DirtyFLRestaurant Inspection Data

PIRATES WELL

Health inspection records show PIRATES WELL in LAKE PARK has 7 inspections with a food safety rating of 1.8/5. Recent inspections show improving food safety practices.

9477 ALT A1A

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/10/2025

Inspection #: Visit ID: 13515904

  • N/A:No Violations Were Observed

Inspection Date: 9/9/2025

Inspection #: Visit ID: 13512943

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At Ice bin by walk in cooler. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In ladies restroom. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee Handling raw beef, removed gloves and put on new gloves, picked up sauce cup and touched the inside of sauce cup to fill with ready to eat sauce with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands. **Corrective Action Taken** Warning
  • 35A-02-7:High Priority - Live, small flying insects found - 2 flying insects by dish area, 1 at bar area. Flying insects not seen landing on food or food contact surfaces. Advised operator to kill and remove flying insects. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw shell eggs at walk in cooler. Educated operator on proper storage procedures. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream (46F - Cold Holding) Observed at flip top cooler across from fryer. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down product. 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. On cook range: beef au jus (92F - Hot Holding) Observed on cook range with no flame. Operator returned heat to product to reheat to 165+F **Corrective Action Taken** Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. grilled chicken (104F - Cooling) at 12:25; cooling since 11:25 - 87F at 1:08 Observed a large batch of cooked chicken being cooled at ambient temperature before slicing in kitchen area. At current rate of cooling product will not reach 70F within 2 hours. Operator placed sliced chicken into freezer to quick chill. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line grooved and soiled with black mold like substance. Can opener blade soiled with food debris. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand was sink used for dump sink at bar. Warning

Inspection Date: 1/15/2025

Inspection #: Visit ID: 10758625

  • 06-09-1:Basic - Observed: 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. At cook line low boy, ROP fish thawed Tuna x12 Grouper x7. See stop sale. Priority: Basic
  • 08B-38-4:Basic - Observed: Food stored on floor. At walk in cooler, bins of macaroni stored on floor. Operator moved bins to shelf. Corrected On-Site Priority: Basic
  • 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, raw shell eggs stored over conch batter. Advised operator of proper storage. Operator stored correctly. **Corrected On- Site** Priority: High Priority
  • 01B-13-4:High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cook line low boy, ROP fish thawed Tuna x12 Grouper x7. See stop sale. Priority: High Priority

Inspection Date: 10/25/2024

Inspection #: Visit ID: 10702431

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted - operator inverted. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator reroved open beverages from prep surfaces. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation - Employee on hot line not beard guard.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Compressor air vents on ice machines - operator cleaned during inspection. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Container labeled romaine lettuce with raw chicken breast inside - operator removed old label. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to touching food container without washing hands. Employee touched raw chicken removed glove then touched a container of spices without washing hands. Instructed employee to wash hands - employee washed hands. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - raw sliced steak over blanched sweet potato fries - operator moved raw sliced steak to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - slicer.

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8724989

  • 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. Walk in cooler - clam chowder (51F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale.
  • 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. Employee touched dirty dishes then touched clean with no hand washing. Operator instructed employee to wash hands - employee washed hands. Corrected On-Site
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over cod at fry make table - operator moved cod to opposite side. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - clam chowder (51F - Cooling) operator states held in walk in cooler overnight and more than 6 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned rice (41F-48F - Cold Holding); portioned cooked chicken (41F-49F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned rice (41F-48F - Cold Holding); portioned cooked chicken (41F-49F - Cold Holding) not portioned or prepared today held in make table overnight and more than 4 hours - See stop sale. Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8659860

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee thermos over flour bin - operator moved thermos. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Make table - raw burgers over raw shrimp and cooked corn - operator moved raw burgers to lower unit. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned ground beef (45F-54F - Cold Holding); portioned cooked rice (49F - Cold Holding) not portioned or prepared today held in make table over 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - portioned cooked ground beef (45F-54F - Cold Holding); portioned cooked rice (49F - Cold Holding) not portioned or prepared today held in make table over 4 hours - see stop sale.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned lasagna made on the previous Friday - operator date marked. Corrected On-Site

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8346490

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Round plastic container in flour container. Manager removed the container. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Half full foam cup of water without lid on slicer. Employee put lid on.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee coring tomatoes prior to washing. Explained and he washed tomatoes. Corrected On-Site
  • 36-27-5:Basic - Wall by dishwasher soiled with accumulation of black mold like substance
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/2023. Operator renewed license online. Synced .license current. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in bar hand sink.