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Licensee
Name: PICKLED RESTAURANT & BAR License Number: SEA6605124
Rank: Seating License Expiration Date: 04/01/2027
Primary Status: Current Secondary Status: Active
Location Address: 201 N 2 ST
FORT PIERCE, FL 34950

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/29/2026 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. In bar area
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket **Corrected On-Site**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooler
40-06-5    Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table **Corrected On-Site**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Cook
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. 2 tongs on oven
36-62-4    Basic - Light not functioning. 2 under hood
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom
16-46-4    Basic - Old labels stuck to food containers after cleaning.
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Onions
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. Can Artichokes
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. 0 ppm placed hose back on sanitizer 100 ppm
08B-02-4    High Priority - Displayed food not properly protected from contamination. Stand up three door cooler no overhead protection in the storage area near bar **Warning**
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over gravy
01B-24-5    High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade ranch
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. Server dumped dirty dish no handwashing went back to service at bar
41-10-4    High Priority - Toxic substance/chemical improperly stored. Fly traps on bar area with glasses, and beer taps
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. Heavy cream
11-27-4    Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Box on sink **Corrected On-Site**
53A-01-7    Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
51-14-7    Intermediate - No plan review submitted and approved - coffee area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. emailed copy **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink. Next to dish washer, and next to ice machine
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.