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Solid Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
PALM BEACH HOT CHICKEN in FORT PIERCE currently holds an InspectFL Health Score of 87.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 26 total violations — 4 critical, 7 major, 15 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on March 11, 2026 shows 13 observation rows: 3 critical, 3 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
PALM BEACH HOT CHICKEN looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
One vote per device. Results update after you vote.
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table with bags and condiments. Employee placed in container
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater and purse on shelf with drinks. Removed and placed in container
- [14-11-5] Equipment in poor repair. Three door cooler not properly shutting seal missing,
- [08B-38-4] Food stored on floor. Cases of chicken still frozen
- [33-16-4] Open dumpster lid. Employee closed
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In freezer employee disposed of
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temp still frozen, employee placed in running water
- [12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed layering gloves, gloves must be removed and hands washed before placing a new set of gloves on. Employee removed and washed hands
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp 63f cold holding , advised to Cook or rapid chill placed out about 11:30
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee marked all containers
- [31A-09-4] Handwash sink not accessible for employee use at all times. Tray and containers on sink, employee removed
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- [11-26-1] 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. Gave copy to manager employees signed
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