F. Corrected On-Site
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach at bar. Operator removed and used sanitizing tablets. Corrected On-Site
  • 01B-32-4:High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Sliced raw potatoes stored in a 5 gallon bucket.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly. In freezer observed raw beef and seafood over frozen french fries. Corrected On-Site
  • 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.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Black beans cooked the day before 4 gallons.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
  • 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. Half and half at bar. Corrected On-Site

8/6/2024· 1y 7mo ago

Visit ID: 8783165

Met Inspection Standards

1 high, 1 int, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer doors in kitchen.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave at prep station.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut kale on cooks station at 54 F. Informed staff. Put product on ice , for rapid chill. **Corrective Action Taken**
  • 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. One kitchen employee, Jacquelyn.

3/7/2024· 2y ago

Visit ID: 8561699

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board next to dish machine Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat celery sticks in walk in cooler
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.

11/29/2023· 2y 3mo ago

Visit ID: 8381491

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 21-05-5:Basic - Paper towel used as a food-contact surface. In mushrooms Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale cut 54-60f cold holding , placed on ice bath **Corrective Action Taken**
  • 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. For new employee. Printed and signed Corrected On-Site